Giadas Penne with Shrimp and Herbed Cream Sauce
Ingredients
1 pound penne pasta
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
Zest of 1 lemon
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the penne until al dente, according to the package instructions. Reserve 1 cup of pasta water, then drain.
Cook the shrimp:
Heat the olive oil in a large skillet over medium heat. Add the shrimp and garlic, season with salt and pepper, and cook until the shrimp turn pink and opaque, about 34 minutes. Remove the shrimp and set aside.
Make the sauce:
In the same skillet, add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce by half, about 23 minutes.
Stir in the heavy cream and bring to a gentle simmer. Cook until slightly thickened, about 3 minutes.
Combine ingredients:
Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
Add the cooked pasta and shrimp to the sauce, tossing to coat. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Add herbs and zest:
Stir in the basil, parsley, and lemon zest.
Serve:
Transfer to a serving platter or individual plates. Garnish with additional Parmesan, if desired, and serve immediately.
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