One-Pot Creamy Shrimp and Garlic Parmesan Penne
Ingredients:
1 pound penne pasta
1.5 pounds large shrimp, peeled and deveined
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 red bell pepper, diced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional, for a little kick!)
1/4 cup chopped fresh basil, for garnish
Salt and freshly ground black pepper to taste
Lemon wedges, for serving (optional)
zest of 1 lemon
Directions:
1. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the minced garlic and chopped onion and cook until fragrant and softened, about 3-4 minutes.
2. Add the diced red bell pepper and cook for another 2-3 minutes until slightly softened.
3. Stir in the diced tomatoes (with their juice), chicken broth, Italian seasoning, and red pepper flakes (if using). Bring the mixture to a boil.
4. Add the penne pasta to the pot. Make sure the pasta is submerged in the liquid; add a little more broth or water if needed. Reduce heat to a simmer, cover, and cook for about 12-15 minutes, or until the pasta is almost cooked through, stirring occasionally to prevent sticking.
5. Season the shrimp with salt and pepper. Add the shrimp to the pot during the last 5 minutes of cooking. Cook until the shrimp are pink and opaque, about 3-5 minutes, stirring occasionally.
6. Stir in the heavy cream and Parmesan cheese. Cook for another 1-2 minutes, stirring until the sauce is creamy and the cheese is melted.
7. Taste and adjust seasoning with salt and pepper as needed. Stir in lemon zest.
8. Garnish with fresh basil and extra Parmesan cheese. Serve immediately with lemon wedges, if desired.
Cooking Time: 25 minutes | Servings: 6 | Calories: Approximately 550