Shrimp Scampi Penne with Roasted Garlic Alfredo
Step 1: Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente.
Step 2: Drain the pasta. If desired, toss it with a small amount of olive oil to prevent sticking, then set aside.
Step 3: While the pasta cooks, melt the butter in a large sauté pan over medium heat.
Step 4: Add the Calabrian chili peppers, if using, and cook for 1 to 2 minutes.
Step 5: Add the shrimp and toss to coat in the butter. Season with kosher salt and black pepper, then cook for approximately 2 to 3 minutes.
Step 6: Pour in the roasted garlic Alfredo sauce and bring to a gentle simmer. Continue cooking for approximately 2 minutes, or until the shrimp are opaque and fully cooked.
Step 7: Remove the pan from the heat. Add the cooked penne and chopped parsley, then toss until the pasta is evenly coated.
Step 8: Divide among serving bowls and finish with grated Parmesan and additional parsley.
IGA Tip
For the best texture, thaw the shrimp completely and pat them dry before cooking. Keep the sauce at a gentle simmer and remove the pan from the heat as soon as the shrimp are cooked to help prevent them from becoming rubbery.
Recipe courtsey: Carbone Fine Food
Directions
Step 1: Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente.
Step 2: Drain the pasta. If desired, toss it with a small amount of olive oil to prevent sticking, then set aside.
Step 3: While the pasta cooks, melt the butter in a large sauté pan over medium heat.
Step 4: Add the Calabrian chili peppers, if using, and cook for 1 to 2 minutes.
Step 5: Add the shrimp and toss to coat in the butter. Season with kosher salt and black pepper, then cook for approximately 2 to 3 minutes.
Step 6: Pour in the roasted garlic Alfredo sauce and bring to a gentle simmer. Continue cooking for approximately 2 minutes, or until the shrimp are opaque and fully cooked.
Step 7: Remove the pan from the heat. Add the cooked penne and chopped parsley, then toss until the pasta is evenly coated.
Step 8: Divide among serving bowls and finish with grated Parmesan and additional parsley.
IGA Tip
For the best texture, thaw the shrimp completely and pat them dry before cooking. Keep the sauce at a gentle simmer and remove the pan from the heat as soon as the shrimp are cooked to help prevent them from becoming rubbery.
Recipe courtsey: Carbone Fine Food
