Some week nights just creep up on you and before you know it it's close to 7:00 pm and you don't have a clue what to make for dinner. This pasta dish uses pantry items and frozen shrimp, what could be easier? I took this recipe from the Pioneer Woman's Cookbook "Dinner is Ready" (I linked it below). So delicious and so easy.
Ingredients
- 12 ounces penne pasta or pasta of your choice
- 6 tbsp butter
- 2 tbsp olive oil
- 1 1/2 lbs peeled and deveined jumbo shrimp
- 8 garlic cloves, minced
- 5 green onions, sliced
- 1/2 cup jarred sliced roasted red peppers, drained and chopped
- grated zest AND JUICE of 1 lemon
- 1 cup heavy cream
- 1 tsp red pepper flakes
- 3/4 cup grated parmesan cheese, plus more for serving
- salt
- pepper
Instructions
- Bring a large pot of water to a boil and add 2 Tbsp of salt to the boiling water. Add the pasta and cook to al dente (9-10 minutes).Meanwhile, heat oil and butter over medium high heat in a large skillet then add the shrimp. Add the garlic and green onion to the skillet. Cook shrimp until mostly pink (2-3 minutes) stirring often. Stir in roasted red peppers. Add the lemon zest and lemon juice.Add in the heavy cream.Add the red pepper flakes, salt and pepper. If you are adding in oregano and basil do it at this time. Let the cream simmer and thicken (about 3 minutes).Add parmesan cheese, stir, then turn off the heat. When the pasta is done, drain it and add it to the skillet. Stir pasta and sauce together. Note: You can garnish with oregano leaves and basil leaves or leave them off. You can also add 1 tbsp dried oregano and 1 tbsp dried basil to the sauce of you like those flavors. HAPPY EATING!!
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