I made this dish on a whim; I knew I wanted a shrimp and pasta dish but nothing too heavy or saucy. I didn’t really measure anything therefore this recipe is mainly by memory and the measurements that I can confirm. When you cook this dish, do not worry too much about exact measurements…you really can’t go wrong, the flavors all blend well and oh well if you add a bit too much olive oil. I invited a friend over for dinner and in her words it was “exquisite” and I must say, I agree! My hubby also found it delicious, which always brings a smile to my heart 🙂 Great reviews all around, go ahead and give it a try you won’t be disappointed!
- 1 lbs tiger prawn shrimp
- 1 lbs penne pasta
- 4 cloves garlic (chopped)
- ¼ red onions sliced thin
- Red pepper flakes
- ½ lemon
- Italian herb seasoning (I used Penzy’s brand)
- Garlic powder
- Basil infused olive oil
- 1-2 tsp unsalted butter
- Pecorino Romano
- Parmesan cheese
- Salt & pepper
Clean and peel the shrimp leaving only the tail end. Season the shrimp with two of the garlic cloves, salt, pepper, Italian herbs and a squeeze of lemon; refrigerate overnight.
When you’re ready to cook, bring a pot of water to a boil and cook the penne as you normally do (I add kosher salt, oil and a bay leaf to the water) and cook until al dente.
In a separate pan on low-medium heat, add about 1 tbsp of basil olive oil and 1 tbsp of butter add the sliced onions and the other two crushed garlic cloves and red pepper flakes and another sprinkle of Italian herbs. Allow the onions to cook until almost translucent and add the shrimp. Cook the shrimp for about 6-8 minutes. Do not overcook the shrimp you do not want hard rubbery shrimp. Set aside once cooked.
Once the pasta is al dente, drain and put it back in the pot. Sprinkle with parmesan cheese and add about ½ cup of freshly grated pecorino Romano cheese. You can also add another sprinkle of the Italian herbs. Stir well and drizzle with a bit of the basil olive oil.
Add the penne (spoonful at a time) to the shrimp you should have a decent amount of oil/butter however feel free to add more as needed. Stir penne with the shrimp and olive oil add another sprinkle of the freshly grated pecorino Romano and if you’re a lemon lover feel free to squeeze a bit of fresh lemon juice.
Plate your pasta and shrimp and serve with a nice piece of bread. I used Italian flat bread with red onions and balsamic vinegar! Enjoy with a crisp white wine or tasty champs (as we did 🙂 )! Yummy!!!!