Spicy Shrimp Penne in Creamy Garlic Tomato Sauce
Ingredients
Scale
- 500g penne pasta, cooked according to package directions
- 500g shrimp, shells removed and deveined
- spanish paprika
- red pepper flakes
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 white onion, chopped
- 1 can crushed tomatoes
- 1 chicken cube, I used Knorr
- 1 tbsp dried basil
- 1/4 tsp oregano
- 1 cup Carnation Evap
- salt and pepper to taste
- grated parmesan cheese and chopped parsley for garnish
Instructions
- Season the shrimp with a little salt and spanish paprika and fry them in olive oil just until both sides turns pink.Transfer to a plate and set aside.
- In the same pan, sauté onions and garlic until onion becomes soft and translucent.
- Pour in crushed tomatoes and dissolve the chicken cube.
- Add basil and oregano. Stir and bring to a boil. Simmer for about 5 minutes.
- Pour in the Carnation Evap and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Toss in cooked penne and some of the shrimp. Leave some for toppings later. Make sure each pasta is coated with the sauce.
- Transfer the pasta onto a serving plate. Top with the rest of the shrimp.
- Sprinkle more red pepper flakes, grated parmesan cheese, and chopped parsley before serving.