- 8 ounce -Penne Pasta
- 1 cup -cleaned and deveined shrimp
- 6 large cloves of garlic minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup chicken broth,
- 1 cup heavy cream
- 1/2 tablespoon papparika powder
- salt to taste
- 2 tablespoons chopped fresh basil
DIRECTIONS:
- Prepare pasta as per packet instructions. After draining the water, add 2 tsp of oil and toss it so that the pasta doesn’t stick to each other.
- Sprinkle the shrimp with salt and papparika on both sides.In a large saucepan over medium heat, melt butter and saute shrimp.Cook for about 4 minutes per side. Transfer to another plate and keep aside.
- In the same pan over low heat; add garlic and cook for 30 seconds. Add the tomatoes and the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick .If u need a thicker sauce add 1-2 tsp of cornflour.
- Stir in basil and the shrimp.Adjust seasonings to taste. Remove from flame and keep aside.
- Toss the pasta with 4-5 tsps of the sauce.Transfer the pasta to serving plates.Top with the shrimp and garlic sauce. Garnish with spring onions.
