Q1: What is the absolute, number one secret to juicy, not tough or rubbery, shrimp?

The secret is to not overcook them! Shrimp cook incredibly quickly. The moment they turn from translucent grey to an opaque pink color and curl into a gentle "C" shape, they are perfectly cooked. It's always best to slightly undercook them in the initial sear, as they will cook a little more when you add them back to the hot sauce at the end.

Q2: Can I make this dish without the wine?

Yes, absolutely! If you prefer not to cook with alcohol, you can simply substitute the 1 cup of white wine with an equal amount of chicken or vegetable broth. Be sure to add a generous squeeze of fresh lemon juice at the very end to provide that bright, acidic note.

Q3: Can I use frozen shrimp for this recipe?

Yes! For the best result, it is crucial to make sure your frozen shrimp are completely thawed and, most importantly, patted very, very dry with a paper towel before you cook them.

Q4: Can I use a different kind of pasta?

Of course! This delicious sauce is also fantastic with other sturdy pasta shapes, like rigatoni, farfalle (bow-tie pasta), or even a classic fettuccine.

Q5: Can I make this with half-and-half instead of heavy cream?

It is not recommended. Heavy cream has a much higher fat content, which is the key that makes it very stable and resistant to curdling when it is simmered. Half-and-half is much more likely to "break" or separate.

Creamy Shrimp Pasta (A 30-Minute Recipe!)

A quick and elegant recipe for Penne with Shrimp in a rich and flavorful herbed cream sauce. This one-pan (mostly) meal features medium shrimp sautéed with garlic, which are then set aside. A creamy sauce is built in the same skillet with a base of tomatoes, fresh basil and parsley, white wine, and clam juice, all enriched with heavy cream and Parmesan cheese. The cooked penne pasta and shrimp are tossed in the finished sauce for a complete and satisfying dinner that’s ready in about 30 minutes.

Author: Evelyn

Ingredients

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15 ounce) can whole tomatoes, drained and roughly chopped
1/2 cup chopped fresh basil leaves, divided
1/2 cup chopped fresh flat-leaf parsley, divided
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup whipping cream
1/2 cup grated Parmesan cheese, divided

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until tender but still firm to the bite (al dente). Drain the pasta and set it aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently, for about 3 minutes until the shrimp turn pink and are cooked through.
Using a slotted spoon, remove the shrimp from the pan and set them aside.
To the same skillet, add the chopped tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly.
Add the white wine, clam juice, and heavy cream. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce has thickened.
Stir in 1/4 cup of the Parmesan cheese, the cooked shrimp, the cooked pasta, and the remaining fresh herbs. Toss everything together until well coated. Season to taste with more salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining 1/4 cup of Parmesan cheese and serve immediately.

Notes

This is a quick, restaurant-quality meal that is perfect for a weeknight dinner.
Cooking the shrimp first and adding them back at the end is a key technique to prevent them from becoming overcooked and tough.
The entire sauce is made in the same skillet used to cook the shrimp, which incorporates all the flavorful browned bits from the pan.
Using fresh basil and parsley is essential for the bright, herby flavor of the sauce.

Find it online: https://cookupjoy.com/creamy-shrimp-pasta/