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I’m gonna make you a hump day treat!

Happy Thursday everyone!!

I have been cooking nonstop Italian! … and I can not help myself, its delish! But I HAVE been substituting regular pasta with gluten free/wheat pasta so I tend to make myself feel better that way. Last night I was really in the mood for seafood and Giada. Searching through her recipes I found this amazing penne with shrimp herb cream sauce … and adding the red pepper definitely gives it a little kick! I kind of winged the ingredients a little bit in here… forgot to get basil leaves so I added basil spice instead, used ground red pepper verses red pepper flakes and did some what of my own measurements. I hope you enjoy it as much as we did… JJ said this was his favorite meal I have cooked for him.

Ingredients
4 to 6 servings

Penne with Shrimp and Herbed Cream Sauce
1 pound penne pasta
¼ cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
½ teaspoon kosher salt, plus extra for seasoning
½ teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
½ cup chopped fresh basil leaves
½ cup chopped fresh flat-leaf parsley
¼ teaspoon crushed red pepper flakes
1 cup white wine
2/3 cup clam juice
¾ cup heavy whipping cream
½ cup grated Parmesan

Instructions

Penne with Shrimp and Herbed Cream Sauce
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
  

Our new kitchen island!

Peeling shrimp tails


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