Parmesan Shrimp Pasta Recipe

Bring 6 cups water to a rolling boil in a large pot. Stir in 1 tablespoon kosher salt. Add 12 oz penne and cook until just shy of al dente (follow package minus 1–2 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp red pepper flakes.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until butter melts and begins to foam.

Add the shrimp in a single layer and cook 1.5–2 minutes per side (total 3–4 minutes), until pink and just opaque. During the last 30 seconds add 3 minced garlic cloves and squeeze 1 tablespoon lemon juice, tossing to coat. Remove shrimp to a plate and keep warm.

Using the same skillet over medium heat, add 2 tablespoons unsalted butter. When it melts, add the finely minced shallot and sauté 1–2 minutes until translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Pour in 1/4 cup dry white wine (or chicken broth) to deglaze, scraping any browned bits from the bottom. Simmer 1–2 minutes to reduce slightly.

Add 1 cup halved cherry tomatoes and cook 2–3 minutes until they soften and begin to break down, releasing juices.

Reduce heat to low and stir in 1 cup heavy cream. Warm gently (do not boil) for 2–3 minutes.

Slowly whisk in 1 cup grated Parmesan cheese until melted and the sauce is smooth. If sauce seems too thick, add reserved pasta water, a tablespoon at a time, up to 1/2 cup to reach desired consistency.

Season with 1/2 tsp freshly ground black pepper and salt to taste. Stir in 2 tablespoons chopped fresh basil or parsley.

Add the drained penne to the skillet with the Parmesan cream and toss to coat thoroughly. If needed, add additional reserved pasta water to loosen the sauce so it clings to the pasta.

Return the sautéed shrimp to the pan and gently toss to combine and warm through (30–60 seconds).

Taste and adjust seasoning with salt, pepper, or extra red pepper flakes for more heat.

Divide among plates and garnish with 1/4 cup extra grated Parmesan and an additional pinch of fresh basil or parsley. Serve immediately.