Penne Della Casa Recipe
penne pasta with fresh gulf shrimp sautéed in garlic brandy pink sauce
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Ingredients
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Pasta
Shrimp
Pink (rosé) sauce
Method
Pasta
- 1
Cook penne
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook until just al dente (about 1–2 minutes less than package instructions). Reserve 1 cup pasta cooking water and drain the pasta. Do not rinse.
Shrimp
- 2
Season shrimp
Pat 1 lb peeled, deveined gulf shrimp dry with paper towels. Season lightly with salt and 1 tsp freshly ground black pepper.
- 3
Sauté shrimp
In a large wide skillet over medium-high heat, add 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When butter melts and oil shimmers, add 3 minced garlic cloves and cook 20–30 seconds until fragrant (do not brown). Add the shrimp in a single layer and sauté 1–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and set aside. Keep any juices in the pan.
Pink (rosé) sauce
- 4
Sauté aromatics
Lower heat to medium. To the same skillet with shrimp juices, add 1 small finely minced shallot (or small yellow onion) and 2 minced garlic cloves. Sauté 2–3 minutes until softened and translucent but not brown.
- 5
Build sauce base
Stir in 2 tablespoons tomato paste and toast it with the aromatics 1 minute to remove raw flavor. Pour in 1 tablespoon dry white wine and 2 tablespoons brandy to deglaze the pan, scraping any browned bits from the bottom. If you prefer, carefully flambé the brandy (optional) — remove pan from heat, add brandy, ignite briefly, then return pan to heat and let flame subside. Cook until liquid reduces by half, about 1–2 minutes.
- 6
Finish sauce
Reduce heat to low. Stir in 1 cup heavy cream and bring to a gentle simmer, stirring so cream does not scorch. Add 1 teaspoon crushed red pepper flakes and 1 teaspoon fresh lemon juice. Simmer 2–3 minutes to thicken slightly. Stir in 1 cup grated Parmigiano-Reggiano until melted and smooth. Taste and season with salt to taste.
- 7
Combine pasta and shrimp
Add the drained penne to the skillet with the pink sauce. Toss to coat, adding reserved pasta cooking water a few tablespoons at a time if needed to loosen the sauce and help it cling—use up to 1/2 cup. Return the cooked shrimp to the pan and gently toss just until shrimp are heated through, about 1 minute.
- 8
Finish and serve
Turn off heat, stir in 2 tablespoons chopped fresh parsley. Transfer to warmed plates or a large serving bowl. Garnish with extra grated Parmigiano and an additional sprinkle of chopped parsley if desired. Serve immediately.