Penne with Shrimp and herbed cream sauce & Roasted Garlic Spread

I found this recipe last year and e-mailed it to myself, but completely forgot about it! Thank goodness it turned up because it is so flavorful and delicious!! It does make a lot so I would say it serves about 6-8 people with leftovers.. there’s a complete pound of pasta and shrimp in it!

Herbed Cream Sauce –


  • 1 LB penne pasta
  • 1/2 cup olive oil
  • 1 LB med. uncooked shrimp, peeled and de-veined
  • 4 cloves garlic, minced
  • 1 (15oz) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 TBsp crushed red pepper
  • 1 tsp cayenne
  • 1 cup white wine
  • 1/3 cup clam juice (very important)
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated parm


  1. Bring a large pot of salted water to boil over high heat. Add pasta and cook till al dente. Drain and set aside.
  2. In a large skillet, heat oil over med-high heat. Add garlic, then shrimp and salt-n-pep to taste.
  3. Stir frequently until shrimp turns pink and is cook through, approx 3 mins. Using a slotted spoon, remove shrimp and set aside.
  4. In same skillet with remaining juices, Add tomatoes, 1/4 cup basil, 1/4 cup parsley, red pepper and cayenne. Cook for 2 mins, stirring constantly.
  5. Add clam juice, wine, and heavy cream. Bring mix to a boil.
  6. Reduce heat to med-low and sim for 7-8 mins until sauce thickens. Then add 1/4 cup parm, cooked shrimp, and remaining herbs. Toss together till everything’s coated.
  7. Pour mixture in bottom of serving bowl, throw drained pasta all over it. NOW put rest of parm over hot pasta to allow it to stick and melt. THEN toss everything well together.
  8. Season with salt-n-pep to taste. Serve immediately.

Note: I always use cayenne and red pepper, so omit cayenne if you don’t want it as snappy.

The mixture and pasta can be tossed how you want, however this way allows cheese to stick to pasta and then get coated so it does make a difference in bite! 🙂


Roasted Garlic Spread –


  • 3-6 heads of garlic
  • olive oil
  • salt-n-pep
  • crushed red pep (opt)
  • Cayenne powder (opt)


  1. Preheat oven to 375F
  2. Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use.
  3. Place heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
  4. Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
  5. Squeeze the cloves out of their skins and place in food processor; add the oil from the baking dish and more olive oil (depending on how much garlic you get) blend till consistency is smooth and drips off a spoon.
  6. Now add in cayenne, crushed red pepper and more salt-n-pep.
  7. Serve on bread or as side dipping sauce.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s