Wasfetna

Penne in pink sauce

Penne in tomato-cream sauce, served with shrimp.

Penne in pink sauce — Shrimp
Cooking time
54 min
Hands-on time
39 min
Free time
15 min
Difficulty
Easy
Cuisine
Italian
Contains
Dairy, Gluten, Shellfish

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Keep a little cooking water to adjust the texture.
  • Wide frying pan — The cream goes in gradually over low heat until the color turns.
  • Food thermometer

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Sauté the onions and garlic in oil until they wilt.

    6 min
    You’ll know it’s ready when

    The onion is translucent.

  3. Add the tomatoes, oregano, and salt, and let it thicken.

    15 minYou can walk away
    You’ll know it’s ready when

    The sauce is thick and the oil has risen to the surface.

  4. Reduce the heat and gradually add the cream while stirring until the color turns pink.

    5 min
    You’ll know it’s ready when

    An even pink color, and the cream hasn't split.

    Tip: Add the cream once the sauce is just warm — very hot sauce makes it split.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Pat the shrimp dry and season with a little of the listed salt. Sauté in the tablespoon of oil for about 2–3 minutes per side until cooked, then lift out.

    6 min
    You’ll know it’s ready when

    The shrimp is opaque and pearly inside and reaches 63°C; do not cook until rubbery.

  7. Stir the pasta into the sauce along with the Parmesan and a little of the cooking water. Add the cooked protein and toss gently before serving.

    4 min
    You’ll know it’s ready when

    Each piece is pink.

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