Ingredients
Panne Pasta
- Shrimp: 200g
- Cooking cream: 100g
- Fresh basil: 50g
- Fresh basil: 50g
- Butter: 20g
- Butter: 20g
- Garlic: 10g
- Red pepper flakes: 10g
- Red pepper: 20g
- Mozzarella cheese: 60g
How it's made!
- Peel and devein the shrimp, and season them with salt and pepper to taste.
- In a large pot, bring salted water to a boil and cook pasta according to package instructions.
- Meanwhile, in a large skillet over medium-high heat, melt the butter and sauté the onions until they become translucent, stirring occasionally for about 2-3 minutes.
- Add the minced garlic, red pepper flakes, and diced red pepper and cook for another 2-3 minutes.
- Add the shrimp to the skillet and cook for about 3-4 minutes until they are pink and cooked through.
- Add the cooking cream to the skillet and let it simmer for about 5-7 minutes until it thickens slightly.
- Add the grated Parmesan cheese and fresh basil to the skillet and stir to combine.
- Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss everything together until the pasta is well coated with the sauce.
- Preheat your broiler on high.
- Transfer the pasta to an oven-safe baking dish and sprinkle the mozzarella cheese over the top.
- Place the baking dish under the broiler and broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Once the cheese is melted, remove the dish from the broiler and serve immediately.
- Enjoy your delicious shrimp and basil pasta with a creamy tomato sauce and melted mozzarella cheese!
Video tutorial
More Fresh Recipes
Mix Fruits Smoothies
Add the oats to a blender and pulse until they are finely ground.Add the guava milk and strawberry flavored milk to the blender and blend until the oats are fully incorporated.Add the sliced banana and hulled strawberries to the blender and blend until smooth.Pour the smoothie into a glass and enjoy immediately
Chicken Pot Pie
Preheat your oven to 375°F.In a large bowl, mix together the cooked chicken, thawed green peas and carrots, and béchamel sauce until well combined.Stir in the softened cream cheese and shredded cheddar cheese until everything is evenly mixed. Roll out the pizza dough on a lightly floured surface to fit the size of your baking dish.Transfer the rolled-out pizza dough to a 9-inch baking dish and press it into the bottom and up the sides.Pour the chicken and vegetable filling into the pizza dough crust, spreading it out evenly.Fold any overhanging pizza dough over the filling to create a rusticlooking edge. Bake the pot pie for 25-30 minutes, or until the pizza dough is golden brown and cooked through. Let the pot pie cool for a few minutes before slicing and serving.Enjoy!