A plate of hot pasta is a wonderful thing. It’s warm, filling, and instantly satisfying. But when you add tender, succulent shrimp and a rich Italian tomato sauce, suddenly a humble weeknight dinner transforms into something a bit more special. Shrimp Penne is perfect for a casual family dinner or a small dinner party where you want to impress without spending hours in the kitchen.
The beauty of Shrimp Penne lies in its simplicity. At the heart of the dish are the shrimp themselves, plump and tender, gently cooked so they maintain a delicate texture. Overcooking shrimp is a common mistake—it turns them rubbery and takes away from their natural sweetness—but when done right, they offer a subtle, briny flavour that pairs beautifully with a vibrant tomato sauce. The sauce, usually a simple Italian-style tomato base, clings to each penne tube, ensuring every bite is bursting with flavour. A splash of olive oil, a hint of garlic, and perhaps a touch of red pepper flakes bring depth to the sauce without overwhelming the shrimp.
Penne is the pasta of choice here, and for good reason. Its ridges and hollow shape make it perfect for catching the sauce, so you don’t just get flavour on the surface—you get it inside every piece. The combination of sauce-soaked penne and perfectly cooked shrimp is pure comfort food, but with a touch of sophistication. And then there’s the garnish: a single leaf of fresh basil perched atop the dish. It might seem like a small detail, but that vibrant green leaf adds both aroma and visual appeal, elevating the plate from simple to stunning.
One of the wonderful things about Shrimp Penne is how versatile it is. It works beautifully as a standalone dish, but it also pairs wonderfully with a variety of sides. For something light and fresh, a crisp green salad with a lemon vinaigrette provides a bright contrast to the richness of the tomato sauce. Crusty garlic bread or focaccia is another natural companion, perfect for sopping up any leftover sauce. For a heartier meal, roasted vegetables like zucchini, bell peppers, or asparagus add colour and texture, while a simple bowl of steamed green beans or broccoli rounds out the plate beautifully. A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, is the ideal partner, cutting through the richness of the sauce while complementing the delicate shrimp flavour.
What makes Shrimp Penne particularly appealing to home cooks is that it’s approachable without feeling mundane. It’s a dish that doesn’t require exotic ingredients or complicated techniques, yet it delivers a restaurant-quality experience right at your own dining table. The flavours are familiar enough to be comforting, but the combination of fresh shrimp and aromatic basil gives it a refined edge. It’s a dish that can be made on a busy weeknight, yet it’s equally suited to a weekend dinner where you have a little more time to enjoy the process.
So, whether you’re looking to treat yourself, impress a guest, or just enjoy a satisfying bowl of pasta, Shrimp Penne has all the hallmarks of a perfect dish. It’s simple, delicious, and utterly versatile, offering comfort, flavour, and a touch of elegance in every bite.
Serving suggestions for Shrimp Penne:
- A crisp green salad with lemon vinaigrette
- Crusty garlic bread or focaccia
- Roasted vegetables such as zucchini, bell peppers, or asparagus
- Steamed green beans or broccoli
- A glass of chilled white wine (Pinot Grigio or Sauvignon Blanc)
Shrimp Penne is such a simple dish yet always hits the spot.
Shrimp Penne
Ingredients
- 300 g penne pasta
- 400 g large shrimp peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic minced
- 400 g chopped tomatoes
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- salt to taste
- black pepper to taste
- basil leaves for garnish
Instructions
- Cook the penne according to the package instructions until al dente, then drain and set aside.300 g penne pasta
- In a large pan, heat the olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.2 tbsp olive oil, 3 cloves garlic
- Add the shrimp and cook for 2–3 minutes per side, until they turn pink and opaque.400 g large shrimp
- Remove shrimp from the pan and set aside keeping warm.
- In the same pan, add the chopped tomatoes, oregano, red pepper flakes (if using), salt, and black pepper.400 g chopped tomatoes, 1 tsp dried oregano, ½ tsp red pepper flakes, salt, black pepper
- Simmer for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the shrimp to the pan and toss gently to coat in the sauce.
- Serve the shrimp and sauce over the cooked penne and garnish each plate with a fresh basil leaf.basil leaves
1 comment
Such a simple dish but the shrimp and penned are an ideal combination.