Rustic penne shrimp pasta in a parmesan cream sauce
- 1 pound of penne pasta
- 2 tablespoons of sea salt
- 1/4 pound of pancetta, thickly sliced & diced into cubes
- 2 tablespoons of olive oil
- 1 pound of shrimp, peeled
- 6 cloves of garlic
- 1 teaspoon of rosemary
- 1/4 cup of roasted red peppers, sliced
- 1/4 cup of white wine
- 2 cups of cream
- 1 cup of parmesan cheese
- 1 teaspoon of cracked pepper
- parmesan cheese
- fresh thyme or rosemary
- Add sea salt to a large pot of water and bring to a boil.
- Meanwhile, in a large saute pan, brown the pancetta.
- Cook for 4-5 minutes on medium high until brown, then add olive oil and shrimp. Cook for 1 minute, then add garlic. Turn down heat to a low simmer.
- Deglaze the pan by pouring in the white wine and stirring to bring off the browning on the pan. This will add great flavor to the sauce.
- Add cream, red peppers and rosemary. Simmer on medium low until the cream thickens slightly, about 5-6 minutes. At this point, add the pasta to the boiling water and cook until just al dente - undercooking just slightly it so when it continues to cook in the sauce and then bakes it will not be too done. After sauce has simmered, remove it from the heat and add parmesan cheese.
- When pasta is done, strain it from the water and add it to the pan without rinsing. Toss together with the sauce and season with pepper. Cook on a low simmer in the sauce for 2-3 minutes to help the pasta thicken the cream and absorb the flavor.
- Ladle into individual oven-safe bowls. Top with parmesan cheese. Cool, cover with plastic wrap and refrigerate, if making ahead of time.