I still remember the first time I made shrimp and basil cream penne for a last-minute dinner party. My best friend called at 5 PM saying she was in town unexpectedly, and I needed something impressive but quick. This dish saved the day. Creamy, garlicky, and packed with fresh basil, it felt fancy but came together in under 30 minutes. The way the sauce clings to every curve of the penne, the plump shrimp soaking up all that herby creaminess, it’s become my go-to when I want a restaurant-worthy meal without the fuss. And trust me, once you taste how the sweetness of the shrimp plays off that peppery basil, you’ll be hooked too.
Why You’ll Love Shrimp and Basil Cream Penne
This dish is pure magic, and here’s why I make it at least twice a month (okay, sometimes weekly, no judgment!):
- Weeknight superhero: It’s ready in 25 minutes flat. I’ve timed it between my kid’s homework meltdowns, and it still works.
- Creamy without being heavy: The sauce clings to every noodle like a cozy blanket, but the fresh basil keeps it bright and lively.
- Customizable spice: Add just a pinch of red pepper flakes for warmth or go wild if you like it fiery. I do both depending on my mood.
- Fancy-feeling yet foolproof: The shrimp turns golden so fast, and that Parmesan cream sauce? Basically forgives any cooking sins.
It’s the dish I serve when I want applause but don’t want to actually work for it. The basil makes it taste like summer, even in January.
Ingredients for Shrimp and Basil Cream Penne
Here’s everything you’ll need to make this dreamy dish. I promise, it’s all simple stuff, nothing fancy, just good ingredients that work magic together:
- 8 oz penne pasta: Those little tubes are perfect for cradling all that creamy sauce.
- 1 lb shrimp, peeled and deveined: Get the 21/25 count size, big enough to feel luxurious but still cook quickly.
- 2 tbsp olive oil: My everyday extra virgin works great here.
- 3 cloves garlic, minced: Yes, three! It mellows as it cooks, I promise.
- 1 cup heavy cream: The rich base of our sauce, no skimping!
- 1/2 cup grated Parmesan cheese: Freshly grated melts so much better than the pre-shredded stuff.
- 1/4 cup fresh basil, chopped: Those vibrant green ribbons make the dish.
- 1/2 tsp salt, 1/4 tsp black pepper: Basic but essential.
- 1/4 tsp red pepper flakes (optional): My secret little kick.
Ingredient Notes and Substitutions
Life happens, so here’s how to adapt when needed:
Heavy cream alternatives: Half-and-half works in a pinch, just simmer a bit longer to thicken. For dairy-free, coconut cream adds nice richness (though it’ll taste tropical).
Basil truth bomb: Dried basil just can’t compare here. If you must substitute, use 1 tbsp pesto instead; it’s got that fresh herb punch.
Penne possibilities: Gluten-free penne works great, just don’t overcook it. Rigatoni or fusilli make fun twists, too.
Shrimp shortcuts: Frozen shrimp are fine; thaw in cold water first. Just pat them very dry so they sear nicely.
One non-negotiable? That Parmesan. The cheap powdery stuff won’t melt right. Spend the extra $2, it’s worth it. For more ideas on great pasta dishes, check out familytastes.com for inspiration.
How to Make Shrimp and Basil Cream Penne
Okay, let’s get cooking! I’ve made this dish so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try. The key is moving quickly but not rushing; it’s all about timing.
- Pasta first: Get your penne boiling in well-salted water (tastes like the sea!). Save about 1/2 cup of pasta water before draining; this starchy liquid is gold for adjusting sauce later.
- Shrimp magic: Heat olive oil in your largest skillet over medium-high heat. When it shimmers, add shrimp in a single layer, don’t crowd them! Cook 2 minutes per side until just pink. Remove to a plate immediately (they’ll keep cooking if left in the pan).
- Garlic goodness: In that same pan, reduce the heat to medium. Add garlic and stir constantly for just 30 seconds; you want fragrant and golden, not bitter and brown.
- Creamy dreams: Pour in heavy cream and let it bubble gently for 2 minutes to reduce slightly. Stir in Parmesan until it melts into velvety perfection. If it thickens too much, splash in some reserved pasta water. If you prefer a different creamy shrimp dish, try this creamy garlic shrimp alfredo pasta recipe.
- Bring it home: Add cooked pasta, shrimp, and basil to the sauce. Toss everything together like you’re mixing confetti, get every noodle coated. Taste and adjust salt/pepper. Serve immediately before anyone sneaks bites!
Tips for Perfect Shrimp and Basil Cream Penne
Here are my hard-earned secrets after many (delicious) trials:
Shrimp watch: They cook fast! The moment they curl into a “C” shape, they’re done. Overcooked shrimp turn rubbery; better slightly under than over.
Sauce saver: If your sauce breaks or looks grainy, whisk in 1 tbsp cold butter off heat. It’ll smooth right out.
Basil brightness: Add half the basil when tossing, then sprinkle the rest on top for fresh pop. The heat mellows the mixed-in herbs beautifully.
Pasta pro tip: Toss immediately after draining; those hot noodles soak up sauce better than cooled ones. A minute makes all the difference! For another quick pasta option, check out this shrimp garlic butter linguine recipe.
Serving Suggestions for Shrimp and Basil Cream Penne
Now for the fun part, making it look as good as it tastes! Here’s how I love to serve this dish when I want to impress (or just treat myself):
Must-have sides: Garlic bread is non-negotiable in my house, perfect for swiping up every last drop of that creamy sauce. For something lighter, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully.
Garnish game: I always keep extra basil leaves and Parmesan nearby. A few whole leaves on top make it look fancy, and who doesn’t want more cheese? For special occasions, I’ll add lemon zest; those yellow curls make everything brighter.
Wine pairing: A crisp Pinot Grigio or buttery Chardonnay turns this into a restaurant-worthy meal. Or keep it simple with sparkling water and lemon, it’s all about what makes you happy!
Storage and Reheating
Let’s be real, this dish tastes best fresh, but I’ve definitely stashed leftovers for those “too tired to cook” nights. Here’s how to keep it delicious:
Storage smarts: Pack cooled pasta in an airtight container, I like glass, so the shrimp smell doesn’t linger. It’ll keep for 2 days max in the fridge (the cream sauce separates after that).
Reheating magic: Microwave in 30-second bursts with a splash of cream or milk, stirring between each. Or warm gently in a skillet over low heat, and add that extra liquid slowly until it comes back to life.
Pro tip: The basil will darken, so sprinkle fresh leaves on top after reheating for that vibrant green pop again!
Shrimp and Basil Cream Penne Nutritional Information
Here’s the scoop on what you’re enjoying (because yes, you should enjoy every bite!): Each generous serving clocks in at about 450 calories, with 25g of protein from those plump shrimp. You’re looking at 25g fat (hey, it’s cream sauce, worth it!), 35g carbs, and 600mg sodium.
Remember, these numbers can vary based on exact ingredients. Used extra Parmesan? Obviously amazing, but the calories climb. Skipped the red pepper flakes? No change except in spice level. Cooking’s an art, nutrition facts are just guidelines!
Frequently Asked Questions
I get asked about this shrimp and basil cream penne all the time. Here are the answers to the questions that pop up most often in my kitchen (and my DMs!):
Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or in a bowl of cold water for 30 minutes. Pat them super dry with paper towels, wet shrimp steam instead of sear, and we want that nice golden color.
How can I make it spicier? Double the red pepper flakes if you like heat, or add a pinch of cayenne to the cream sauce. My husband sometimes drizzles chili oil on top; it looks pretty and packs a punch!
Can I make this ahead? The sauce separates when refrigerated, so I recommend cooking fresh. That said, you can prep ingredients ahead, chop basil, peel shrimp, and grate Parmesan to cut down on active cooking time.
What if I don’t have penne? Any short pasta works! Rigatoni’s ridges hold sauce beautifully, and fusilli’s twists make each bite fun. Just avoid long noodles like spaghetti; they don’t cradle the shrimp and sauce the same way. If you are looking for other pasta ideas, consider this shrimp and cauliflower alfredo penne recipe.
Is there a lighter version? Swap half the cream for whole milk and add an extra tablespoon of Parmesan to thicken. It won’t be quite as luxurious, but still delicious. I’ve done this when feeling virtuous (before adding extra garlic bread, of course).
Ready to Try Shrimp and Basil Cream Penne?
Now that you’ve got all my secrets, I can’t wait to hear how your version turns out! Snap a pic of that creamy, basil-flecked masterpiece and tag me. I love seeing your twists on this recipe. Did you add extra garlic? Swap in a different pasta? Tell me everything in the comments below!
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25-Minute Shrimp and Basil Cream Penne: Irresistibly Creamy Perfection
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish featuring shrimp and fresh basil in a rich cream sauce, served with penne pasta.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add cooked pasta, shrimp, and basil to the skillet. Toss to coat evenly.
- Season with salt, black pepper, and red pepper flakes if desired. Serve immediately.
Notes
- Use fresh basil for the best flavor.
- Adjust the amount of red pepper flakes to control the spiciness.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg