Penne

Ingredients

• 1 Garlic clove
• 12 shrimp (raw, shellless)
• 2 tbsp olive oil
• 50 ml white wine
• 50 ml vegetable broth (instant)
• 300 ml panna da cucina (Italian cooking cream)
• 1 tbsp lobster paste (ready-made, from the fishmonger)
• Salt
• Cayenne pepper
• lemon juice (to taste)
• 500 g penne (rigate)
• smooth parsley

Instructions

1. 1.

   Peel the garlic and slice into thin rounds. Rinse the shrimp and pat dry. Heat olive oil in a pan. Sauté the garlic and shrimp until golden. Remove the shrimp and set aside.

2. 2.

   Pour white wine and broth over the pan drippings. Add panna da cucina, lobster paste, and stir while heating.

3. 3.

   Let the sauce simmer gently for 5 minutes, seasoning with salt, cayenne pepper, and lemon juice. Return the shrimp to the sauce and cook together for a few more minutes.

4. 4.

   Cook penne in plenty of salted water according to package instructions until al dente. Rinse parsley, shake dry, and roughly chop. Drain the pasta and let it drain. Toss the pasta with the sauce and sprinkle with parsley before serving.