
Ingredients
- Penne Noodles – 12 – 16 oz
- Jumbo Frozen Shrimp, deveined with shell off – 1 lb
- Butter – 1 stick
- tomatoes, diced – 2 cups
- Baby Spinach – 3 cups, optional
- Small Lemon – 1/2
- Red Pepper Flakes – 2 tbsp
- Crushed Basil – 1 tbsp
- Milk – 1/2 cup
- Minced Garlic – 4 tbsp
Preparation

- Shrimp. Defrost frozen shrimp, rinse and drain.
- Wash and dice the tomatoes and cut the lemon in half. Keep cool until it’s time to use.
- Penne. Bring 4 – 6 quarts of water to a boil. Add penne noodles and a dash of salt. Cook until al dente. Drain when done and set aside. Reserve ¼ cup pasta water.
- Sauté. Melt 1/3 stick of butter on medium heat in a skillet. Add the crushed basil, the red pepper flakes, and half of the minced garlic. Next, add shrimp and cook for 2 – 3 minutes, flipping shrimp half way through. Let shrimp pink up and squeeze the lemon juice on top. Plate shrimp and place to the side. Keep juices in the pan.
- Sauce. Add the remaining butter, the pasta water, the remaining garlic and the milk to the pan. Bring to a simmer.
- Pour in the penne and the shrimp that were set aside along with the tomatoes. Fold ingredients to coat in the sauce.
- Enjoy!
Tips
Place over bed of spinach so as to enjoy without wilted spinach leaves
Or
For a thicker, more creamy sauce, increase ingredients proportionately, use a milk with high fat content and add some flour or use heavy cream.

*Disclaimer: I was intrigued by a dish I found on Delish. The original recipe is here. This is my take with a few substitutions.