Archive for May, 2018

Butter Garlic Parmesan Shrimps with Penne Pasta

There was this butter garlic Parmesan shrimp clip showed up on my Facebook feed. It looked pretty easy so I decided to give it a try, and I also added pasta. The clip didn’t show ingredient measurement so I just came out with my own version (the fun part of cooking is you don’t have to follow recipe to the T!). The pasta turned out quite delicious and got family’s approval. Now we have one more choices for pasta dinner!

Butter Garlic Parmesan Shrimps with Penne Pasta (serves 6-8)


1 lb shrimps (31-40ct, headless, shell-less, tail-on)
1 box penne pasta
4 tbsp unsalted butter
3-4 cloves garlic– minced
1/2 onion– diced
1 cup julienne sun dried tomatoes
2 handful baby spinach
1 cup whipping cream
2 cups grated Parmesan cheese
Salt and pepper to taste


  1. Cook pasta until al dente according to package instructions. Drain and set aside.
  2. Heat a frying pan over medium high heat. Add butter to melt.
  3. Sauté garlic and onion until aromatic. Add in sun dried tomatoes. Stir a few times.
  4. Add in shrimps. Stir until shrimps are partially cooked. Add in whipping cream and spinach. Cook until spinach are wilted.
  5. Add in drain pasta. Stir to coat sauce well. Add salt and pepper to taste. When the sauce thickens slightly, sprinkle in grated Parmesan cheese. Toss a few times then dish out. Serve immediately.

Regina’s Note:

  • Boiling pasta: I like to keep my cooked pasta in boiled pasta water to keep warm while I prepare the pasta sauce. But to avoid soggy pasta caused by soaking in boiled pasta water, I turn off the heat when pasta is half way cooked– this way the pasta will remain al dente when I add them to the sauce later.
  • Cheese: You can use combination of Parmesan cheese and Asiago cheese.
  • Want more garlicky? Feel free to add more garlic or granulated garlic

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