Penne With Shrimp

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Penne With Shrimp to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Penne With Shrimp, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (16 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/4 cup chopped red onion
• 1 tablespoon chopped garlic
• 1/4 cup white wine
• 2 (14.5 ounce) cans diced
• tomatoes
• 1 pound shrimp, peeled and
• deveined
• 1 cup grated Parmesan cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring a large pot of lightly salted water to a boil

Step 2: Technique & Execution

Add pasta and cook for 8 to 10 minutes or until al dente; drain

Step 3: Technique & Execution

Heat the oil in a skillet over medium heat

Step 4: Technique & Execution

Stir in onion and garlic, and cook until onion is tender

Step 5: Technique & Execution

Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally

Step 6: Technique & Execution

Mix shrimp into the skillet, and cook 5 minutes, or until opaque