Creamy, flavorful, and a bit spicy — this Spicy Shrimp Penne will surely be a hit with the family this holiday.
There is no way that pasta is gonna miss Christmas at home. It’s always present because somebody will always be looking for it on the Christmas spread. Just the other day, I was writing about the top ten Filipino dishes that’s present in every occasion and… survey says…..pasta is one of them! The thing is what we always prepare are the usual like the Filipino-Style Spaghetti or Carbonara. This Christmas, it’s time to create a new pasta dish for the family. A pasta dish that’s quite like a mixture of the Pinoy Spaghetti and Carbonara because it has creamy tomato sauce but is a bit healthy because it uses seafood instead of bacon and ground beef.
And just like our Christmas traditions, Carnation Evap has always been a part of the family. It’s one of the main ingredients when it comes to traditional desserts like Leche Flan and Ube Halaya. It’s also what makes Pininyahang Manok and Broken Glass Window Gelatin über creamy! Today, it’s gonna be the star of my Christmas pasta dish.
Shells are removed from the shrimps, seasoned, and fried in olive oil. Crushed tomatoes, onions, and garlic are sautéed in the same pan then Carnation Evap is added to make for a creamy sauce. Cooked penne pasta and the shrimps are tossed back in. It’s seasoned with red pepper flakes for that extra kick that’ll surely warm you up on a chilly Christmas eve.
It’s my first time to use Carnation Evap on a pasta dish. I’d say that it’s great if you want a thinner cream sauce for your pasta or creamy pasta dish that’s not too heavy.
My family will surely enjoy this Spicy Shrimp Penne in Creamy Tomato Sauce! Merry Christmas everyone!
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Spicy Shrimp Penne in Creamy Garlic Tomato Sauce
- 500g penne pasta, cooked according to package directions
- 500g shrimp, shells removed and deveined
- spanish paprika
- red pepper flakes
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 white onion, chopped
- 1 can crushed tomatoes
- 1 chicken cube, I used Knorr
- 1 tbsp dried basil
- 1/4 tsp oregano
- 1 cup Carnation Evap
- salt and pepper to taste
- grated parmesan cheese and chopped parsley for garnish
- Season the shrimp with a little salt and spanish paprika and fry them in olive oil just until both sides turns pink.Transfer to a plate and set aside.
- In the same pan, sauté onions and garlic until onion becomes soft and translucent.
- Pour in crushed tomatoes and dissolve the chicken cube.
- Add basil and oregano. Stir and bring to a boil. Simmer for about 5 minutes.
- Pour in the Carnation Evap and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Toss in cooked penne and some of the shrimp. Leave some for toppings later. Make sure each pasta is coated with the sauce.
- Transfer the pasta onto a serving plate. Top with the rest of the shrimp.
- Sprinkle more red pepper flakes, grated parmesan cheese, and chopped parsley before serving.