Spicy Shrimp Penne in Creamy Garlic Tomato Sauce

5 from 5 reviews


  • 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


  1. 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.
  2. In the same pan, sauté onions and garlic until onion becomes soft and translucent.
  3. Pour in crushed tomatoes and dissolve the chicken cube.
  4. Add basil and oregano. Stir and bring to a boil. Simmer for about 5 minutes.
  5. Pour in the Carnation Evap and simmer for an additional 5 minutes. Season with salt and pepper to taste.
  6. Toss in cooked penne and some of the shrimp. Leave some for toppings later. Make sure each pasta is coated with the sauce.
  7. Transfer the pasta onto a serving plate. Top with the rest of the shrimp.
  8. Sprinkle more red pepper flakes, grated parmesan cheese, and chopped parsley before serving.