Garlic Shrimp Penne Recipe

Shrimp: Fresh shrimp, peeled and deveined, are the star of this dish, providing a tender and juicy protein.

Gluten-free penne pasta: This ensures the dish is suitable for those with gluten sensitivities while still offering the classic pasta texture.

Garlic: Minced garlic adds a robust and aromatic flavor that complements the shrimp perfectly.

Olive oil: Used for sautéing, it adds a rich, fruity base to the dish.

Parsley: Freshly chopped parsley adds a burst of color and a fresh, herbaceous note.

Parmesan cheese: Optional, but it adds a savory, umami-rich finish to the dish.

When sautéing the garlic in olive oil, be sure to keep the heat at medium to prevent the garlic from burning. Burnt garlic can impart a bitter taste to the dish, so it's crucial to sauté it just until it's fragrant and lightly golden. This will ensure a rich, aromatic base for your shrimp and gluten-free penne pasta.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a great alternative to shrimp.

• gluten-free penne pasta - Substitute with gluten-free spaghetti: Gluten-free spaghetti can be used as it has a similar cooking time and texture to penne.

• garlic - Substitute with shallots: Shallots provide a mild garlic-like flavor and can be used if garlic is unavailable.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright, fresh flavor similar to parsley and can be used as a substitute.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great dairy-free alternative to parmesan cheese.

• Allow the garlic shrimp penne to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pasta and shrimp mixture into an airtight container. If you have multiple servings, consider using separate containers for easier portioning.
• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3 days.
• If you plan to keep the garlic shrimp penne for a longer period, freezing is a great option. Use a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to enjoy, thaw the frozen garlic shrimp penne in the refrigerator overnight.
• Reheat the dish in a skillet over medium heat, adding a splash of olive oil or a bit of chicken broth to help revive the flavors and prevent dryness.
• Alternatively, you can reheat in the microwave. Place the pasta in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
• If the shrimp seems a bit dry after reheating, a squeeze of lemon juice or a sprinkle of fresh parsley can help brighten the flavors.
• Avoid reheating multiple times, as this can affect the texture and taste of the shrimp and pasta.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover Garlic Shrimp Penne to the skillet.
  3. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the shrimp and pasta are heated through.
  4. If the pasta seems dry, add a tablespoon of water or chicken broth to help rehydrate it.

• Microwave Method:

  1. Place the Garlic Shrimp Penne in a microwave-safe dish.
  2. Add a splash of water or olive oil to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the dish is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Garlic Shrimp Penne in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for about 15-20 minutes, or until the shrimp and pasta are heated through.
  5. For an extra touch, sprinkle some additional parmesan cheese on top before reheating.

• Steam Method:

  1. Place a steamer basket in a pot with a small amount of water at the bottom.
  2. Bring the water to a simmer over medium heat.
  3. Place the Garlic Shrimp Penne in the steamer basket.
  4. Cover and steam for about 5-7 minutes, or until the shrimp and pasta are heated through.
  5. This method helps retain moisture and prevents the pasta from becoming too dry.

• Large skillet: A wide, flat-bottomed pan used for sautéing the garlic and cooking the shrimp evenly.

• Pot: Used to boil the gluten-free penne pasta according to package instructions.

• Colander: A bowl-shaped kitchen utensil with holes in it used for draining the cooked pasta.

• Wooden spoon: Ideal for stirring the garlic, shrimp, and pasta without scratching the skillet.

• Chef's knife: Essential for mincing the garlic and chopping the fresh parsley.

• Cutting board: A sturdy surface to safely chop the garlic and parsley.

• Measuring cups: Used to measure out the olive oil, parmesan cheese, and other ingredients accurately.

• Tongs: Handy for flipping the shrimp to ensure they cook evenly on both sides.

• Grater: If using parmesan cheese, this tool is used to grate it freshly over the dish.

• Serving bowl: Used to serve the finished garlic shrimp penne dish.

• Salt and pepper shakers: For seasoning the dish to taste before serving.

Prep ingredients in advance: Peel and devein the shrimp ahead of time, and mince the garlic before you start cooking.

Use pre-cooked pasta: Opt for pre-cooked gluten-free penne pasta to cut down on boiling time.

One-pan method: Cook the shrimp and garlic in the same skillet you’ll use for the pasta to save on cleanup.

Buy pre-chopped parsley: Purchase pre-chopped parsley to avoid extra chopping.

Grate cheese in bulk: Grate a large amount of parmesan cheese at once and store it for future use.