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Ingredients
- 1 lb penne pasta ( I used gluten free and it worked great as well)
- 1 jar (24 oz) marinara sauce
- 1 carton (32 oz) chicken broth ( If you only have half of a carton left you can fill the rest with water)
- 1 cup heavy cream
- salt and pepper
- fresh basil
- 1 cup grated parmesean cheese
- 1 lb frozen raw shrimp ( buy with No shell , tail or veins)
- 3 TBSP butter
- 1 tsp jarred minced garlic
- 1 tsp garlic powder
Ingredients
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Instructions
- You will need a deep pot and a skillet. In your deep pot over medium-high heat melt 1 TBSP of butter. Add in 1 tsp of minced garlic. Saute until fragrant. Pour in entire jar of marinara, broth,1 cup of heavy cream, and entire box of pasta. Sprinkle with salt, pepper, garlic powder (about 1/2 tsp of each). Cover with a lid and bring to a boil. Check on it in about 4-5 minutes. Stir and cook on medium-low until the sauce thickens up and clings to the noodle and the noodles are tender. Stir in one cup of grated parmesan until melted.
- Thaw your shrimp using package directions ( usually it says run cold water over the frozen shrimp for 5 minutes, strain and pat dry. Season with a generous coat of salt, pepper, garlic powder. In your skillet over medium-high heat, melt 2 TBSP of butter. Saute 2 tsp of minced garlic. Pour in thawed raw seasoned shrimp. Cook for just a couple of minutes ensuring not to overcook and cooking until the shrimp turn pink. Tossing and turning the shrimp frequently. (2-3) minutes per side. Sprinkle a handful of chopped fresh basil and stir to combine. Serve over one pot pasta and enjoy!
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