Pasta “Chelsea”

This is one of my Chris’s favorite dishes and thus is often requested. It tastes labor intensive but is honestly really easy to make! Tell me that is not the ultimate win-win. I always aim to make my life easier, especially on weeknights when time is precious, so I opt to use pre-minced garlic and shrimp that is peeled and deveined. However, feel free to level up with locally sourced shrimp and fresh garlic and get creative.


1 lb. Penne, Cooked Al Dente

1 lb. Shrimp, Peeled and Deveined (or more if you prefer)

1 tbsp. Butter

1 tbsp. Olive Olil

1 Small Onion, Diced

3 Garlic Cloves, Minced

3/4 c. Dry White Wine

1 c. Tomato Sauce (or 1 8 oz can)

1 c. Heavy Cream

Salt and Pepper To Taste

Fresh Basil, Sliced

Grated Parmesan


Heat butter and oil in a large skillet over medium heat. Add garlic and cook for a few minutes until fragrant. Place shrimp around the pan and cook for a few minutes until just opaque. Remove from heat and transfer to a bowl. Once the shrimp is cool enough to handle, roughly chop the shrimp and return to bowl.

In the same skillet, add the onion and garlic and satué, stirring occasionally, until the onion is slightly translucent. Pour in the wine and let it reduce for a few minutes, stirring occasionally, until it smells fragrant and not like alcohol.

Add the tomato sauce and stir well until incorporated. After a few minutes, sir in the heavy cream. Add salt and pepper to your liking, return shrimp to the skillet, turn down heat and let simmer for a few minutes.

Stir in the pasta, add basil. Serve warm topped with additional basil and parmesan.

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