Culinary Classic

Ingredients

• 1 pack (300g) Marco Polo Penne
• 500g large shrimp, peeled and deveined
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1½ cups heavy cream
• ¾ cup grated parmesan cheese, plus extra to finish
• 1 teaspoon paprika
• ½ teaspoon freshly grated nutmeg
• 2 tablespoons fresh parsley, finely chopped
• Salt and freshly cracked black pepper, to taste
• Optional: squeeze of fresh lime

Method

1. 1

   Cook the pasta. Bring a large pot of well-salted water to the boil. Cook Marco Polo Penne for 8 to 10 minutes until al dente. Reserve half a cup of pasta water, then drain.

2. 2

   Season the shrimp. Pat the shrimp dry and season with paprika, salt and black pepper.

3. 3

   Sear the shrimp. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until just pink and opaque. Remove and set aside — do not overcook.

4. 4

   Build the sauce. In the same skillet, melt the remaining butter. Add the garlic and cook for 30 seconds until fragrant. Pour in the cream and bring to a gentle simmer.

5. 5

   Finish the sauce. Stir in the parmesan and nutmeg. Simmer for 3 to 4 minutes until the sauce coats the back of a spoon. Loosen with reserved pasta water if needed.

6. 6

   Bring it together. Add the drained penne and toss until every piece is coated. Return the shrimp to the pan and fold through gently.

7. 7

   Serve. Plate immediately, finished with extra parmesan, chopped parsley, cracked black pepper and a squeeze of lime if using.