Why This Creamy Polenta is Worth the Effort

Ingredients

• 400 g Penne Pasta (dry, uncooked)
• 3 Tbsp Butter (divided: 2 Tbsp for sauce, 1 Tbsp for shrimp)
• 240 ml Heavy Cream (full‑fat)
• 200 g Fresh Mushrooms (chopped)
• 12 pieces Jumbo Shrimp (peeled and deveined)
• 50 g Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 Tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Boil Water and Start the Sauce

   Fill a large pot with water, bring to a rolling boil, add 2 Tbsp butter and pour in the heavy cream. Stir until the butter melts and the cream is incorporated.

   Time: PT5M

   Temperature: boiling

2. Cook the Penne

   Add the penne pasta to the boiling liquid, season with a pinch of salt, and cook for about 10 minutes, stirring occasionally until al dente.

   Time: PT10M

   Temperature: medium

3. Sauté the Mushrooms

   While the pasta cooks, melt 1 Tbsp butter in a skillet over low heat, add the chopped mushrooms, season with salt and pepper, and sauté for 5 minutes until softened.

   Time: PT5M

   Temperature: low

4. Cook the Shrimp

   In another skillet, melt 1 Tbsp butter over medium heat, add the jumbo shrimp, season with salt and pepper, and cook 2‑3 minutes per side until pink and opaque (internal temp 145°F).

   Time: PT5M

   Temperature: medium

5. Finish the Cream Sauce

   Reduce the heat to medium, stir the sautéed mushrooms into the pasta sauce, then add the grated Parmesan cheese. Toss until the cheese melts and the sauce coats the penne. If the sauce is too thick, add a splash of reserved pasta water.

   Time: PT2M

   Temperature: medium

6. Combine and Serve

   Transfer the creamy penne to a serving bowl, top with the cooked shrimp, sprinkle chopped parsley, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

55g

Fat

22g

Fiber

3g