Shrimp Penne Pasta with Pink Brandy Sauce

I love pasta, all kinds! And there are a few restaurants in Knoxville that do a superb job at creating the most delicious pasta flavor combinations you could ever imagine.

This Shrimp and Penne in Brandy Sauce is inspired by one of my all-time favorites by the chef and owner Gavin at Jaboni’s Pizzeria. Gavin makes this dish with shrimp and scallops and I literally lap up every drop of sauce with the homemade focaccia it’s served with! So delicious y’all. If you are in Knoxville or Maryville, you gotta give it a try!

If you’re not in the area you can give my version a try! The entire meal comes together in 30 minutes and it’s a nice little switch up from the typical spaghetti and marinara.

Not a fan of seafood, swap it out for chicken. Prefer a vodka sauce? No problem, swap out the brandy and add in a little bacon or pancetta when your sautéing the onion, it adds a ton of flavor!

Shrimp Penne Pasta with Pink Brandy Sauce

• Author: Krista
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Cuisine: Italian

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Ingredients

Scale 1x2x3x

• 1 lb uncooked shrimp (peeled and deveined)
• 1 sweet onion – diced
• 1 or 2 cloves garlic – chopped (or about 1 tablespoon of minced garlic from the jar)
• 2 cups crushed tomatoes (a little less than 1 – 28oz can)
• 1/4 cup heavy cream (+/- to your preference)
• 1/4 cup brandy
• 1 tablespoon tomato paste
• fresh basil
• Parmesan cheese for garnish
• butter and olive oil
• 1 pound cooked penne pasta
• crunchy bread for serving

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Instructions

1. In a large pot, boil salted water and cook pasta to al dente.
2. In your largest deep skillet add a little butter and olive oil. Once hot, cook shrimp until pink, about 2 minutes each side. Remove shrimp and save for later.
3. In the same skillet add another pat of butter. Once hot add in the onion and garlic, sautee until tender then add in the tomato paste and brandy. Stir to combine and cook for about 2 minutes.
4. Add in the diced tomatoes, season with salt and pepper, and simmer for about 10 minutes. Add in the heavy cream and stir. Add more if you would like a lighter sauce.
5. Using a slotted spoon, scoop the pasta straight from the hot water into the prepared sauce. Stir to combine. If the sauce is too thick add in a little pasta water until it reaches the desired consistency.
6. Add in the cooked shrimp and fresh basil, toss to combine.
7. Serve with parmesan and more basil if desired. We like to eat this pasta with warm, crunchy fresh bread.

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