I created this One-Pot Caramelized Shallot Blush Sauce with Shrimp and Penne for my one-year-old, who showed us while at dinner the other day that he absolutely loves creamy blush sauces. I wanted to make something a little more elevated in flavor than a typical blush sauce, yet still comforting, so I layered flavors by caramelizing shallots, searing the shrimp, and developing a rich, velvety sauce. The result was a dish that our whole family could enjoy PLUSSSS it’s a one pot meal. You can 1000% make this in 2 pots (ie: cook the pasta separately and build the sauce separately,) but I love the convenience of how this all comes together. It’s an easy, fuss-free meal perfect for busy weeknights.
Oh and if you’re a traditionalist who is going to scold me for adding seafood to a cheesy pasta, please know that you can skip the shrimp and use chicken or no protein if you’d like!!
One Pot Caramelized Shallot Blush Sauce Penne with Shrimp
Ingredients
For the Shrimp Marinade (optional to marinate, but it's only a few minutes of active work and adds a bunch of flavor!:)
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 4 cloves garlic minced or grated
- 1 tsp salt
For the Pasta & Sauce:
- Olive oil for pan
- 2 tbsp unsalted butter divided
- 6 large shallots thinly sliced
- 2 tbsp tomato paste
- 2 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 1/3 cup heavy cream
- 1 lb penne pasta
- 4 cups chicken broth or stock
- piece of Parmesan rind for simmering (optional)
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- ½ cup fresh basil chopped (more for garnish)
Directions
- In a bowl, combine the shrimp with 2 tbsp olive oil, 4 cloves minced garlic, and 1 tsp salt. Toss well and let the shrimp sit in the fridge while preparing the rest of the dish.
- Heat 2 tbsp oil and 2 tbsp butter in a large deep pot or Dutch oven over medium heat. Add the shallots and season with a generous pinch of salt. Cook for 10–15 minutes, stirring occasionally and deglazing with splashes of water when needed, until caramelized. Deglaze the pan with a small splash of chicken stock, scraping up any browned bits. Remove the shallots from the pan and set aside.
- Increase the heat to medium-high. Add a little more oil to the pan. Add the marinated shrimp to the pan and sear for 1–2 minutes per side until pink and opaque. Remove from the pan and set aside.
- Reduce the heat to medium and add the tomato paste to the pan. Cook for 2–3 minutes, stirring, until darkened and caramelized. Deglaze with ½ cup of chicken stock, stirring to combine. Add the garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes and let simmer for 5 minutes. Add the caramelized shallots back in. Season with a generous pinch of salt.
- Pour in the remaining chicken stock and 1 cup of heavy cream, then bring to a gentle simmer. Add the penne and parmesan rind, sttirring to ensure it's submerged in the liquid. Cover and cook for 15-20 minutes, stirring occasionally, until the pasta is tender. This can take up to 25 minutes, it all depends on the pasta you use, but definitely check on it at 15 minutes to avoid overcooking!
- Once the pasta is nearly done, return the shrimp to the pan. Stir in the remaining 1/3 cup of cream, Parmesan cheese (I put a measurement in the recipe but I just grate to taste,) and fresh chopped basil. Taste and adjust seasoning if needed.
- Serve hot, garnished with additional basil. ENJOY!
Rate & Review
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This was AMAZING!!1 I am so glad you sent this in the newsletter so I could make this for our early valentines celebration.