IN THE KIT
2 ozgarlic cloves & red pepper flakes
2 ozDijon mustard
3 ozsun dried tomatoes
2 ozveggie stock & white wine
Salt & pepper
Kitchen Items Needed
Cutting board & knife
Measuring cup/bowl for reserve pasta water
Bring a medium pot of lightly salted water to a boil;
Rinse shrimp & pat dry;
Thinly slice garlic;
Zest lemon, cut in wedges;
Take leaves off stem, coarsely chop parsley.
If necessary, thinly slice sun dried tomatoes.
Add penne to boiling water & stir constantly for the first 30 seconds to prevent sticking. Simmer 9-10 more minutes until pasta is al dente. Reserve ½ cup of pasta water & put into a measuring cup/bowl to make sauce. Drain pasta in a colander shaking off excess water; set aside.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add shrimp, cook until first side caramelises, about 3 minutes. Flip onto second side, cook one more minute. Add garlic & red pepper flakes (to taste - start with just a little bit), cook for 20 seconds.
Add reserved pasta water per serving to pan along with juice from half of the lemon wedges (or to desired taste). Add sun dried tomatoes, Dijon mustard, veggie stock/white wine blend & half the parsley (reserve remaining for garnish) back to pan. Cook for 2-3 minutes until slightly thickened. Add more pasta water to thin sauce if desired.
Add lemon zest, half the parmesan, drizzle of olive oil & penne to the pan with the sauce & stir to coat evenly. Season with a pinch of salt & pepper.
Divide the pasta & shrimp between two bowls. Garnish with remaining shaved Parmesan & remaining parsley. Enjoy!