| 3 | tbsp | MAGNOLIA GOLD BUTTER SALTED |
| 5 | cloves | garlic, sliced |
| 1/2 | kg | shrimps, peeled |
| 1 (28 kg) | pack | tomato paste |
| 1 (210 g) | can | crushed tomatoes |
| 1 - 1/2 | tsp | iodized fine salt |
| 1/2 | tsp | white pepper |
| 1 (250 mL) | pack | MAGNOLIA ALL-PURPOSE CREAM |
| 1 (400 g) | pack | penne noodles, cooked according to package directions |
| 1 (160 g) | tbsp | MAGNOLIA CHEDDAR CHEESE, grated (optional) |
| 1 | Melt butter in a pan and sauté garlic for 1 minute. Add shrimps and sauté until orange in color. Add tomato paste and crushed tomatoes. Let simmer for 10 minutes until sauce has reduced. Season with salt and pepper. Turn off heat and then add cream. |
| 2 | Toss in cooked penne pasta. Transfer to a serving platter and top with grated cheese. |
| Yield | 5-1/2 cups |
Leave a Reply