Method                    
1. Heat the olive oil in a pan, add the shrimp and sauté.                    
2. Add the onion and garlic, and heat through. Then add cooking cream and tomato paste, along with Salt and pepper.                    
3. Blanch your penne noodles and add them to the sauce, mixing well.                    
4. Put boiled broccoli on top of the pasta and mix, keeping it on the heat for around 3 minutes.                    
5. Transfer the pasta to a plate and arrange.        
6. Sprinkle parmesan cheese on top and add a slice of lemon for garnish. 

• Pre-Penna sauce 

Method                    
1. Heat the olive oil in a deep pan, sauté the onions, mushrooms, garlic, capsicum, and tomato until they are cooked.            
2. Add the tomato paste and mix it well with the vegetables, then add the cooking cream and simmer on low heat for 5 minutes        
3. Pour in the water and mix well.                    
4. Add the white pepper, chicken cubes, dry oregano, and fresh basil. Mix well and let it cook for 5 more minutes.            
5. Remove from the heat and transfer to a container.                    
6. Cool the sauce using an ice bath procedure.                    
7. Portion the sauce into 250-gram servings.   
8. Store in the freezer with a proper label, including a 1-month expiration date.                    
 

Ingredients

• 150g Boiled Penne Pasta
• 100g Fresh Shrimp
• 50g Broccoli
• 20g Parmesan Cheese
• 40g Tomato Paste
• 200g Cooking Cream
• 150g Onions
• 10g Garlic
• 5g Dry Oregano
  
  Pre-Penna sauce          
• 15g Yellow Capsicums
• 10g Olive Oil
• 25g Red Onions
• 3g Garlic
• 15g Cooking Cream
• 15g Red Capsicums
• 15g Green Capsicums
• 20g Mushrooms
• 1g Tomato Paste
• 1g White Peppers
• 1g Chicken Cubes
• 1g Fresh Tomato
• 1g Dry Oregano
• 10g Olive Oli
• 2g Fresh Basil
• 150ml Water