Season the shrimp with salt, pepper, and smoked paprika.
Heat olive oil in a large skillet over medium heat. Cook the seasoned shrimp until opaque and slightly browned, then remove from the pan and set aside.
In the same skillet, add the sliced leek and minced garlic. Sauté until softened.
Stir in the thyme and red pepper flakes.
Pour in the heavy cream. Add the butter, a pinch of salt, cream cheese, grated parmesan, and chopped parsley. Stir continuously until the cheeses and butter are fully melted and the sauce is smooth.
Stir the halved cherry tomatoes into the cream sauce.
Meanwhile, boil the penne pasta in a pot of salted water until al dente. Drain and add the cooked pasta to the skillet.
Return the cooked shrimp to the skillet and toss everything together until the pasta and shrimp are evenly coated with the sauce.
Finish the dish with a squeeze of fresh lemon juice over the top before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
