Friday, April 16, 2010

Shrimp and Penne Pasta

OK. Brace yourself. This might be my favorite dish I have prepared to date. I mean, I love my sweet and sour chicken recipe, but wow, this was so good! Pasta, shrimp, and a creamy tomato sauce, how could you go wrong? And, it was easy to make. And, my kids L-O-V-E-D it! Put this on your menu soon, I mean it, you will love it.

Penne Shrimp Pasta
slightly adapted from Pioneer Woman Cooks

Ingredients:12 ounces Penne Pasta (I used whole wheat.)
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Small Onion, diced
2 cloves Garlic
½ cups White Wine (or To Taste)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
1/2 tsp Parsley
1/2 tsp Basil
Salt To Taste
Pepper To Taste
Directions:Cook the penne pasta until tender-firm, al dente.

Peel, devein and rinse 1 pound of shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. (You could also take the tails off before cooking, this is what I did.) Chop the shrimp into bite–sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and saute, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or use 1/2 tsp each of dried spices. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
Cooking Note: You could easily substitute the shrimp for chicken or other meat of choice. The sauce is what makes this dish so delicious.

This recipe is linked to Mangos and Chutney.


Nancy said...

Oh my gosh, it looks so good...I have to make that soon!!!

Melody said...

I'm definitely going to try this soon Amber, I have some shrimp in the freezer that I was trying to decide what to do with :)

Avril Miller said...

Just like Melody I have some shrimp in my freezer that has been calling out to me to do something yummy with i know what i wil make with those shrimpies! This pasta dish looks deee-lish!

Candace said...

I, also, have shrimp in the freezer and was thinking of pasta to go with it. Now I know what sauce I will use. Thanks for the recipe. It looks delicious!

brooke said...

It looks delicious! I need to figure out how to make this dairy free for my monkey, and then convince him that shrimp is chicken! :) (still visiting from the It's a Keeper cookbook review)


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