now i have never cooked with wine before and i have no idea what i should be using so a part of me wanted to take the safe route and use chicken broth instead. but i didnt and i pulled out a bottle of cheap wine (i used chardonnay from aldis). it turned out beautifully! even my husband who doesn't like red sauce (or shrimp) kept saying how good it was! i will definitely be adding this to our dinner menu more frequently (and hopefully i can come up with a more figure friendly version so that i dont have to feel so guilty about it lol)
i also used my roasted broccoli recipe and added to the pasta after serving as a serving of vegetables!
penne with tomato cream sauce and shrimp
from http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/
3/4 pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3Tablespoons Olive Oil
1 small onion, chopped
2 cloves Garlic, grated
1/2 cup White Wine (i used chardonnay)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Basil To Taste, chopped
Pepper To Taste
Preparation Instructions
Cook the penne pasta until tender-firm (al dente)
Peel, devein and rinse 1 pound of extra large shrimp (or use the already peeled and deveined kind like i do =).
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. Chop the shrimp into bite –sized pieces and set aside.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, 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 add chopped basil and add your chopped shrimp back into the tomato cream sauce. Give it a stir and add pepper to taste. Finally add your cooked penne pasta and give it a good stir. ENJOY!!
Peel, devein and rinse 1 pound of extra large shrimp (or use the already peeled and deveined kind like i do =).
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. Chop the shrimp into bite –sized pieces and set aside.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, 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 add chopped basil and add your chopped shrimp back into the tomato cream sauce. Give it a stir and add pepper to taste. Finally add your cooked penne pasta and give it a good stir. ENJOY!!
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