Penne Shrimp
3/4 lb Penne Pasta, I like Mezze Penne
1 lb large Shrimp, peeled
2 T Butter
2 T Olive Oil
1 small Onion, chopped
2 cloves Garlic, minced
1/2 C White Wine
1 can 14.5 oz Tomato Sauce
1 C Heavy Cream, 1/2 pint
1/4 C fresh parsley, finely chopped
6-8 Basil Leaves, chiffonade
Salt and Pepper, to taste
Cook the pasta until tender, about 10 minutes. Drain and return to the pot.
Heat 1 T butter and 1 T olive oil in a large skillet over med-high heat. Add the shrimp, and cook for a few minutes until just opaque. Salt and pepper, stir and remove to a plate. Add remaining butter and oil to the skillet and add the onion and garlic. Saute, stirring until cooked and translucent. Add the wine, stirring and bring to a simmer for a few minutes. Add the tomato sauce. Stir until well combined. Then add the cream. Stir until combined. Turn the heat to low bring to a simmer. Stir in the herbs, taste if more salt and pepper is needed. Now add the shrimp back to the pan. Give it a stir. Finally add the cooked penne pasta and give it a good stir. Serve from the skillet or put into a pretty serving platter.
ENJOY!
tip: chiffonade, stack basil leaves on top of one another, roll tightly and slice into thin ribbons.
tip: keep a 12 0z to 1 lb bag of large frozen shrimp in the freezer, for quick dinner. It thaws in minutes in cold water.
tip: grow your own herb garden here
Thanks for sharing, but have you ever tried shrimp prawn pickle, You can try at Prawn pickle or Shrimp Pickle or prawn achar and various andhra style non veg pickles by SITARA at their online store order from Hyderabad Bangalore Chennai Delhi Pune vishakapatnam, The India's biggest online store for pickles
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