Thursday, October 08, 2009

Penne with Shrimp and Herbed Cream Sauce

Tonight is the first night this week that Rick and I have been able to spend together. Even though our daytime commitments have us a little stressed out, I'm so glad that we got to spend some quality time together tonight. With NY Strips on sale at various supermarkets, I was thinking "grill out!!!" but Rick wasn't that hungry so I opted to do a shrimp pasta dish. I searched for a recipe, and I came across this one. We both agree that it wasn't a stand out, but it was definitely a good one so I thought that I would share it here. The changes that I made was to up the red pepper flakes to 1/2 teaspoon, added two shallots, subbed low fat milk (made a roux with butter and flour) for heavy cream, a can of diced tomatoes (drained), and crab stock for clam juice.

Here is the original recipe:


  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine
  • 1/3 cup clam juice
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

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