Friday, August 17, 2012

Shrimp Penne in Tomato Cream Sauce

One word :  Nom.  That’s it…plain and simple.  I’m a huge fan of pasta – who isn’t, really??  And this dish is right up there as a new favorite.

You all have heard me mention my adoration for The Pioneer Woman…I heart her.  Like, I-Wanna-Move-To-Oklahoma-And-Beg-Her-To-Be-My-Friend type of love.  How she keeps her fabulous figure making the delicious dishes she creates is a wonder.  So, in keeping with my girl crush, if you will, I desperately want to eat like her.  Or at least attempt to make the same dishes she does but in a way that I can roll around in them and not feel guilty kind of way.

She has this dish called “Penne a la Betsy”, an homage to her equally beautiful sister, Betsy…pretty creative name, right??  I just had to try and make it over.  If you are a regular here, you know this does not always work.  This time, it did.  First bite was amazing…second…amazing…and did I mention?  Ah-mah-zing.  So, really in all honesty, if mine was good (and a little lower in calories), imagine the euphoria you would experience if you tried her recipe??  If you don’t have to worry about calories like I do (lucky!), let me know how that goes.  If you are trying to cut back, try this one! 

I love that this dish tastes like you are being really, really bad…but the great part is, you aren’t.  If you don’t like shrimp, you can certainly sub chicken or leave the carne out altogether!

8 oz Smart Taste Penne, or use whole wheat
1 pound large shrimp, peeled and clean
1 ½ T butter
1 ½ T olive oil
1 large shallot, chopped
2 cloves garlic
1 cup white wine (I used Pinot Grigio because that’s what I had)
1- 8 oz can tomato sauce (I used Hunt’s Roasted Garlic)
6 oz low fat half and half (I wouldn’t try fat free for this one)
2 T fresh parsley, chopped
2 T fresh basil, chopped
2 tsp dried oregano
Salt & Pepper, to taste
Diced tomatoes, parmesan cheese and crushed red pepper for topping

Fill a large pot with water to boil the penne.  Follow box directions for cooking.

In a colander, rinse your shrimp with cold water and drain.  I buy these guys that are not peeled, but they are super easy to peel, just squeeze the base of the tail and pull!

Meanwhile, in a large skillet over medium high heat, heat the butter and olive oil.  When melted, add the shrimp and cook until just pink.  Remove and set aside.

In the same pan, add the shallots and garlic and cook until just tender.  About 3 minutes.  Be careful not to let it burn.

While the onions and garlic are getting happy, chop the shrimp into bite-sized pieces.

Add the wine to the pan and let simmer for a few minutes to evaporate.  If you don't like wine, just sub chicken broth (less cals, too!)

Add the tomato sauce and stir.

Add the half and half and stir.

Now, add the chopped shrimp and stir.

Once warmed through, add the parsley, basil, and oregano and stir.

Drain your pasta and add to the sauce, mix and SERVE IT UP!

Top with tomatoes, salt, peppers, and parm – NOM!

Serves 4
Calories 479 / Carbs 46g / Fat 15g / Protein 33g / Fiber 6g / Sodium 650mg

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