Michael Smith's Speedy Shrimp Penne with Chardonnay Cream Cheese Sauce
- Number of Servings: 4
Ingredients
1 pound (500 grams) of shrimp, shells reserved, each shrimp cut into 4 chunks.1 carrots, grated1 bay leaf2 cups (500ml) chardonnay1 pound (500g) of penne (I used whole wheat)1 cup (250g) of softened cream cheese (I used fat free)2 tablespoons (30 mls) of Dijon mustard1/2 cup (125 ml) of chopped fresh tarragon2 green onions, thinly slicedA sprinkle or two of salt and lots of freshly ground pepper.
Put the shrimp shells, carrot, bay leaf, and wine in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquic is barely simmering. Cover and simmer for 10 minutes or so.
Meanwhile, bring a large pot of salted water to a boil. Cook the penne until it's nearly tender but not quite done. Add the shrimp to the boiling water and cook until the shrimp is cooked through and the pasta is tender, another 2 minutes or so.
Drain the pasta and shrimp and return them to the pot. Toss in the cream cheese, and mustard. Strain in the wine mixture, pressing every last drop of nectar out of the shrimp shells. Toss in a few spoonfuls of the carrots minus the shells. Stir everything together until the cream cheese melts and forms a smooth, creamy sauce. Stir in the tarragon and green onions. Lightly season to your taste with salt and pepper. Serve and share.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PEGGYH9.
Meanwhile, bring a large pot of salted water to a boil. Cook the penne until it's nearly tender but not quite done. Add the shrimp to the boiling water and cook until the shrimp is cooked through and the pasta is tender, another 2 minutes or so.
Drain the pasta and shrimp and return them to the pot. Toss in the cream cheese, and mustard. Strain in the wine mixture, pressing every last drop of nectar out of the shrimp shells. Toss in a few spoonfuls of the carrots minus the shells. Stir everything together until the cream cheese melts and forms a smooth, creamy sauce. Stir in the tarragon and green onions. Lightly season to your taste with salt and pepper. Serve and share.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PEGGYH9.
Nutritional Info Amount Per Serving
- Calories: 673.8
- Total Fat: 4.5 g
- Cholesterol: 200.6 mg
- Sodium: 786.9 mg
- Total Carbs: 96.1 g
- Dietary Fiber: 13.6 g
- Protein: 46.8 g
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