Penne with Shrimp and Creamy Tomato Sauce
- Number of Servings: 4
Ingredients
1/2 Tbs olive oil2 cloves garlic, minced2 cans (14.5 oz) diced tomatos1/2 cup low sodium fat free chicken broth12 oz shrimp (small to medium size)saltcrushed red pepper6-8 fresh basil leaves1/2 cup heavy cream10oz penne pasta
Bring a large pot of salted water to a boil and cook penne according to package directions.
While the pasta coks, heat the oil in a large sautee pan. Add minced garlic and cook until fragrant. Add the tomatos and bring to a simmer. Once simmering, add the broth and return to a simmer. Cook at a rapid simmer until the sauce begins to get thickend and most of the liquid has evaporated.
Add the shrimp and stir frequenly to cook them evenly. You don't want to overcook teh shrip so keep them on the heat just long enough to cook the shrimp through. Turn off the heat but leave teh pan on the burner and add the cream, stiring to combine.
Add teh cooked and well drained pasta to the pan and toss to coat all the pasta with the sauce. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MLOM513.
While the pasta coks, heat the oil in a large sautee pan. Add minced garlic and cook until fragrant. Add the tomatos and bring to a simmer. Once simmering, add the broth and return to a simmer. Cook at a rapid simmer until the sauce begins to get thickend and most of the liquid has evaporated.
Add the shrimp and stir frequenly to cook them evenly. You don't want to overcook teh shrip so keep them on the heat just long enough to cook the shrimp through. Turn off the heat but leave teh pan on the burner and add the cream, stiring to combine.
Add teh cooked and well drained pasta to the pan and toss to coat all the pasta with the sauce. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MLOM513.
Nutritional Info Amount Per Serving
- Calories: 517.6
- Total Fat: 16.7 g
- Cholesterol: 170.0 mg
- Sodium: 946.1 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 6.8 g
- Protein: 32.5 g
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