Penne with Shrimp, Asparagus and Wild Mushrooms
- Number of Servings: 2
Ingredients
2 cups cooked whole grain pasta (preferably penne)1 tbsp. butter1 tbsp. olive oil2 tbsp. shallots, finely chopped2 cloves garlic, minced2 tbsp. white wine1/4 cup low sodium chicken stock2 tbsp. dry sherry or Madeira1 1/2 cups fresh asparagus, chopped1 1/2 cups mushrooms of your choice2 tbsp. fresh herbs of your choice (best are parsley, basil, tarragon, chives, or chervil)10 oz. cooked shrimp1 tsp. white truffle oil (optional)Sea salt and pepper to taste
Heat butter and oil in sauce pan over medium heat. Add mushrooms and cook 2 min., then add shallots, garlic and asparagus and cook for another 2 min. or until asparagus starts to soften. Add wine and cook until alcohol evaporates, about 30 sec. Add chicken stock and cook until mushrooms are tender and pan is almost dry. Add shrimp, sherry, salt and pepper, pasta, herbs and 2 tbsp. of Parmesan cheese and cook a few minutes with the lid on until shrimp is pink. Serve topped with remaining Parmesan and drizzled with truffle oil if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user RAIDRSGAL.
Number of Servings: 2
Recipe submitted by SparkPeople user RAIDRSGAL.
Nutritional Info Amount Per Serving
- Calories: 546.4
- Total Fat: 17.9 g
- Cholesterol: 298.7 mg
- Sodium: 616.3 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 9.1 g
- Protein: 45.7 g
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