Michael Smith's Speedy Shrimp Penne with Chardonnay Cream Cheese Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Michael Smith's Speedy Shrimp Penne with Chardonnay Cream Cheese Sauce calories by ingredient
Introduction
Pasta and Shrimp are made for each other. So are this dish's two secret ingredients. Shrimp shells, packed with lots of easily released bonus shrimp flavour, and cream cheese, which melts into an instant tangy, creamy sauce. This is a pasta sauce you can make in the time it takes the penne to cook. Serves 4. Pasta and Shrimp are made for each other. So are this dish's two secret ingredients. Shrimp shells, packed with lots of easily released bonus shrimp flavour, and cream cheese, which melts into an instant tangy, creamy sauce. This is a pasta sauce you can make in the time it takes the penne to cook. Serves 4.Number of Servings: 4
Ingredients
-
1 pound (500 grams) of shrimp, shells reserved, each shrimp cut into 4 chunks.
1 carrots, grated
1 bay leaf
2 cups (500ml) chardonnay
1 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 mustard
1/2 cup (125 ml) of chopped fresh tarragon
2 green onions, thinly sliced
A sprinkle or two of salt and lots of freshly ground pepper.
Tips
Kitchen tip... Normally shrimp shells are thrown out but there's actually more shrimp flavour in the shell than in the shrimp itself. Fortunately,kk that flavour is very easy to release - a short simmer in any liquid will quickly create an aromatic broth.
Directions
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.