Saturday, August 31, 2013

Penne Pasta with Shrimp and Grilled Vegetables in Cream Sauce

I made my own version of Pioneer Woman's "Pasta a la Betsy". I lightened up the carbs by using Dreamfields Pasta, lightened up the fat a bit, and added some vegetables I had left over from a grilled dinner. It turned out very yummy. Even my husband, who claims not to be a big fan of shrimp, went back for a second serving  Note:  Did you know that fats have no carbs?  I use cream and butter sparingly, but it's allowed!

¾ pound Dreamfields Penne Pasta
1 pound frozen easy-peel raw Shrimp
Previously grilled vegetables, asparagus, zucchini & onions, diced into 1/2” pieces
1 Tablespoon olive Oil
1 Tablespoon butter
½ large onion, finely diced
2 cloves garlic, minced
½ cup white wine (I used a chardonnay)
1 can, 8-oz, tomato Sauce
3/4 cup heavy cream (or use part or all evaporated milk)
Fresh parsley, to taste
Pesto – jarred – about 2 Tablespoons, or to taste
salt/pepper to taste


Cook the penne pasta in salted water until al dente.

Peel, devein, remove tails and rinse (under cool water) 1 pound of large, or extra large shrimp.

Heat about 1 Tablespoon each of butter and olive oil in a skillet. Add the shrimp and cook for about 3 minutes until just opaque and pink.  Do not overcook them.  Remove shrimp from juices, and let cool on a plate while preparing the rest of the sauce.

Finely dice onion and mince garlic (if not using prepared garlic).

In juices from shrimp, add remaining onion and garlic, sautéing until tender. Add wine, stirring occasionally. Add pesto, stirring into sauce. Add cream. Turn heat down to low and let simmer a few minutes, stirring to combine.

Chop the shrimp into bite-sized pieces and add to sauce, along with diced vegetables and chopped parsley. Add cooked pasta and mix together, coating pasta with sauce.

Serve with a green salad, or broccoli.



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