Where was I this afternoon? I decided I was in the mood for shrimp and pasta...so I ran to the store and picked up what I needed and ran back home to make it. I'm back already. That's how quick and simple this dish really is. This is a keeper my friends!
Shrimp in Garlic Sauce over Penne
3 tablespoons Olive Oil
6 cloves garlic, finely chopped
1 tablespoon shallots, finely chopped
2 cups white wine or chicken broth
2 tablespoons chopped fresh parsley leaves
2 cups heavy cream
Salt and pepper to taste
1/4 cup finely chopped parsley
1 1/2 pounds large shrimp peeled and de-veined with tails left on
1 1/2 to 2 pounds cooked pasta
1/4 cup grated Parmesan (optional)
Cook pasta as directed ...just to al dente. Drain well and set aside.
In a large skillet, add the olive oil and sauté garlic and shallots until translucent. Add shrimp and continue stirring until they begin to turn pink in color. Do not over cook. Remove shrimp to plate and set aside. De-glaze the pan with the wine or chicken broth and let the liquid reduce by half.
Next stir in the cream and allow sauce to thicken over low heat, stirring occasionally. Salt and pepper to taste and add half the parsley. Toss the drained pasta with the garlic cream sauce and shrimp. Transfer to a serving dish, and sprinkle with remaining parsley and cheese, as garnish if desired.
Photographs are copyrighted and the property of ©Welcome Home.
I just discovered your site and your recipes look wonderful. It would be helpful if you included some estimated times as to how long it takes the sauce to thicken and I am not sure what it means to deglaze a pan. I am looking forward to checking back for more great recipe ideas. Have a wonderful weekReplyDelete