Penne with Shrimp and Herbed Cream Sauce

This is an easy weeknight meal from Giada De Laurentiis.

Just a few tiny changes:  I cut the penne amount in half, probably used a bit more grated parmesan and used diced tomatoes instead of whole tomatoes.  Otherwise I followed the recipe exactly.

If you use frozen shrimp, make sure it’s the wild caught.  Do not get the farmed fish from Taiwan or wherever.  I took a class from the CIA called Under the Sea and the professor talked about farmed fish.  Farmed fish is pretty disgusting.  To know absolutely sure you are getting wild caught shrimp, fresh or frozen, they should still have their ‘legs’ attached.  If they do not have them, then it means they were farmed where it is nearly impossible for them to swim and thus no need for ‘legs’  shrimp with legs

This is the first time I added the pasta to the sauce.  Usually I don’t do that and serve them separately but it worked this time, especially with half the amount of pasta.

Penne with Shrimp and Herbed Cream Sauce (from Food Network Giada De Laurentiis)

1/2 pound penne pasta

1/4 cup extra virgin olive oil

1 pound medium shrimp, peeled and deveined, fresh or frozen

4 garlic cloves, minced or grated using a box grater

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1, 15 ounce can of petite diced tomatoes, drained

1/2 cups chopped fresh basil leaves

1/2 cup chopped fresh flat leaf parsley

1/4 teaspoon crushed red pepper flakes (optional)

1 cup white wine

1/3 cup clam juice

3/4 cup heavy cream

1-1/2 ounces Parmesan Cheese, grated

Cook pasta according to package directions.  Drain and set aside.

In a large skillet, heat oil over medium high heat.  Add the fresh or frozen shrimp, garlic, 1/2 teaspoon salt and 1/2 teaspoon of pepper.  Cook, stirring frequently until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp onto a plate.

Add the diced tomatoes, basil, parsley and optional red pepper flakes.  Cook for about 2 minutes, stirring constantly.  Add the wine, clam juice, and heavy cream.  Bring the mixture to a boil.  Reduce the heat to medium low and simmer for 7 to 8 minutes until the sauce thickens.  Add the Parmesan cheese, cooked shrimp and pasta.  Stir together until combined.  Serve immediately.

weigh out pasta and cook according to package directions:

the shrimp I used:

mise en place:

cooking shrimp and setting aside:

add tomatoes, basil, parsley and cook:

add wine, clam juice and heavy cream:

add Parmesan cheese, shrimp and pasta:

yum!