Shrimp Penne Extraordinaire
photo by Divaconviva
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 ounces penne or 8 ounces other short pasta
- 3 slices bacon
- 1 large onion (for about 1 cup chopped)
- 1⁄2 cup white wine or 1/2 cup apple juice
- 2 teaspoons bottled minced garlic
- 1⁄4 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley leaves (to garnish) (optional)
- 8 ounces cooked peeled shrimp
- 1 cup fat-free half-and-half
- 1⁄4 cup grated parmesan cheese (to taste)
directions
- Cook pasta in large pot of boiling water until tender but still firm to bite.
- Meanwhile fry the bacon over medium-low heat in a 12-inch skillet until crisp, about 3 to 5 minutes. Transfer bacon to paper towels to drain.
- Peel and coarsely chop the onion. Add to the skillet along with the wine, garlic and Italian seasoning. Stir to loosen the brown bits from the bottom of the skillet. Increase the heat to medium and cook, stirring from time to time, until the onion is tender, about 2 to 3 minutes.
- Crumble the bacon into bits, using a knife if necessary. If using the parsley, chop finely.
- Add shrimp and half-and-half to the skillet. Stir well and cook just to warm through, about 1 minute. Do not boil. Remove the skillet from the heat.
- Drain pasta. Return pasta to the cooking pot (removed from the heat). Pour the shrimp mixture into the pot with the pasta. Add the bacon and stir.
- Serve at once, garnishing each plate with 1 tablespoon Parmesan cheese (or more to taste) and a little chopped parsley, if desired.
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Reviews
-
This recipe looked great, because I usually have cooked shrimp in the freezer and all the other ingredients on hand. I think there's a good recipe in here - but not as written. It doesn't say where/when to add the garlic - I assumed w/the onion. The herb seasoning - with the sauteeing onions or at the end? No directions. When I added the half-and-half, I realized my 1/2 cup wine was standing by, but at that point, I did not want to add the wine since the directions said do not boil, and usually that much alcohol in a recipe gets boiled or simmered for awhile. I am not giving a star rating at this time. I respectfully request the Chef post this with complete instructions, and I would be happy to make this again and rate it. Thanks! I feel rating it as posted would not be a fair rating. Made for Zingo portion of ZWT4.
RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>