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Cissy's Shrimp Penne

Cissy's Shrimp Penne

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EMMYJAY1

Created for my daughter's 30th birthday and now the birthday special in the family. An intensely flavored reduction sauce with fresh parsley and lots of Parmesan.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Stir in penne pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil in a large skillet over medium heat, and cook the shallot and garlic until tender. Pour in the fish stock, white wine, and vermouth, and simmer 15 minutes, or until reduced to a thick golden glaze.
  3. Place the shrimp and butter into the skillet. Cover, and cook 5 minutes over low heat, until shrimp are opaque.
  4. Mix the cooked penne pasta into the skillet, and gently toss with the shrimp and glaze. Top with parsley, Parmesan cheese, and pepper to serve.
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Reviews

littlehemmy
11
5/11/2006

This was SUPERB! We used 2-3 times the garlic and shallots that were called for. The reduction took a bit longer since we were being careful not to scorch the garlic- maybe up to 40 minutes total. We also used close to a full pound of pasta. This dish had a wonderful flavor and we all loved it. This was an instant favorite!

JBARBER58
9
8/25/2005

My family loved this recipe. It really was delicious. You do need to allow the wine mixture to reduce to almost nothing before adding the butter and shrimp. As good or better than what you get in a restaurant!

THEMUNCH_TX
8
5/17/2005

This was outstanding. My reduction never really became a "thick golden glaze" as described in the recipe, but I still thought it was delicious. My only change was to use chicken stock instead of fish stock.