From the Chef’s Corner
After the holidays, I’m always ready to tone down some of the richness in my cooking. It’s a good time of the year to get back to fish and shrimp dishes.
Creamy Tomato Penne with Shrimp
¾ lb. peeled, large raw shrimp (21 – 30 count)
1 (8 oz.) pkg. penne pasta
1 (24 oz.) jar pasta sauce
½ cup freshly grated Parmesan cheese
1 cup heavy cream
½ cup firmly packed basil leaves, shredded
1. Devein shrimp. Prepare pasta according to package direction.
2. Meanwhile, bring pasta sauce to a boil in a medium saucepan
over medium heat. Gradually stir in cheese and cream; cook,
stirring often, 3 minutes or until cheese melts and mixture begins
to simmer. Stir in shrimp; cook 4 minutes or until shrimp turn
3. Combine sauce and pasta; toss to coat. Sprinkle with basil.