2011-05-19 / General Stories

From the Chef’s Corner

Creamy Tomato Penne with Shrimp
by Chef Deedle

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.

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