Weeknights will be a breeze when you follow Sarah Newman's method for preparing this easy shrimp supper. From Brooklyn Center, Minnesota, she writes, “I saute the garlic and onion in the morning and add the tomatoes. I also stir together the milk, flour and half and half and put both mixtures in the refrigerator. When it's close to dinner time, I just cook the pasta and shrimp and put the few remaining ingredients together, and dinner is served!"
- 2 cups uncooked whole wheat penne pasta
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons olive oil, divided
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 1 cup fat-free half-and-half
- 3/4 cup fat-free milk
- 1 package (10 ounces) fresh spinach, torn
- 1/2 cup shredded Parmesan cheese, divided
- 1 pound uncooked medium shrimp, peeled and deveined
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes.
- Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened. Stir in 1/4 cup cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm.
- In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Shrimp and Penne Supper in Light & Tasty June/July 2007, p13
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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