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Shrimp and Penne Supper

 Shrimp and Penne Supper
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 rema
6 ServingsPrep: 35 min. Cook: 20 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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

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Shrimp and Penne Supper (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1-1/3 cups equals 342 calories, 6 g fat (2 g saturated fat), 117 mg cholesterol, 852 mg sodium, 47 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.