Penne with Shrimp

brunettegoddess

brunettegoddess

New member
This is a recipe from an online recipe site so I won't claim it as mine. I'll try to post the facts below. It's a tasty dish that light and my personal suggestion is to soak the shrimp in milk (doesn't matter if it's skim, 2%... as long as it's not chocolate!!) for about 20-30 minutes before you cook the dish. Soaking proteins in milk (this also works well with chicken), keeps it really tender instead of becoming tough while cooking. Also, you can substitute chicken broth for the white wine if you aren't a fan of cooking with it.


INGREDIENTS
1 (16 ounce) package penne pasta
2 tablespoons olive oil
1/4 cup chopped red onion
1 tablespoon chopped garlic
1/4 cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese


DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.



NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 374
Total Fat: 9.1g
Cholesterol: 96mg
Sodium: 478mg
Total Carbs: 44.9g
Dietary Fiber: 2.8g
Protein: 24.4g
 
Fiberwise, a brand of whole grain pasta I've been enjoying lately has a whopping 12 grams of fiber a serving and it tastes good too...

Sounds good though - very scampi like....
 
This does sound tasty.

Mal, which brand? I've been avoiding all pasta lately. I tried a whole grain one that I don't remember the brand, but it tasted like cardboard. :p
 
I tried the spaghetti. It took me a couple of bites to get used to the texture because it was so thick, but it really was yummy. Thanks.
 
normally i like pasta al denta - the whole grain pasta, for me, has to be cooked just past the al dente point -which is why i kinda like the penne -it doesnt mush up :) good for you for trying something new :D
 
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