Cissy's Shrimp Penne
Created for my daughter's 30th birthday and now the birthday special in the family. An intensely flavored reduction sauce with fresh parsley and lots of Parmesan.
- 1 (16 ounce) package dried penne pasta
- 1 tablespoon extra virgin olive oil
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 2 cups fish stock
- 2 cups dry white wine
- ¼ cup dry vermouth
- 2 pounds large uncooked shrimp, peeled
- ½ cup unsalted butter
- 1 cup chopped Italian flat leaf parsley
- 1 cup grated Parmesan cheese
- freshly ground black pepper to taste
- 1. Bring a large pot of lightly salted water to a boil. Stir in penne pasta, cook for 8 to 10 minutes, until al dente, and drain.
- 2. Heat the olive oil in a large skillet over medium heat, and cook the shallot and garlic until tender. Pour in the fish stock, white wine, and vermouth, and simmer 15 minutes, or until reduced to a thick golden glaze.
- 3. Place the shrimp and butter into the skillet. Cover, and cook 5 minutes over low heat, until shrimp are opaque.
- 4. Mix the cooked penne pasta into the skillet, and gently toss with the shrimp and glaze. Top with parsley, Parmesan cheese, and pepper to serve.
serving: 8 servings
calories: 550.9 kcal
carbohydrates: 48.5 g
protein: 32.3 g
saturated fat: 9.9 g
cholesterol: 212.2 mg
sodium: 551.8 mg
fiber: 2.9 g
sugar: 2.4 g