Monday, April 11, 2011
Quick Penne with Spicy Shrimp!
It's smart to keep a bag of shrimp on hand for quick meals. If it's purchased frozen and kept frozen shrimp can be stored a few months but should be used before four. The 40-50 size (count per pound) is a perfect size for this dish, purchase it uncooked, peeled and deveined.
Pasta is another ingredient it's good to have on hand for homemade fast food. I used penne in this recipe, but farfalle is also a nice choice. I like low fat sour cream instead of heavy cream to lighten the recipe up a bit and frozen peas are an easy vegetable addition. If you don't cook with alcohol, flat cream soda is a good replacement for Sherry.
This is the third recipe in the "Meals In Minutes" series from a cooking class I taught at the Yorba Linda Library last month. I hope you enjoy, Quick Penne with Spicy Shrimp, Peas and Garlic it's simple and delicious (so I hear). My family, thankfully helped me test it and class attendees liked it too.
Quick Penne with Spicy Shrimp, Peas and Garlic
2 tablespoon olive oil
8 ounces penne pasta
1 pound shrimp
1 each shallot, chopped
4 clove garlic, minced
1 teaspoon red pepper flakes
1/4 cup sherry
1 cup chicken broth
8 ounces sour cream, low fat
½ cup peas
1/2 cup parmesan cheese
1 teaspoon salt
2 teaspoons fresh Italian parsley chopped
Cook pasta in boiling salted water about seven minutes, until al dente. Drain and set aside.
Over high heat in a large skillet (12-14 inches) add 2 tablespoons olive oil , shallot and garlic. Cook until shallot is translucent.
About 30 seconds add shrimp and chili pepper, cook about 2 to 3 minutes until they start to turn pink, then remove shrimp.
Carefully pour in sherry, whisking up any bits on bottom of the pan. When sherry is reduced by half, add chicken broth and bring to simmer and whisk in sour cream and parmesan cheese until incorporated.
Stir in shrimp, peas, pasta, salt and pepper to taste. Cover and let set for 3 to 5 minutes. Before serving stir in parsley.