It was good, and REALLY simple.
Ingredients
- 3/4 pounds Penne Pasta
- 1 pound Shrimp
- A couple nubs of Butter (I used Earth Balance)
- 3 Tablespoons Olive Oil
- 1 whole Onion (small)
- 2 cloves Garlic
- 1/2 cup White Wine
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream (I used 1/2 cup, and you could easily sub in coconut milk here for a dairy-free version)
- Fresh Parsley, to taste
- Fresh Basil - To Taste
- Salt To Taste
- Pepper To Taste
Preparation Instructions
Cook the penne pasta.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat a bit of butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat a nub of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add, your white wine. Let the wine evaporate for a few minutes, stirring occasionally.
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat a bit of butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat a nub of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add, your white wine. Let the wine evaporate for a few minutes, stirring occasionally.
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
Front left: pita triangles with slices of chicken breast
Front right: banana chips
Back left: whole wheat mini chocolate mint cupcake
Back middle: super crackers
Back right: corn
William says this week's lunch is his all time favorite. But, he has been eating really well - and saying that every week! For instance, this morning for breakfast he had: a Clif bar, an apple, a handful of sesame sticks, and a lactose-free yogurt. Every scrap of it went down his tiny gullet. I don't know where he's storing it!
Lastly, here is the meal plan for this week...
Sunday: salmon out on the grill, strawberries from our garden, and green salad
Monday: black bean tacos, corn
Tuesday: brinner! I will be making my oat-y pancakes (SO GOOD), scrambled eggs, and fruit salad
Wednesday: Steve has surgery, so I'm picking up whatever he wants for dinner - he says pizza
Thursday: brined chicken breasts, oven fries, green salad
Friday: tuna cakes
Saturday: baked tofu fried rice
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