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My review
Cissy's Shrimp Penne
EMMYJAY1
"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."
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Ingredients
45 m servings 551 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- Place the shrimp and butter into the skillet. Cover, and cook 5 minutes over low heat, until shrimp are opaque.
- 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.
Nutrition Facts
Per Serving: 551 calories; 18.7 g fat; 48.5 g carbohydrates; 32.3 g protein; 212 mg cholesterol; 552 mg sodium. Full nutrition
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
5/11/2006
This was SUPERB! We used 2-3 times the garlic and shallots that were called for. The reduction took a bit longer since we were being careful not to scorch the garlic- maybe up to 40 minutes tot...
Most helpful critical review
4/19/2007
This recipe had great flavor, but the sauce was way too runny. If I made it again, I would use half the liquid the recipe called for, and add a thickening agent to it.
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5/11/2006
This was SUPERB! We used 2-3 times the garlic and shallots that were called for. The reduction took a bit longer since we were being careful not to scorch the garlic- maybe up to 40 minutes tot...
8/25/2005
My family loved this recipe. It really was delicious. You do need to allow the wine mixture to reduce to almost nothing before adding the butter and shrimp. As good or better than what you ge...
5/17/2005
This was outstanding. My reduction never really became a "thick golden glaze" as described in the recipe, but I still thought it was delicious. My only change was to use chicken stock instead of...
4/21/2009
This recipe is lovely! I made it as outlined. My fish stock was created from Superior Touch - Better Than Boullion Lobster Base (which adds its own thickening agent). More expensive but well ...
4/19/2007
This recipe had great flavor, but the sauce was way too runny. If I made it again, I would use half the liquid the recipe called for, and add a thickening agent to it.
2/8/2006
This was amazing! I to, used chicken broth instead of fish stock. I also added a little cornstarch to thicken up the sauce.
5/3/2006
This is really a delicious, lighter pasta. If you're looking for a heavier cream sauce, this is not the one to choose. To add depth to the flavor, make a shrimp stock by boiling the shells fro...
7/27/2006
I made my own stock so I found myself needing to add a little salt when adding the shrimp. I was a little worried that this recipe wouldn't turn out, but by the end, it starting coming together....
5/27/2011
Yep...I made this for my daughters who were having sleepovers, and if you can please junior high and middle school girls, it's a hit! The sauce is nice and light. Exactly what I was looking for...