Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

551 calories; protein 32.3g; carbohydrates 48.5g; fat 18.7g; cholesterol 212.2mg; sodium 551.8mg. Full Nutrition
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