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Cissy's Shrimp Penne
SUBMITTED BY:
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."
RECIPE RATING:
Read Reviews
(8)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
1/4 cup dry vermouth
2 pounds large uncooked shrimp, peeled
1/2 cup unsalted butter
1 cup chopped Italian flat leaf parsley
1 cup grated Parmesan cheese
freshly ground black pepper to taste
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DIRECTIONS
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.
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REVIEWS
Reviewed on May 17, 2005 by
THEMUNCH_TX
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THEMUNCH_TX
May 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 fish stock.
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4 users found this review helpful
This was outstanding. My reduction never really became a "thick golden glaze" as described in...
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Reviewed on May 3, 2006 by grayhog
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grayhog
May 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 from the shrimp. Add enough water to be able to reduce the stock to the required two cups. It doesn't really become a "glaze" but this recipe has wonderful flavor. Thank you for sharing!
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2 users found this review helpful
This is really a delicious, lighter pasta. If you're looking for a heavier cream sauce, this...
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Reviewed on Apr. 19, 2007 by sasigrrl
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sasigrrl
Apr. 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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1 user found this review helpful
This recipe had great flavor, but the sauce was way too runny. If I made it again, I would...
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Reviewed on May 11, 2006 by
littlehemmy
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littlehemmy
May 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 total. We also used close to a full pound of pasta. This dish had a wonderful flavor and we all loved it. This was an instant favorite!
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1 user found this review helpful
This was SUPERB! We used 2-3 times the garlic and shallots that were called for. The...
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Reviewed on Aug. 25, 2005 by JBARBER58
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JBARBER58
Aug. 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 get in a restaurant!
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1 user found this review helpful
My family loved this recipe. It really was delicious. You do need to allow the wine mixture...
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Reviewed on Jul. 27, 2006 by WUMANJOO
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WUMANJOO
Jul. 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. I did add a little flour to thicken the sauce. I will make this again, but it seemed to need another ingredient. I think next time I'll add maybe sliced baby portobello mushrooms or red peppers.
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0 users found this review helpful
I made my own stock so I found myself needing to add a little salt when adding the shrimp. I...
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Reviewed on Apr. 2, 2006 by potznpanz
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potznpanz
Apr. 2, 2006
What a disappointment! This was bland and flavorless. It took much longer to reduce the wine mixture than the recipe calls for. I might as well have boiled the penne, boiled the shrimp, and mixed them together.
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0 users found this review helpful
What a disappointment! This was bland and flavorless. It took much longer to reduce the wine...
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Reviewed on Feb. 8, 2006 by NationR
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NationR
Feb. 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.
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0 users found this review helpful
This was amazing! I to, used chicken broth instead of fish stock. I also added a little...
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Cissy's Shrimp Penne
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Recipe Submitter:
EMMYJAY1
Cooking Level:
Expert
Home Town:
Livermore
,
California
,
USA
Living In:
Seattle
,
Washington
,
USA
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Nutritional Information
Cissy's Shrimp Penne
Servings Per Recipe: 8
Amount Per Serving
Calories: 532
Total Fat:
19.4g
Cholesterol:
214mg
Sodium:
536mg
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