Cissy's Shrimp Penne Recipe -
Cissy's Shrimp Penne Recipe
  • READY IN 45 mins

Cissy's Shrimp Penne

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. 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.
  2. 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.
  3. Place the shrimp and butter into the skillet. Cover, and cook 5 minutes over low heat, until shrimp are opaque.
  4. 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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
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.


13 Ratings

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!

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.

Jul 08, 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 worth it. You must reduce the broth well before tossing with the pasta. Don't forget that the pasta will absorb some of the juices (I always let my pasta sit in the juices like you would let a roast rest after removing it from the least 10 minutes.) The parmesan and the pepper are key to the taste. I loved this recipe and will definitely make it again!

Feb 08, 2006

This was amazing! I to, used chicken broth instead of fish stock. I also added a little cornstarch to thicken up the sauce.

May 03, 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!

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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  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 212 mg
  • 71%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 552 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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