Cissy's Shrimp Penne

Cissy's Shrimp Penne

11
EMMYJAY1 2

"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 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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

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.

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...

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...

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...

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 ...

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.

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

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...

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....

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...