Penne With Shrimp and Herbed Cream Sauce
Details
- Serving Size: 6
- Weight Watchers: 19 Points
Cuisine
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 can (15- ounce) whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- cup clam juice (I do not recommend substituting)
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
- 1/4 cup thinly sliced pepperoni (my addition)
Instructions
Bring a large pot of salted water to a boil over high heat.
Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat.
Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes.
Cook for 2 minutes, stirring constantly.
Add the wine, clam juice, and heavy cream.
Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.
Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs.
Toss together until all ingredients are coated.
Season, to taste, with salt and pepper.
Add sliced pepperoni if desired.
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