Seafood Penne

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PENNE WITH SHRIMP AND HERBED CREAM SAUCE



Penne with Shrimp and Herbed Cream Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

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 (15-ounce) can 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
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. 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. Bring the mixture to a boil. 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.
  • Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

SHRIMP PENNE WITH GARLIC SAUCE



Shrimp Penne with Garlic Sauce image

"My friends and family request this all the time. It's quick and smells so good." Christy Martell - Round Hill, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 cups uncooked penne pasta
2 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 can (5 ounces) evaporated milk
1 pound cooked medium shrimp, peeled and deveined
2/3 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley
1-1/2 teaspoons seafood seasoning

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the shrimp, cheese, parsley and seafood seasoning; heat through., Drain pasta; place in a large bowl. Add shrimp mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 488 calories, Fat 20g fat (12g saturated fat), Cholesterol 226mg cholesterol, Sodium 1205mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

PENNE WITH SHRIMP



Penne with Shrimp image

A light but tasty Italian dish!

Provided by K Douglas

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
2 tablespoons olive oil
¼ cup chopped red onion
1 tablespoon chopped garlic
¼ cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
  • Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g

SEAFOOD PENNE



Seafood Penne image

Last week a friend and I had a wonderful lunch in a small restaurant/Lounge called Hedi's Wine- Bistro in Salmon Arm B.C. We started off with baked Camanbert with a whole head of roasted garlic-wonderful. Then we had this entree it was so delicious that I asked the chef for the recipe and he obliged. The measurements are for fresh or defrosted sea food- You may be a bit generous with measurement of the seafood. If the seafood is a bit too saucy you may add a tsp of corn starch shortly before finishing the recipe. I am sure that you will enjoy it!

Provided by Bergy

Categories     Penne

Time 30m

Yield 1 serving(s)

Number Of Ingredients 12

1 cup penne pasta
1/2 teaspoon salt
5 cups water
2 teaspoons extra virgin olive oil
1/3 cup medium sized prawns
1/3 cup small scallops or 1/3 cup large scallop, cut in half
1/3 cup crabmeat
1/2 cup butter
1 cup dry white wine
1/2 cup chicken stock
1/3 cup parmesan cheese (reserve 2 tbsp)
2 tablespoons fresh parsley, chopped

Steps:

  • Bring the oil & water to a boil, add the pasta and boil for apprs 15 minutes or until it is done to your liking.
  • Drain and set aside in a hot water bath (your pasta pot sitting in larger pot filled with hot water).
  • Meanwhile put frozen seafood in a strainer and hold it under running water.
  • In a medium sized pot melt the 1/2 cup butter.
  • add the seafood and let it simmer for apprx 15 minutes.
  • Add the wine, Chicken stock and Parmesan cheese.
  • Simmer until heated through (do not overcook the seafood).
  • Add cornstarch if necessary.
  • Place the hot Penne in a deep bowl add the seafood, garnish with parsley & 2 tbsp Parmesan cheese.
  • Serve.

Nutrition Facts : Calories 1652.9, Fat 114.3, SaturatedFat 66, Cholesterol 276.9, Sodium 2540.3, Carbohydrate 95.5, Fiber 11.8, Sugar 4.6, Protein 25

SEAFOOD IN BAKED PENNE AND CHEESE



Seafood in Baked Penne and Cheese image

Who said you can have seafood with cheese? A grown up version of Mac and Cheese! A great way to use left over pasta adding cheeses and canned seafood and frozen shrimp and peas. Go ahead and mix up the seafood!

Provided by Rita1652

Categories     Macaroni And Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
6 button mushrooms, sliced
1 onion, diced
8 ounces raw shrimp, diced
2 tablespoons flour
1 cup milk
10 ounces shredded cheddar cheese
6 ounces shredded swiss cheese (Gruyre and Emmental are great for this)
4 -6 ounces canned crab meat, rinsed and drained
4 -6 ounces canned chopped clams
1 cup frozen peas
1 teaspoon Old Bay Seasoning
1/2 teaspoon fresh thyme leave
1 teaspoon minced fresh parsley
1/2 teaspoon black pepper
1 pinch Smucker's No Sugar Added Orange Spread, redd pepper flakes
1/2 lb penne, cooked according to package
1/2 cup seasoned breadcrumbs
1 -2 tablespoon butter or 1 -2 tablespoon olive oil

Steps:

  • In a large pot heat oil and butter, add garlic, mushrooms and onions. Saute for 3 minutes. Stir in shrimp then sprinkle the flour over all stirring inches Pour in milk and stir. It will get thick. Add cheeses tossing to blend.
  • Turn off heat and add remaining ingredients except for the breadcrumbs and butter.
  • Pour into a butter a 13x9 casserole dish. Top with bread crumbs and drizzle oil or dot with butter.
  • Place in a 350 degree preheated oven and bake for 30 minutes.

Nutrition Facts : Calories 480.3, Fat 17.8, SaturatedFat 9.1, Cholesterol 105.7, Sodium 266.6, Carbohydrate 54.9, Fiber 6.5, Sugar 3.4, Protein 26.4

SPICY SEAFOOD AND PENNE



Spicy Seafood and Penne image

This great recipe came from a December 1995 issue of Woman's Day magazine. It's so hearty and flavorful - great with garlic bread and a nice green salad.

Provided by loof751

Categories     Penne

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/2 small onion
3 garlic cloves
1 (28 ounce) can whole tomatoes (undrained)
1 (8 ounce) can whole tomatoes (undrained)
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
16 ounces penne pasta
8 ounces large shrimp (raw)
16 ounces bay scallops
1 tablespoon butter
1 (10 ounce) package frozen green peas, thawed
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil (can use 1 1/2 teaspoons dried, but fresh is better)

Steps:

  • Chop the onion. Mince the garlic. Peel and devein the shrimp, and cut in half lengthwise.
  • Heat the oil in a large saucepan. Add onion and garlic and cook about 2 minutes, until onion is translucent.
  • Stir in both cans of tomatoes (with juice), salt, crushed red pepper, and black pepper. Crush tomatoes with a fork and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.
  • While sauce is cooking, bring a large pot of water to boil and cook penne for about 9 minutes, until slightly underdone. Drain and set aside.
  • In a large, deep skillet, melt the butter. Add shrimp and cook over medium heat 2-3 minutes, just until pink. Add scallops and stir 10 seconds, just until outsides are white. Remove skillet from heat.
  • Add pasta, sauce, peas, 1/2 cup Parmesan cheese, and basil. Stir to mix well.
  • Grease a 13x9 baking dish. Spoon pasta mixture into dish and sprinkle with remaining cheese.
  • Cover with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer, until heated through and top is lightly browned.

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