Oh my goodness friends … I have SO much to do today!! We leave for Disney bright and early in the morning and I have to do laundry, pack, and get the house together before we do. EEK. I am going to sneak in one last workout this morning and hopefully the endorphins will help me relax and not be stressed.
Since this week has been super busy with Chris and I both tying up loose ends my meal plan consisted of several of my “go to meals” for the sake of ease. One of our favorite meals is a take on one of Giada’s recipes. While hers is pretty darn perfect I have omitted some of the fancier ingredients and changed some of the measurements to suit our needs. I have also made this pasta using cooked chicken instead of the shrimp and it is just as good!
This dish is seriously one of my “go to” meals for a happy husband. It makes enough servings for dinner and a few lunches so he is thrilled when it makes its way on to my meal plan. I would love to lighten this up a bit … anyone have a good substitute for whipping cream?
Shrimp With Cream Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (4 servings)
- 1lb whole-wheat penne or rotini pasta
- 2 tablespoons olive oil
- 1lb medium, cooked shrimp
- 2 teaspoons garlic, minced
- 1/2 teaspoon pepper
- 1 cup marinara sauce
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon oregano
- 1 cup dry white wine
- 3/4 cup heavy whipping cream
- 1/2 cup grated parmesan
Prepare pasta according to packaging.
While pasta is cooking, heat oil in a skillet over medium high heat. Add the shrimp, garlic, and pepper. Cook for 2-3 minutes, stirring constantly.
Use a slotted spoon to remove the shrimp and set aside. To the same skillet, add the basil, oregano, parsley, and marina sauce. Cook for 2-3 minutes.
Add the whipping cream and white wine and bring the mixture to a boil. Reduce heat to medium-low and simmer for 8 minutes or until the sauce thickens.
In a large bowl, combine the pasta, sauce, and shrimp.