Shrimp Pasta With Cream Sauce
| May 24, 2012 | Posted by Madeline @ Food, Fitness, and Family under Dinner, Favorites, FitFluential, Italian, Recipes |
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
Instructions
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.
have you tried it just using milk? looks delish!
Lindsay @ The Lean Green Bean recently posted..Chunky Greek Hummus Plate
I might have to … maybe use some flour to thicken it a bit?
Oh my goodness that looks amazing!!! Have SO much fun at Disney
Lindsay @ In Sweetness and In Health recently posted..My First Wedding “Nightmare”
I use half and half whenever it calls for that, still tastes great!
Nicole recently posted..I really like to take pictures…
That’s a great idea!
I think you could work magic with a little Cho and skim milk…might take a few tries, but Cho can do everything! Looks tasty.
Talia @ Bite Size Wellness recently posted..6 Simple Veggie Dip Recipes for Vegetarian Week
Hmm I might experiment with that … and Cho can do everything … you are so right
Like Nicole above, we use half and half.
Definitely will try this recipe!
Jaren@Kiwi Fit Blog recently posted..Can’t Complain
I made a recipe tonight that called for whipping cream and I was wondering the same exact thing. I happy to get some ideas
This looks really good by the way.
You could also try using full fat coconut milk and whipping it to the right consistency? They don’t sell whipping cream here in Australia so I’ve done that from time to time
That looks fantastic! I’ve used milk and flour in a similar way to make a cream sauce lighter version but sometimes you just want the real thing! Looks delish
Megan@Run Like a Grl recently posted..Three Things Thursday
I sub plain kefir for whipping cream in recipes all the time!
Delicious! Just made it tonight and my husband loved it too!!!
P.S. I love reading your blog!