SHRIMP PENNE EXTRAORDINAIRE
- 8 ounces penne or other short pasta
- 3 slices turkey bacon (see note)
- 8 ounces cooked and peeled shrimp
- 1 large onion (for about 1 cup chopped)
- 1/2 cup white wine or apple juice
- 2 teaspoons bottled minced garlic
- 1/4 teaspoon dried Italian seasoning
- 2 tablespoons parsley leaves, optional garnish
- 1 cup fat-free half-and-half (see note)
- 1/4 cup grated or shredded parmesan cheese, or more to taste
- Per serving: 401 calories (13 percent from fat), 7 g fat (2 g saturated), 125 mg cholesterol, 25 g protein, 53 g carbohydrates, 3 g dietary fiber, 447 mg sodium.
Cook pasta in boiling water it according to package directions, about 9 minutes.
While pasta cooks, fry bacon over medium-low heat in a 12-inch skillet until crisp, 3 to 5 minutes. (You might need to add a bit of oil to prevent bacon from sticking.) If the shrimp have tails, remove them.
Peel and coarsely chop onion, and set aside. When bacon is done, place on a plate lined with paper towels.
Add wine to skillet along with onion, garlic and Italian seasoning.
Stir to loosen brown bits from bottom of skillet.
Raise heat to medium and cook, stirring from time to time, until onion is tender, about 2 to 3 minutes.
Meanwhile, crumble bacon into bits, using a knife if necessary.
If using the parsley, mince it.
Add shrimp and half-and-half to skillet.
Stir well and cook just to warm through, about 1 minute.
Do not boil.
Remove from heat.
When pasta is done, drain it into a colander. Return pasta to cooking pot (removed from heat). Pour shrimp mixture into pot with pasta. Add bacon and stir well.
Serve at once, garnishing each plate with 1 tablespoon parmesan cheese and a little chopped parsley.
Notes: Regular bacon can also be used; just drain off the fat before adding the wine. Regular half-and-half can be used instead of the fat-free.
If you like a thicker sauce, use heavy cream.
Start to finish: 20 minutes