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Shrimp and Penne Supper Recipe

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This recipe for Shrimp and Penne Supper, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pete and Deb Brandt
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups uncooked whole wheat penne pasta
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil, divided
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 cup all-purpose flour
1 cup fat-free half-and-half
3/4 cup fat-free milk
1 package (10 ounces) fresh spinach, torn
1/2 cup shredded Parmesan cheese, divided
1 pound uncooked medium shrimp, peeled and deveined

Directions:
Directions:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes.
Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened. Stir in 1/4 cup Parmesan cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm.
In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining Parmesan cheese. Yield: 6 servings

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep 35 mins; cook 20 mins
Personal Notes:
Personal Notes:
Healthy and low in fat. This reheats really well.

 

 

 

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