Shrimp Mushroom Penne Romano With Vodka Sauce Recipes

PASTA WITH VODKA SAUCE AND SHRIMP

Pasta with Vodka Sauce and Shrimp image

It pays to perfect the classics. Pasta with vodka sauce is an easy dish that is both simple and sumptuous. Adding quick shrimp scampi elevates it to a perfect meal for a date night.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 small to medium onion
EVOO
4 tablespoons butter
3 large cloves garlic
Salt
1 teaspoon Calabrian chili paste OR 1/2 teaspoon crushed red pepper flakes
1 cup vodka
1 can (28 ounces) Italian crushed tomatoes
A few leaves of basil, torn, plus a few to serve
1 pound penne rigate pasta
1 pound large raw shrimp, deveined and tails removed
1 lemon
1/4 cup Pernod or white vermouth
A handful flat-leaf parsley, finely chopped
1 cup heavy cream
A handful freshly grated Parmigiano-Reggiano cheese, plus some to pass at table, optional ( -- and controversial to some Italians)

Steps:

Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
Gather your ingredients.
Peel and finely chop the onion.
In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
Transfer pasta to large serving bowl or to individual shallow bowls to serve.

SHRIMP & MUSHROOM PENNE ROMANO WITH VODKA SAUCE

Shrimp & Mushroom Penne Romano With Vodka Sauce image

Deliciously flavorful dish.I am not a big fan of pasta but this dish has won my heart. Serve with a chilled wine and some crusty.

Provided by Nadia Melkowits

Categories One Dish Meal

Time 25m

Yield 1 plate, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons pesto sauce
2 cups heavy cream
1 cup milk
3 tablespoons tomato paste
2 tablespoons chopped tomatoes
2 tablespoons sun-dried tomatoes
1 cup vodka
1 teaspoon butter
1 tablespoon minced garlic
salt and pepper
penne pasta
1 lb cooked shrimp
8 ounces sliced mushrooms
green onion (to garnish)

Steps:

Add in a pot the first 9 ingredients. Also add salt and pepper to taste. Bring to a simmer. Before removing from the stove stir in the shrimp and mushrooms.
Toss cooked pasta with parmigiano cheese and add to the simmered mixture.Garnish with chopped green onions.

Nutrition Facts : Calories 752, Fat 49.5, SaturatedFat 29.7, Cholesterol 413.2, Sodium 1290.5, Carbohydrate 13.8, Fiber 1.4, Sugar 3.5, Protein 33

PENNE WITH SHRIMP AND MUSHROOMS - ON THE LIGHTER SIDE

Penne With Shrimp and Mushrooms - on the Lighter Side image

Make and share this Penne With Shrimp and Mushrooms - on the Lighter Side recipe from Food.com.

Provided by CaliforniaJan

Categories Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 onion, chipped
4 garlic cloves, minced
1 1/4 lbs shrimp, peeled and deveined
4 cups mushrooms, sliced
1/2 cup parsley, minced
2 tablespoons fresh lemon juice
1/2 teaspoon pepper
4 cups penne pasta, cooked and hot

Steps:

In a large nonstick skillet, melt the margarine.
Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the shrimp and mushrooms; cook, stirring as needed, until the shrimp turn pink and the mushrooms have released their liquid, 6 - 8 minutes.
Stir in the parsley, lemon juice, and pepper.
Serve the penne, topped with the shrimp mixture.

Nutrition Facts : Calories 587.6, Fat 7.9, SaturatedFat 2.6, Cholesterol 223.6, Sodium 243.1, Carbohydrate 91.9, Fiber 13, Sugar 2.6, Protein 39.6

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