Adding white wine to this simple pasta sauce gives it depth of flavour in a matter of minutes. If you don't have any on hand, substitute vegetable broth and add a generous squeeze of lemon.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2013
- 12 oz penne
- 2 teaspoons olive oil
- 3 shallots minced
- 3 cloves garlic minced
- 1 cup dry white wine
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 8 oz fresh or thawed medium shrimp peeled and deveined
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup grated parmesan cheese
- 1/4 cup coarsely chopped fresh basil
MethodIn saucepan of boiling salted water, cook pasta according to package directions.
Meanwhile, in skillet, heat oil over medium heat; cook shallots and garlic until shallots are softened and translucent, about 4 minutes.
Stir in wine and tomatoes; bring to boil. Reduce heat and simmer, about 2 minutes.
Sprinkle shrimp with salt and pepper. Add to skillet; cook, stirring occasionally, until shrimp are pink and opaque, about 3 minutes.
Drain pasta and return to pot. Stir in shrimp mixture, Parmesan cheese and basil.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 519 mg
- Sugars 4 g
- Protein 25 g
- Calories 497.0
- Total fat 10 g
- Potassium 471 mg
- Cholesterol 76 mg
- Saturated fat 3 g
- Total carbohydrate 70 g
- Iron 36.0
- Folate 83.0
- Calcium 18.0
- Vitamin A 7.0
- Vitamin C 27.0