Thursday, February 7, 2008
This is a nice light tomato creamy sauce without the heaviness (calories and fat) that many cream based sauces have. Instead of using cream and loads of butter, this recipe uses 1% milk and flour to thicken the sauce. This makes for a silky and creamy texture.
1/8 cup butter
2 cloves garlic, minced
1 medium white onion, finely chopped
1/4 cup flour
1 1/2 cup 1% milk
1 x 190z can whole tomatoes
2 T tomato paste
1/2 lbs portabello mushrooms, sliced
1 zucchini sliced
1 large tomato, diced
salt and pepper to taste
1 tsp hot red pepper flakes (cayenne flakes) use 1 1/2 tsp for hotter version
1 lbs large shrimp, uncooked and deshelled
4 cups whole wheat penne
1/4 cup paremesan cheese
Melt butter in large pot and add garlic, onions and flour, cooking for 2-3 minutes. Add milk and boil for 3-4 minutes. Stir in tomotoes (canned and freshly chopped), tomato paste, salt, pepper and red pepper flakes, cook for 5 minutes.
In a seperate skillet cook mushrooms and zucchini in 1 T olive oil for 4 minutes. Then add to the tomato cream mixture. Add parmesan cheese. Let simmer for 10 minutes.
Meanwhile cook penne. Bring water to a boil add pasta, remove from heat and let sit for 10minutes. Drain.
Add shrimp to tomato cream sauce until pink.
Either mix the penne with the cream sauce, or spoon desired amount of sauce over penne. Garnish with parmesan and parsely.