Shrimp Penne in a Light Vodka Sauce

servings: 6   

 calories: 350 

 prep time: 25 minutes 

ingredients:
  • 1 lb shrimp
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 jar (8 ounces) pasta sauce
  • 1 box (16 ounces) penne pasta, cooked and drained
  • 1 cup vodka
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

preparation instructions:

  1. Cook and drain the penne pasta.
  2. In a large pan heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally.
  3. Add the tomato sauce and vodka to the large pan over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.
  4. Stir the cream into the tomato and vodka sauce.
  5. Turn heat down to low and let simmer until the sauce is heated through.
  6. Stir in the Parmesan cheese until melted.
  7. Blend in basil and parsley.
  8. While the sauce is simmering, cut the tails off of the shrimp and chop into bite–sized pieces.
  9. Add the chopped shrimp to the sauce.
  10. Give it a stir and add in salt and pepper.
  11. Add pasta to pan with the sauce, and toss to coat.

suggested side dishes:

  • Side salad
  • Garlic bread

Mexican Shrimp Quesadillas

servings: 4 

 calories: 400  

 prep time: 15 minutes 
 
ingredients:
  • 8 whole large shrimp cooked
  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 cups grated monterey jack cheese
  • 4 flour tortillas
  • 1/2 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons butter
  • 1/4 cup mexican red sauce

preparation instructions:

  1. Pour red sauce over shrimp.
  2. Set aside.
  3. Add olive oil in pan and Cook vegetables over high heat until they start to get brown.
  4. Remove from pan and set aside.
  5. Return pan to high heat, then dump in the shrimp with the sauce.
  6. Heat for 3 minutes.
  7. Remove from pan and chop into bite-size pieces.
  8. In a separate pan, heat butter.
  9. Slightly warm and toast tortillas one at a time.
  10. While the tortilla is warming in the pan, sprinkle  tortilla with grated monterey jack cheese.
  11. Layer on vegetables and shrimp.
  12. Sprinkle on cilantro.
  13. Top with a little more cheese and a second tortilla.
  14. Cook 3 minutes or until cheese melts.
  15. Cut each quesadilla into six wedges.

Suggested side dishes:

  • Mexican Rice

garnishes:

  • Sour Cream
  • Salsa
  • Avocado Slices