Shrimp and Penne
We found this recipe in a monthly flyer from one of our local grocery stores. This looked super easy and we had almost all of the ingredients. We used frozen shrimp and did the fast defrost option of putting the shrimp in a colander and running cold water until they have defrosted. Whole process takes just a few minutes.
Our son was working that night so we saved him some which was quickly devoured once he got home. No Italian takeout that night. This will be a go to recipe for the upcoming lenten season.
8 oz Penne Pasta
1 lb Large Shrimp peeled and deveined
2 cup Small Broccoli Florets fresh or frozen
1 cup Half-and-half
4 oz Cream Cheese cubed
2 tsp McCormick® Perfect Pinch® Mediterranean Herb Seasoning
1/4 tsp Salt
Grated Parmesan Cheese or Asiago Cheese (optional)
Cook pasta in large saucepan as directed on package, adding shrimp and broccoli during the last 3 minutes of cooking. Drain well.
Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low.
Add cream cheese, Seasoning and salt; whisk until cheese is melted and sauce is well blended.
Place pasta, shrimp and broccoli in serving bowl. Add sauce; toss gently to coat well. Sprinkle with Parmesan cheese, if desired. Serve immediately.