Around The Table January: 30 Minute Meals.

This is A linkup where there's a theme for each month,  some months may be without a theme. Anyway, each month me and my co-host will share a recipe that we use to create community around our tables. And you will have a chance to link it up! I am currently booked with co-hosts until October, but I am looking to fill November and December. So if you are interested email me at: britney.thequietplace@gmail.com and I can give you more information.

This months theme is 30 minute meals! And today i am sharing a 30 minute meal that I make often for myself. It's called: Penne With Shrimp. 

Ingredients

1/4 pounds Penne Pasta

1 pound Shrimp

3 Tablespoons Butter

3 Tablespoons Olive Oil

1 whole Onion (small)

2 cloves Garlic

1/2 cup White Wine, Or To Taste

1 can Tomato Sauce (8 Oz)

1 cup Heavy Cream

 Fresh Parsley, to taste

 Fresh Basil - To Taste

 Salt To Taste

 Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

pictures and recipe from here: The Pioneer woman

 This months co-host is Gennie Parkman From  New Home, New Name, New Adventure. Be sure to go over to Gennies blog and see what her 30 minute meal is!

I’m Gennie, the writer behind “New Home, New Name, New Adventure.” I’m a Biomedical Sciences Researcher who is passionate about studying the human body with a specific interest in nutrition. I’m a wife to an incredible, supportive man and a “fur mom” to two adorable pets. I write mostly about our life in Utah after moving cross-country from Missouri and my experiences in the kitchen, and I throw in tons of DIY projects, travel stories, and some fashion and faith, too.

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An InLinkz Link-up

Here's Next Months Topic! 

 Come link up with me and my co-host next month on February 19th! Next months theme is: Soup recipe's, link up your favorite soup recipe or go to soup recipe. See you next month!