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Have I mentioned that I LOVE shellfish? Mussels, oysters, crab, lobster, shrimp, scallops...you name it, I want it. Sad news though; when you're pregnant you need to make sure it's thoroughly cooked and limit it to once a week. That means goodbye sushi and hello one seafood meal per week - you can bet I'm going to make it a good one. I keep telling my husband that while some women want champagne brought to the hospital post-delivery, all I want is fresh sushi and a fat medium-rare steak. For the time being though, I'll gladly take this pasta.
1 12oz box of penne, cooked according to box instructions (I use Barilla Gluten Free Penne)
5 T. butter
1/2 c. red onion, diced
3 cloves garlic, minced
1 t. dried red pepper flakes
1 t. dried parsley
1 lb raw, tail-off, peeled & deveined shrimp
1 c. white wine
1/2 c. finely grated parmesan + more for topping
Melt butter in a large pan over medium high heat. Add red onion and sweat for about one minute. Add garlic, red pepper flakes and parsley-cook stirring for 30 seconds. Add shrimp and cook for 5-8 minutes or until pink and cooked through. Pour in white wine, bring to a boil then reduce to a simmer. Let simmer for 3-4 minutes. Whisk in parmesan cheese until melted. Stir in pasta. Serve topped with more freshly grated parmesan.