Shrimp Penne Rose ** Light

Ingredients:

200 grams (3 cups) penne rigate pasta
8 cups (2 liters) water
1 tbsp (15 ml) salt

1\2 pound (500 grams) 56\65 Shrimp
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
10 baby carrots, diced
1\2 an onion, diced
1\2 red pepper, diced
1 clove garlic, minced
2 tbsp (30 ml) flour
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) curry powder
1\2 tsp (2.5 ml) garlic powder
1 medium sized tomato, diced
4 tbsp (60 ml) tomato paste
1\2 cup (125 ml) half & half (5%) cream
1 cup (250 ml) pasta water


Instructions:

Bring a large pot of water to boil over high heat

Salt water heavily and cook pasta as per package directions

Heat a large skillet over medium-high heat

Melt the butter in the olive oil and begin to cook the carrots, onion, red pepper and garlic

Cook for a few minutes until the vegetables begin to soften

Sprinkle the flour over the vegetables and stir to coat them

Add the tomato and tomato paste to the pan and stir to distribute

Pour in the cream and stir to incorporate

Take a heat proof cup and remove a cup of water from the pasta pot

Whisk in the pasta water and allow the sauce to come to a boil, reduce the heat to simmer and allow to thicken

Chop the shrimp into bite-sized pieces and add to the sauce

When ready, drain the pasta and pour into the sauce

Toss pasta in the sauce to coat and serve immediately

Pictured below garnished with freshly cracked black pepper and Parmesan cheese