By Tracy Silvers
1 Tbsp olive oil
1/8 cup minced onion
1 tsp garlic powder or minced garlic
1 package Tabatchnick Golden Creamy Mushroom Soup (note: 2 packages per box)
1/2 cup Holland House White Wine
1/4 tsp ground black pepper
1 cup Pacific Natural Foods Low Sodium Chicken Broth, or similar product
1/2 cup grated Parmesan cheese
1/8 cup chopped parsley flakes
1-1 1/2 cups frozen, pre-cooked jumbo shrimp without tails, thawed
1-1 1/2 cups Trader Joe’s Brown Rice Penne Pasta, or similar product, cooked
Heat mushroom soup according to package directions and set aside. Thaw shrimp under cold water, or according to package directions. Bring 2 quarts of water to a boil and cook rice pasta for approximately 7-8 minutes. Drain and set aside. While pasta is cooking and shrimp is thawing, heat olive oil in a large, nonstick skillet over medium-high heat. Add onion and garlic to skillet and saute 3-4 minutes until golden brown. Add mushroom soup, white wine and black pepper to skillet, cooking 3-4 minutes until liquid is almost completely absorbed. Add cooked pasta, thawed shrimp and chicken broth to skillet. Bring to a boil, cover and reduce heat. Simmer approximately 5-7 minutes or until liquid is absorbed. Stir occasionally while simmering if liquid is slow to absorb. Once liquid is absorbed, pour skillet mixture into large bowl. Mix in grated Parmesan cheese and chopped parsley. Toss evenly and serve. Makes 4, 1 cup servings.
Marlene: Excellent meal!
Jeff: A brand new Favorite!!!