15 January 2015

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. 

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 saut√©, 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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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!


  1. Thanks Stacia! It is, Let me know if you try it!

  2. I've tried that pasta before and it is absolutely delicious! Pioneer woman is one of my favorites!

  3. oh me too girl! I love it! My family always wants me to make it when I am home.
    Pioneer women is so good, she has a great mac and cheese recipe that i love too!

  4. Oh me too girl! her stuff is so good! :)

  5. Oh it is, let me know if you try it! :)

  6. Yum!!! I'm already looking forward to next month!!! And I'll have to put a post together for that one. I knew I wouldn't really have time do take part this month, but next month, I'll be ready!

  7. I'm so glad you are going to join this month! I am excited about this months theme as well. :)


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