Penne with Shrimp and Mustard Sauce

Servings

Serving size

2 ounces pasta and 4 ounces shrimp with sauce

COOKING TIME

30 Minutes

This recipe can be multiplied and makes OK leftovers: reheat gently to avoid overcooking the shrimp.

Ingredients

4 quart Water

4 ounce Whole Wheat Penne (or gluten-free penne)

1 tsp. Olive oil

1 large White onions (diced)

1/2 cup No salt added vegetable stock

1/2 cup Water

1/8 tsp. Salt

1 Tbsp Dijon mustard

1/2 tsp. Honey

4 large Green onions (thinly sliced crosswise; keep white and green parts separate)

8 Ounces Shrimp, raw (peeled and deveined)

1 ounce Semisoft goat cheese

Instructions

Place the water in a large skillet over medium-high heat.

When the water is boiling, add the pasta and reduce the heat to medium low. Cook for about 15 to 20 minutes until the pasta is al dente.

Place the olive oil in a large skillet over medium-high heat.

Add the onion and cook slowly for about 10 minutes, adjusting the heat and stirring occasionally so that the onions become soft and translucent but do not brown.

Add the vegetable stock, water, salt, mustard, honey, and the white part of the green onion.

Cook on medium at a slow simmer for about 5 minutes. Stir occasionally.

Add the shrimp, goat cheese, and the green part of the green onion and cook for about 5 minutes until the shrimp are cooked and the goat cheese melted.

Drain the pasta and add to the shrimp and sauce.

Toss well and serve.