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Tarragon Penne

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Tarragon Penne

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Course: Main Course
Cuisine: American
Keyword: Tarragon Penne
Servings: 6
Calories: 289kcal

Ingredients

  • 2 cup penne pasta, dry
  • 1 cup milk
  • 1/8 cup cornstarch
  • 3 tbsp Parmesan cheese, grated
  • 2/3 cup yogurt, plain
  • 3/4 tsp nutmeg
  • 1/4 black pepper, ground
  • 4 oz Shrimp, mixed, cooked
  • 2 tbsp, leaves tarragon, dried, ground
  • 1 tbsp olive oil
  • 2 cup sugar snap peas
  • 2 tbsp chopped shallot

Serve With

  • 2 cup grapes

Instructions

  • Cook pasta according to package directions. To make sauce: Whisk together the milk and the corn starch in a medium sauce pan; cook over medium heat stirring so as to not allow milk to stick. Allow to thicken, 3-4 minutes. Remove from heat and add cheese, whisk well, cheese will melt into mixture. Once cheese melts, whisk in yogurt, nutmeg and pepper; set aside, covered.
  • Heat a large skillet; add 1T olive oil, sauté sliced shallots, snap peas; 3-4 minutes. Remove from pan, set aside.
  • In same skillet, cook shrimp until it turns pink, 5-6 minutes.  Add taragon to season. Toss veggies back in, and add pasta and sauce, mix together and warm for 1 minute or until sauce is creamy again.
  • Serve with grapes.
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Nutrition

Calories: 289kcal | Carbohydrates: 47g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 108mg | Fiber: 3g | Sugar: 14g

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