CREAM SAUCE RECIPES: Shrimp and Pasta with Goat Cheese Cream Sauce . . . Chicken Penne with Tomato-Garlic Cream Sauce . . . Creamy Shrimp and Pasta

Shrimp and Pasta with Goat Cheese Cream Sauce

½ to 1 pound shrimp

½ pound pasta, your favorite, cooked according to package directions

2 tablespoons butter

2 tablespoons flour

4 ounces goat cheese

12 ounces chicken stock

Sundried tomatoes

1 pound asparagus, sliced into 1-inch pieces

8 ounces mushrooms, quartered

1 lemon for juice

½ lemon for zest, or lemon peel finely grated

In a saute pan, melt the butter and then add the flour. Whisk together until bubbling. Slowly stir in chicken stock and whisk until smooth. Simmer on low heat to thicken. Stir in goat cheese and lemon zest and juice until melted and well-incorporated.

In separate pan, saute asparagus and mushrooms. Saute shrimp with butter, salt, pepper and garlic. Coat the pasta with the sauce, gently spoon the asparagus, etc. around and arrange the shrimp on top.

Chicken Penne with Tomato-Garlic Cream Sauce

1 pound penne pasta

2 tablespoons butter

1 onion, thinly sliced

½ teaspoon red pepper flakes

2 cloves garlic, minced

2 pounds Roma tomatoes, seeded, chopped, or 1 can (28 ounces) diced tomatoes, drained

2 cups whipping cream or half-and-half

1 cup frozen peas

½ teaspoon salt

Freshly ground pepper

1 roasted chicken, about 2 pounds, skinned, meat shredded

Heat 4 quarts of salted water to a boil; add pasta. Return to a boil; cook until al dente, about 7 minutes. Drain, reserving ½ cup of the cooking liquid.

Meanwhile, melt butter in large skillet; stir in onion and red pepper. Cook until softened, about 3 minutes. Stir in garlic; cook 1 minute. Stir in tomatoes, cream and reserved pasta cooking liquid. Increase heat to high; cook until slightly reduced, about 4 minutes. Stir in peas, salt, pepper to taste, cooked pasta and chicken; stir to coat evenly. Heat 4 minutes. Pour into large serving bowl.

Yield: Serves 6.

Approximate nutritional analysis per serving: 731 calories, 48 percent of calories from fat, 39 grams fat (22 grams saturated), 168 milligrams cholesterol, 67 grams carbohydrates, 29 grams protein, 346 milligrams sodium, 6 grams fiber.

Creamy Shrimp and Pasta

7 ounces uncooked rotini pasta

1 small onion, chopped

¼ cup flour

¼ teaspoon pepper

1 teaspoon white wine Worcestershire sauce

¼ cups chopped fresh parsley

1 jar sliced mushrooms

¼ cup Parmesan cheese

2 tablespoons butter

1 garlic clove, minced

¼ teaspoon salt

2 cups milk

2 ounces shredded Swiss cheese

1 pound frozen medium-sized cooked shrimp, thawed

Cook pasta to desired doneness. Drain, rinse in hot water. Place on serving plate; keep warm. Melt butter in large skillet over medium heat, add onion and garlic; cook until tender. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk and Worcestershire sauce. Cook until mixture boils and thickens, stirring constantly. Add parsley, Swiss cheese and mushrooms; cook and stir until cheese melts. Stir in shrimp; cook until thoroughly heated. Spoon over pasta. Sprinkle with Parmesan.

Yield: Serves 4 to 6.