Steps:
- Bring a large pot of lightly salted water to a boil. Stir in penne pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a large skillet over medium heat, and cook the shallot and garlic until tender. Pour in the fish stock, white wine, and vermouth, and simmer 15 minutes, or until reduced to a thick golden glaze.
- Place the shrimp and butter into the skillet. Cover, and cook 5 minutes over low heat, until shrimp are opaque.
- Mix the cooked penne pasta into the skillet, and gently toss with the shrimp and glaze. Top with parsley, Parmesan cheese, and pepper to serve.
Nutrition Facts : Calories 550.9 calories, Carbohydrate 48.5 g, Cholesterol 212.2 mg, Fat 18.7 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 9.9 g, Sodium 551.8 mg, Sugar 2.4 g
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