Saturday, October 16, 2010
Penne Pasta with Shrimp and Herbed Cream Sauce
Boy, I felt like I haven't cooked in a long time! I really haven't. I have been going out to eat too much and making fast food. I haven't experimented in a while. I do miss that because it gives me the chance to eat different food that's home made. Nothing beats home made food! I don't care how good the restaurant. Somehow, it just tastes different and better to me.
Anyway, here is a fabulous Italian dish that I made last night. It was quite yummy, even as leftovers. I usually don't like creamy sauces, but I did not mind this one. It wasn't as thick and I liked that. The sauce wasn't too thick, but I would've wanted more sauce to cover my pasta. Next time, I might just make half the pasta. I also messed up and didn't read the full recipe before I started cooking, so I ended up putting the whole can of tomatoes into the sauce pan. The recipe had called for drained tomatoes. I quickly took the tomatoes out and started cooking a new batch of garlic and oil, but I know I lost some of the broth from the shrimp. It was still tasty anyway. I just love the smell of garlic cooking in olive oil mixed with other herbs. Italian food always smells good.
Here is the original recipe from good old Food Network. I try to find recipes with good ratings and then make them. Most have been on the spot as far as ratings go.
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.