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Shrimp Penne

Serves 4
*Plan ahead: Garlic needs to roast for 45 minutes

Ingredients: 
  • 1 whole garlic head (large)
  • 6 Tablespoons extra-virgin olive oil, divided
  • 2 sprigs fresh rosemary
  • 2 shallots, minced
  • 1/2 cup chicken stock
  • 1/2 cup evaporated milk
  • 1 Tablespoon cornstarch mixed with 1 Tablespoon water
  • 1 pound penne pasta
  • 12 oz fresh or frozen shrimp (peeled and deveined)
  • Salt and pepper to taste
  • 2 Tablespoons fresh cilantro, chopped
  • 1/2 cup freshly grated Parmesan cheese

Instructions: 
  • Roast the garlic:
    • Preheat oven to 375F. 
    • Leave papery outer skin on the garlic, and cut head in half sideways. 
    • Set the garlic halves, cut side up on a piece of foil and drizzle each half with  1 Tablespoon olive oil. 
    • Arrange sprigs of rosemary on each half and sprinkle with pepper. 
    • Close the foil and bake for 45 minutes. 
    • Let cool and squeeze cloves out of the skins.
  • Make sauce:
    • In a saucepan, heat 2 Tablespoons olive oil and add the shallots.  When light brown, stir in the stock and garlic. 
    • Bring to a boil and add the evaporated milk and cornstarch mixture.  
    • Transfer to a blender and blend thoroughly until smooth.  
  • Start the pasta and cook according to package directions.  (Save about 1 cup of the pasta water in case pasta needs more moisture).
  • In the meantime, heat 2 Tablespoons olive oil in a large saute pan. Add the shrimp and cook on both sides, a few minutes each, until done. 
  • Add the sauce, cilantro and Parmesan cheese and mix well.
  • Season with salt and pepper to taste. 
  • Add the sauce to the cooked noodles and toss to coat.  Add some pasta water if it seems too dry. 
  • Serve immediately!

Nutrition Info Per Serving: 
Calories 809.8
Total Fat 31.0 g
Saturated Fat 7.2 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 17.2 g
Cholesterol 149.1 mg
Sodium 438.3 mg
Potassium 369.9 mg
Total Carbohydrate 96.2 g
Dietary Fiber 4.5 g
Sugars 6.6 g
Protein 40.3 g
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