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