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