Friday, October 24, 2008

Penne With Shrimp and Herbed Cream Sauce

Friday, October 24, 2008
Perhaps you know of Giada's new cookbook, Giada's Kitchen? In spite of what some foodies minimize as basic cooking I am a fan of Giada's and frequently turn to her books of recipes for a fresh, interesting meal that I can whip up any night of the week--not just on the weekend.

So, I recently picked up the book but have been too swamped to pour over it. I knew I was making something with shrimp for dinner but hadn't finalized the entire meal. I had a very small window of time to prepare dinner (Husband off to the Laker game) so I took a look at what Giada suggests and viola. Penne with shrimp and herbed cream sauce.

It's not fancy and like many other shrimp and tomato dishes but I think this may be my new favorite. Easy, soooo flavorful and the ultimate test.....the kids loved it. I'm feeling good about the book now.

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 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 are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan 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.


mybelle68 said...

Sounds good, I'll have to try.

jora said...

Shrimp? Garlic? Cream? What's not to love?? ;)