Pennebombay Recipes

PENNE ALLA BETSY

Steps:

• Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
• Begin by peeling and deveining the shrimp and rinsing them under cold water.
• In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
• In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
• Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
• And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
• Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
• Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread - and more wine.

PENNE BOMBAY

Steps:

• Saute' prawns, green onions, cilantro, garlic, curry paste and curry powder in margarine.
• When prawns are half cooked, add wine and sour cream and reduce; add half-and-half.
• Season with salt and pepper.
• Bring to a simmer and blend in cheese. Add penne and garnish with parsley.

PENNE WITH GARLICKY TOMATOES AND SALMON

Steps:

• Cook pasta in a pot of salted boiling water 1 minute less than per package directions. Reserve 1 cup pasta water; drain. In a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter.
• Add garlic and red-pepper flakes; cook 30 seconds. Add tomatoes and wine; bring to a boil. Cook until tomatoes burst and liquid is slightly reduced, 6 to 7 minutes. Season fish with salt and pepper; nestle into skillet. Cover, reduce heat to medium, and cook until just opaque, 4 to 5 minutes. Transfer fish to a plate.
• Add pasta, cheese, and remaining 1 tablespoon butter to skillet with tomatoes; stir over low heat, adding reserved pasta water as needed to create a sauce. Season to taste. Serve with fish, parsley, and more red-pepper flakes.

CREAMY MUSHROOM PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
• Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
• Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
• Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

PENNE A LA BETSY (PIONEER WOMAN RECIPE)

Steps:

• Cook pasta to desired doneness, set aside.
• Cook shrimp in 1 tbs butter and some olive oil.
• Remove to a plate.
• Add more butter to pan, cook onion and garlic until tender.
• Put cooked shrimp on cutting board, cut into small pieces.
• Add wine to skillet, cook for 2 minutes.
• Add tomato sauce and mix well.
• Add cream and stir well, mix in cut up shrimp.
• Add cooked pasta and fresh herbs.
• Enjoy!