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Shrimp de Jonghe Penne Recipe

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This recipe for Shrimp de Jonghe Penne, by , is from The Heilman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Heilman

Category:
Category:

Ingredients:  
Ingredients:  
This recipe is for two people. You'll need to double the ingredient list for 4.

5 oz. Penne Pasta
1/4 tsp. Red Pepper Flakes
4 oz. Light Cream
1/4 Cup Panko Breadcrumbs
4 oz. Grape Tomatoes
1 Garlic Cloves
1/4 oz. Italian Parsley
2 oz. Grated Parmesan
.3 oz. Butter (1 pat of butter)
8 oz. Shrimp, cleaned, de-veined, and tails removed
Olive Oil
Salt/Pepper
Cooking Spray

Directions:
Directions:
Before Assembly:

Preheat your oven to 425 degrees (400 degrees, if it is a convection oven)
Wash your produce
Bring 8 Cups of water with 2 tsp. of salt to a boil
Spray a 2 quart casserole dish
Please note that you will be splitting the parsley, red pepper, and garlic in the recipe.

Getting Started:

Once the water is boiling, add the pasta and cook until tender, but still firm - 6-7 minutes
Reserve 1 Cup of the pasta cooking water before you drain the pasta
Drain the pasta and rinse it with cold water, set it aside
Stem and coarsely chop the parsley
Halve the tomatoes lengthwise
Mince the garlic cloves
Pat the shrimp dry and season them with a pinch of pepper.

Make the Garlic Butter Breadcrumbs

Place the butter in a microwave-safe cup and melt it int he microwave (20-40 seconds)
Stir in the panko, parsley (Save a pinch of parsley for final presentation), half the garlic, and half the red pepper flakes into the butter. Set aside

Cook the Shrimp:

Heat a non-stick pan over medium-high heat and add 2 tsp. of olive oil. Add the shrimp in a single layer and cook them undisturbed on one side until golden, 1-2 minutes.

Transfer the shrimp to a bowl. They will finish cooking when you bake the casserole. Reserve he pan, there is no need to wipe it clean.

Make the Sauce:

Return the frying pan to medium-high heat. Add 1 tsp. olive oil and the remaining garlic to the pan and stir until fragrant- about 30 seconds. Do not brown the garlic, as it will rapidly burn and become bitter.

Add the reserved pasta cooking water, cream, and Parmesan to the pan.l Stir constantly until it is slightly thickened - 3-6 minutes.

Stir in the cooked pasta and tomatoes and remove it from the burner. Taste it and add the red pepper flakes and a pinch of salt and pepper if desired.

Bake the Pasta and Finish the Dish:

Pour the pasta and sauce into the sprayed casserole dish. Place the shrimp on top and pur any accumulated juices over. Cover the mixture evenly with the breadcrumb mixture.

Bake it until the breadcrumbs are golden brown and the shrimp reaches a temperature of 145 degrees.- about 12-15 minutes.

Let the dish cool for 5 minutes. Garnish the baked casserole with the remaining chopped parsley before serving.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes, prep and cook time
Personal Notes:
Personal Notes:
I first tried this dish as one of my mail delivery meal selections and found it was delicious. It was super easy to make and it looks like you went to a lot of trouble making it. It's also very economical to make. I have used it for dinner parties because it is easily assembled ahead of time, allowing you to spend time with your guests. To serve, I use the casserole, a green salad, a crisp white wine like a Sauvignon Blanc, and some warm crusty bread or rolls. Choose the dessert your guests like. Keep in mind that this recipe is sized for 2 people, but doubles easily. It is my new favorite dish!

 

 

 

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