Ingredients: |
Ingredients: 10 medium cloves of Garlic (+ / - to taste)
Olive Oil - few tablespoons
1 container organic Chicken Broth
Chicken Base (to taste)
Salt/Pepper to taste
Basil, fresh (large bunch)
Beer or white wine
Parsley (dried or fresh to taste)
Corn starch/water mixture (very little, just to thicken broth)
2 - 3 lbs peeled fresh shrimp (DO NOT USE FARM SHRIMP)
Shrimp 2 - 3 pounds
1 box Penne Noodles
Top dish after all is cooked:
Mozzarella, fresh (cut in cubes)
6 Plum Tomatoes (cut in half/gut out seeds) - with sprinkled sugar
Pecorino Romano Cheese (grated)
Garlic Bread
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Directions: |
Directions:1. Prepare a cookie sheet with parchment paper; take your tomatoes (cut in half with flesh out; take paper towel and dry the inside of the tomato) and sprinkle white sugar on top of the tomatoes. Cook in oven on 375 degrees until slightly brown on top; DONT OVERCOOK; let cool and cut into bite size pieces. Put to side
2. In large pot, take chopped garlic/olive oil and cook until tender on low heat (DO NOT BROWN); Then add some chicken broth & chicken base (to taste); add beer or white wine and cook out alcohol (5 - 10 min); add parsley, salt & pepper.
3. In a very small bowl, add a tablespoon of corn starch (may have to make more) and very little water to dissolve corn starch and add to pot. Keep adding more corn starch mixture until the mixture thickens to a good consistency (not too thick)
4. Cook pasta (do not overcook pasta) and place in a colander and drain water out. DO NOT RINSE WITH COLD WATER. I put in a little butter on noodles and mix to help get rid of the water and adds nice taste.
5. When pasta is almost done, place shrimp in pot with garlic mixture and cook. When pasta is done, throw in basil with shrimp mixture just for a minute or so (only put in basil right before you are ready to pour mixture over pasta; if you cook basil too long, it becomes bitter). Always check to see if you have enough salt & chicken base flavoring before pouring the mixture over the pasta
6. Place pasta in a large serving bowl and pour the liquid/shrimp mixture over the paste, mix
7. Fold in tomatoes.
8. When preparing your dinner; top with fresh mozzarella and pecorino Romano cheese. |
This recipe for Aunt Carrie's Shrimp and Penne is from