Shrimp and Penne Pasta
Okay I took an old classic and revved it up If you have guests coming over this is a GREAT dish to prepare in a large pot as it looks really great at the table And the flavors Ma ma mia Serve with any wine The beautiful balance of flavours mean that pretty much anything from a Chardonnay to a Shiraz will fit in but avoid overly sweet wines They will detract from the taste
Okay I took an old classic and revved it up If you have guests coming over this is a GREAT dish to prepare in a large pot as it looks really great at the table And the flavors Ma ma mia Serve with any wine The beautiful balance of flavours mean that pretty much anything from a Chardonnay to a Shiraz will fit in but avoid overly sweet wines They will detract from the taste
- 1/4 cup fresh basil chopped
- 500 grams penne pasta
- cracked black pepper to taste
- 1/2 cup extra virgin olive oil
- 500 grams shrimp (if you are buying fresh shrimp, buy about 750gms), peeled
- 2 tablespoons basil pesto
- 2 tablespoons mint pesto
- 5 cloves fresh garlic flattened and finely chopped
- 1 teaspoon ground oregano flakes
- 2 large fresh tomatoes
- sea salt crystals
- 1 roasted pine nuts
- 1 cup cheddar grated
- 1 cup parmeggiano grated
- Carbohydrate 49.875385 g
- Cholesterol 257.775 mg
- Fat 31.9842266666667 g
- Fiber 0.872250025510788 g
- Protein 38.694025 g
- Saturated Fat 9.87965166666667 g
- Serving Size 1 1 Serving (285g)
- Sodium 609.851 mg
- Sugar 49.0031349744892 g
- Trans Fat 1.90778666666666 g
- Calories 645 calories
Step-by-step
- Finely Chop the tomatoes. Set aside.
- Finely chop Basil leaves. Set aside.
- Heat 2-3 Table spoons Olive Oil in pan, and when hot, add chopped garlic and some (about a tablespoon) fresh Basil. When Fragrant, add Ground Oregano, and stir. Immediately add washed and drained shrimp.
- Stir fry till prawns are cooked. Salt and pepper to taste. Remove from heat.
- Cook penne in rapidly boiling, salted water as directed on package until al dente.
- When cooked, remove from heat and drain well. Place penne in a bowl and stir in 3 tablespoons olive oil.Coat well.
- Reserve one cupful of Shrimp topping, cheese mix, and a handful of chopped Basil.
- Mix remaining Cheese, pasta (while hot), Topping, Basil and Tomatoes. Mix well, adding salt and pepper to taste.
- Serve in large pot/serving platter topped with (reserved) Cheese, Basil, Pine nuts.
Fat-soluble flavor compounds found in garlic and herbs require a lipid medium like extra virgin olive oil to fully disperse across the palate. High heat applied to minced garlic releases sulfur compounds through rapid cell wall lysis, which instantly bind to the unsaturated fats present in the oil. Sautéing shrimp demands rapid execution; proteins in shellfish contract quickly at temperatures exceeding 140 degrees Fahrenheit, expelling internal moisture. Overcooking turns delicate crustacean flesh rubbery by tightening the muscle fibers beyond their capacity to retain water. Combining hot pasta directly with grated cheddar and Parmigiano creates an emulsion where dairy fats coat the starch molecules, yielding a glossy finish rather than a clumpy separation. Coating drained penne with olive oil immediately prevents surface gelatinization, halting the starches from absorbing excess moisture and becoming pasty. Fresh mint and basil contribute volatile aromatic terpenes that volatilize upon contact with the steaming pasta bed, heightening perceived aromatic intensity without altering acidity levels. Balancing the dish relies on maintaining proper salt concentration in the boiling water at roughly 10 grams per liter, which seasons the interior of the tubular pasta rather than merely coating the exterior surface.
