Title: Shrimp & Penne Pasta W/balsamic Cream
Categories: Seafood Pasta
Yield: 6 Servings
| 1 | lb | Shrimp (tails left on), medi |
| 16 | oz | Penne or rigatoni pasta; coo |
| 6 | | Anco chilies |
| 1/2 | c | Olive oil |
| 30 | | Garlic; minced |
| 1/4 | c | Balsamic vinegar |
| 1/2 | c | White wine |
| 2 | c | Heavy cream |
| 6 | | Roma tomatoes; quartered |
| 25 | | Fresh basil leaves; chopped |
| 12 | | Fresh basil leaves; garnish |
| | | Salt |
| | | Fresh ground black pepper |
| | | Parmesan cheese; freshly gra |
Recipe by: Cafe Camille, San Antonio, TX
Remove seeds and stems from anco chilies and place them in boiling
water for 10 minutes. Drain and transfer chilies to a blender or food
processor and puree until they develop a paste-like consistency. Set aside.
In large skillet, saute shrimp in 1/4 cup olive oil. When shrimp turn
opaque, remove them from the pan. Add remaining olive oil and grlic to pan
and saute but do not brown. Add anco puree, vinegar and wine and heat to
reduce by half. Stir in heavy cream and tomatoes and continue heating to
reduce mixture to sauce consistency (about 5 minutues). Reduce heat to
warm, then add pasta, shrimp & chopped basil to sauce and toss. Season with
S & P. Serve garnished with Parmesan and whole basil leaves. The sauce
reheats nicely, but cook the pasta at serving time.
Source: Cafe Camille, San Antonio, TX as it appears in "San Antonio
Cuisine" by Karen Haram