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2 tbsps. olive oi; divided
2 shallots; minced
l/4 cup chicken stock
l whole garlic head, roasted
l/2 cup evaporated milk
l tbsps. cornstarch; dilute with l tbsps. water
l lb. penne pasta, cooked
l/2 lb. baby shrimp, peeled and deveined
l/2 cup Parmesan grated.
Roast garlic: heat oven 375. Do not remove the papery outer skin from garlic. With a sharp kjife cut the garlic head in half sideways. Set the garlic halves cut side up on a piece of aluminum foil then drizzle each half with l tbsps. olive. oil. Close foil and roast for about 45 mins. or until tender and buttery.
In saucepan heat l tbsps. olive oil and add shallots. When light golden brown add chicken stock and peeled garlic. Bring to a boil and add the milk and the diluted cornstarch. Put mixture in a blender and blend thoroughly until very smooth. Strain through a fine sieve. In a saute pen heat l tbsps. olive oil and cook the baby shrimp on both sides. Add the creamy garlic mixture. Season wtih s&p. Add Parmesan cheese mix well. Add the penne and toss to coat well. Serve immediately.
Serves 4 Prodigy

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