|Shrimp Penne with Mushrooms, Sundried Tomato and Red Onion in Cream Sauce.|
|Cream Cheese Crab Dip.|
|Boston Creme Cake.|
|A look at half of the Boston Creme Cake.|
|A slice of the Boston Creme Cake.|
For some of us who stayed through the night to play some Frisbee Golf on a friend's PS3, I treated us with some Mayan Hot Chocolate that I got from Soma Chocolatemaker over the Christmas break. Unlike my last attempt here where I just served the thick hot chocolate straight up in small cups, this time I mixed the concoction with hot milk to create a thinner, more quantitative drink with a creamier edge to it. It was a coincidence that we were discussing over dinner about mixing chili peppers with chocolate, and this version of hot chocolate proved that the two go with each other very nicely, and it capped off another wonderful evening of potluck fun.
Shrimp Penne with Mushrooms, Sundried Tomato and Red Onion in Cream Sauce
450g (1 lb.) penne rigate
12-20 shrimp (depending on size), shells removed
200g (1/2 lb.) mushrooms, sliced
1 red onion, sliced
4 cloves garlic, sliced/chopped/minced
75mL (1/4 cup) sundried tomatoes, julienned
250mL (1 cup) whipping cream
125-250mL (1/2-1 cup) fresh Parmesan, grated
10g (1/3 oz.) fresh herbs (e.g. oregano), stalks discarded
Corn starch (optional for shrimp)
Salt & freshly ground pepper to taste
- (Optional) Coat shrimp with some olive oil, corn starch and pepper and set aside for ~15 minutes. The starch will help give the shrimp its gloss and help it maintain its firm texture when cooked.
- Cook penne as per package instructions, reserve up to 250mL (1 cup) of pasta water in case needed later.
- Drizzle olive oil in a large pot over medium high heat. Saute garlic and shrimp (and, if step 1 was skipped, some pepper) until shrimp appear cooked at least on the outside. Remove shrimp from heat and set aside.
- Add mushrooms, onion, sundried tomatoes and herbs into pot along with a pinch of salt and a splash of water. Place lid on pot and let cook over medium high heat for 4-5 min.
- Remove lid and pour cream into the pot. Replace lid and let cook for at least 2 min. until cream is heated and boiling.
- Reduce heat to medium low and add Parmesan to the pot, stirring to even the mixture. Add pasta and stir until evenly coated. Add pasta water if sauce appears insufficient to coat all of the pasta.
- Add salt and pepper to taste if necessary, remove from heat and serve.