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Seafood: Penne with Garlic & Cilantro Cream

Source of Recipe

JEAN-PIERRE BREHIER


List of Ingredients

1 whole garlic head
2 tablespoons extra virgin olive oil -- divided
2 shallots -- minced
1/4 cup chicken stock
1/2 cup evaporated skim milk
1 tablespoon cornstarch mixed with 1 tablespoon water
1 pound penne pasta
1 pound baby shrimp -- (60 to 70 count),- peeled and deveined
2 tablespoons fresh cilantro leaves -- chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese -- (optional)


Recipe

Roast the garlic or poach it. If you roast the garlic, it will have a nutty flavor. In a saucepan, heat 1 tablespoon of the olive oil and add the shallots. When light golden brown, stir in the stock and roasted or poached garlic. Bring to a boil and add the evaporated milk and the cornstarch mixture. Transfer to a blender and blend thoroughly until very smooth. Strain through a fine sieve.

Cook the pasta according to package directions. In the meantime, in a saute pan, heat the remaining 1 tablespoon olive oil and cook the baby shrimp on both sides. Add the creamy garlic mixture. Season with salt, pepper, and cilantro. Add the Parmesan cheese, if using, and mix well. Add the pasta and toss to coat well. Serve immediately.

Roasting method for garlic: Preheat oven to 375ºF. Do not remove the papery outer skin from the garlic. With a very sharp knife, cut the garlic head in half sideways. Set the garlic halves, cut side up, on a piece of foil, then drizzle each half with 1 tablespoon olive oil. Arrange sprigs of rosemary on each half with 1 tablespoon olive oil. Arrange sprigs of rosemary on each half and sprinkle with freshly ground black pepper. Close the foil and roast for about 45 minutes, or until tender and buttery. Let cool, then slip the cloves out of the skins.

Poaching method for garlic: Separate the cloves of the head of garlic, but do not peel them. Bring two small saucepans of water to a boil, then put the garlic in one of them. Poach for 7 minutes, then drain and return the garlic to the other pot of boiling water. Let cook for 7 minutes, then drain and return garlic to the first pot, once again filled with boiling water, for final blanching. This will eliminate any bitterness. Cool the garlic briefly, then slip the cloves out of their skins. Yield: 4 servings