Shrimp Diablo in Penne Pasta

Name: Shrimp Diablo in Penne Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 16 ounces cream- reduced by a 1/4 to12 ounces; 8 ounces penne pasta -- cook until done; 3 tablespoons olive oil; 1 shallot -- fine diced; 1/4 each onion -- small diced (2 ounces); 3 cloves garlic -- finely chopped; 1/2 small habanero chile peppers- wear gloves -- dice fine; 1/2 each red bell pepper -- small diced; 1 tomato, plum -- small dice; 8 ounces shrimp -- peeled (We used size 51-60 and you can always go larger or add more if desired); 1/4 teaspoon black pepper; 1 teaspoon salt; 1/2 ounce L&P -Worcestershire sauce; 1 ounce Crystal hot sauce -- Be careful with substituting other hot sauces; 1 tablespoon tomato paste; 1/2 cup Parmesan cheese; 8 large basil leaves – chiffonade- fine ribbon cut just before service

@chefcraig @chefcraigswoodcrafts

Falls Church

Shrimp Diablo in Penne Pasta

@chefcraig @chefcraigswoodcrafts

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Ingredients

4 servings

16 ouncescream- reduced by a 1/4 to12 ounces
8 ouncespenne pasta -- cook until done
3 tablespoonsolive oil
1shallot -- fine diced
1/4each onion -- small diced (2 ounces)
3 clovesgarlic -- finely chopped
1/2small habanero chile peppers- wear gloves -- dice fine
1/2each red bell pepper -- small diced
1tomato, plum -- small dice
8 ouncesshrimp -- peeled (We used size 51-60 and you can always go larger or add more if desired)
1/4 teaspoonblack pepper
1 teaspoonsalt
1/2 ounceL&P -Worcestershire sauce
1 ounceCrystal hot sauce -- Be careful with substituting other hot sauces
1 tablespoontomato paste
1/2 cupParmesan cheese
8large basil leaves – chiffonade- fine ribbon cut just before service

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Steps

1

Place cream in a large sauce pan and bring to a boil and turn down to a simmer. Let it cook and reduce.by 1/4 about 12 ounce -- You must watch so it does not overflow, a 4 qt sauce pan works well.
2

Cook of the penne pasta per the brands directions and set aside
3

In a Hot large sauté pan addthe olive oil, garlic, onions and shallots and sauté 2 minute. Your are trying to lightly brown
4

Add both types of peppers and tomatoes and cook one minute
5

Add shrimp,seasoning add L&P -Worcestershire sauce cook until the shrimp turns pink.
6

Add the hot sauce, tomato paste, reduced cream and Parmesan cheese and simmer for 2 minutes.
7

Taste and adjust seasoning as desired.
8

Toss with pasta and fresh basil.
9

If you are afraid of spicy peppers you can always use less or none. This dish is not overly spicy its very balanced.