Penne Bombay
Servings
Prep Time
Cook Time
Ready In
Recipe: #21662
November 06, 2015
Categories: Dinner, Main Dish, Shellfish, Shrimp, Pasta, Penne, Pacific Northwest, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Wine, Spices more
"This is out of the 2004 edition of KCTS Chef's cookbook. It was sent in by Antonio Mauro the executive chef from Anton's Pasta Bar in Burnaby BC. The original recipe called for 20 oz of pasta for 2 servings. No wonder the portions are so big at restaurants. I changed it to 8 oz and decreased the half-half also to 8 oz. it was 18 oz."
Ingredients
Nutritional
- Serving Size: 1 (408.4 g)
- Calories 899.4
- Total Fat - 33.2 g
- Saturated Fat - 18.2 g
- Cholesterol - 95.8 mg
- Sodium - 1154.6 mg
- Total Carbohydrate - 118.1 g
- Dietary Fiber - 14.3 g
- Sugars - 2.2 g
- Protein - 31.2 g
- Calcium - 713.3 mg
- Iron - 2.5 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.4 mg
Step 1
Saute' prawns, green onions, cilantro, garlic, curry paste and curry powder in margarine.
Step 2
When prawns are half cooked, add wine and sour cream and reduce; add half-and-half.
Step 3
Season with salt and pepper.
Step 4
Bring to a simmer and blend in cheese. Add penne and garnish with parsley.
Tips & Variations
No special items needed.
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