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Penne Bombay
Recipe: #21662
November 06, 2015
Categories: Shrimp, Penne Pacific Northwest, 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."
Original is 3 servings
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose fresh prawns for the best flavor and texture.
- Make sure to use freshly grated Parmesan cheese for the best flavor.
- Substitute olive oil for margarine - Olive oil is a healthier alternative to margarine and will not add additional flavor to the dish.
- Substitute almond milk for half and half - Almond milk is a dairy-free alternative to half and half that still provides a creamy texture to the dish.
Vegetarian Penne Bombay Substitute the prawns with 1 pound of diced mushrooms, and substitute the half-and-half with vegetable broth. Omit the wine and sour cream, and use olive oil instead of margarine.
Cucumber and Tomato Salad - This light and refreshing salad is the perfect accompaniment to the rich and creamy Penne Bombay. The crunch of the cucumber and the sweetness of the tomatoes provide a nice contrast to the pasta dish.
Garlic Naan: This classic Indian flatbread is the perfect accompaniment to the Penne Bombay. The garlic and butter flavor of the naan pairs perfectly with the creamy pasta dish, and its soft texture is a great contrast to the crunch of the cucumber and tomato salad.
FAQ
Q: How much pasta should be used in the recipe?
A: The recipe calls for 8 ounces of penne pasta.
Q: What type of cheese is used in the recipe?
A: The recipe calls for 8 ounces of mozzarella cheese.
3 Reviews
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Fun facts:
Fun Fact 1: Penne Bombay is a dish created by Antonio Mauro, the executive chef from Anton's Pasta Bar in Burnaby, BC. It was featured in the 2004 edition of KCTS Chef's cookbook.
Fun Fact 2: The original recipe for Penne Bombay called for 20 oz of pasta, which is much more than the average portion size. This explains why restaurant portions are often so large!