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    You are in: Home / Recipes / Penne Bombay Recipe
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    Penne Bombay

    Penne Bombay. Photo by TeresaS

    1/1 Photo of Penne Bombay

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    TeresaS's Note:

    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. Hope this works. 10/12/13...I finally made this...it sure is restaurant quality...but it still made a lot...I even cut the recipe in half and got at least enough for 2 helpings...just something to keep in mind when making...you can taste just a slight hint of the curry...it's not overpowering...it's really quite easy to prepare...just have all your ingredients ready...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute' prawns, green onions, cilantro, garlic, curry paste and curry powder in margarine.
    2. 2
      When prawns are half cooked, add wine and sour cream and reduce; add half-and-half.
    3. 3
      Season with salt and pepper.
    4. 4
      Bring to a simmer and blend in cheese. Add penne and garnish with parsley.

    Ratings & Reviews:

    • on March 12, 2013

      55

      Totally marvelous. We love pasta and this was smile making. I did use fat free dairy to to make it more diabetic friendly. This one was especially well loved by DH (yay). The prawns were tender and just so yummy that we could have kept right on eating. Great dish for company too.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2014

      55

      Oh my goodness! This is definitely a restaurant quality meal. All who ate thoroughly enjoyed this dish. I served 4 with the proportions provided except increased the number of shrimp to 5 per person (the shrimp were 21-25 per pound size). I used fat free half and half, but otherwise made as directed. It was served with french bread and I loved sopping up the extra sauce with the bread. Thanks for sharing. Made for Spring PAC 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2013

      55

      Wonderfully delicious! Loved the flavors and it was really easy to put together. This dish is going into my Best of 2013 cookbook. I doubled the recipe because I had more shrimp than the recipe called for and it doubled quite well. I did; however, use less half and half and it was plenty of sauce. This would make a great company dish! Made for PRMR - March, 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Penne Bombay

    Serving Size: 1 (439 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1146.5
     
    Calories from Fat 542
    47%
    Total Fat 60.2 g
    92%
    Saturated Fat 26.5 g
    132%
    Cholesterol 130.1 mg
    43%
    Sodium 1905.3 mg
    79%
    Total Carbohydrate 99.7 g
    33%
    Dietary Fiber 5.3 g
    21%
    Sugars 5.9 g
    23%
    Protein 44.5 g
    89%

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