Prep 15 mins
Cook 20 mins
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...
- 2 ounces margarine
- 6 prawns, whole
- 2 ounces green onions, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon garlic, chopped
- 1 teaspoon curry paste
- 1 teaspoon curry powder
- 2 ounces sour cream
- 2 ounces white wine
- 8 ounces half-and-half
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 ounces parmesan cheese
- 8 ounces pasta, penne (cooked)
- 1 teaspoon parsley, garnish
- Saute' prawns, green onions, cilantro, garlic, curry paste and curry powder in margarine.
- When prawns are half cooked, add wine and sour cream and reduce; add half-and-half.
- Season with salt and pepper.
- Bring to a simmer and blend in cheese. Add penne and garnish with parsley.
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.
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.
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.