Penne Bombay

"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..."
 
Penne Bombay created by teresas
Ready In:
35mins
Ingredients:
15
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • 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.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. tsmith21
    What kind of curry paste did you use? I’ve seen Thai green and red paste and an Indian paste. I’d like it to taste more to the Anton’s restaurant dish. Thank you!
     
  2. GibbyLou
    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.
     
  3. teresas
    Penne Bombay Created by teresas
  4. DailyInspiration
    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.
     
  5. Annacia
    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.
     

RECIPE SUBMITTED BY

<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes