From: The Food Network Giada De Laurentiis
This was our first meal at our new house.
The meal was great. Though there was one tiny SNAFU with the salad. First of all I have never cooked a meal from scratch unless with my mom. Which consists of me being her helper and she doing all the main work.
I should have minced the garlic when making the dressing. We did not roast it because everything else was ready and we were pretty hungry at the time. So when I poured the dressing on the salads little did I know that it was not completely chopped.
The pasta was great! It turned out perfect. The only issue was my ocd about how much oil was in the dish. Though Brian was correct that the sauce would thicken up. The only thing I would suggest is having a very deep skillet to do it in, because there are a lot of liquids. We also did not use the clam juice. Below you will find the recipes. We are taking some over for his dad later tonight. Enjoy.
Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp
*Cook Time 10 min
*Yield 4 servings
Close Times:Prep 10 min
Cook 10 min
Total: 20 min
* 4 tablespoons shredded Parmesan, plus 1/4 cup
* 3/4 cup Caesar dressing
* 4 cloves roasted garlic
* 1/4 cup mayonnaise
* 1 (10-ounce) bag chopped romaine hearts
* 1 cup seasoned croutons
Special equipment: 3-inch ring mold or clean tuna can with top and bottom removed
To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
Carefully peel Parmesan crisps from foil.
Serve on chilled plates with Parmesan crisps upright in salad.
Penne with Shrimp and Herbed Cream Sauce
*Cook Time 20 min
*Yield 4 to 6 servings
Close Times:Prep 10 min
Inactive Prep —
Cook 20 min
Total: 30 min
* 1 pound penne pasta
* 1/4 cup olive oil
* 1 pound medium shrimp, peeled, and deveined
* 4 cloves garlic, minced
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 1 (15-ounce) can whole tomatoes, drained, roughly chopped
* 1/2 cup chopped fresh basil leaves
* 1/2 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon crushed red pepper flakes
* 1 cup white wine
* 1/3 cup clam juice
* 3/4 cup heavy whipping cream
* 1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Shrimp cooking
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.