When You Can't Have Risotto
|After a marathon session of catching up with my favorite bloggers yesterday, what I noticed was that there were quite a few risotto recipes being posted. Of course, when I finally got home for dinner that's all I wanted - go figure.|
I couldn't even decide which recipe to use, they all looked so fakkin phenomenal! So my project would first be to make my list of these recipes and then decide which one I could make depending on what I had on hand.. I had narrowed it down to two but I was unsure if I had radicchio or a reasonable facsimilie thereof - so my choice would depend on that one factor.
Off I went to the kitchen to see which risotto recipe I'd be making and guess what?? I had spinach, I could use that in lieu of the radicchio! But then guess what else??
I HAD NO ARBORIO RICE. wtf?
Guess I'm going shopping today because I just couldn't bring myself to leaving the house again after my 8 in the dungeon last night. *sigh* So yeah, no risotto was had - but what's the next best thing? Pasta in a creamy sauce, that's what!! More specifically Campanelle in a Creamy Garlic Sauce with Baked Garlic/Herb Shrimp! WOOOO!! I found this sauce recipe on Recipezaar and it called for Penne, which I have but I was in a flowery mood, so I chose Campanelle (lillies) to use instead. I followed Karen's sauce recipe to the T except I used skim milk. This sauce came together quickly and my kitchen smelled absolutely divine. Hubbs kept walking in and out proclaiming "I love the smell of garlic" "I love the smell of garlic" (yeah it kinda got on my nerves after the 10th time).
This was a very quick and easy dinner to put together, it was delish and we were both sorry to see that I had actually only made enough for 2 portions. ha! Figures.
You can do the shrimp two ways here.. I've always got shrimp in the shell on hand in my freezer - so I simply butterflied these and brushed on a melted butter/crushed garlic mixture and sprinkled some parsley on top, then baked until the shrimp was opaque and the shells were red (about 5 minutes in a 375º oven) OR you can take a helping hand and if you are ever at Trader Joe's pick up a box of their Colossal Shrimp in Garlic and Herbs. They are wonderful - just as good as making them yourself.. and they were the inspiration for making my own last night.
The following recipe is as I found it on Recipezaar - Serves 6-8
1 (1 lb) box penne or penne rigate, cooked as directed, drained and kept hot
2 TBS. butter or margarine
2 garlic cloves, minced
2 TBS. flour
3/4 c. chicken broth or beef broth
3/4 c. milk
2 tsp. parsley flakes
Salt and pepper, to taste
1/3 c. grated parmesan cheese
Melt butter and add garlic in a medium sauce pan. Cook over medium for 1 minute.
Add flour and cook 1 minute, stirring contantly. Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
Add parsley, salt, pepper and cheese. Stir until cheese is melted. Toss hot pasta with sauce and serve immediately.
Hey! It's pasta! Therefore it's my submission to this week's Presto Pasta Nights over at Ruth's Once Upon a Feast!