Penne in White Seafood Sauce

People have been checking out the pictures I’ve posted on the official facebook page and have been sending requests for the recipes of some of the dishes.  Here’s one that received a good number of those requests.

What you’ll need:

1/2 kg Penne
2 packs All-purpose cream
1/2 can mushroom, sliced (or fresh shittake mushrooms)
1/4 kg shrimp, deshelled and deveined, leave tail attached
2 tbsp chopped garlic
3 tbsp butter
1/4 cup bacon, chopped


Boil some water in a large kettle, sprinkle with salt and about 3 tbsp olive oil, put in the penne and cook until just a tad before al-dente, as the cooking continues even after you take it out of the boiling water, so you’ll want it to be on the right firmness yet not too chewy when you mix in the sauce.

Step 1:
In a saucepan, sautee the garlic until golden brown.

Step 2:
Add in the mushroom and cook for about 5 minutes, then follow it up with the bacon.

Step 3:
Add the all-purpose cream and bring to a soft boil.

Step 4:
When sauce thickens a bit, add in the shrimp and simmer til cooked, which should take about 7-10 mins.  Add salt and pepper to taste.

Step 5:
Take the drained penne and slowly mix in the sauce, careful not to put too much sauce, you’ll need the flavors to be totally balanced so it helps to taste a bit of pasta as you add the white sauce into it.

Separate into servings, sprinkle with chopped parsley, and some fresh-ground black pepper.





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