Sautéed Shrimp and Penne Pasta with Rice Cream Sauce
Penne pasta is topped with a creamy rice-based sauce studded with beautiful seared shrimp. The ingenious alfredo-style sauce is made without cream, and the only butter is used as an enrichment for the shrimp — cut the quantity of the butter if you wish.
- Rice Cream Sauce
- Long-grain white rice - 1 cups
- Fish stock or clam juice - 5-1/2 cups
- Water - 5-1/2 cups
- Olive Oil - 1 tablespoon
- Garlic - 1 tablespoon, minced
- Shallots - 1 tablespoon, minced
- Tomato Water (see below) - 3/4 cup
- Dry white wine - 1 cups
- Chicken Stock - 4 cups
- Salt - 1-1/2 tablespoons
- Shrimp - 24, large, peeled and deveined, tails left on
- Salt and freshly ground pepper to taste
- Flour - for dredging
- Olive Oil - 8 tablespoons
- Garlic - 2 teaspoons, minced
- Dry white wine - 8 tablespoons
- Tomato Water (see below) - 12 tablespoons
- Capers - 2 teaspoons, drained
- Tomatoes - 8 tablespoons, finely diced
- Garlic-herb butter - 8 tablespoons
- Penne Pasta - 20 ounces
- Fresh Italian parsley - 4 tablespoons, minced
- Parmesan cheese - 8 tablespoons, grated
- Fresh Basil Sprigs - 4
- Tomatoes - 2, peeled, seeded, and chopped
- Tomato Water
- Vine-ripened Tomatoes - 8
- Pinch of salt
Wash the rice. In a large saucepan, combine the rice, clam juice, and water. Bring to a boil, then reduce heat to low and cook for 30 to 45 minutes, or until the liquid is absorbed and the rice is soft. Puree the rice in a blender until smooth.
In a saucepan over medium-high heat, heat the oil and sauté the garlic and shallots for 2 minutes, until lightly browned and slightly translucent. Add the tomato water and white wine. Boil the mixture for 2 minutes, then add the chicken stock. When the stock boils, reduce heat to low and stir in the pureed rice. Add the salt and set aside.
Sprinkle the shrimp with salt and pepper and dredge lightly in flour. In a large sauté pan or skillet over medium-high heat, heat the olive oil until it ripples. Add the shrimp and sauté 30 seconds, turn, and sauté for 30 seconds more, until golden on both sides. Add the garlic, wine, and tomato water, and stir to scrape up the browned bits from the bottom of the pan. Add the capers, tomatoes, garlic butter, parsley, and rice cream sauce. Cook and stir until the liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and toss with the shrimp sauce.
To serve: Divide among four shallow bowls. Garnish each with 2 tablespoons of cheese and a basil sprig. Place a tablespoon of chopped tomato over center of each.
With a sharp small knife, cut the unpeeled tomatoes into chunks. Sprinkle with a pinch of salt and toss. Place the tomato chunks in a fine-meshed sieve over a bowl, or wrap in cheesecloth and place in a colander over a bowl. Refrigerate overnight and let drip. A clear tomato liquid will collect in the bowl. The tomato water may be used for suble flavoring; keep in a covered jar in the refrigerator up to 5 days.