I lost a recipe that appeared in The Post last year; it called for shrimp, pesto, roasted bell peppers and penne pasta. Can you help?
Earl Graybal, Fort Washington
Here's the recipe; we credit chef Jeff Tunks from DC Coast Restaurant with creating this dish.
Shrimp and Roasted Pepper Penne Pasta With Pesto Cream
1 pound dry penne pasta
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
5 bell peppers (3 red, 2 yellow), roasted, peeled, seeded and julienned
2 teaspoons chopped garlic
4 tablespoons prepared pesto
2 cups heavy cream
Salt and freshly ground black pepper to taste
4 tablespoons grated Parmesan cheese
Cook the pasta according to package directions. Keep warm.
Meanwhile, in a large pan over medium-high heat, cook the shrimp in the oil just until they turn pink. Remove and keep warm. Add the peppers, garlic, pesto and cream. Heat mixture without boiling until it is reduced by half. Transfer to a large shallow bowl, add the shrimp, pasta and salt and pepper to taste and combine well. Sprinkle the Parmesan over the top and serve.
Per serving (based on 6): 751 calories, 33 gm protein, 64 gm carbohydrates, 40 gm fat, 289 mg cholesterol, 21 gm saturated fat, 563 mg sodium, 1 gm dietary fiber
Caramel Peach Buckle
And for dessert, here's a delicious take on peach buckle by frequent contributor Elinor Klivans that we published two years ago.
For the caramel sauce:
3/4 cup heavy (whipping) cream
1/4 cup water
1 cup sugar
For the crumb topping:
2 teaspoons cinnamon
1 cup packed light brown sugar
1 cup all-purpose flour
6 ounces (1 1/2 sticks) unsalted butter, cold, cut into 12 pieces
For the cake:
Butter for pan
4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
6 ounces (1 1/2 sticks) softened unsalted butter
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon pure almond extract
1 cup whole milk
4 cups peeled, pitted and sliced peaches (about 2 3/4 pounds)
For the sauce: Heat the cream in a small pan over medium heat but do not let it boil. Heat the water and sugar in a heavy-bottomed pan over low heat, covered, until sugar dissolves, 5 minutes, stirring occasionally. Uncover, raise heat to medium-high and boil until the sugar melts, caramelizes and turns a dark golden color, about 5 minutes. Watch carefully. Off the heat, slowly and carefully add the hot cream. (Mixture will bubble up.) Return to low heat, stirring until completely smooth. Allow to cool, or cover and refrigerate for up to 1 week.
For the topping: In a large bowl, combine the cinnamon, brown sugar and flour. Using a pastry blender or an electric mixer on low speed, mix in the butter until crumbs form. Set aside.
For the cake: Preheat the oven to 325 degrees. Butter a 15-by-10-by-2-inch baking pan. Sift the flour, baking powder and salt together; set aside. Mix the butter and sugar in the large bowl of an electric mixer on medium speed until smooth and lightened in color. Add the eggs 1 at a time, beating after each, then beat for 1 minute more. Add the vanilla and almond extracts to the milk. On low speed, add the flour alternately with the milk to the butter mixture. Mix the peaches with 1/2 cup of the caramel and gently stir into the batter.
Spread the batter in the prepared pan. Sprinkle on the topping. Drizzle the remaining caramel evenly over the crumbs. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Per serving: 544 calories, 6 gm protein, 78 gm carbohydrates, 24 gm fat, 93 mg cholesterol, 15 gm saturated fat, 227 mg sodium, 3 gm dietary fiber
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