Well you know how I love to entertain.. And I love impromptu events even more. Well, I called my friends Tommy and Kendall on Sunday afternoon and said, "I know it is really short notice, but.... wanna come for dinner?" Tommy said let me ask Kendall and a minute later he said they would love to come.. Is 6pm ok??? Well it was 3:30pm and that gave me plenty of time.. So we were on!
I have had this idea in my head for a week or so to do something with roasted carrots cut on an angle and feta.. and I have been reading this wonderful book about French recipes "Pot au Feu"
everything in one pot.. well.. it got me thinking, I had the carrots and the feta and sweet onion and shallots and I was going to do these BIG SHRIMP... and the idea just came to me as I was cutting the carrots, to do it all together.. with penne pasta..
So.....
I roasted the carrots at 350° for 30 minutes
I sauteed the onions, shallots, chives with butter and garlic
I cut up 3 Roma tomatoes and placed in bowl to get to room temperature with a little salt
I put the pot of water on to boil for pasta
I pulled the carrots out and turned up the oven to broil/ high
I broiled the BIG SHRIMP for 6 minutes on a cookie sheet evenly spread out with shells on
when the pasta was finished I drained it and put it in big bowl
then I tossed it with a tablespoon of butter and and big drizzle of olive oil
added the carrots and onions mix (be sure to get all the oil from pan)
then added the fresh roma tomatoes and feta
and finally the shrimp (after I took off the shells)
Voila!
ROASTED CARROT PASTA with TIGER PRAWNS
Ingredients:
5 nice big carrots
1 sweet onion
2 shallots
2 tablespoons of chopped chives or dried (if using dried use only 1 tbls)
lots of garlic chopped
3 Roma tomatoes
2/3 cup feta crumbled ( I like the block of feta that you crumble yourself so the pieces aren't too small...)
2 tablespoons of butter
1/4 cup of olive oil
salt and pepper to taste
1 box penne pasta
16 shrimp (preferably Tiger Prawns)
There you go.. a great really tasty pasta that is unusual and hearty and surprisingly light....
We drank a nice merlot with it and it was perfect....
Let me know if you try this and how it goes..
