Quick Penne with Spicy Shrimp!

Cooking healthy, fast and easy meals for your family is a challenge. Creating a dish when your allergic to it is even more challenging. I know this because sadly, I am one of many people with an allergy to shellfish. Just because I cant eat it doesn't stop me from from cooking shrimp for others (although it's kinda like sculpting while wearing a blind fold) I chose shrimp for my cooking class because it's perfect for getting a healthy meal on the table in record time.

It's smart to keep a bag of shrimp on hand for quick meals. If it's purchased frozen and kept frozen shrimp can be stored a few months but should be used before four. The 40-50 size (count per pound) is a perfect size for this dish, purchase it uncooked, peeled and deveined.

Pasta is another ingredient it's good to have on hand for homemade fast food. I used penne in this recipe, but farfalle is also a nice choice. I like low fat sour cream instead of heavy cream to lighten the recipe up a bit and frozen peas are an easy vegetable addition. If you don't cook with alcohol, flat cream soda is a good replacement for Sherry.

This is the third recipe in the "Meals In Minutes" series from a cooking class I taught at the Yorba Linda Library last month. I hope you enjoy, Quick Penne with Spicy Shrimp, Peas and Garlic it's simple and delicious (so I hear). My family, thankfully helped me test it and class attendees liked it too.


Quick Penne with Spicy Shrimp, Peas and Garlic


2 tablespoon olive oil
8 ounces penne pasta
1 pound shrimp
1 each shallot, chopped
4 clove garlic, minced
1 teaspoon red pepper flakes
1/4 cup sherry
1 cup chicken broth
8 ounces sour cream, low fat
½ cup peas
1/2 cup parmesan cheese
1 teaspoon salt
2 teaspoons fresh Italian parsley chopped


Cook pasta in boiling salted water about seven minutes, until al dente. Drain and set aside.
Over high heat in a large skillet (12-14 inches) add 2 tablespoons olive oil , shallot and garlic. Cook until shallot is translucent.
About 30 seconds add shrimp and chili pepper, cook about 2 to 3 minutes until they start to turn pink, then remove shrimp.
Carefully pour in sherry, whisking up any bits on bottom of the pan. When sherry is reduced by half, add chicken broth and bring to simmer and whisk in sour cream and parmesan cheese until incorporated. 
Stir in shrimp, peas, pasta, salt and pepper to taste. Cover and let set for 3 to 5 minutes. Before serving stir in parsley.
Serves 4-6

Trends 2011 Menu and Catering

More on what we will see in catering and on the menu in 2011. There is no doubt that the march is on to put better things on our plate and into our bodies. This isn't a new idea, but it is a continuing trend gaining momentum and excitement. Caterers and Event Planners will create menus around seasonal, fresh ingredients, from sustainable sources and styles of service that showcase these dishes. Comfort foods, homemade and even homegrown are popular.

Here are 7 trends and ideas to consider when planning your events in 2011;

1. Fresh, seasonal and unique- Chefs will market more frequently for freshness, choosing ingredients from farmers markets, their own gardens or stands. They will make organic choices even when prices are higher. Purveyors are finding open minds abd are bringing more exotic fruits and vegetables to the market.

2. Vegetables move to the center of the plate- As people learn to add variety and balance to there diets, meatless meals are gaining acceptance, even from meat lover's,  Hearty vegetable salads feature grilled corn, broccoli and heirloom tomatoes. Stews are chock full of vegetables  like butternut squash and Lima beans. Don't be surprised if the salad bars return to luncheon events!

3. Entertaining foods will draw from the past
Event menus will often feature upscale comfort foods but in smaller portable portions for easy service.

We will see more twists on the classics, like baby chicken pot pies, bbq pulled pork parfaits, mini meat loafs, pasta-tinis, mac'n cheese squares and sliders in every flavor.

4. Both brunches, and casual cocktail events are popular- Backyard brunches in a relaxed family  setting will become the place to serve; sweet and savory crepes, French toast, pancakes and mimosas.

Cocktail events in 2011 will continue to feature  an eclectic tapas style dinning. This year globally infused dishes including Korean and Middle Eastern flavors will inspire menus.

5. Cooking class and guest chefs entertain- In the new climate of foodies and fans of Food network, hands on cooking class style events are creating a great way to entertain.

Hosts hire local or popular chefs to come out to their parties to prepare a signature dish, a new kind of wow.

6. Food Trucks and Specialty Shop Fare- Creative gourmet food trucks  now offer party catering and can create a buzz at an event. One of a kind foods prepared or served on site by specialty food shops like, Kettle Corn or Dippin' Dots make memorable food stations.

7. Desserts go retro- Pies will be the #1 dessert choice for 2010. Cupcakes are still popular, but we will also see individual pies, flourless chocolate cakes. and old time favorites like homemade Whoopie Pies, Ding Dongs, and Snow balls. Do it yourself 'Smore set ups and candy tables replace the "been there, done that" chocolate fountain.

For weddings, many brides are returning to butter cream frosted cakes. They are also choosing or adding individual desserts in place of the cake.

Spot any trends? Trying anything new this year? Drop me a comment, I'd love to hear!