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Planet Hollywood Penne Pasta with Rock Shrimp
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Source: Chef: David Soos - Planet Hollywood
| Creole Tomato Sauce | |
| 3 ounces | olive oil |
| 1 pound | yellow onion |
| 1/3 cup | chopped garlic |
| 2 quarts | tomato sauce |
| 3 cups | Zinfandel |
| 1 1/2 cups | clam broth |
| 1/8 cup | lemon juice |
| 1/2 cup | sun dried tomatoes |
| 1/8 cup | fresh basil |
| 2 teaspoons | chopped parsley |
| 3 teaspoons | crushed red peppers |
| 2 teaspoons | salt |
| 1/8 cup | Creole mustard |
| 3 cups | bouillabaisse |
| In a heated skillet (270 degrees F) heat olive oil. SautÈ onions for three minutes. Add garlic; sautÈ 1 minute. Add red pepper, Zinfandel, clam broth, tomato, lemon juice, Creole mustard and sun dried tomatoes. Simmer at 230 degrees F for 15 minutes. Add parsley, basil and salt. Penne Pasta with Rock Shrimp | |
| 10 ounces | penne pasta |
| 8 ounces | Creole Tomato Sauce, (above) |
| 5 ounces | rock shrimp |
| 1 ounce | Parmesan cheese |
| Pinch of chiffonade basil | |
| 1/2 fluid ounce | olive oil |
In a HOT sautÈ pan, place 1 tablespoon olive oil and cook shrimp for 1 to 2 minutes. Add sauce and simmer for 1 minute. Add pasta and cook for another minute. Toss. Serve in a pasta bowl. Top with basil and Parmesan cheese.
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