Pennette with Shrimp and Truffle Cream
Region: Italy
Category: Pasta with Shellfish
Season: Any
Difficulty: Easy but labor intensive

Truffle cream is a delicious condiment sold in Italian markets and gourmet stores that can be used economically since a little goes a long way.  This dish is just heavenly and the truffle cream and heavy cream is used sparingly.  Pennette are small penne, a quill-shaped kind of macaroni.

[photo: Clifford A. Wright]

Yield: Makes 3 servings
Preparation Time: 25 minutes

1/2 pound pennette

2 tablespoons extra-virgin olive oil

3/4 pound jumbo shrimp (about 16), shelled

2 large garlic cloves, finely chopped

3 tablespoons chopped parsley

1 tablespoon truffle cream

2 tablespoons heavy cream

Freshly ground black pepper to taste

1. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing.

2. Meanwhile, heat the oil in a large skillet over medium-high heat, then cook the shrimp, garlic, and parsley until the shrimp turn orange-red on both sides, about 3 minutes in all.  Reduce the heat to low, add the truffle cream, cream, salt, pepper, and 2 tablespoons of pasta cooking water and stir.  Cook about 1 minute, then add the pasta and stir and toss while cooking for another 2 minutes.  Serve hot.

Variation: 

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Posted: 12/21/2006