Penne Gamberetto Messicano - Prawn Penne Mexicano

When it comes to Italian food or pasta, a common perception is that it would be bland and tasteless. However Americans have adopted pasta to suit the local tastes combined with the "texmex" cuisine to create a fusion. Here's a prawn penne pasta with loads of Mexican inspired vegetables i.e., capsicums and mushrooms. This version is fairly simple and also uses or rather re-uses vessels to strengthen the taste. Without further ado - here it comes.


Ingredients:

1. Penne Pasta (or any other type that you may prefer)
2. Prawns
3. Garlic - finely chopped or minced
4. Capsicums (Red and Green for colour)
5. Sun Dried tomatoes
6. Mushrooms
7. Flour (Maida) - 2 table spoons
8. Cream
9. Milk
10. Parmesan cheese (for garnish)
11. Parsley (for garnish)
12. Butter
13. Olive Oil
14. Cayenne pepper powder

The Method

1. Boil a large pot with water and salt. 
2. Cook the pasta for about 6 - 8 minutes until it is not too hard (and not too soft either)
3. While the pasta is boiling you can chop the vegetables and keep it ready.
4. In a large work melt about 100 gms of butter and add garlic and saute for a few minutes.
5. Add the prawns and saute until they are half cooked.
6. Add the vegetables and saute for few minutes.
7. Remove the contents and keep aside.
8. In the same pan melt about 50 gms of butter along with olive oil.
9. Add a cup of milk, 2 table spoons of cream and let it boil.
10. Add the flour and stir it well without letting it lump up.
11. Add salt and cayenne pepper to taste
12. Add some water to get to a saucy consistency - should be able to pour with a spatula but should not be too thin either.
13. Add the pasta and mix it well
14. Add the sauteed prawns and vegetables and mix it well.
15. Serve hot with a garnish of grated parmesan cheese and finely chopped parsley leaves.