Penne with Sauted Shrimp, Pancetta, and Sun-Dried Tomatoes in Cream Sauce

12 oz fresh or frozen shrimp
1 (16 oz) package penne pasta
Sun-dried tomatoes, approx 1/2 cup, to taste
Pancetta, approx 1/4 cup, to taste
Shredded Parmesan, approx 1/2 cup, to taste
Half a package (6oz) fresh baby spinach, to taste
1/2 tbls butter & 1/2 tbls olive (or as needed), for sauteing shrimp
1 recipe for cream sauce


Cream Sauce
6 tbls unsalted butter,
2 cloves garlic, minced
2 tbls flour
3 cups Half & Half
1/2 cup heavy cream
Sea salt, to taste


Thaw shrimp if frozen.  Rinse, drain, and pat dry; set aside until needed.

Place desired amount of sun-dried tomatoes in bowl of warm water and soak until soft.  Drain and pat dry; set aside until needed.

Cook penne according to package directions, drain, and keep warm.

Meanwhile, in large saucepan melt butter until foamy, over medium heat.  Add garlic and cook approx 1 minute, being careful to not over-brown.  Add flour and whisk well.  Gradually add half & half and cream, whisking constantly to prevent lumps.  Keep stirring, cooking over medium heat, until just bubbly and hot.  Remove from heat and cover to keep warm.

In large skillet, melt butter and olive oil over medium-high to high heat.  When hot, sauté shrimp until done, approx 5-8 minutes.  Season with a little salt and pepper if desired.

In large dish combine hot penne, cream sauce, fresh spinach, and pancetta; stir carefully.   Spoon desired amount of pasta in bowls and top with shrimp, sun-dried tomatoes, and shredded parmesan to taste.  Serve immediately.

Recipe by Jacey Sakoff

Spicy Fried Minced Pork

3 cloves garlic
4 shallots, minced
1 1/2" piece of ginger, minced
3 TBS sunflower oil
1 1/2 lbs lean ground pork
2 1/2 TBS Thai Fish Oil
1 1/2 TBS dark soy sauce
1 1/2 TBS red curry paste (I would use 2 for us)
5 dried Kaffir lime leaves, crumbled
5 plum tomatoes, chopped or 1 can
3 TBS chopped fresh cilantro
salt and pepper to taste (I didn't use salt)
Boiled fine egg noodles; my kids preferred the cellophane noodles

1. Peel and finely chop the garlic, shallots, and ginger. Heat the oil in a wok over medium high heat. Add the garlic, shallots, and ginger and stir fry about two minutes. Stir in the pork and continue to stir fry until golden brown. 2. Stir in the fish sauce, soy sauce, curry paste, and lime leaves and stir fry for another 1-2 minutes over high heat. 3. Add the tomatoes and cook for a further 5-6 minutes, stirring occasionally. Because I was freezing this I only cooked it for 3 minutes. 4. Stir in the chopped cilantro and season to taste with salt and pepper. Serve hot, spooned over the noodles. Garnish with coriander sprigs. (I didn't do this)

From "What's Cooking Thai" by Christine France