Inspired by my first food post last weekend and the mention of Katie’s food blog, I decided to give a shameless plug to her mom and my friend, Pam’s cookbook – Culinary Confessions of the PTA Divas. Pam and Anne-Marie Hodges joined forces to create this cheeky, fun collection of easy, yet yummy and impressive dishes and excellent tips – and the photos of Pam and Anne-Marie in beehives and cool ’50s garb are fun too.
Pam and I worked together in publicity at Disney. She is an amazing and fantastic person. When we first met I was a 22-year-old intern and Pam fueled my belief that I could indeed have it all … a creative, high-profile career, amazing kids, fabulous house, great husband (or not – Pam raised the equally amazing and fantastic Katie as a single mom until she met her husband Steve).
My life hasn’t quite turned out the way I’d pictured it at 22, but perhaps the PTA Divas can help me wow my dates … the following recipe was a big hit with the last guy I cooked for. Another plus – it was super simple and quick to make. I served it with warm French bread, a tossed spinach salad and fresh berries with homemade whipped cream (a nice, saucy touch for a date).
SHOW-off SHRIMP and PENNE
1 pound peeled and deveined frozen shrimp
4 tablespoons extra-virgin olive oil
4 garlic cloves, minced (fine as long as you and your date are partaking!)
1 (14-ounce) can crushed or diced tomatoes
½ cup dry white wine
2 teaspoons dried basil
Course salt and cracked black pepper, to taste
1 bay leaf
½ cup kalamata olives, pitted
½ pound penne pasta (I used wheat)
½ to 1 cup crumbled feta cheese
4 tablespoons fresh chopped basil or flat-leaf parsley
Put salted water on to boil.
Thaw shrimp under running water for 2 to 3 minutes; drain and set aside.
In a large nonstick skillet, heat the oil, then sauté the garlic for one minute. Pour in the tomatoes and wine, seasoning with the dried basil, salt, pepper and bay leaf.
Bring this sauce to a simmer and cook, uncovered for about 10 minutes, stirring often. Add the olives and cook for 2 minutes; then add the shrimp and cook for about 4 to 5 minutes. Remove from heat. Remove bay leaf.
Cook the pasta until al dente, according to package directions, reserving ¼ cup of the pasta water before draining. Combine the pasta with the shrimp and sauce, adding a few teaspoons of the pasta water as necessary.
Toss mixture with the feta cheese and fresh herbs and serve immediately.
Serves 6.