Restricting your diet to healthy foods can be overwhelmingly challenging, especially if you’re used to indulging in creamy, cheesy, heavier dishes. I don’t have a fatty burger or greasy fries every day but whenever I decide to go on a “diet,” I find myself craving those foods all the time. In order for me to stay on the healthy route yet still stay sane, I try methods that recreate unhealthy foods to make them healthier. For instance, today’s meal is a cream-less creamy pasta with cajun shrimp…sounds confusing? Imagine enjoying a bowl of penne that has a nutty, toasted flavor and is creamy without any cream! Yes, it is possible. This idea was inspired by my favorite publication, Cooking Light (they are wizards over there!) The secret? Cooking the pasta as if you would cook risotto – slowly cook the pasta by gradually adding stock rather than boiling it in a pot of water. Genius! And it works!
**Helpful tips and common mistakes
If you’re unfamiliar with risotto, it is a classic Italian dish in which rice is slowly cooked in a broth until it has a creamy consistency. The starches from the rice are released while it absorbs the liquid, resulting in a hearty, creamy rice dish without using any cream. Now apply this method to making pasta and just imagine the results – curious yet? I’ve made orzo using the risotto method, so why not pasta? The pasta takes longer to cook but the end result is well worth it.
First things first heat the chicken broth or the liquid of your choosing. Adding hot broth to the pasta keeps a constant temperature, shortening the cooking process. When you’re ready to cook, use a wide pot to allow the pasta to cook evenly. After adding the aromatics (onion and garlic), add the penne and cook in the oil until it is toasted. Toasting the pasta before cooking brings out a nutty flavor and adds another element to the dish.
Start cooking the pasta by adding the broth in 1 cup increments. Halfway through, you’ll notice the penne starting to soften.
Assemble the pasta and serve while hot. There is so much flavor in this penne with Cajun shrimp dish, from the penne itself, the shrimp and vegetables. The penne has a great nuttiness while the shrimp is spicy, bacon is salty, and mushrooms are earthy. This dish comes together so well – I have to say, I’m quite proud of the results. Dishes like these remind me that experimenting with new methods can be well worth your time!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.