This is where classic Italian meets low carb for a match made in epicurean and blood sugar heaven! We visited Carboholix, the only low-carb store in Dubai and the UAE and found Dreamfield’s Pasta, the low-carb alternative to pasta that actually tastes like regular pasta. They have penne, rotini, spaghetti & lasagna as well as gluten free brown rice pasta types (different brand).
Of course, I was so excited that we grabbed up some Dreamfields and called the chef and asked him to come up with a recipe worthy of such low-carb goodness. He didn’t disappoint. In fact, I am still feeling the throes of gastronomic ecstasy!
Ingredients: 1/4 of the pack of penne rigate, 500g (1lb) prawns, shelled, 1 onion, 3 cloves garlic, 1 large ripe tomato, 1 can peeled whole tomatoes, parsley, 2tbsp butter, 1/3 cup cream, 1 tbsp olive oil, salt and pepper to taste.
Let’s have him take over the show…
Finely chop about 3 cloves of garlic…
And an onion…
Shred some fresh parsley
Chop a nice big ripe tomato
Heat a little olive oil
Sauté the garlic
Then the onions, make certain the stove isn’t too hot because we do not want them to carmelize (brown) or burn (black).
Leave the parsley and tomatoes for later
See, no browing, just nice translucent juiciness. Keep stirring…
We were too hungry and tired to de-vein and butterfly the shrimp especially since yours truly didn’t get them shelled at the market 🙁
Add the fresh tomatoes, as well as a can of peeled tomatoes and stir. Be sure to use the water that comes in the can!
We used this one… but you can pick up anyone you like.
Add the shrimp and cook lightly for about 3 minutes then take it off the stove
Put half the sauce and half the shrimp into a blender… yes, you are seeing right!
Pulse it for short bits. Don’t you just love to see when the food dances around in the blender when you pulse it?!
Keep at it until you get a smooth consistency like this
Then dump it back in the pot. You may need a spatula to empty blender.
Did I tell you that you should have been cooking the pasta in salted boiling water until it is al dente or has a little bite but not soft, soggy and melting into mouth? Ooops. Well of course you will put on the water for the pasta the same time as you start sauteing the garlic and onions. When the water starts boiling, cook for 5-7 minutes. This pasta doesn’t swell up as much as regular ones. It should look like this.
Back to the sauce…. put it back on the stove, Stir the blended portion in the unblended sauce and incorporate. Add cream and stir. Add salt and freshly cracked pepper to taste. Cook for a minute while stirring.
Add butter and stir…the sauce will continue to thicken.Taste.
Add the pasta and stir
You see how the sauce is not runny, but just nicely coating the pasta? This is what it should look like.
Shave some Parmigiano Reggiano on a Microplane for nice, thin and lightly shredded cheese. Stir again. Taste. Take it off the stove.
Get ready to plate.
Just had to throw in the fancy chef hands while they are dressing plates. Priceless!
CHEF’S NOTE: As soon as pasta is cooked, immediately drain it in a colander if you didn’t use a fancy pasta pot. This is to prevent overcooking because if you leave it in the hot water, even with the heat off, it will continue to cook.