After a day of convalescing, I was ready to return this evening with quinoa spaghetti in a creamy avocado sauce. The problem was I could not figure out whether my avocado was rotten or okay to use. Based on the guidelines offered by Eat By Date, I had what amounted to bad fruit.
That was annoying, but okay since I had missed a day this week and had a backup plan. After 5-6 minutes of running warm water, I had a batch of peeled, deveined and semi-defrosted shrimp. Since we had a quinoa-based pasta on Tuesday, I went for a different variety tonight: brown rice. Jovial mills brown rice into flour for gluten-free pasta in five different shapes. I went with the penne when I picked up a box at Green Planet Grocery.
Thus far, I’ve been happy with the alternate grain pastas from this week. That streak ended tonight.
RAW FLAVOR: Fine, at first. Two or three minutes after swallowing the piece of uncooked pasta, I found myself struggling with grit and a weird coating in my mouth. It was a little disgusting, though nothing that a few swishes of water could not remedy.
STRAIGHT FROM THE POT: Reaching al dente was touch and go. The box said nine minutes to cook, but the taste test at 8, 9, and 10 minutes failed. After 11 minutes, I drained it and found the pasta just past the point of perfect.
DID THE WIFE APPROVE?: The Wife offered no opinion in either direction. The Baby was trying to paint her head with yogurt.
VALUE: $4.79 for 12 oz.
The pasta held the sauce nicely and I really have no complaints with the flavor. The aftertaste is where I found myself disappointed. There should have been enough garlic and lemon in this recipe to change the flavor of the pasta considerably. Yet, I had that same aftertaste from the raw noodle.
That said, the shrimp and sauce came out nice.
Shrimp and lemon-butter sauce over brown rice penne
With components from the Cookin’ Canuck
- 12 oz. brown rice pasta
- 3/4 lb. shrimp, peeled and deveined
- kosher salt
- fresh ground pepper
- 1 tsp. red pepper flakes
- grated zest and juice of one lemon
- 3 tbsp. unsalted butter, melted
- 1 tbsp. olive oil
- 5 garlic cloves, minced and divided in half
Mix the salt, pepper, red pepper flakes, lemon zest, half of the garlic and olive oil in a medium-sized bowl. Add the shrimp and toss to coat. Spread the shrimp evenly on a baking sheet and roast for 5 minutes.
Drain the pasta and add to a serving bowl, top with the shrimp and butter sauce. Toss with a serving spoon and serve hot.