300 grams Argentine shrimp (or similar)
1/4 cup butter (do not use oil)
5 cloves garlic, minced
Freshly ground pepper
2 splashes Pastis (or Pernod or ouzo)
1 1/2 cups penne rigate
1/2 cup Alfredo sauce
1 small avocado, sliced into small sections
3 tbsp sliced almonds
Cook penne. Drain; set aside.
Melt butter in wok. Add garlic and pepper. Cook for a minute or two. Add shrimp: cook one minute, turn, add Pastis, remove from pan, and set aside; do not cook for more than two minutes.
Add penne to wok. Add Alfredo sauce, avocado, almonds. Heat quickly and briefly.
Return shrimp to wok. Mix ingredients. Serve immediately.
Argentine wild red shrimp have a flavour reminiscent of lobster, quite different from farmed shrimp from Thailand or India ; and they cook rapidly, and at high temperature, and intensify in flavour. They are of a good medium size, 300 grams yielding about fifteen shrimp.
I prefer Pastis to Pernod in this preparation because the former has a richer and more demonstrative taste than its cousin and better integrates with, and is not overcome by, the butter.
The Alfredo sauce substitutes for the traditional cream.
I used penne rigate in this preparation, but pennoni, which I usually purchase at one of the Italian shops, such as Puccini’s, on Lonsdale Avenue in North Vancouver, would be better.