Conversion Chart: Here >>
Ingredients:
1½ Tablespoon Canola Oil
½ Tablespoon Olive Oil
¼ Cup Garlic, chopped
3 Roma Tomatoes, diced
1/2 Cup Tri-Colored Peppers, sliced
4 Basil Leaves, chiffonade
¼ Cup Parsley, chopped
1 Tablespoon White Wine
¼ Cup Sun-Dried Tomatoes
½ Cup Rock Shrimp
½ Cup Heavy Cream
½ Pound Penne Pasta, cooked al dente
½ Teaspoon Lemon Pepper
½ Teaspoon Creole Seasoning
½ Tablespoon Parmesan Cheese
½ Tablespoon Romano Cheese
Procedure:
1. In a hot sauté pan, add canola and olive oil.
2. Once oil is hot, add garlic, tomatoes, peppers, basil and parsley.
3. Add white wine to deglaze.
4. Add sun-dried tomatoes, shrimp and heavy cream.
5. Reduce down until sauce starts to thicken.
6. Season sauce with lemon pepper and creole seasoning.
7. Add Parmesan and Romano cheese, mix to incorporate into sauce.
8. Add pasta and toss to combine.
9. Plate up, serve and enjoy!
Restaurant: Café Giovanni, 117 Decatur St New Orleans, LA
Recipe Type: Unknown
Original Photograph By: Julio Martinez
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.gonola.com/2013/07/28/culinary-trails-recipe-pasta-gambino-from-cafe-giovanni.html
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈