Chef's Notes:
Succulent shrimp and grilled chicken sautéed with mushrooms, sun-dried tomatoes and green onions in a spicy pecorino romano cheese cream sauce with penne pasta – A Carino’s Italian classic
Ingredients:
2 Tbsp Butter, Melted
20 medium Shrimp, Tail-Off Peeled and Cleaned
2 each Chicken Breast, 8 Ounce
3 cups Mushrooms, Sliced
1 cup Sun-dried Tomatoes, Hydrated
Salt and Pepper to taste
1 cup Green Onions, Sliced
2 cups Heavy Cream
1/3 cup Pecorino Romano Cheese, Grated
Cayenne Pepper to taste
20 ounces Penne Pasta, Dry
Procedure:
1. Grilled chicken breasts until done. Cool and slice into ¼ inch thick strips.
2. Add butter to a large sauté pan at medium heat. Once butter is heated, add shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper. Sauté until shrimp and mushrooms are cooked.
3. Add heavy cream, pecorino romano cheese and cayenne pepper. Let cream reduce by 50% while thoroughly combining all ingredients.
4. Cook penne pasta according to package directions. Drain excess water and then toss pasta with contents of sauté pan.
5. Place Spicy Shrimp and Chicken into designated serving plateware, garnish and enjoy!
Restaurant: Carino’s Italian Restaurant, 1710 2nd Ave, New York, USA
Recipe Type: Authentic
Submitted By: Chef Chris Peitersen
Recipe Author: Chef Chris Peitersen
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.carinos.com/chefsblog/category/Recipes.aspx?page=1