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Ingredientes
- 2 tsp butter
- 2 tsp minced garlic
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 tsp minced rosemary
- 1 c. marsala wine
- 1/4 tsp cayenne pepper
- 8 c. heavy cream
- Â Â Penne Rustica"
- 1 ounce pancetta or possibly bacon
- 18 x shrimp peeled and deveined
- 12 ounce grilled chicken breast, sliced
- 4Â 1/2 c. Gratinata Sauce
- 48 ounce penne pasta, precooked
- 3 tsp pimientos
- 6 ounce butter
- 1 tsp minced shallots
- 1 pch salt and pepper
- 1 c. parmesan cheese
- 1/2 tsp paprika
- 6 sprg fresh rosemary
Direcciones
- The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Cut the recipe in half and it was still way too much.
- Gratinata Sauce: Saute/fry butter, garlic , and rosemary till garlic begins to brown. Add in Marsala wine and reduce by one-third. Add in remaining ingredients and reduce by half of original volume. Set aside.
- Penne Rustica: Saute/fry pancetta till begins to brown. Add in butter, shallots, and shrimp. Cook till shrimp are proportionately pick but still translucent/soft. Add in chicken, salt, pepper, and mix thoroughly. Add in gratinata sauce and 1/2 c. of parmesan cheese and simmer till sauce thickens. In a large bowl, combine shrimp and chicken mix with precooked pasta. Place this mix into single serving dishes or possibly one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 F for 10-15 min. Remove and garnish with fresh rosemary sprig.
- Serves six or possibly more.
- from MACARONI GRILL
