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Penne Pasta with Shrimp
Sun-dried Tomatoes, Shallots, Spinach and Cream
Penne with Shrimp - Brick & Fire Recipe Card #200
- 6 oz. Shrimp, peeled and cleaned, tails removed
- 4 oz Heavy Cream
- Garlic
- Shallots
- White Wine
- Spinach
- Sun-dried Tomatoes
Heat a medium sauté pan with some butter, add the garlic, shallots, sun-dried tomatoes, and shrimp. Add white wine and then heavy cream. Add a handful of spinach and toss with penne pasta. Season with salt and pepper. Garnish with chopped parsley and parmesan cheese.
Chef Notes: Be certain to reduce the cream before adding cooked pasta.
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Specialty Pastas
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Brick & Fire 1621 South Orange Ave.
Orlando, Florida 32806
407-426-8922 Main 407-849-0822 Fax
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