Description

Penne pasta, sauteed rock shrimp, sun-dried tomatoes and herbed peppers tossed in a Parmesan cream sauce.

Ingredients

• 1 ½ one_half Table Spoon(s) Canola Oil
1
• ½ one_half Table Spoon(s) Olive Oil
2
• 1/4  Cup(s) Garlic, chopped
3
• 3  Each Roma Tomatoes, diced
4
• 1/2  Cup(s) Tri-Colored Peppers, sliced
5
• 4  Each Basil Leaves, chiffonade
6
• 1/4  Cup(s) Parsley, chopped
7
• 1  Table Spoon(s) White Wine
8
• 1/4  Cup(s) Sun-Dried Tomatoes
9
• 1/2  Cup(s) Rock Shrimp
10
• 1/2  Cup(s) Heavy Cream
11
• 1/2  Pound(s) Penne Pasta, cooked al dente
12
• ½ one_half Tea Spoon(s) Lemon Pepper
13
• ½ one_half Tea Spoon(s) Creole Seasoning
14
• ½ one_half Table Spoon(s) Parmesan Cheese
15
• ½ one_half Table Spoon(s) Romano Cheese
16

Directions

1. In a hot saute 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. Let 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!