| Ingredients:
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5 LB Valdigrano Penne pasta, cooked al dente, drained
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50 16/20Gold Coast “Perfection” P&D Shrimp
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2.5 C Broccoli florets, blanched
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2.5 C Shiitake mushrooms, sliced
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2.5 C Heavy Cream
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TT Salt & pepper
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2.5 tsp. White wine
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10 T Bocelli Canola and Extra Virgin Olive Oil Blend
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10 ozs. San Marco Fresh Grated Parmesan Cheese
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1 T Parsley, chopped
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Instructions:
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Heat oil in pan over medium high heat.
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Add shrimp and sauté for 2 minutes.
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Add garlic and continue to cook - do not burn garlic.
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Add mushrooms and sauté until soft.
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Add wine, reduce by half.
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Add broccoli and cook for 2 minutes.
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Add heavy cream, reduce, season with salt and pepper.
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Add pasta and toss.
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Top with Parmesan and chopped parsley,
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YIELD: 10 portions |