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Italian Seafood Pasta

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  • 4 slices (thin 1/8" thick) julienned Genoa Salami

  • 6 slices (think 1/8" thick) julienned Prosciutto

  • 6 grape tomatoes

  • 1 cup fresh grated Parmesan

  • 1/2 cup toasted almonds

  • 1/4 cup Marsala

  • 1/4 cup Pernod Liqueur

  • handful fresh spinach

  • 3 garlic cloves minced

  • salt and pepper to taste

  • 1 portabella sliced

  • enough oil to sauteé

  • 10 26/30 raw shrimp peeled and de veined

  • 10 blue mussels

  • 1 medium onion, small diced

  • 1/2 cup basil chiffonaded

  • 6 sun dried tomatoes, julienned


Sauteé onion until transparent. Add garlic, 1 minute. Add Salami and Prosciutto for 3 minutes. Add shrimp and mussels, sauteé 3 minutes. De glaze with Marsala. Add all other ingredients except Parmesan. Sauteé for 3-4 minutes. Add half of cheese, toss, and plate. Top with other half of Parmesan.

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