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Shrimp Marigny Pasta

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  • 10 26/30 shrimp

  • 8 blue mussels

  • 1 clove elephant garlic

  • 3 squirts hot sauce

  • 16 oz. pasta

  • 3 green onions sliced

  • 6 pearl onions

  • 6 sun-dried tomato halves julienned

  • 1 level tbs dijon mustard

  • 1 cup heavy cream

  • salt and pepper to taste

  • 10 oz. penne pasta


Sauteé garlic and pearl onions until garlic is aromatic. Add seafood. Cook until shrimp are cooked and mussels have opened. De-glaze with white wine. Add all other ingredients. Toss lightly, serve hot with sprinkle of parmesan cheese.


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