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      Shrimp Marigny Pasta

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      19735961_BG1.jpg








      • 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


      SauteƩ 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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