Courtesy of Chef Aldo Martinelli from Our Menu Italian Foods Demo, Saturday, September 27, 2008
Serves 5
Ingredients:
1/2 lb Farfalle Pasta
1/2 Lb Fresh Shrimps peeled Head off tail off �
1 Tsp Garlic Minced
1 Tbsp Evoo
Salt & Pepper To Taste
1/2 Tsp Fresh Dill �
1/2 Cup Heavy Whipping Cream
1 Cup Dry White Wine
1 Pinch Fresh Marjoram �
4 Oz Artichoke Heart Sauce
Preparation:
In a frypan with the evoo sauté shrimps and garlic, wet with white wine allow to evaporate, join the heavy cream.
Adjust the Salt & Pepper then add the herbs and the Menu Artichoke Heart Sauce, simmer for 1 min then add the pasta previously cooked “al Dente” in abundant hot salted water.
Dress all together and serve.
Purchase items in BOLD in-store at Surfas or online at Culinary District!