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INGREDIENTS
1/2 oz ladle Oil
10 ea Shrimp, 31/40
1/2 tsp Garlic, chopped
1/4 tsp Crushed Red Pepper
2 oz ladle Marinara Sauce
4 oz ladle Alfredo Sauce
2 ea #60 scoops Lobster Butter (see recipe below)
1 pinch Salt and Pepper Mix
7 oz Campanelle
1 pinch Parsley, chopped
PROCEDURE
- Heat oil in saute pan, add shrimp and cook halfway.
- Add garlic and crushed red pepper. Saute.
- Add marinara and alfredo then simmer.
- Add lobster butter and stir to incorporate.
- Season with salt and pepper.
- Heat pasta in hot water.
- Drain and add hot pasta to pan and toss well.
- Place in center of a pasta bowl.
- Garnish with parsley.
LOBSTER BUTTER
Yield: 5 1/2 LBS
INGREDIENTS
Unsalted Butter, softened 5 lbs
Garlic, chopped 1/4 cup
Parsley, chopped 3/4 cup
Thyme, dried 1/8 oz
Basil, dried 1/8 oz
Freeze Dried Chives 1/4 cup
Dijon Mustard 1 and 3/4 oz
Paprika 1/4 cup
Lobster Base 1 lb
PROCEDURE
