Shrimp Fra Diavolo from Bravo! Cucina Italiana - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp Fra Diavolo from Bravo! Cucina Italiana

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 

  • Soften butter in mixer with paddle attachment.
  • Add all ingredients and mix until just soft and well incorporated.
  • Do not over mix.
  • Cover, label, date and refrigerate.
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