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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
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.
Yield: 5 1/2 LBS
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
Soften butter in mixer with paddle attachment.
Add all ingredients and mix until just soft and well incorporated.