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INGREDIENTS for Sauce
2 oz Butter
2 tsp white pepper
2 oz chopped shallots
1/2 tsp red pepper flakes
4 oz. roasted garlic puree, whole cloves
10 oz Asiago Cheese, shredded
2 qts. Heavy Cream
2 oz Parmesan Cheese, shredded
1 and 1/2 cup water
2 cups roasted red peppers, canned
1 Cup Vodka
1/2 cup water
2 tsp. chicken stock 1 oz. cornstarch
1-2 tbsp salt
PROCEDURE for Sauce
- Melt butter in sauce pan
- When butter is melted, add shallots and garlic and saute until shallots are soft and start to brown.
- Add cream, 1 and 1/2 cup water, vodka, chicken stock and spices and bring to a boil.
- Once boiling, add cheeses and roasted red peppers.
- Continue stirring and bring sauce back to a boil.
- Remove sauce form flame and bermix the sauce until peppers are in small pieces.
- Return sauce to the flame, add cornstarch diluted in water and bring to a boil stirring constantly.
- Once boiling again, remove sauce from flame and transfer to plastic container.
INGREDIENTS for Pasta
1 oz. Butter
1 oz spinach, no stems
1 tbsp Shallots
1 oz Seafood Stock
1 tbsp garlic
7 oz Vodka Cream Sauce (see above)
2 oz. lobster, diced ½ inch
10 oz. Bowtie Pasta
7 Shrimp peeled and deveined
1 tbsp roasted red peppers, diced
1/2 tsp salt/pepper
1 tsp Parmesan Cheese, shredded
1/2 tsp red pepper flakes
1 tsp parsley, chopped
1 oz vodka
PROCEDURE for Pasta
- Heat saute pan over medium heat, add butter and swirl.
- Add shallots, garlic, lobster and shrimp
- Cook 2 minutes or until shrimp and lobster are pink and translucent.
- Add salt, pepper and red pepper flakes.
- Deglaze pan with vodka. Be careful, the vodka will flame up to burn off the alcohol.
- Add spinach and toss for 30 seconds to wilt.
- Add seafood stock and vodka cream sauce and heat thoroughly.
- Heat pasta in boiling water and drain.
- Place pasta in sauce and toss to combine.
- Allow pasta and sauce to cook together for 1 minute.
- Serve, pulling shrimp and lobster to the top.
- Garnish with red peppers, parmesan cheese and parsley.
