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.