Shrimp and Oyster Rockefeller Pasta - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp and Oyster Rockefeller Pasta

INGREDIENTS

2 TABLESPOON BUTTER

1 EACH COPPED SHALLOT

1/2 CUP SLICED MUSHROOM

1/4 CUP RED BELL PEPPER, DICED

TT SALT

TT PEPPER

TT CAYENNE

2 TEASPOON GARLIC

1 TEASPOON ANCHOVY PASTE

12 EACH SHRIMP, PEELED AND DEVEINED

1 CUP FRESH SPINACH, PACKED TIGHT

1 TABLESPOON PERNOD

2 1/2 CUP PREPARED ALFREDO

12 EACH OYSTERS, AND THEIR LIQUOR

2 TABLESPOON PARMESAN

2 SERVINGS PREPARED PASTA

 

DIRECTIONS:

1 PREPARE PASTA ACCORDING TO DIRECTIONS

2 IN SKILLET, ADD BUTTER, SHALLOT, SLICED MUSHROOM, AND RED BELL PEPPER

3 SEASON WITH SALT AND PEPPER TO TASTE

4 SAUTE FOR 1‐2 MIN UNTIL SOFT

5 ADD GARLIC AND ANCHOVY PASTE AND SAUTE TILL FRAGRANT

6 ADD SHRIMP AND SAUTE TILL SHRIMP ARE COOKED AND SLIGHTLY PINK

7 DEGLAZE PAN WITH PERNOD, AND ADD SPINACH

8 SAUTE TILL SLIGHTLY WILTED, ADD ALFREDO AND ADJUST SEASONINGS

9 BRING SAUCE TO SIMMER, ADD OYSTERS

10 SIMMER FOR 2 MIN OR UNTIL OYSTERS ARE COOKED, BE CAREFUL TO NOT OVERCOOK

11 PLATE PREPARED PASTA AND POUR SAUCE OVER NOODLES, GARNISH WITH PARMESAN

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