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
