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Voodoo pasta

2017-10-30_09-26-52_112.jpeg

Capi Peck

Trio's

Serves 4

1 lb. pasta, cooked al dente

1/4 c. olive oil

8 ounce boneless chicken, cut into pieces

16 medium to large shimp, peeled

1/2 lb. Andouille sausage, sliced

2 cloves garlic, minced

1 to 3 teaspoons minced jalapeno pepper in brine

salt and pepper to taste

1/2 c. sun-dried tomatoes, julienned

1/4 c. parsley

6 green onions, sliced

Alfredo Sauce (see below)

Prep sun-dried tomatoes, garlic, parsley, green onion and jalapeno pepper. Keep in separate small bowls. Set aside.

Prep shrimp, sausage and chicken. Keep refrigerated until ready to cook.

Make the sauce and set aside until ready to finish the dish.

Cook pasta al dente. Drain and set aside.

For the sauce:

1 finely chopped shallot

4 minced garlic cloves

1/2 cup chopped fresh parsley

2 T. olive oil

1/3 c. white wine

3 c. heavy cream

1 cup sour cream, room temperature

1 c. parmesan cheese

kosher salt and white pepper to taste

small pinch of ground nutmeg

Heat olive oil in saute pan over medium heat. Add shallots, garlic & parsley; sauté for 3 minutes.

De-glaze saucepan with white wine; reduce to half the amount of liquid. Add the heavy cream and heat until it thickens. Remove from heat and whisk in sour cream which must be at room temperature. Add parmesan cheese. Stir well. Season with kosher salt, white pepper and nutmeg.

Heat olive oil in a saute pan over medium heat. Add chicken and saute until it just begins to color, turn chicken. Don't cook all the way through. Add the shrimp, sausage, garlic and jalapeno pepper. Season with salt and pepper. Saute 2 minutes. Now add the sun-dried tomatoes, green onion and parsley. Continue to saute for 2 minutes. Ladle prepared sauce into saute pan and heat through. Bring to a simmer, add hot pasta, gently heat through until sauce thickens and coats pasta and serve immediately.

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