Chef Recipes

LOUISIANA BISTRO SHRIMP AND PASTA

By Chef Willis Getchell
Scottsdale Culinary Institute

3 Tbs. Olive oil
1/2 pound Ham, ¼”x1”
1 pounds Shrimp, p&d, tails off
3Tbs. Butter
2 Shallots, minced fine
1 Tbs. Cajun Spice
1/8 tsp. Cayenne
1 ¾ cups Heavy Cream
1 pounds Penne pasta, cooked to al dente
1 cup parmesan cheese
3 roma tomatoes, seeded and small dice
2 scallions, white and green part, sliced thin

1. Heat 2 Tbs. of oil in a large sauté pan until shimmering, add ham and cook until lightly browned. Drain and remove from pan, set aside.
2. Using same pan, add remaining tablespoon of oil. Add shrimp and cook until just done, DO NOT OVERCOOK! Add to ham.
3. Wipe out skillet and add butter, Cajun spice, cayenne and shallots. Cook until shallots are tender and butter is melted.
4. Add cream and cheese and simmer until sauce thickens. Add shrimp and ham, heat until just heated through. Toss with pasta and garnish with tomato and scallion. Serve with additional cheese if desired.