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Italian | |
| 8 oz sliced portobello 1 can Artichokes broken up 1/2 cup Spinach 1 small Onion/Shallot finely chopped Basil Puree (basil blended with olive oil) Roasted Red Peppers (roughly 3 large peppers) Diced tomatoes Shrimp 6-8 Tbsps chopped Garlic 1 lemon, juiced 1/2 cup white wine 1/2 cup shrimp stock/fish stock/vegetable stock Ravioli (chesse and prosciutto) Butter | |
| warm a Tbsp of butter will olive oil add sliced garlic to taste, cook mushroom till tender with a splash of white wine. Remove from heat. Add the sliced roasted peppers and artichokes and let set. Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the mushrooms/artichokes/peppers and spinach and heat. Toss in the cooked pasta and basil puree and serve | |
Unrated | |
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