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Recipe: Spicy Shrimp and Chicken Penne

Published May 16, 2007 at midnight

Chris Peitersen of Carino's Italian Grill offers this favorite from the restaurant's menu.

Serves 4

2 (8-ounce) chicken breasts, skinless and boneless

2 tablespoons butter

20 medium raw shrimp, peeled, tail removed, and cleaned

3 cups fresh button mushrooms, cleaned and sliced

1 cup sun-dried tomatoes, rehydrated and drained

1 cup green onions, sliced

Salt and pepper, to taste

2 cups heavy cream

1/3 cup Pecorino Romano cheese, grated

Cayenne pepper, to taste

20 ounces dry penne pasta

Season and grill or sauté chicken breasts until done.

Cool and slice into ¼-inch-thick strips.

Add butter to a large sauté pan on medium heat.

Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions, salt and pepper.

Saute mixture until shrimp and mushrooms are cooked.

Add the cream, Pecorino Romano and cayenne pepper. Let cream reduce by half while stirring frequently.

Meanwhile, cook pasta al dente according to package directions; drain excess water.

Toss cooked pasta with contents of sauté pan. Serve.

Nutritional information per serving: 1,261 cal., 60 g fat (34 g sat.), 306 mg chol., 120 g carb., 379 mg sodium, 8 g fiber, 60 g pro.

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