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Here you'll find great recipes, discussions on wine and food, and a platform where you're free to roam and discuss topics. Enjoy Chef Peit's blog, and be sure to check out his videos. Need more Chef's Corner? Join us on Facebook and Twitter. too!

About This Blog:

Hi, this is Chef Chris Peitersen, Johnny Carino's Executive Chef. I'm always testing new dishes, trying new foods, looking for the next great dish at Johnny Carino's. I'll be sharing my culinary adventures with you. You'll get a sneak peak about what's on the horizon and the some behind the scenes action for how your favorite new dishes get to your plate.



September 22, 2009

Succulent shrimp and grilled chicken sautéed with mushrooms, sun-dried tomatoes and green onions in a spicy pecorino romano cheese cream sauce with penne pasta – A Carino’s Italian classic.

 

 

Serves 4 people.

 

Ingredients:

Butter, Melted                                                                             2 Tbsp

Shrimp, Tail-Off Peeled and Cleaned                                             20 medium shrimp

Chicken Breast, 8 Ounce                                                              2 each

Mushrooms, Sliced                                                                      3 cups

Sun-dried Tomatoes, Hydrated                                                     1 cup

Salt and Pepper                                                                          to taste

Green Onions, Sliced                                                                   1 cup

Heavy Cream                                                                              2 cups

Pecorino Romano Cheese, Grated                                                 1/3 cup

Cayenne Pepper                                                                          to taste

Penne Pasta, Dry                                                                         20 ounces weight

 

Directions:

  1. Grilled chicken breasts until done.  Cool and slice into ¼ inch thick strips.
  2. Add butter to a large sauté pan at medium heat.  Once butter is heated, add shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper.  Sauté until shrimp and mushrooms are cooked.       
  3. Add heavy cream, pecorino romano cheese and cayenne pepper.  Let cream reduce by 50% while thoroughly combining all ingredients.
  4. Cook penne pasta according to package directions.  Drain excess water and then toss pasta with contents of sauté pan.
  5. Place Spicy Shrimp and Chicken into designated serving plateware, garnish and enjoy!  

 

Download a printable PDF here.

Carinos Spicy Shrimp Chicken.pdf (99.24 kb)