Fall is all about comfort food. Temperatures dipping, snow creeping down the mountains, football, a warm blanket with a cozy fire…and my absolute favorite dish of pasta: It doesn’t get much better than that.
Fall means warm comfort foods with a serious rustic flair. Good pasta fits that bill perfectly!
Jeff came across a recipe that is similar to a Spicy Shrimp and Chicken dish that we used to get at one of our favorite Idaho restaurants, Johnny Carino’s. With a few of his genius modifications, it is the BEST pasta recipe we have made at home.
Very simple…very delicious!
Rustic Pasta: Spicy Shrimp and Chicken
- 2 tbsp melted Butter
- 10 Medium Shrimp (raw), tail off, peeled and cleaned
- 2-8oz Chicken Breast
- 3 c. sliced Mushrooms
- 1 c. Sun-dried Tomatoes
- 1 c. sliced Green Onions
- 2 c. Heavy Cream
- 3/4 c. Pecorino Romano Cheese, grated
- Cayenne Pepper to taste
- Salt and Pepper to taste
- 20 oz Penne Pasta, dry
Grill Chicken Breasts until done. Chill and cut up into desired size.
Slice vegetables, grate cheese and get ready to cook! These steps as well as cooking the pasta can be done well in advance and stored in the fridge until you are ready to roll.
Add Butter to large saute pan on medium heat. (Note we are using the dutch oven indoors…best Wok I’ve ever found!)
Once butter is heated, add Shrimp, Green Onions and Mushrooms; cook slightly, then add sliced Chicken, Sun-Dried Tomatoes and Salt and Pepper. Saute until Shrimp and Onions are cooked.
Add Heavy Cream, Pecorino Romano Cheese and Cayenne Pepper (use your best judgement here…you can always add, but you can’t take away!)
Cook, stirring frequently as you let cream reduce by 50%.
Cook Penne Pasta according to directions. Drain, then toss pasta with contents of saute pan.
Next…serve it up, garnish with a little grated cheese and enjoy. I promise it’s delicious! Try it, sit back, and enjoy while soaking up the fall ambiance! You’ll thank me later…
*Tip: If you have non-seafood eaters, get creative with your meats. Leftover sausage, varied seafood like salmon or scallops, or even good beef works well. This makes a big batch and any leftovers taste amazing the next day.