CARIN O ’ S ITALIAN GRILL

Spicy Shrimp and Chicken

THIS IS ONE OF CARIN O’ S SIGNATURE RICH PASTA DISHES. THE PENNE AND VEGETABLES

ARE DRENCHED IN A CREAMY CHEESE SAUCE THAT HAS A KICK OF CAYENNE TO BALANCE

IT. SERVE WITH A CRISP WHITE WINE AND FRESH GREEN SALAD.

2 (6-ounce) boneless skinless chicken breasts 1 cup chopped dry-packed sun-dried tomatoes 2 tablespoons ( 1 / 4 stick) unsalted butter 2 large cloves garlic, minced

3 cups large white mushrooms, stemmed and sliced 1 cup sliced green onions

2 teaspoons kosher salt

1 teaspoon black pepper

2 cups whipping cream

2 teaspoons cayenne pepper

20 medium shrimp, peeled and deveined

1 / 2 cup grated Pecorino Romano cheese 1 (16-ounce) box penne rigate, cooked according to package directions 1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Grill the chicken 6 to 7 minutes per side, turning once, or until cooked through and no longer pink in the center.

3. After the chicken cools, slice it into 1 / 4 -inch-thick strips and set aside.

4. Soak the sun-dried tomatoes in warm water until soft, drain, and set aside.

5. Heat the butter in a large skillet and sauté the garlic until soft. Stir in the mushrooms and cook 2 minutes more. Add the sun-dried tomatoes and green onions, then season with salt and pepper.

6. Stir in the 2 cups of whipping cream and cayenne pepper. Reduce the sauce almost by half, over medium-low heat, stirring occasionally.

7. While the cream sauce is reducing, grill the shrimp until just cooked through, about 1 minute per side. Remove them and keep warm.

8. When the sauce is reduced, stir in the cheese and cook 2 minutes more until well blended. Add the cooked chicken and shrimp, then toss with the penne