Spicy Shrimp and Chicken
THIS IS ONE OF CARINO’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 and simmer a minute or two longer to heat through.
9. Serve hot on warmed plates or in shallow pasta bowls.
Serves 4
You may have to judge how much cayenne to use. Those who like really spicy food will want more and those with milder palates would want less. If you’re not sure, go with the amount suggested and serve with red pepper flakes on the side for those who prefer more heat.