FUSILLI ALLA VODKA W/ TUSCAN SHRIMP
Allergens:
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 5 eachShrimp – TuscanrecipeFUSILLI ALLA VODKA W/ TUSCAN SHRIMP
- 1/8 tspS&P MixrecipeFUSILLI ALLA VODKA W/ TUSCAN SHRIMP
- 6 flozSauce -VodkarecipeFUSILLI ALLA VODKA W/ TUSCAN SHRIMP
- 6 ozPasta – Barilla, FusillirecipeFUSILLI ALLA VODKA W/ TUSCAN SHRIMP
- 1/2 tbspgrated parmesanFUSILLI ALLA VODKA W/ TUSCAN SHRIMP
- 8 piecesfresh basilleaves3/4″ piecestorn
- 2 tspevooFUSILLI ALLA VODKA W/ TUSCAN SHRIMP
- 1
Place Shrimp onto a preheated sizzle platter. Season with S&P Mix, then place into a 500°F oven until cooked through, about 2-3 minutes.
- 2
Heat Vodka sauce in a sauté pan over medium heat until it comes to a simmer, about 2 minutes.
- 3
Heat Fusilli in boiling salted water for 45-60 seconds, until heated through.
- 4
Drain well and add to the pan. Gently toss to coat the pasta evenly with the sauce.
- 5
Continue cooking to heat through, ensuring that the sauce does not over-reduce. Taste and adjust seasoning as needed.
- 6
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
- 7
Place Shrimp around the pasta, as shown in the photo.
- 8
Garnish with parmesan and torn basil evenly distributed over the pasta.
Description
1
Serving Size
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