Indigo Grill’s Jalapeño Pappardelle

Pasta:

• 8 ounces jalapeño pappardelle
• 5 jumbo shrimp
• Blackening spice
• Olive oil

Cook jalapeño pappardelle al dente. (Pasta may be purchased from Pascucci Family Pasta.)
Coat jumbo shrimp in blackening spice and sauté with olive oil.

Sauce
• 1/2 cup white wine
• 1 teaspoon blackening spice
• 1 Tablespoon chopped cilantro
• 1/2 cup whole butter

Sauté white wine and reduce by half.
Add blackening spice, chopped cilantro and whole butter.

Vegetables:
• 1/2 cup pineapple tidbits
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 pasilla pepper

Roast pineapple tidbits in a 350-degree oven for 15 minutes.
Julienne red bell pepper, yellow bell pepper and pasilla pepper. Cook until tender.

Add vegetables to pasta; add sauce.

Related posts:

  1. On the Menu recipe: Rock Bottom’s Laredo Burger
  2. On The Menu Recipe: Brick & Bell Café’s Croutons
  3. On the Menu Recipe: Shrimp Dumplings from Wild Note Cafe
  4. Mille Fleurs’ Yellowfin Tuna and Green Bean Salad
  5. Marine Room’s Redwood Hill Goat Cheese Brûlée (with Tupelo Honey Verjus Dressing)

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Posted by Staff on Apr 4, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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