|
Recipe Archives Page
click image for larger view
|
|
Featured
Restaurant
COYOTE CANTINA
Chaz Gaddie, Proprietor
Redondo Beach, CA
(310)376-1066
|
| |
Achievements
|
- Bachelor of Science, Hotel/Restaurant Administration
- Restaurant Consultant
- Founder, Le Cafe Blanc
- Founder/Owner, Chaz's Bistro
- Co-Founder, Fritto Misto, Santa Monica, CA
- Co-Founder, Cafe Misto, Pacific Palisades, CA
- Founder, Capiello, West Los Angeles, CA
|
|
Recipe
Rock Shrimp Ravioli in
a Jalapeno Cream Sauce
|
|
|
16 oz. Freshpasta.com's Psycho
Reggae Rock Shrimp Ravioli
|
|
4 oz. butter, unsalted
|
|
8 oz. heavy whipping cream
|
|
3-4 cloves fresh garlic, peeled and minced
|
|
1-2 fresh jalapenos (seeded and minced)
|
|
salt and black pepper, to taste
|
|
3-4 tbsp. pico de gallo or salsa (optional, for garnish)
|
|
3-4 sprig of cilantro (optional, for garnish)
|
|
Directions:
Melt
butter in a saute pan over low heat. Add fresh, minced garlic
and lightly brown. Careful not to burn the butter! Add
heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon.
Add salt and pepper to taste, then add fresh, minced jalapeno and
remove from heat.
As
you are making the sauce, boil 4 quarts of water. Add
Freshpasta.com's Psycho
Reggae Rock Shrimp Ravioli to boiling water
and cook for approximately 2-3 minutes. Drain water, add pasta to
saute pan with jalapeno cream sauce and mix together. Plate
pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve
immediately. Makes about 3-4 servings.
Other
pastas recommended for this dish: cayenne
tagliolini, New
Mexico chile linguini, rock
shrimp
ravioli, black
and white lobster ravioli or try any
of our other tempting pastas from our Online
Store.
Recipe Archives Page
All contents © 1996-2003 freshpasta.com, Inc. All Rights Reserved
|
|
click
image for larger view |
|
|
