Ingredients
The following ingredients have 4 Servings
- 1 teaspoon butter
- 1 teaspoon chopped garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dill
- 1/2 teaspoon chopped rosemary
- 1/2 cup marsala cooking wine
- 1/8 teaspoon cayenne pepper
- 4 cups heavy cream
- 1/2 ounce pancetta or bacon ((I used an ounce which was 1 strip of bacon for me))
- 9 raw shrimp, peeled and deveined
- 6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
- 8-12 ounces penne pasta, cooked
- 3 Tablespoons butter
- 1/2 teaspoon chopped shallot
- pinch salt and pepper
- 1/2 cup parmesan cheese
- 1/4 teaspoon paprika
- optional 3 sprigs fresh rosemary (for garnish)
Instruction
- For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
- Add Marsala wine and reduce by one-third.
- Add remaining ingredients, reduce by half of the original volume. Set aside.
- For Penne Rustica: Saute pancetta or bacon until it begins to brown.
- Add butter, shallots, and shrimp.
- Cook until shrimp are evenly pink but still translucent.
- Add chicken, salt, pepper, and mix thoroughly.
- Add gratinata sauce and 1/4 cup parmesan cheese.
- Simmer until sauce thickens.
- In a large bowl, combine shrimp and chicken mixture with the cooked pasta.
- Pour into a large casserole dish or roaster.
- Sprinkle with 1/4 cup more parmesan cheese and sprinkle with paprika.
- Bake at 475 degrees for 10 to 15 minutes.
- Remove and garnish with fresh rosemary sprig.
