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Pepernota Muscarpone di Gambero Campanelle!

2004 Pasta Bowl Winner by Laverne Bechesta!
1 lb. campanelle 2 tbsp. virgin olive oil 1 tsp. chopped garlic 1/2 tsp. red pepper flakes 1/2 lb. shrimp (peeled and de-veined) 1/4 cup fresh basil chopped 12 oz. jar roasted red peppers in water, drained" (save juice) and pureed 6 oz. Mascarpone cheese softened Salt and pepper green onion

Start penne according to package instructions. Sauté in olive oil; garlic, pepper flakes, shrimp and fresh basil until shrimp are firm, remove shrimp" and set aside. Add red peppers pureed and mascarpone. Use pepper juice to thin sauce if needed. Salt and pepper to taste. When hot add shrimp and toss with cooked pasta and garnish with green onion. BUON APPETITO

The sauce may be made 2 days in advance.
Don’t feel like cooking tonight. Make a reservation 314.647.6222