Sun-Dried Shrimp Bucatini
Sun-Dried Shrimp Bucatini
Directions
- Par cook pasta and set it aside.
- Place olive oil in a sauté pan to heat and then toss in shrimp, olives, and peppers. Sauté until the shrimp is cooked and the veggies are tender.
- Pour sauce in pan, heat and then toss in pasta.
- When ready, place in pasta bowl and make sure all ingredients, especially the shrimp, are on top. Garnish with lemon star and chopped parsley.
Ingredients
- 6 oz. Empire's Treasure® Shrimp, 21/25 Count
- 2 oz. Peak Fresh Produce® Pepper(s), Green Bell
- 2 oz. Peak Fresh Produce® Pepper(s), Red Bell
- 2 oz. Roma® Artichoke Hearts
- 1 oz. Roma® Cheese, Parmesan, shaved
- 2 oz. Roma® Olives, Kalamata
- 6 oz. Roma® Pesto, Sun-Dried Tomato
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
