We meet the chef from Fresco Italian Restaurant and make a great seafood sauce.
Pasta with Spicy Seafood Cream Sauce
6 cleaned and deveined shrimp (tails off)
*Scant ¼ cup roasted vegetables (corn, red bell peppers, green bell peppers, and onion)
2 Tablespoons Garlic infused oil
Pinch Hot Red Pepper flakes
Pinch Black Pepper
3 to 5 Slivers of Sun Dried Tomato
4 oz of Heavy Cream
2 oz of Marinara
Splash of Brandy (for deglazing)
1. Add garlic oil, salt, red pepper flakes, black pepper, and shrimp to 10" sauté pan and heat (medium high to high heat) until garlic becomes slightly brown
2. Add roasted vegetables and sun dried tomatoes to pan and deglaze with brandy (please use caution because brandy will flame-up)
3. When flames die add heavy cream and marinara
4. Wait until sauce reduces and thickens, add pasta of choice and stir to coat pasta. Serve immediately
*Roasted vegetables can either be purchased or roasted in a sauté pan over medium high heat with a small amount of vegetable oil until they begin to blacken on their edges.