By: Kedra Holmes
The Cook Nook
Nassau, Bahamas
1/2 lb deveined & peeled shrimp
12 ounces of Farfalle Pasta
1 Stick of Unsalted Butter
1Cup shredded Mozarella cheese
3/4 Cup Parmesan cheese1/4 tsp. White pepperSalt to taste
1Tbsp. Garlic Powder
2 Cups Heavy cream
1/2 Cup Half n half
1 medium onion (minced)1 whole carrot (diced)
3 cloves of fresh garlic (minced)
1/4 medium green pepper
1 whole celery ribParsley (fresh)
Directions:
In a medium saucepan bring 2 cups of water to a rolling boil. Add salt to taste and pasta. Let boil 11 minutes or until tender. Drain and set aside.
In a separate pan melt 1/4 stick of butter; add onions, garlic cloves, carrots, green peppers and celery. Cook until carrots are tender. Add shrimp and cook for about five to seven minutes. Remove shrimp. Add heavy cream, half n half, salt and white pepper to the vegetable mix. Bring to a boil; add butter, 1/4 cup of Parmesan cheese and 1/2 cup Mozzarella cheese. Remove from heat and allow sauce to thicken.
Pre-heat oven to 350° for 25 minutes.
Grease a 9″ × 13″ baking pan and add pasta…spreading it evenly. Add shrimp and top pasta with sauce and 1/2 cup of shredded mozzarella. Bake for 25 minutes. Top with remaining parmesan cheese and garnish with fresh parsley.
Enjoy!
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