Drunken Shrimp or Chicken or Crawfish Pasta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees.
  • Core the tomatoes and cut into halves.
  • Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
  • Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
  • Arrange cut side down in a baking pan and roast in the oven until the skins blister.
  • Squeeze the seeds from the tomatoes and chop coarsely.
  • Julienne the bell peppers.
  • Bring the cream to a boil in a heavy saucepan.
  • Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
  • Saute the garlic in the butter in a large saute pan until golden brown.
  • Add the shrimp, leeks, mushrooms, and Creole seasoning.
  • Saute until the shrimp are partially cooked.
  • Add the beer and stir to deglaze the pan.
  • Cook until the beer has evaporated.
  • Add the tomato cream and pasta; mix well and season with kosher salt.
  • Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
  • Garnish with parsley.
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