Seashell Pasta (serves 4-6) - Crescent City Farmers Market

Recipe for the week of July 10, 1999 courtesy of Chef Micah Martello of Nautical Restaurant

RECIPE
Seashell Pasta (serves 4-6)

1/4 cup olive oil
2 tbs garlic (fresh minced)
1 each red, green, and yellow bell peppers (juillene cut)
2 oz fresh basil (chopped)
4 oz Absolut Citron
1 pint heavy cream
11/2 cups grated cheese (parmesan, asiago, ramano)
1 cup chicken stock
2 LB large shrimp (peeled with tail left on)
1 LB large shell pasta
kosher salt and fresh black pepper to taste

Cook pasta. Drain, cool, oil and set aside. In a large heavy skillet. Heat olive oil then add all vegetables. Sauté for one minute, add shrimp, sauté two minutes, add Absolut Citron to deglaze the pan. Add cream, cheese, chicken stock and bring to a boil. Cheese should thicken sauce. Season with salt and pepper. Add cooked pasta. Toss till pasta is warmed up. Serve in large pasta bowls topped with fresh grated cheese.

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