indy500tchr
Well-Known Member
...then you will LOVE this! I don't know if this is the right place to post this message but I just have to share this recipe with you. It's a spin off of a Johnny Carino's dish called Spicy Shrimp and Chicken Penne. It is TO DIE FOR! I make it at least twice a month and make it for anybody who is willing to try it. It yields so much food! It can feed 4 fat girls and an FA with some leftover. ENJOY!
JOHNNY CARINO'S SPICY SHRIMP AND CHICKEN
FOR THE SPICY ROMANO SAUCE:
1 pint heavy cream
4 tbsp butter (I use two)
1 tbsp salt
1 tbsp pepper
1/4 cup Romano cheese (I use two 5oz bags of Wal-mart Parmasean cheese blend)
1/4 cup parmesan cheese (I use two 5oz bags of Wal-mart Parmasean cheese blend)
2 tsp cayenne pepper
TO PREPARE THE SPICY ROMANO SAUCE:
Melt butter in hot saute pan. Add cream, salt, and pepper, and cayenne pepper and heat to a boil. Take off flame and fold cheeses into sauce. Allow to sit for 2 to 3 minutes after cheese has melted. Set aside.
SPICY SHRIMP AND CHICKEN:
1 1/2 oz. melted butter (I use 6 tbsp which is the rest of the stick)
3 oz. sliced cooked chicken (I use 4 breasts)
2 oz. black tiger shrimp (I use the 16 oz. bag of large shrimp and take off the tails)
1/2 cup sun dried tomatoes (I use the entire 4-6 oz. package)
1/2 cup green onions (I dont use)
1/2 cup sliced mushrooms (I dont use)
10 oz. cooked penne pasta (I use the whole box of Wal-mart rigatoni)
1 pinch of salt, pepper, and garlic salt
1 oz. of the spicy romano sauce (I fill a shot glass twice)
TO PREPARE THE SPICY CHICKEN AND SHRIMP:
CUt up the chicken in strips and cook it in EVOO and fresh garlic and then salt and pepper it. Set it aside to cool and then cut it into thin slices.
Combine melted butter, spicy romano sauce,shrimp,onions, sun dried, mushrooms, salt, pepper, and garlic salt to a hot sauté pan. Sauté for 2to 3 minutes to ensure shrimp are fully cooked. Then add the chicken and cook for another 2 to 3 mins.
BRINGING IT ALL TOGETHER:
Boil pasta and drain. Add the chicken, shrimp and sun dried to pasta and pour the Romano sauce over it all and mix.
JOHNNY CARINO'S SPICY SHRIMP AND CHICKEN
FOR THE SPICY ROMANO SAUCE:
1 pint heavy cream
4 tbsp butter (I use two)
1 tbsp salt
1 tbsp pepper
1/4 cup Romano cheese (I use two 5oz bags of Wal-mart Parmasean cheese blend)
1/4 cup parmesan cheese (I use two 5oz bags of Wal-mart Parmasean cheese blend)
2 tsp cayenne pepper
TO PREPARE THE SPICY ROMANO SAUCE:
Melt butter in hot saute pan. Add cream, salt, and pepper, and cayenne pepper and heat to a boil. Take off flame and fold cheeses into sauce. Allow to sit for 2 to 3 minutes after cheese has melted. Set aside.
SPICY SHRIMP AND CHICKEN:
1 1/2 oz. melted butter (I use 6 tbsp which is the rest of the stick)
3 oz. sliced cooked chicken (I use 4 breasts)
2 oz. black tiger shrimp (I use the 16 oz. bag of large shrimp and take off the tails)
1/2 cup sun dried tomatoes (I use the entire 4-6 oz. package)
1/2 cup green onions (I dont use)
1/2 cup sliced mushrooms (I dont use)
10 oz. cooked penne pasta (I use the whole box of Wal-mart rigatoni)
1 pinch of salt, pepper, and garlic salt
1 oz. of the spicy romano sauce (I fill a shot glass twice)
TO PREPARE THE SPICY CHICKEN AND SHRIMP:
CUt up the chicken in strips and cook it in EVOO and fresh garlic and then salt and pepper it. Set it aside to cool and then cut it into thin slices.
Combine melted butter, spicy romano sauce,shrimp,onions, sun dried, mushrooms, salt, pepper, and garlic salt to a hot sauté pan. Sauté for 2to 3 minutes to ensure shrimp are fully cooked. Then add the chicken and cook for another 2 to 3 mins.
BRINGING IT ALL TOGETHER:
Boil pasta and drain. Add the chicken, shrimp and sun dried to pasta and pour the Romano sauce over it all and mix.
