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Original Sicilian Pasta Co. Linguine

The Original Sicilian Pasta Co. Linguine is a pasta dish features shrimp or grilled chicken along served with a soft pasta sauce.

This is a very good dish for your family or it is a perfect dish to have once you have company coming over.  Find out more the secret of the Original Sicilian Pasta Co. Linguine.

Ingredients:

a. 21/2 Qts. Heavy Cream
b. 1/3 C. Fresh Basil--chopped
c. 2 1/2 Tbsp. Granulated Garlic
d. 1 1/2 tsp. Ground White Pepper
e. 2 Tbsp. Salt
f. 1 1/4 C. Lemon Juice-- fresh
g. 5 Oz. Parmesan Cheese --grated
h. 7 1/2 lbs. Shrimp 16-20 Size-- peeled and deveined
i. 1 1/2 lbs. Batter--melted
j. 3/4 C. Cajun Seasoning or Blackening Spice
k. 9 lbs. Linguine (Regular or Pesto Flavored)

Preparation:

For the Cream sauce, mix first seven ingredients; bring to a boil, and then stir occasionally. For the blackened shrimp, dip in butter and the then roll in Cajun seasoning mix. Sear in a cast iron skillet over high heat. Cook one minute until the shrimp turn dark.

NOTE: Substitute 24, 5 oz. boneless and skinless breasts of chicken for the shrimp if you want. Follow the directions for Blackened shrimp, except you cook for about 2-2.5 minutes/side. Cut into strips and then you arrange over top of pasta.

Toss six ounces of pasta with four ounces of cream sauce, stack on a dish. Slice a lemon crosswise and thinly and then place it on top in a circular pattern overlapping each other. Place five shrimp evenly on the top of the lemon slices and then garnish with basil sprigs. Then ready to serve.

For each serving, heat one T. oil in sauté pan until hot. Add six shrimps and 1.5 ounces mushrooms, cook for about two minutes. Add 1 1/2 T. chopped garlic and 1.5 T. scallions, cook for about one minute longer, pulling out the shrimp when cooked. Add one cup cream, and then minimize the liquid for about five minutes. Add one T. tomatoes and one ounce Parmesan. Reduce mixture one minute longer. Return shrimp to pan with six ounces fettuccine. Toss and heat thoroughly. Pour onto a pasta plate, place the shrimp on the top and you can garnish with Basil leaf.

For lighter sauce--Substitute three quarts clam juice or fish stock for three quarts of manufacturing cream.

Source: Copycat Restaurant and Bakery Recipes by Pattie Hensley – 2006, p. 88-89

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