Sun Dried Tomato Shrimp Bucatini
Sun Dried Tomato Shrimp Bucatini
Directions
- Par cook pasta and set aside.
- Place olive oil in a sauté pan, heat and toss in shrimp, peppers. Sauté until shrimp is cooked and veggies are tender.
- Place sauce in pan and heat.
- Toss in pasta and coat
- Place in pasta bowl and make sure all ingredients are towards the top and shrimp is on the top. Garnish with lemon star and chopped parsley
Ingredients
- 5 oz pasta, bucatini
- 6 oz Bay Winds® Shrimp, White 21-25 Count
- 2 oz Roma® Sun Dried Tomato strips
- 3 oz Roma® Sausage Link, Coined
- 2 oz Peak Fresh Produce® Pepper(s), Red
- 2 oz Peak Fresh Produce® Pepper(s), Yellow
- 2 oz Peak Fresh Produce® Peppers, Orange
- 1 oz Piancone Cheese Parmesan
- 3 oz Piancone Epicureo® Marinara
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
