Chef G. Garvin’s Penne Rigate Blackened Shrimp

Learn how to whip up this quick and healthy dish, Penne Rigate Blackened Shrimp, from G. Garvin Live, Episode 105!

Yields1 Serving
 1 lb Penne Pasta
 1016 Shrimp (Peeled and Deveined)
 1 pt Heirloom Cherry Tomatoes
 2 oz Blackening Spice
 2 tbsp Unsalted Butter
 1 cup Cooked Crispy Bacon (rough cut)
 1 cup Fresh Arugula
 1 cup Spicy Tomato Sauce
 ½ cup White Wine
 4 Cloves Smashed Garlic
 ¼ Shallots
 ¼ cup Heavy Cream
 Olive oil To Cook With
 Kosher Salt and Pepper To Taste
1

Start by cooking your pasta in a large heavy-bottom saucepan add water and bring to a boil add a pinch of salt, add the pasta and cook for 7 to 9 minutes - strain and cool.

2

Place the shrimp in a small bowl and season with spices and place to the side.

3

In a medium sauté pan add 1 oz oil then the garlic and shrimp, sauté until translucent.

4

Then add the white wine and deglaze, simmer for three minutes then add the heavy cream, pasta and sauce and cook for three to five minutes.

5

Be sure all the ingredients are combined, then add the arugula and bacon and serve.

Ingredients

 1 lb Penne Pasta
 1016 Shrimp (Peeled and Deveined)
 1 pt Heirloom Cherry Tomatoes
 2 oz Blackening Spice
 2 tbsp Unsalted Butter
 1 cup Cooked Crispy Bacon (rough cut)
 1 cup Fresh Arugula
 1 cup Spicy Tomato Sauce
 ½ cup White Wine
 4 Cloves Smashed Garlic
 ¼ Shallots
 ¼ cup Heavy Cream
 Olive oil To Cook With
 Kosher Salt and Pepper To Taste

Directions

1

Start by cooking your pasta in a large heavy-bottom saucepan add water and bring to a boil add a pinch of salt, add the pasta and cook for 7 to 9 minutes - strain and cool.

2

Place the shrimp in a small bowl and season with spices and place to the side.

3

In a medium sauté pan add 1 oz oil then the garlic and shrimp, sauté until translucent.

4

Then add the white wine and deglaze, simmer for three minutes then add the heavy cream, pasta and sauce and cook for three to five minutes.

5

Be sure all the ingredients are combined, then add the arugula and bacon and serve.

Chef G. Garvin’s Penne Rigate Blackened Shrimp
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