Shrimp And Zucchini Pasta With Roasted Pepper Sauce
Contributed by: from Chef Christoph Carl (at the Old Country House on Highland Street in Haliburton, ON Canada
Ingredients:
- 16 shrimp
- 2 fresh rosemary sprigs
- 1 fresh zucchini
- 1 yellow pepper
- 1 red pepper
- 1 white onion
- 5 cloves of garlic
- 4 tbsp extra virgin olive oil
- 2 cups of chicken or seafood stock
- 1/4 cup of dry white wine
- 1/2 cup of lemon juice
- parmesan cheese
- salt & pepper
Directions:
Roast whole peppers in oven at 400 'til black. Peel skin off peppers and puree with 1
sprig of rosemary, onion, zucchini, and shrimp with olive oil, saute on medium heat for 4 or 5 mins.
(remove shrimp) add garlic, wine, lemon, and cook for 1 to 2 mins. Add stock and puree, simmer for 3 to
4 mins. Toss with pasta and shrimp. Garnish with remaining rosemary sprig, parmesan cheese, salt
& pepper to taste.
