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Bubba Gump Pasta




Source of Recipe


Chef Greg West, Zinfandel Restaurant, Sutter Creek


List of Ingredients




7 prawns (26/30 count)
1/3 cup mushrooms, pre-sauteed
1 tablespoon sliced shallots
1/4 teaspoon minced garlic
1 teaspoon chopped basil
Handful of spinach, washed and de-stemmed
1/4 cup heavy cream
Pinch lemon zest
1 tablespoon olive oil
4 ounces chicken stock
1 1/4 ounces white wine
1 tablespoon crumbled Feta cheese
1/8 cup grated Parmesan cheese
1 teaspoon toasted pine nuts
5 ounces linguine
Salt and pepper to taste

Recipe



In a pre-heated saute pan, add olive oil, prawns, mushrooms, shallots, garlic, basil salt and pepper. Saute for a minute or two. Deglaze the pan with white wine. Cook off the alcohol, then add pasta, cream, stock and lemon zest. Reduce liquid for a minute or two. Add spinach and Feta cheese. Cook just long enough to wilt spinach, then place in a serving bowl. Garnish with pine nuts and Parmesan cheese.