Paglia e Fieno con Shrimp e Vodka

August 17, 2017

120

When working for the President of Italy, I helped to prepare this meal for a state dinner. Meals like this would take a few days to prepare and we maintained a kitchen staff of around 40 people. This recipe calls for both white fettuccine and green fettuccine and we call this combination of pasta 'hay and straw'. This dish is a classic originating from the Lake of Garda and is matched with a chilled Orvieto Abboccaato.

• 8 oz semolina fettuccine
• 8 oz spinach fettuccine
• 2 oz olive oil
• 2 oz butter
• 4 oz sun dried tomato
• 2 oz vodka
• 6 oz cream
• 20 cooked shrimp
• 1 tblspn cracked black pepper
• 1 tspn nutmeg

• Begin by getting a pot of salted water boiling - add pasta upon boil • Add the butter to a skillet and put on medium heat • After the butter has melted add the cream, vodka, black pepper, and sun - dried tomatoes and let simmer for a couple minutes • Next, add the nutmeg and to the skillet and stir • Take your shrimp and butterfly them down the middle (cut the shrimp vertically) • Add the shrimp to your sauce • Finally, add the pasta to the skillet and stir together with a large spoon

Nutritions

Calories
819

Sodium
1361mg
56% DV

Fat
55g
86% DV

Protein
34g
68% DV

Carbs
5g
1% DV

Fiber
2g
11% DV