prawn linguini
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Alfredo + Wine Sauce PREP | 6 | oz (fl) |
Prawns | 6 | pcs |
Linguine Noodles PREP | 8 | oz (wt) |
Filoncini | 1/2 | ea |
Garlic Spread | 1.5 | oz (wt) |
Shaved Parmesan | 0.5 | oz (wt) |
- Recipe Instructions:
- PLATE: Blue Pasta Bowl
- HOLD TIME: To order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In a sauté pan over medium heat, add PREPPED alfredo sauce to pan,
- 2. Bring sauce to a simmer. Using a rubber spatula, stir well to combine.
- 3. Add prawns into the sauce mixture and continue to gently stir.
- 4. Once the sauce begins to bubble, turn the heat down to simmer until the mixture reaches an internal temp. of 165°F (CCP3) NOTE: Sauce should only be heated to temperature, be careful not to overcook the seafood.
- 5. Add pasta to the bain marie for 1 minute. Next remove pasta and transfer the noodles to the sauce. Pasta will reach an internal temperature of 165°F (CCP3)
-
6. Using half a hoagie bun, spread garlic butter onto the open side of the bun and place buttered side down onto the flat top. Toast for approx. 3 - 4 minutes, or until golden brown. Cut toast diagonally.
NOTE: Ensure that each cut is a very sharp, pointed cut on a 45° angle. - 7. With a rubber spatula, transfer and plate pasta mixture. With tongs, twist to pile high into the center of the bowl.
- 7. Add 1/2 cup of arugula to a SS bowl, dress lightly with Olive Oil, and sprinkle lightly with salt and pepper. Mix well
- 8. Garnish with shaved parmesan and serve with garlic toast.
- 9. Ensure rim of plate is clean. Serve immediately.
- Allergy Information
- TBD