Shrimp Marigny Pasta - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Shrimp Marigny Pasta







  • 10 26/30 shrimp
  • 8 blue mussels
  • 1 clove elephant garlic
  • 3 squirts hot sauce
  • 16 oz. pasta
  • 3 green onions sliced
  • 6 pearl onions
  • 6 sun-dried tomato halves julienned
  • 1 level tbs dijon mustard
  • 1 cup heavy cream
  • salt and pepper to taste
  • 10 oz. penne pasta

Sauteé garlic and pearl onions until garlic is aromatic. Add seafood. Cook until shrimp are cooked and mussels have opened. De-glaze with white wine. Add all other ingredients. Toss lightly, serve hot with sprinkle of parmesan cheese.


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