Executive chef Bill Dorrler marinates white shrimp in olive oil, garlic and crushed red pepper. He puts that shrimp along with lobster meat and butter in a cold frying pan and heats them together with tarragon and crushed red pepper. Then he adds crushed cherry tomatoes and shrimp stock and finishes the dish with fresh basil.
He boils his fresh pasta for about 30 seconds, mounds it on a plate and tops it with the seafood mixture, garnishing with olive oil and chervil.
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