[Kitchen Witch]

Macaroni Grill Penne Rustica

The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Cut the recipe in half and it was still way too much.

Gratinata Sauce
2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream

Penne Rustica
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups Granita Sauce
48 ounces penne pasta, precooked
3 teaspoons pimientos
6 ounces butter
1 teaspoon chopped shallots
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

Gratinata Sauce: Saute butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

Penne Rustica: Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

Serves six.





Macaroni Grill Pesto and Garlic Shrimp

2 ounces garlic butter
6 shrimp
2 ounces diced red bell peppers
1 ounce pine nuts
1 ounce white wine
3 ounces pesto
2 ounces heavy cream
2 ounces Parmesan cheese
6 ounces angel hair pasta

Saute shrimp, bell peppers, pine nuts, and white wine until cooked, approximately 2 to 3 minutes. Add pesto, heavy cream and Parmesan cheese and cook for 1 minute. Place the cooked pasta in the center of the plate. Stand the 6 shrimp around the pasta and top with the garlic/pesto sauce. Garnish pasta with parsley.

Servings: 1




Macaroni Grill Roasted Garlic Lemon Vinaigrette

1/4 cup red wine vinegar
3 tablespoons honey
1/2 teaspoon salt
1/2 ounce roasted garlic
3/4 cup virgin olive oil
1/2 lemon, juiced (no seeds)

Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.




Macaroni Grill Sesame Shrimp

1/2 ounce oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1/2 cup diced mushrooms
6 large shrimp (16 to 20 count)
1 teaspoon toasted sesame seeds
1 ounce soy sauce
1 ounce white wine

Saute carrots, onions, celery and mushrooms in the oil on medium heat until soft. Add the shrimp and cook for 2 to 3 minutes. Then add sesame seeds, soy sauce and white wine. Stir and serve.

Servings: 1





Macaroni Grill Shrimp Portofino

Serves/Makes: 4

16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except lemon and parsley and heat through.

Serve over pasta or rice. Garnish with lemon slices and parsley.