Bite with Belkys: Shrimp Penne with Candied Lemon

The Chef: Seth High
The Restaurant: Da Campo Osteria in Fort Lauderdale
The Dish: Shrimp Penne with Candied Lemon

Ingredients for shrimp marinade:

2 tsp. of garlic, sliced
1 tsp. of oregano
1 tsp. of mint
5 shrimp, size u-15, cleaned and deveined
black pepper, one pinch
1/4 cup of olive oil

Method of Preparation:

-In a bowl, add garlic, oregano, mint, shrimp, black pepper and olive oil. Then toss this all together, cover it with plastic wrap and let it sit in the fridge for at least four hours.

Ingredients for sauce:

1 Tbs. of olive oil
1 tsp. of garlic, sliced
salt and black pepper, to taste
1 Tbs. of chardonnay
Juice of 1/2 a lemon
1/4 cup of candied lemon
2 Tbs. of butter
6 oz. of penne (blanched half way through)
1/2 cup of baby arugula

Method of Preparation:

-First, pour a drizzle of olive oil into a hot pan. Then saute some sliced garlic and add the marinated shrimp.

-Next, sprinkle salt and pepper. Take the pan away from the heat and pour in white wine.

-Then, add a squeeze of fresh lemon juice, a little candied lemon, butter, penne (cooked halfway through) and let it simmer.

-Mix all the ingredients, and toss in some baby arugula at the end.

To Plate the Dish:

You can garnish with chopped parsley and a little more candied lemon.

Serving Suggestion: Ruffino Orvieto or white wine

Serves: 1

FOR MORE INFORMATION:

Da Campo Osteria inside the Il Lugano Hotel
3333 NE 32nd Avenue
Fort Lauderdale, FL 33308
954-226-5002
www.illugano.com/dining_and_lounge/
www.toddenglish.com