Prawns & Penne Pasta

Rio Grill, Carmel

Serves 2

2 Tbl. Creole Butter
1 tsp. Prawn Butter
1/4 cup julienne leeks-white part only
1/4 cup fresh peas
1 cup cooked Penne pasta
1 Tbl. Chopped bacon
1/4 cup chicken stock
1/2 cup heavy cream
8-16 shrimp, grilled or pan seared
salt and pepper to taste

Creole Butter
1 lb. soft butter
1/2 tsp. Cayenne pepper
2 tsp. Ground black pepper-fresh
1/2 tsp. Kosher salt
1/4 tsp. Chili flakes
2 tsp. Lea & Perrins
2 oz. beer

Prawn Butter
2 whole garlic bulbs-crushed skins and all
1/2 cup Paprika
1/8 cup Cayenne pepper
1 lb. butter
shells from shrimp

Creole Butter
Beat all ingredients together in a bowl, then refrigerate.

Prawn Butter
Place ingredients in a pot that is large enough to hold everything. Bring to a boil. Strain into a container. Refrigerate. When cold, remove the solid butter on top and discard the sludge on the bottom.

Prawn Marinade
Whip all ingredients together. Marinade shrimp, just enough to coat for 30 minutes, then grill.

Method
Heat Creole Butter and Prawn Butter in a sauté pan large enough to hold all ingredients- when butter is melted and bubbly, but not burnt, add the leeks, peas, and bacon. Toss over medium heat for a minute or two. Add chicken stock and cream, reduce by half and add Penne pasta until heated through. Add salt and pepper to taste. Place on a plate or in a pasta bowl. Arrange shrimp on top and garnish with watercress or other fresh herbs.