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Surf and Turf Baked Pasta

surf and turf baked pasta Entree
Surf and Turf Baked Pasta
  • Prep 35 min
  • Total 50 min
  • Ingredients 27
  • Servings 12

As you well know, Father’s Day is coming up. What better excuse to please the king of the house? Get inspired and show off with this wonderful dish, a surf-and-turf fusion that’s simply delicious. Your kids can help you in every step of the preparation of this special homemade gift for Dad. Happy Father’s Day! MORE + LESS -

Ingredients

For the Surf-and-Turf Fusion

18-20 medium prawns (remove the shells, devein and leave the tails intact)
3
tablespoons olive oil (1 to marinate the prawns, 2 for the chicken)
2
teaspoons salt (1 for the prawns, 1 for the chicken)
2 1/2
tablespoons paprika powder (1 for the prawns,1 1/2 for the chicken)
2
teaspoons garlic powder (1 for the prawns, 1 for the chicken)
1/2
teaspoon freshly ground pepper (1/4 for the prawns and 1/4 for the chicken)
4
large boneless chicken breasts
1 1/2
tablespoons granulated dried onion (for the chicken)
1
tablespoon fresh rosemary with stem removed (for the chicken)
1/2
tablespoon chopped sage
1/2
tablespoon fresh thyme, chopped

For the cream (gratinata sauce)

4
tablespoons butter
1
large onion, cut into small chunks
1/2
red bell pepper, cut into small chunks
1/2
yellow bell pepper, cut into small chunks
6
medium garlic cloves, crushed
1 1/2
tablespoons fresh rosemary with stem removed
1
tablespoon fresh dill, chopped
1
cup Marsala wine
1
teaspoon Dijon mustard
8
cups cream or half and half
3/4
cup grated Parmesan cheese
1/2
teaspoon green lemon zest, grated
Salt and pepper to taste

Ingredients to put it together

2
boxes or packages penne pasta, about 1 lb (908 grams)
1
cup grated Parmesan cheese
6
fresh rosemary sprigs, whole

Directions

Hide Images
  • 1
    Wash prawns with fresh water. Remove the shells and devein. Dry with paper towel, place them in a deep bowl and let them marinate for 10 minutes in 1 tablespoon of olive oil, 1 teaspoon of salt, 1 tablespoon of paprika powder, 1 teaspoon of garlic powder and 1/4 teaspoon of freshly ground pepper.
  • 2
    Wash the boneless chicken breasts with fresh water. Use a sharp knife to cut them in half and make them flatter. Dry with paper towel, place them in a deep bowl and let them marinate for 10 minutes in 2 tablespoons of olive oil, 1 teaspoon of salt, 1 1/2 tablespoons of paprika powder, 1 teaspoon of garlic powder, 1/4 teaspoon of freshly ground pepper, 1 1/2 tablespoons of granulated dried onion, 1 tablespoon of fresh rosemary with stem removed, 1/2 tablespoon of fresh sage (chopped) and 1/2 tablespoon of fresh thyme (chopped).
  • 3
    After marinating for 10 minutes, place the prawns on the hot grill for about 4 minutes and the chicken for about 10-15 minutes until completely cooked. Then cut the chicken into strips and set aside, along with the whole prawns.
  • 4
    Heat the 4 tablespoons of butter in a large skillet over medium heat and add chopped onion. Let it cook, stirring with a wooden spoon for about 3 minutes. Add chopped peppers and cook for another 3 minutes. Add the crushed garlic, stirring constantly for about 3 minutes. Add 1 1/2 tablespoons of fresh rosemary and dill. Cook for a bit, stirring constantly. Next, incorporate the Marsala wine and Dijon mustard into the mixture. Keep stirring and combining the ingredients. Lastly, add the 8 cups of cream or half and half. Lower the heat to low and stir occasionally. Let it reduce for about 6 minutes. Add the 3/4 cup of grated Parmesan cheese and grated lemon zest to the cream. Taste for salt and pepper, and cook over low heat for another 4 minutes. Keep an eye on the mixture while it’s cooking; if the cream comes to a boil, it can easily spill over on the stove. Remove the skillet from the heat.
  • 5
    Heat oven to 375°F.
  • 6
    In the meantime, place the pasta in a large pot with plenty of boiled water for 12 minutes. Drain it into a colander and put it back in the pot where you will combine it with the cream, prawns and chicken. Place everything on a baking pan, approximately 13” x 16” x 3.75”. Sprinkle with the cup of Parmesan cheese and top with fresh rosemary sprigs for garnish. Bake for 12-15 minutes, uncovered. Take it out of the oven; let it rest for about 10 minutes and serve.
  • If you don’t have a grill, you can sauté it separately in a skillet with a little olive oil. The prawns should be pink, and the chicken should cook for 10-15 minutes.
  • If you want to add a touch of color to your baked pasta, sprinkle a little paprika powder prior to serving.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • As you well know, Father’s Day is coming up. What better excuse to please the king of the house? Get inspired and show off with this wonderful dish, a surf-and-turf fusion that’s simply delicious. Your kids can help you in every step of the preparation of this special homemade gift for Dad. Happy Father’s Day!

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