In a 2 gallon saucepan, add oil over medium high heat. Add onions, jalapenos, tomatoes, garlic, pepper, salt, thyme and bay leaves. Cook for 3-4 minutes stirring constantly.
Add heavy cream, parsley, and shrimp base to saucepan and allow to simmer on medium heat for 15-20 minutes. Hold warm for service.
In a saute pan add oil, shrimp, salt and pepper over medium high heat. Cook for 3-5 minutes until shrimp are done.
Portion pasta onto six plates and top with sauce. Portion out shrimp onto plates and serve.
Ingredients
3 Tbsp. base, shrimp
1/2 tsp. black pepper
1 1/2 Tbsp. thyme, dry
3 Contigo® Pepper(s), Jalapeño, diced
1 Tbsp. garlic, clove(s), minced
1 lb(s). Luigi® Pasta, Fettuccine
1 Qt.(s) Nature's Best Dairy® Cream, Heavy
1/4 Cups(s) oil
3 Tbsp. parsley, flakes
3/4 Cups(s) Peak Fresh Produce® Onion(s), diced
2 lb(s). Peak Fresh Produce® Tomato(es), diced
2 Roma® Bay Leaf(ves), Dry
1/2 tsp. salt
2 lb(s). shrimp, 31/35 ct, peeled and deveined
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
