Penne Marco Polo

Ingredients:

5 LB Valdigrano Penne pasta, cooked al dente, drained

50 16/20Gold Coast “Perfection” P&D Shrimp

2.5 C Broccoli florets, blanched

2.5 C Shiitake mushrooms, sliced

2.5 C Heavy Cream

TT Salt & pepper

2.5 tsp. White wine

10 T Bocelli Canola and Extra Virgin Olive Oil Blend

10 ozs. San Marco Fresh Grated Parmesan Cheese

1 T Parsley, chopped

Directions:

Heat oil in pan over medium high heat.

Add shrimp and sauté for 2 minutes.

Add garlic and continue to cook - do not burn garlic.

Add mushrooms and sauté until soft.

Add wine, reduce by half.

Add broccoli and cook for 2 minutes.

Add heavy cream, reduce, season with salt and pepper.

Add pasta and toss.

Top with Parmesan and chopped parsley,

YIELD: 10 portions