Shrimp Casoncelli, Toppiko Butter Sauce, Chives & Lemon

Shrimp Casoncelli, Toppiko Butter, Chives & Lemon

Equipment Needed

• Pot

• Sautee Pan

INGREDIENTS LIST

For The Clam Chowder

• 8-10 Pieces Shrimp Casoncelli

• 2 Tbsn Butter

• 2 Tbsn Toppiko

• 1 Tbsn Chives

• 1 tsp Lemon Juice

• 1 tsp Lemon Zest

• Salt to taste

METHOD

For The Pasta

Start by bringing a pot of water to a boil and season with salt. Once boiling, add in the Casoncelli to cook until the pasta begins to float. You can check to see if the pasta is ready by giving it a pinch to make sure the pasta is soft, but still “Al Dente”. In a sauteed pan, add in some of the boiling water and emulsify the cold butter to create the sauce. Add in the pasta and toss in the sauce to coat. Add in the Toppiko, Chives, and Lemon Juice to finish and season with salt to taste.

For The Plate

Plate with plenty of sauce, finish with Lemon Zest and Enjoy!