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COOPER RIVER PASTA

First, Toss desired amount of shelled shrimp and boneless chicken in Charleston Spice Mix. Grill (or broil) to cook – (chicken will take longer than shrimp).

½ oz (per serving) Butter or olive oil

¼ cup (per serving) Leeks

8 oz (per serving) Country Ham Sauce

Cooked Penne Pasta

1 tbsp (per serving) Grated Parmesan

1 ½ tbsp (per serving) Toasted Pecans

1 tsp (per serving) Fresh Basil - Chiffonade

Heat oil in pan (big enough to hold pasta and rest of ingredients by the end)

Sauté leeks until tender, add grilled shrimp and chicken.

Add country ham sauce. When sauce is hot throughout, add cooked penne pasta. Toss to distribute ingredients. Place in serving bowls. Garnish with toasted pecans, parmesan, and basil.

Charleston Spice Mix (made w/dried herbs)

1 tbsp Basil

1 tbsp Oregano

1 1/2 tsp Paprika

Dash Cayenne

1 tsp Celery Salt

1 tsp Pepper

1 tsp Sage

Combine all ingredients together.

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