RECIPE:

INGREDIENTS	Yield: 1 Order
Peeled and Deveined Shrimp, 26-30 count	12 each
Penne Pasta, cooked	12 oz.
Sun Dried Tomato Vodka Sauce, see recipe	12 oz.

PROCEDURE:

1. Heat a large sauté pan and add 1 ounce of olive oil.
2. Sauté the shrimp until pink and cooked on the inside.
3. Add the penne pasta and sauté.
4. Add the vodka sauce. Sauté until all the ingredients are well distributed and hot.
5. Serve in a large pasta bowl.
6. Garnish with a basil sprig and shredded Parmesan cheese.
7. Garnish rim of the bowl with basil chiffonade.

UTENSILS: Saucepot, measuring cups, measuring spoons, cutting board, chef’s knife

EXECUTION TIME: 20 minutes

INGREDIENTS	Approximate Yield: 2 cups
Diced Onion	1/4 cup
Diced Fennel	1/2 cup
Salt	2 tsp.
Minced Garlic	2 tsp.
Vodka	1 cup
Valley Sun, Sun Dried Tomato Powder	2 tbsp.
Heavy Cream	1 cup
Veal Demi Glace, prepared	1/4 cup
Butter	4 tbsp.
Fresh Chopped Basil	2 tbsp.
Chopped Fennel Leaves	2 tbsp.

PROCEDURE:

1. Heat a large skillet and add 1 ounce of olive oil. Add onions, fennel and garlic. Cook over medium heat until the vegetables are tender.
2. Add the vodka and simmer until almost all the liquid is evaporated, approximately 5 minutes.
3. Add the concasse, salt, basil, fennel leaves, veal demi and cream. Simmer 10 minutes.
4. Add the butter and stir until melted and well combined.

SHELF LIFE: 3 days, refrigerated