Rachel Leckelt Owner/Chef of Catahoula's Grand Coteau

Pasta St. Charles

Ingredients:

Basil and Garlic Pasta

• 3 Eggs
• 2 cups Flour
• 1 TSP Salt
• 1 TBSP Minced Garlic
• 1 TBSP Chopped Basil

Pasta St. Charles

• 4 Sheets of Fresh Pasta (dried pasta can be substituted)
• 2 TBSP Olive Oil
• 1 lb. Shrimp
• 1/2 Cup White Wine
• 1/2 Cup Sun Dried Tomatoes
• 1/2 Cup Artichoke Hearts
• 2 Cups Heavy Cream
• 2 TSP Creole Seasoning
• 1/2 Cup Shredded Asiago Cheese
• 3 TBSP Green Onions

Preparation:
In a mixer, combine eggs, flour, salt, garlic and basil. Mix until incorporated, adding a teaspoon of water if necessary. Use dough hook and kneed for 3 minutes. Let dough rest for 15 minutes.
Using Pasta roller, roll dough out to desired thickness Cut into 1/2 inch strips. Boil for approximately 3 minutes. Saute shrimp in olive oil. Add the mushrooms and saute until soft.
Deglaze with white wine and add the artichoke hearts and sundried tomatoes. Add the heavy cream and creole seasoning and cook on medium heat until the cream has reduced to about half. Toss in the fresh pasta. Garnish with Asiago cheese and green onions.