The Daily Recipe- April 15

Senior Sous Chef, Francis Bendeck, from BallenIsles Country Club shares with us a spring vegetable and shrimp pasta recipe. He talks us through each stage of the prepping and cooking process, while adding his tips for making this dish extra delicious. This is an "easy" recipe that only uses one pan. 

Ingredients:

• 1 lbs- Gemelli Pasta
• 2 tablespoons of chopped garlic
• 1 tablespoon of chopped shallot
• 4 tablespoons of olive oil
• 1/2 red pepper juliienned
• 1/2 yellow swuash julienned
• 10 cherry tomatoes cut in half
• 5 asparagus cut into pieces
• 1/2 cup shredded carrot
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup dry white wine
• 10 shrimp or diced chicken
• 8 ox. chicken, vegetables, seafood, stock or broth
• 2 tablespoons of butter
• Parmesan cheese
• Fresh herbs, basic, thyme, and/or parsley
• Herb oil- chopped finely herbs mixed with olive oil

​Follow Senior Sous Chef, Francis Bendeck, while cooking this dish.