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Shrimp Sorrento from Ruffino’s

garygary burnett



  • 2 T. extra virgin olive oil
  • 14 large shrimp, peeled and de-veined
  • 1 T. Creole seasoning
  • 2 oz. Vodka
  • 4 oz. Heavy Cream
  • 4 oz. Tomato Basil Sauce
  • 2 oz. Butter
  • 1 oz. Grated pecorino Romano
  • 1 oz. grated Parmesan
  • Chiffonade of fresh basil
  • Salt and Pepper to taste
  • 1/2 lb. Angel hair pasta, cooked al dente
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