12/10/2019

Penne Rustica with shrimp, chicken, & prosciutto!

Penne Rustica with shrimp, chicken, & prosciutto!

Penne Rustica with shrimp, chicken, & prosciutto!

About this Recipe:

This recipe is meant to be baked on the grill to get that fantastic wood fired flavor. Also, I use Cast Iron pans for the grill. But any grill safe pans will do. This recipe will make a lot. So you may need to have more than one pan.

Equipment:

  • Grill or Smoker, Setup for Indirect Grilling.
  • Cast Iron Pans (Best) or Grill Safe Pans
  • Skewer(s) for Shrimp

 

Ingredients:

Gratinata Sauce

  • 3 Tablespoons Butter
  • 2 Tablespoons Minced Garlic
  • 3 Tablespoons Marsala Wine
  • 2-1/2 Cups Half and Half
  • 1 Cup Grated Parmesan Cheese
  • 1/2 Cup Chicken Broth
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Smokin’ Mustard Sauce
  • 3 Tablespoons of Fired-Up Chipotle Hot Sauce
  • 2 Teaspoons Minced Fresh Rosemary
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Minced Fresh Thyme

For the Dish

  • 1 Pound Penne Pasta, Cooked Per Package Directions
  • 10-12 Medium Shrimp, Peeled and Deveined
  • 1 or 2 Skinless Chicken Breast Fillets Depending on Size
  • 1/2 Cup Prosciutto, Chopped into Cubes (or substitute Thick Bacon).
  • 4 Tablespoons Grated Parmesan Cheese
  • 1 Cup Mozzarella, Finely Shredded
  • 1/2 Cup Parmesan Cheese, Shredded (Optional)
  • 1 1/2 Teaspoons Smoked Paprika, Divided
  • 1 Teaspoon Salt, Divided
  • 1 Teaspoon Black Pepper, Divided
  • Olive Oil as Needed

 Directions:

Prepare the gratinata sauce by:

  • Melting 3 tablespoons of butter in a medium saucepan over medium/low heat.
  • Add the garlic and sweat it for about 5 minutes.
  • Be sure the garlic doesn’t brown.
  • Add the Marsala wine and cook for another 5 minutes.
  • Add the remaining ingredients for the sauce and whisk well until smooth.
  • Bring the mixture to a simmer and keep it there for 10 minutes or until it’s thick.
  • If after 10 minutes it’s not thick enough, you can add a little more cornstarch and cook for an additional 5 minutes.
  • Cover the sauce and remove it from the heat.

Prepare the Grill:

  • Setup your grill for indirect grilling.
  • Clean and oil your grates.
  • Get wood chips or chunks ready. Soak if that’s your thing.
  • Preheat the grill.

Prepare the Chicken:

  • I like to place the breasts in the plastic bag with a small amount of water and pound them until they are equal thickness.
  • Season with salt, black pepper, and smoked paprika.
  • Sprinkle with olive oil.

Prepare the Shrimp:

  • Peel and devein the shrimp if its not done already.
  • Put the shrimp on skewer(s).
  • Season with salt, black pepper, and smoked paprika.
  • Sprinkle with olive oil.

Prepare the Pasta:

  • Prepare the penne per the box instructions. Don’t overcook as it will continue to cook on the grill.
  • Drain the pasta and return to the pot.
  • Mix the sauce and pasta and cover.

Grill the Chicken and Shrimp:

  • Place the chicken on the hot side of the grill.
  • Grill for 5-6 minutes per side, depending on thickness. Use your judgement here. No one knows your grill like you do.
  • Place the shrimp on the hot side of the grill.
  • Grill for 2-3 minutes per side. Don’t over cook, as they will continue to cook in the dish. See note above!
  • Once done, remove from the grill.
  • Slice the chicken once it’s is cool enough to handle.
  • Remove the shrimp from the skewer(s).

Adjust the Grill:

  • Adjust the grill for high heat (400-500 degrees).
  • Add the wood chips or chunks.
  • Preheat the cast iron pans on the indirect side of the grill and close the lid.

Assemble the Dish:

  • Once the pans are hot (but not scorching hot), sprinkle a good layer of the shredded mozzarella on the bottom.
  • Add a layer of chicken, shrimp, and prosciutto.
  • Add a layer of the pasta/sauce mixture.
  • Add more mozzarella.
  • Repeat until your pan is full.
  • Sprinkle the shredded parmesan cheese and remaining smoked paprika on top.

Bake on the Grill:

  • Place the pans back onto the indirect side of the grill and close the lid.
  • Bake for 15 minutes or until bubbling hot.
  • Remove from the grill and enjoy!

Tips:

  • BE CAREFUL! Those cast iron pans will be HOT!
  • Don’t have time for this recipe? You can use store bought Alfredo Sauce in place of the Gratinata Sauce.
  • You can also prepare the dish with any combination of meats if you wish.
  • Oven Cooking:
    • This dish can also be successfully prepared in your oven.
  • I used mesquite wood, but feel free to use your favorite variety (be careful to not over smoke it).
  • Feel free to make substitutes to your liking.
About johnnyheat 36 Articles
Johnny Heat is the Mascot for Flash Point Sauces, LLC.

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