Lunchbreak: RoSal’s chef Anival Chavez makes shrimp anival

RoSal’s
1154 W. Taylor Street
Chicago
(312) 243-2357
www.rosals.com

Shrimp Anival

Ingredients:
4 Tbs butter
3 slices prosciutto chopped
5 Tbs  pine nuts
7 large cleaned and deveined Gulf Shrimp
2 cloves garlic chopped
1 cup heavy whipping cream
1 lemon
salt and pepper to taste

Directions:
Sauté butter in pan with prosciutto, garlic, salt and pepper for about 3-5 minutes. Add shrimp and fresh squeezed lemon and sauté for about 5 minutes before adding heavy whipping cream to the pan. Bring to a boil and pour immediately over al dente pasta and serve.

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