Lunchbreak: Shrimp cipriani and pappardelle

Executive Chef John Gatsos

Tavern On Rush – 1031 N. Rush St., Chicago

www.TavernOnRush.com

Events:

Tavern on Rush 20th Anniversary

The week-long celebration will feature a special promotion each day as a thank you to the neighborhood and the restaurant’s loyal customers for 20 years of support (no easy feat in Chicago’s competitive restaurant landscape)! The specials include:

Tuesday, April 10

Start the week by giving back! 

20% off the proceeds from all sales on this day will be donated to the family of fallen CPD Cmdr. Paul Bauer

Wednesday, April 11

$20 Bottles of Select Wines

(Available all day, dine-in only)

Thursday, April 12

Free Margarita Pizzas

(Limit one per table, dine-in only)

Friday, April 13

$20 8oz Filet Mignons

(Available all day, dine-in only)

Saturday, April 14

$20 Bottomless Brunch Mimosas

Special Anniversary Dinner Prix Fixe

(Available all day, dine-in only)

Sunday, April 15

20% Off Entire Tab

(Available all day, dine-in only)

Monday, April 16

Anniversary Ladies Night Party

(Special Prizes To Be Announced)

Last but not least, the restaurant is offering a special 20th Anniversary Raffle for all guests who visit the restaurant during the week. They can enter to win a special dinner for two at the Tavern on Rush Chef’s Table. The winner will be announced Tuesday, April 17.

Recipe:

Shrimp Cipriani and Pappardelle

✔5 ea. Jumbo Gulf Shrimp

✔ 1 tablespoon of olive oil

Season to taste

✔ Salt and pepper

In a large size sauté pan with moderate heat sauté the shrimp in olive oil , season with salt and pepper.

Toss shrimp and Pappardelle (cooked) with the prepared Cipriani sauce (recipe to follow).

 

Cipriani Sauce

✔1/2 tablespoon fresh chopped shallots

✔4 fresh basil leaves rolled and sliced

✔1 tablespoon butter

✔2 ounces cognac

✔1 cup prepared tomato sauce

✔1/2 cup heavy whipping cream

Season to taste

✔Salt and freshly ground pepper

In a medium size sauce pan with moderate heat add butter shallots and basil, simmer for about one minute and then carefully add the cognac to the pan.

When just about all of the liquid has evaporated add the tomato sauce and heavy whipping cream season with salt and freshly ground black pepper.

Simmering until the sauce is Reduced so that the sauce coats the back of the spoon so it will adhere to the pasta.

This is a great sauce and very versatile, perfect for all types of pasta cuts.

It goes well with any seafood, poultry and even steaks.