Lunchbreak: Cooper’s Hawk chef Matt McMillin makes

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Cooper's Hawk

Shrimp Campanelle

1 Tbs unsalted butter
1 pinch crushed red pepper flakes
5 shrimp, cut in half length-wise
2 oz Italian sausage, cooked and crumbled
1.5 oz caramelized onions, roughly chopped
2 Tbs Cooper’s Hawk Chardonnay
3 oz garlic cream sauce
3 oz San Marzano tomato sauce
7 oz Campanelle pasta, cooked al dente
1 Tbs garlic butter
1 cup baby spinach leaves
2 tsp ground Parmesan cheese
10 oven-roasted grape tomatoes

Bring a saute pan to medium heat. Break butter into pieces and slowly start to melt. When butter is melted (not brown), add chili pepper and shrimp. Toss well. Saute until shrimp is half way cooked, then add sausage and caramelized onion. Toss, then add Chardonnay to deglaze. When the wine is almost evaporated, add garlic cream sauce and San Marzano tomato sauce.  Bring to simmer. As the sauce simmers, add cooked pasta, garlic butter, and spinach. Combine until the butter is emulsified and spinach lightly wilts. Mound high in the center of a pasta bowl. Finish by garnishing with oven-roasted grape tomato halves and grated parmesan cheese.

Garlic Cream Sauce

2 Tbs extra virgin olive oil
3/4 cup Spanish onion, diced
1/4 cup chopped garlic
3/4 cup Cooper’s Hawk Chardonnay
1 1/2 cups seasoned chicken stock
1 qt heavy cream
1/4 tsp white pepper

Heat onions and olive oil in a sauce pan over medium/high heat. Saute until onions are translucent. Add chopped garlic and continue to saute for 4-5 minutes until garlic is cooked through. Add Chardonnay and reduce until almost dry and syrupy. Add chicken stock and reduce by half.  Add cream and white pepper and simmer for 5 minutes, skimming off extra oil. Blend well with stick blender until smooth. Bring back to simmer and cook for an additional 5 minutes on low heat.  Strain through a medium mesh strainer. Set aside.

San Marzano Tomato Sauce

1/4 cup extra-virgin olive oil
3 Tbs chopped garlic
1 1/4 cups Spanish onion, diced
1 Tbs dried oregano
1 cup Cooper’s Hawk White Wine
1 qt San Marzano tomatoes, crushed
3 Tbs sugar
2 tsp Kosher salt
1/4 tsp fresh ground black pepper

Heat a sauce pan on medium-high heat, add extra-virgin olive oil. Saute garlic and onions. Lower the heat slightly and cook for 5-7 minutes until soft and translucent (do not brown). Add oregano and stir well. Add Cooper’s Hawk white wine and cook, reducing by half. Add crushed tomatoes and sugar. Bring to simmer and cook for 15-20 minutes. Sauce should be slightly thick. Season with salt and pepper and set aside.

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