WTNH– Executive Chef Tonino Mavuli from Inn at Villa Bianca/Tavern 1757 talks about June weddings and shows us how to make Rigatoni with Shrimp and Garlic.
Are you planning an Anniversary, Vow Renewal, Bar or Bat Mitzvah, Sweet Sixteen, Quinceanera, Retirement Party, Holiday Gala, Birthday Party, Baptism or any other special occasion that calls for celebration? For memorable and unique events, The Inn at Villa Bianca is Connecticut’s premiere facility.
You may select from one of their established menus, or work with our event coordinators to create your very own customized menu to suit your needs and personality. They also offer a wide variety of options that may be added to enhance your event.
The Inn at Villa Bianca/Tavern 1757 is located at 312 Roosevelt Drive in Seymour. For more information, go to www.villabianca.com.
Rigatoni with Shrimp and Garlic Recipe:
8 ounces Rigatoni Pasta
8 ounces of cooked and peeled Shrimp
1 tablespoon extra virgin olive oil
3 ounces grated onion
4 teaspoons minced garlic
2 Teaspoons oregano
1/2 Teaspoon Basil
6 Tablespoon heavy cream
4 Tablespoon butter
2 ounces of freshly grated Parmesan cheese
1 Teaspoon Parsley
Put the rigatoni on boil. Dry rigatoni takes about 12 minutes to al dente. We used frozen shrimp that was cooked and peeled with tails removed. Defrost shrimp in colander with hot water and leave in colander.
Sauce: Saute the onions and garlic for about 6 minutes in the olive oil. In a large coated frying pan over medium heat add the cream, basil, oregano, salt, pepper, and butter. Cook until the the pasta is done and lower heat by half. Pour the pasta with the hot water into the colander on top of the shrimp in order to heat it. Drain. Transfer the shrimp and pasta mixture into the pan of sauce and mix. When heated through, start mixing in the freshly grated parmesan cheese until melted. Garnish with parsley and serve.
Grilled Asparagus Spears (June)
1 pound fresh asparagus, trimmed an peeled
4 Tablespoons Olive Oil
1 Teaspoon Salt
Pre heat grill. Place asparagus on a plate. Drizzle olive oil over the asparagus until they are coated. Sprinkle with salt and turn again. Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll the asparagus 1/4 of a turn. Asparagus will brown in spots. Remove from grill and serve immediately.