Cooper's Hawk | Culinary Creations


• 1lb Casarecce pasta-Or other favorite pasta
• 1lb shrimp/prawns peeled, deveined, slightly butterflied
• 2 TBSP olive oil
• ¼ tsp Kosher Salt


• 2 tbsp butter
• 2 garlic cloves, minced
• ½ lb. Italian Sausage
• ½ cup Dry White Wine
• 1 1/2 cup cream
• 1 lemon, zested and juiced
• Salt and black pepper to taste
• 3 cups baby spinach, cleaned and dried
• 1 cup, sweet grape tomatoes, cut in half
• ½ cup good quality Parmesan cheese grated plus more for the top
• 3 TBSP Chopped parsley Instructions

  1. Place a large pot of salted water over medium-high heat, then allow to boil.
  2. Add the pasta to the pot of water and cook until al dente, following manufacturer recommendations. Time will vary based on brand and shape. The pasta should still be firm to the tooth.
  3. Save a cup of the pasta cooking water when draining the pasta.
  4. Heat a large skillet or frying pan over medium heat and add the olive oil.
  5. Add the shrimp and allow to sear for a minute per side, sprinkle with a bit of kosher salt, then remove and set aside.
  6. In the same pan, add butt and add Italian sausage, brown well, and break into small pieces.
  7. Add the garlic and cook for a minute until fragrant.
  8. Add the white wine to deglaze and cook until all liquid is gone.
  9. Pour in the cream, lemon juice, and lemon zest.
  10. Allow to simmer for a few minutes until the sauce has thickened slightly and coats the back of a spoon easily.
  11. Add the drained pasts and shrimp into the sauce and add a splash of the reserved pasta water—season with Kosher salt and pepper to taste.
  12. Stir to coat in the sauce, adding more pasta water if necessary.
  13. Add the spinach and tomatoes and toss until the spinach wilts.
  14. Add a generous amount of grated cheese, toss, and place on a platter.
  15. Garnish with chopped parsley and parmesan cheese over the top.