Great Day got a taste of Italy on Wednesday when Chef Paul Di Cicco from Di Cicco's Restaurants was live in the Great Day Kitchen.
Chef Di Cicco was on hand to cook up his famous Penne Shrimp & Asparagus for the Great Day crew.
You can check out the entire Di Cicco's menu, along with a list of their restaurant locations at http://www.diciccos.com/ .
Here's the recipe for those who wish to try it at home:
Penne Shrimp & Asparagus
20 Black Tiger Shrimp 31/40 count (peeled & deviened)
20 medium mushrooms
10 spears Asparagus
1 Roasted red bellpepper
12 oz Penne pasta
8 oz olive oil
6 oz Sun dried tomatoes chopped
4-5 cloves garlic minced
Chili flakes to taste
1 tbs oregano
Parsley for garnish
6 oz white wine
Place asparagus, sliced mushrooms, sun dried tomatoes, roasted red bell peppers and olive oil in a frying pan stir fry for two minutes then add shrimp, fresh garlic, oregano and red pepper flakes then cook till shrimp is pink add white wine and cook till all the wine has been reduced add pasta and serve immediately.