Recipes | Sea Port

Ingredients

• ½ pound’ish’ of fresh green beans
• 1 each of red, green, yellow and orange peppers
• 1 zucchini
• 1 little yellow squash
• 1 little bunch of green onions
• ½ cup mushrooms, if desired (John usually doesn’t do mushrooms in this dish)
• 16 oz dry penne or other pasta to end up with 6 cups cooked
• ¼ cup virgin olive oil
• 1 TBLS fresh garlic, chopped (John buys it pre-chopped, preserved in a bottle for convenience but NOT dry garlic flakes. They just don’t cut it.)
• 2 lbs of Jenni’s shrimp if you can get it. Otherwise, good luck.
• 2 healthyTBLS of capers (John doesn’t rinse them, but he does strain them slightly with a slotted spoon because the brine is salty)
• ½ cup white wine (cooking wine if you’re chicken to use the good stuff)
• 2 TBS flour or so
• 2-1/2 cups of chicken broth
• 2 cups heavy cream
• ½ tsp lemon juice
• ¼ tsp cayenne
• ¼ tsp white pepper
• 4 tsp dry basil
• 1-1/2 cup shredded Parmesan cheese