Penne Rustica with shrimp, chicken, & prosciutto!

Penne Rustica with shrimp, chicken, & prosciutto!

About this Recipe:

This recipe is meant to be baked on the grill to get that fantastic wood fired flavor. Also, I use Cast Iron pans for the grill. But any grill safe pans will do. This recipe will make a lot. So you may need to have more than one pan.

Equipment:

• Grill or Smoker, Setup for Indirect Grilling.
• Cast Iron Pans (Best) or Grill Safe Pans
• Skewer(s) for Shrimp

 

Ingredients:

Gratinata Sauce

• 3 Tablespoons Butter
• 2 Tablespoons Minced Garlic
• 3 Tablespoons Marsala Wine
• 2-1/2 Cups Half and Half
• 1 Cup Grated Parmesan Cheese
• 1/2 Cup Chicken Broth
• 1 Tablespoon Cornstarch
• 1 Tablespoon Smokin’ Mustard Sauce
• 3 Tablespoons of Fired-Up Chipotle Hot Sauce
• 2 Teaspoons Minced Fresh Rosemary
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Minced Fresh Thyme

For the Dish

• 1 Pound Penne Pasta, Cooked Per Package Directions
• 10-12 Medium Shrimp, Peeled and Deveined
• 1 or 2 Skinless Chicken Breast Fillets Depending on Size
• 1/2 Cup Prosciutto, Chopped into Cubes (or substitute Thick Bacon).
• 4 Tablespoons Grated Parmesan Cheese
• 1 Cup Mozzarella, Finely Shredded
• 1/2 Cup Parmesan Cheese, Shredded (Optional)
• 1 1/2 Teaspoons Smoked Paprika, Divided
• 1 Teaspoon Salt, Divided
• 1 Teaspoon Black Pepper, Divided
• Olive Oil as Needed

 Directions:

Prepare the gratinata sauce by:

• Melting 3 tablespoons of butter in a medium saucepan over medium/low heat.
• Add the garlic and sweat it for about 5 minutes.
• Be sure the garlic doesn’t brown.
• Add the Marsala wine and cook for another 5 minutes.
• Add the remaining ingredients for the sauce and whisk well until smooth.
• Bring the mixture to a simmer and keep it there for 10 minutes or until it’s thick.
• If after 10 minutes it’s not thick enough, you can add a little more cornstarch and cook for an additional 5 minutes.
• Cover the sauce and remove it from the heat.

Prepare the Grill:

• Setup your grill for indirect grilling.
• Clean and oil your grates.
• Get wood chips or chunks ready. Soak if that’s your thing.
• Preheat the grill.

Prepare the Chicken:

• I like to place the breasts in the plastic bag with a small amount of water and pound them until they are equal thickness.
• Season with salt, black pepper, and smoked paprika.
• Sprinkle with olive oil.

Prepare the Shrimp:

• Peel and devein the shrimp if its not done already.
• Put the shrimp on skewer(s).
• Season with salt, black pepper, and smoked paprika.
• Sprinkle with olive oil.

Prepare the Pasta:

• Prepare the penne per the box instructions. Don’t overcook as it will continue to cook on the grill.
• Drain the pasta and return to the pot.
• Mix the sauce and pasta and cover.

Grill the Chicken and Shrimp:

• Place the chicken on the hot side of the grill.
• Grill for 5-6 minutes per side, depending on thickness. Use your judgement here. No one knows your grill like you do.
• Place the shrimp on the hot side of the grill.
• Grill for 2-3 minutes per side. Don’t over cook, as they will continue to cook in the dish. See note above!
• Once done, remove from the grill.
• Slice the chicken once it’s is cool enough to handle.
• Remove the shrimp from the skewer(s).

Adjust the Grill:

• Adjust the grill for high heat (400-500 degrees).
• Add the wood chips or chunks.
• Preheat the cast iron pans on the indirect side of the grill and close the lid.

Assemble the Dish:

• Once the pans are hot (but not scorching hot), sprinkle a good layer of the shredded mozzarella on the bottom.
• Add a layer of chicken, shrimp, and prosciutto.
• Add a layer of the pasta/sauce mixture.
• Add more mozzarella.
• Repeat until your pan is full.
• Sprinkle the shredded parmesan cheese and remaining smoked paprika on top.

Bake on the Grill:

• Place the pans back onto the indirect side of the grill and close the lid.
• Bake for 15 minutes or until bubbling hot.
• Remove from the grill and enjoy!

Tips:

• BE CAREFUL! Those cast iron pans will be HOT!
• Don’t have time for this recipe? You can use store bought Alfredo Sauce in place of the Gratinata Sauce.
• You can also prepare the dish with any combination of meats if you wish.
• Oven Cooking:
  • This dish can also be successfully prepared in your oven.
• I used mesquite wood, but feel free to use your favorite variety (be careful to not over smoke it).
• Feel free to make substitutes to your liking.