YORK, Pa. — Olivia's ushers in October with fall flavors that evoke pumpkins and Halloween.
Hearty Shrimp and Roasted Pumpkin Pappardelle is perfect for a chilly fall evening watching leaves drift to the ground.
A Halloween-themed cocktail, the Vampire Mule, brings the spirit of the holiday.
Meal
Shrimp and Roasted Pumpkin Pappardelle
Ingredients
1 pound, large shrimp, peeled, deveined, tails off
2 cups, pumpkin cubes, roasted
1/2 cup, puréed pumpkin
2 tablespoons, garlic butter
2 shots (4 ounces), vodka
2 cups, heavy cream
1/4 cup, marinara
3 tablespoons, fresh sage, julienned very thin
2 tablespoons, Asiago cheese
1 teaspoon, Romano cheese
1 pound, pappardelle, cooked al dente
1 cup, Brussels sprouts, oven roasted
Directions
Sauté the garlic butter and shrimp on medium-high heat for approximately 30 seconds on each side. Deglaze the pan with vodka. Add the heavy cream, pumpkin purée, roasted pumpkin and Brussels sprouts. Bring everything to a boil. Stir in the Asiago, Romano and sage. Let the dish simmer for approximately 2 minutes. Toss in the pappardelle. Serve the meal with freshly toasted garlic bread with cheese.
Cocktail
Vampire Mule
Ingredients
Blue Chair Bay Vanilla Rum
Crème de cassis
Ginger beer
Fresh lime
Fresh blackberry garnish
Directions
Fill a glass with ice. Add the rum, crème de cassis and lime. Shake the drink. Top it with ginger beer. Garnish the cocktail with fresh blackberries.
