Pepper Sauce

By mdyess

Ingredients

• Heat 1 tablespoon of olive oil
• in a large skillet over medium
• high heat, add garlic and
• saute for about 30 seconds.
• Add the shrimp and sprinkle'
• with a dash of salt, black
• pepper, and a pinch of red
• pepper flakes. Saute until
• the shrimp is just opaque.
• Transfer the shrimp to a bowl.
• In the same skillet, add
• another tablespoon of olive
• oil, then add the mushrooms
• and drained pasta. Add the
• peste, lemon juice, fish sauce
• and red pepper flakes. Stir to
• combine until the penne is
• coated with all ingredients.
• Season to taste.
• Add the shrimp and arugula
• to the pasta and cook until
• arugula wilts.

Preparation

Step 1

Crust steak in % of black peppercorns. Sear steak in butter. Add the stock to the saute pan and whisk until the crispy bits release
from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and remaining
black and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just
enough to coat the back of a spoon; this will take 5 to 7 minutes.