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Shrimp | Rocchetti | Sunchokes | Cajun

Chef Vartan Abgaryan crafts a creamless play on Fetucchini Alfredo utilizing sunchokes and Baia Pasta's Durum Rocchetti.


For The Sauce:
4 Tablespoons, Salted Butter
1/2 Cup, Shallots, Sliced Thin
3 Cloves, Garlic, Sliced Thin
1 Cup, Sunchokes, Peeled + Sliced Thin
1 1/2 Cups, Half + Half
2 Tablespoons, Cajun Seasoning
Salt, To Taste

For The Dish:
2 Tablespoons, Salted Butter
6 Shrimp, Sliced Lengthwise
1 Cup, Baia Durum Wheat Rocchetti Pasta
1 Cup, Sunchoke Cream (Recipe Above)
2 Tablespoons, Chives, Chopped Fine
1/2 Lime, Juiced
Salt, To Taste


For The Sauce:

  1. In a small sauce pot, melt the butter. Once melted add the shallots and garlic.
  2. When the aromatics are soft, add the sliced sunchokes and season with the cajun seasoning
  3. Add the half + half and cook until the sunchokes are softened. Blend the sauce to finish.

For The Dish:

  1. Cook the Baia Durum Wheat Rocchetti Pasta according to the box. 
  2. While the pasta is cooking melt butter into a frying pan and add the shrimp. Cook for 1 minute.
  3. Add the sunchoke cream and cooked pasta to the pan.
  4. Reduce the sauce to a glaze and finish the dish with fresh lime juice and chives.