From the menu of -- Carino's Italian, Lawrenceville

From the menu of . . . Carino’s Italian, Discover Mills, 1802 North Brown Road, Lawrenceville. 678-847-6300,

Q. My family enjoys dining at Carino's Italian and its Spicy Shrimp and Chicken is always our favorite. Hope it is possible to get this recipe for us to enjoy at home when we cannot make it to their wonderful grill. Thanks very much.

Bonnie Dozier, Cumming

A. Carino’s Executive Chef Chris Peitersen provided this recipe so the Doziers can enjoy this delicious dish for dinner tonight or any night. The restaurant’s four generous servings would probably serve eight at home.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to and put "From the menu of – name of restaurant" in the subject line.

Carino’s Spicy Shrimp and Chicken

Hands on: 35 minutes

Total time: 35 minutes

Serves: 8

16 ounces penne pasta

1 tablespoon olive oil

1 cup diced sun-dried tomatoes

2 (8-ounce) boneless, skinless chicken breasts

Salt and pepper

2 tablespoons unsalted butter

20 peeled medium shrimp, about 3/4 pound

3 cups sliced mushrooms (about 1 pound)

1 cup sliced green onions (about 1 bunch)

2 cups heavy cream

1/3 cup grated Pecorino Romano

1/4 teaspoon cayenne, or more to taste

In a large saucepan, cook penne according to package directions. Drain, toss with olive oil and return to saucepan. Cover and keep warm.

While pasta is cooking, in a small bowl, cover sun-dried tomatoes with warm water and allow to rehydrate, about 20 minutes. Drain when ready to use.

Preheat grill or grill pan until very hot.

Lightly sprinkle both sides of chicken breasts with salt and pepper and grill until done, about 5 minutes per side. Allow to cool slightly, then cut chicken into strips and add to reserved pasta.

In a large skillet, heat butter over medium heat. When butter melts, add shrimp; sauté over medium heat 4 minutes or until shrimp is just done. Remove shrimp and add to pasta and chicken. Do not clean out the skillet.

Add drained sun-dried tomatoes, mushrooms, green onions and cream. Bring to a simmer and cook until mushrooms are done and cream reduces by half, about 10 minutes. Stir in Pecorino Romano and cayenne and taste for seasoning. Pour cream sauce over pasta and stir to combine.

Per serving: 673 calories (percent of calories from fat, 41), 37 grams protein, 64 grams carbohydrates, 6 grams fiber, 31 grams fat (17 grams saturated), 192 milligrams cholesterol, 805 milligrams sodium.