Audrey’s Yo Face Pasta

1 cup Royers Dill Butter (recipe

follows)

4 tablespoons garlic, chopped 2 sprigs rosemary

½ teaspoon cayenne

1 red onion, chopped

¼-½ cup red wine (something you’d

want to drink a glass of later) 4 cups heavy whipping cream 8 ounces Parmesan cheese,

shredded

2 pounds light white fish

1 pound Gulf shrimp

Royers Grilling Seasoning (see note) 1 pound cooked pasta (your favorite) ½ cup Parmesan cheese, grated Parsley, optional

Instructions: Combine Royers Dill Butter, garlic, rosemary and cayenne in a large saute pan. Add onions and cook until translucent. Once onions are cooked, add wine to pan and cook until the alcohol cooks out. Add heavy cream and bring to a boil. Add shredded Parmesan cheese and stir constantly so cheese doesn’t burn.

On a grill, cook fish and shrimp with more dill butter and sprinkling of Royers Grilling Seasoning.

Prepare pasta, strain. Place cooked pasta in large bowl and toss with the grated Parmesan cheese. Place fish and shrimp in bowl with pasta. Top with the sauce. Stir to combine. Garnish with additional Parmesan cheese and parsley if desired.

Note: Royers Grilling Seasoning is equal parts garlic powder, lemon pepper and coarse black pepper.

Makes 4 servings Royers Dill Butter

1 chicken bouillon cube 1 tablespoon hot water 2 cups butter, softened (not

margarine)

2 teaspoons dill flakes 1 teaspoon garlic, minced ¼ cup onion, diced

Instructions: Crush bouillon cube. Completely dissolve it in hot water by cooking it in the microwave on high for 1 minute. Combine bouillon mixture with butter, dill flakes, garlic and onion. Mix well. Refrigerate until use. From “Cooking With JB & Jamie: Royers Round Top Café” by Jonathan and Jamie Royer