For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients, reduce by half of the original volume. Set aside.
For Penne: Saute pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup parmesan cheese. Simmer until sauce thickens.
In a large bowl, combine shrimp& chicken mixture with the cooked pasta. Pour into a large casserole dish or roaster. Top with remaining cheese, pimientos and sprinkle with paprika. Bake at 475 for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 13 Servings|
|Calories from Fat: 397 (58%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 261.1mg||80 %|
|Sodium 376.2mg||13 %|
|Potassium 566.7mg||15 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 22.5g|
|Protein 44.2g||63 %|
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Calories per serving: 681
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