Like all the hearty, down-home dishes at Murphy's Grill, Pasta a la Murphy comes big. "The theme here is American cuisine that is substantial," says owner Stephan Frye. "You shouldn't leave Murphy's hungry." His signature pasta dish is a robust mixture of southwestern flavors. Each plate comes with no fewer than five sautéed shrimp and a five-ounce portion of julienned chicken breast, along with sautéed Anaheim chiles, a touch of melting Monterey Jack and a spicy red-pepper cream sauce that, Frye promises, is easy to make at home. Everything sits on top of a generous bed of linguine.
Yield: 4 servings
Sauce
Chicken-Shrimp Mixture
Sauce
Chicken-Shrimp Mixture
The secret to making Pasta a la Murphy successfully is balancing each of the ingredients, Frye says. To do that, you need to follow the recipe. Even Frye uses one when making the dish for customers. "You don't want to add too much of any one thing," he says.
Pasta a la Murphy has been a best-seller at his restaurant for three years running. "You've got a little kick to the dish, and I think that's why people like it," Frye explains. "It's also got some sweetness to it with the Anaheim chiles."
To accompany the dish, Frye suggests uncorking a bottle of Sauvignon Blanc or a light-bodied Pinot Noir. "It's something that's not going to get in the way of the flavors of the food," he says.
Murphy's Grill, North Boulder, Colorado - by Melissa Castleman for the Boulder Camera
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