Ingredients

1 lb black ink pasta
24 med shrimp
3 lbs sweet potato roasted
10 cloves garlic minced
1 cup olive oil
blacken seasoning
36 small mini mozzarella balls
1/4 cup fresh basil chiffonade
1 cup chiken stock
salt and pepper

Instructions

Boil pasta reserve. Peel and cut sweet potato into cubes apx 1-2 inch pieces, toss with EVOO, S&P, roast at 350 for apx 45 min until tender.
Saute shrimp with blacken seasoning. Toss mozzarella balls with ribbons of fresh basil and olive oil. Remove half of the sweet potato and blend in Cuisinart blender until smooth.
Saute garlic with olive oil and chicken stock
mix togeather pasta, sweet potato chunks, shrimp spices and finish with sweet potato drizzle and serve.

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