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Shrimp Scampi Pasta Two Ways - Beginner and Expert

YumSugar — Wed, 22 Jul 2009 04:30:52 -0700

Although scampi technically refers to a type of crayfish that's popular in the Adriatic, in the United States, the word has come to mean a garlicky, sautéed shrimp dish often served with pasta. Regardless of whether or not the term "shrimp scampi" is being used correctly, the Italian-American staple, with its pungent aroma, slippery pasta, and succulent, tail-on shrimp, is worth making.

For a main course that requires minimal effort, stick to tried-and-true Mediterranean flavors like garlic and rosemary. Alternatively, infuse a Southwestern sense of place by hand-roasting poblano chile peppers to toss in with bright lime zest and cilantro. Consider both when you read more

Monday's Leftovers: Summer Shrimp Pasta

YumSugar — Mon, 25 Jun 2007 07:58:31 -0700

If you have any leftover shrimp or scallops from last night's bbq, then tonight's dinner is going to be a snap. The leftover seafood becomes part of a fantastic no-cook sauce allowing you to whip up dinner in the time it takes to make a pot of pasta. The shrimp also pairs nicely with the flavors from the tomatoes, artichoke hearts, capers and parmesan. And if you don't have any shrimp? Don't worry - just omit, or boil some up along side the noodles. Either way it's a quick, tasty meal. To get the recipe, read more

Summer Shrimp Pasta
From The Augusta Chronicle

9 ounces fresh angel hair or linguine pasta
1 pound cooked and peeled shrimp
1 14.5-ounce can peeled and diced tomatoes, undrained
1 14-ounce can quartered artichoke hearts, drained
1 3.5-ounce can capers, drained
1 tablespoon red wine or balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
Ground black pepper to taste
1 4-ounce block Parmesan or Romano cheese, coarsely grated or 1 cup crumbled feta cheese

Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions.
Meanwhile, in a medium bowl, combine the shrimp, undrained tomatoes, artichoke hearts, capers, vinegar, olive oil and seasonings.
Drain the pasta in a colander and return to the pot. Pour sauce over pasta and toss. Add the cheese and toss again. Serve immediately or refrigerate and serve as a cold pasta salad.

Makes 6 servings.

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Celebrate Spring With Asparagus and Shrimp Pasta

YumSugar — Sat, 18 Apr 2009 08:00:23 -0700

With the farmers market now overflowing with verdant vegetables, it's easy for me to drop a pretty penny on produce like Spring onions and English peas.

Case in point: the other day, I bought just a little too much asparagus, reasoning I'd figure out a way to prepare it that would highlight its freshness.

Later that day, I emerged with a casual linguine toss with shrimp, asparagus, and basil that's perfect for every occasion, from a romantic meal to entertaining a dinner party crowd. To see the straightforward recipe, read more.

Linguine with Shrimp, Asparagus, and Basil
From Bon Appétit

Ingredients

8 ounces linguine
3 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon chopped red jalapeño chiles
1/2 cup dry white wine
1 tablespoon butter
12 uncooked large shrimp, peeled and deveined with tails intact
12 slender asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
1 tablespoon fresh lemon juice
2 cups (packed) fresh basil leaves, thinly sliced, plus additional for garnish
2 lemon wedges

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper.
Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.

Serves 2.

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Fast & Easy Dinner: Shrimp Fra Diavolo

partysugar — Tue, 13 May 2008 05:30:06 -0700

I love it when I find a recipe that uses basic ingredients in new and interesting ways. In this case, the simple components are shrimp and marinara sauce. While the two are delightful alone, I've never thought of combining them to make a scrumptious sauce for pasta. This recipe - from our friends at MyRecipes.com - cooks the shrimp and mushrooms in a marinara sauce seasoned with lots of crushed red pepper flakes. To learn how to make it, read more.

Shrimp Fra Diavolo
From Cooking Light

Ingredients

8 ounces uncooked spaghetti
1 tablespoon olive oil
4 cups sliced cremini mushrooms (about 10 ounces)
2 1/2 cups basic marinara sauce, homemade or store bought
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound peeled and deveined medium shrimp
Parsley sprigs (optional)

Get more recipes at MyRecipes.com

Directions

Cook pasta according to package directions. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes.
Add basic marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes.
Add shrimp; cook 3 minutes or until shrimp are done.
Serve over pasta. Garnish with parsley sprigs, if desired.

Serves 4 (serving size: 1 1/4 cups shrimp mixture and about 1 cup pasta).

Nutritional Information: CALORIES 439(17% from fat); FAT 8.5g (sat 1.3g,mono 4.4g,poly 1.7g); PROTEIN 33.8g; CHOLESTEROL 172mg; CALCIUM 118mg; SODIUM 660mg; FIBER 5g; IRON 5.7mg; CARBOHYDRATE 56.5g

Like the recipe above? Try out some of these other ones:

- 9 Scrumptious Shrimp Recipes
- Cook Up Coastal Favorites at Home
- All About Shrimp from Cooking Light
- Get More Shrimp Recipes

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Reader Recipe: Shrimp Penne in Cream Sauce

YumSugar — Tue, 09 Sep 2008 15:00:39 -0700

I thought I was starting to get sick of pasta . . . until I came across these pictures posted by WhiplashGirlchild.

The chewy comfort of the penne, the creamy sauce, and the Mediterranean-inspired flavors with the shrimp sound just perfect for a family-style meal. Her own recipe for cheesy bread looks entirely delicious, and I think I'll throw in a garden salad for good measure. I'm grateful to have another dinner menu worked out! For this tantalizing recipe, read more.

Submitted by TeamSugar member WhiplashGirlchild

Shrimp Penne in Cream Sauce With Cheesy Garlic Bread
The Pioneer Woman and me!

I was browsing the Pioneer Woman Cooks website yesterday and came across this yummy-sounding recipe, which I made today with my famous cheesy garlic bread.

Ingredients

For pasta:

1 lb. shrimp (raw or frozen, but raw would be better)
1 lb. penne or other short pasta, cooked
2 tbsp. olive oil
2 tbsp. butter
1 small onion, finely chopped
2-4 cloves garlic, minced
1 cup white wine
1 8 oz. can tomato sauce
1 cup heavy cream
2-3 tbsp. fresh parsley, chopped
2-3 tbsp fresh basil, chopped
salt and pepper to taste

For garlic bread:

(Sorry, I don't have measurements for this one)
Sliced Italian bread
butter
olive oil
garlic powder
mozzarella cheese, shredded

Directions
First of all, I'd use raw shrimp if I were you. That's what the Pioneer Woman did. But my local supermarket was out of fresh shrimp (WTF) so I used frozen. If you use fresh, check the PW's site for how she cooked it. Since mine was already cooked, I skipped that part.

Heat the butter and olive oil together in a large skillet over medium heat. While you're at it, put some more butter and olive oil in a bowl. We'll get to that later.

Add the onion and garlic to the hot skillet and cook until softened, 5 minutes or so.

After it's softened, add a cup of white wine. We use Yellowtail Chardonnay, which the boy always has in the fridge.

Lower the heat a teensy bit and let a little bit of the wine cook off. While you're doing that, cut your shrimp into little pieces.

Now add the can of tomato sauce to the skillet and stir.

Once that's heated through, add the cream.

Let that cook for a while. While you're doing that, get the garlic bread ready (see below).

Now add the shrimp to the skillet.

Cook until shrimp is heated through and then add the chopped herbs.

Cook a few more minutes and then add the pasta to the skillet. Stir until coated.

Okay. Now. Remember that olive oil and butter you put in a bowl?

Nuke it for 20-30 seconds, until the butter is melted. Add a bunch of garlic powder to the bowl and stir.

Dip both sides of the bread into the oil/butter/garlic powder mixture. Don't leave it in there for more than a few seconds because it'll soak up too much and then you won't have enough.

When both sides of the bread are covered with the mixture, put shredded mozz on top.

Put it under the broiler. Keep a VERY close eye on it, it should only take maybe 2 minutes or so until the cheese is browned.

And the final product:

This was so yummy and easy! But next time I'll use raw instead of frozen shrimp.

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Come Party With Me: Gossip Girl Premiere - Menu

partysugar — Tue, 08 Sep 2009 13:07:52 -0700

Every Fall, to honor the return of television's most exciting shows, I like to host an informal premiere party. Two years ago I was all about Ugly Betty and last year I celebrated Heroes. This week I'm turning my attention to one of the CW's hottest shows: Gossip Girl. The third season debuts next Monday and I'm having my sister and best friends over for a dinner/watching party.

Since it's a weeknight, the menu is fairly simple. However, the recipes I plan on using are created by acclaimed chefs from New York City. When the girls arrive, I'll have Daniel Boulud's warm Camembert with wild mushroom fricassee ready and waiting.

For the main course, I'll throw together Mario Batali's spaghetti with shrimp and chiles. On the side, I'll serve a simple mixed green salad. For these scrumptious recipes, read more.

Warm Camembert With Wild Mushroom Fricassee
From Daniel Boulud

Ingredients

1/2 cup walnut pieces
One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
Salt and freshly ground pepper
1 shallot, minced
2 tablespoons chopped flat-leaf parsley
2 large sage leaves, minced
Sourdough toasts, for serving

Directions

Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Serves 4.

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Spaghettini With Shrimp
From Mario Batali

Ingredients

2 tablespoons coarse salt, plus more for seasoning
4 garlic cloves, thinly sliced
6 tablespoons extra-virgin olive oil
2 fresh Anaheim chiles, cut into 1/4-inch rounds
2 cups dry white wine
2 tablespoons unsalted butter
1 pound bay or small gulf shrimp, peeled and deveined
10 ounces spaghettini
1 bunch arugula, washed, spun dry, and chopped into ribbons (2 cups)

Directions

Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute.
Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes.
Add the shrimp, stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.
Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente.
Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly until combined and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.

Serves 4.

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Eat Like Friends: Il Sole's Shrimp Linguine

partysugar — Fri, 13 Apr 2007 06:58:31 -0700

PopSugar has reported that the Friends gals, Jennifer Aniston, Courteney Cox (plus her adorable daughter), and Lisa Kudrow love eating out at Sunset Boulevard's hot spot Il Sole. Now, thanks to our fabulous friends over at Life & Style magazine, you and me can too! Il Sole is a cozy little Italian restaurant whose specialty is authentic contemporary cuisine, with an extensive wine list of bottles from Italy's top regions. You could make reservations for the next time you are in LA or you could make the same shrimp linguine that Jen and Courteney eat in the comfort of your own home. Pick up a bottle of Fiano at your local wine shop and you'll be eating like the stars in no time flat... for the recipe, read more

Il Sole's Shrimp Linguine
From Life & Style magazine

8 oz linguine pasta
3 tablespoons olive oil
1 clove garlic, sliced
4 oz shrimp, cleaned and halved
2 Roma tomatoes, diced
1 cup tomato sauce
1/2 cup white wine
salt, pepper, and red pepper flakes to taste

Cook pasta in a large pot of boiling water until al dente.
While the pasta cooks, heat olive oil in a small pan over medium heat. Add the sliced garlic and cook for a minute, until fragrant.
Add the shrimp, diced tomatoes, salt, pepper, and red pepper flakes.
Stir adding wine slowly. Simmer allowing the wine to evaporate several minutes.
When the wine has evaporated carefully pour in the tomato sauce. Stir to combine and cook for a minute.
Drain the pasta and add to the sauce in the pan cooking everything together for a minute.

Serves 2.

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Fast & Easy Dinner: Orzo With Shrimp & Feta

partysugar — Fri, 28 Sep 2007 09:01:33 -0700

The other day we talked about what orzo is. What better way to continue our lesson than to cook with it? Don't be afraid to cook with unfamiliar ingredients on weeknights. It's daring, but it also makes for a more exciting and adventurous meal. When combined with buttery shrimp, fresh tomatoes, and salty feta, this main dish is rich without being too filling. Pour yourself a glass of wine - it's Friday! - and get ready to enjoy a new taste experience. For this super simple recipe, read more

Orzo With Shrimp & Feta
From Good Housekeeping magazine
Source

1 1/2 cups (10 ounces) orzo (rice-shaped pasta)
1 tablespoon margarine or butter
1 1/4 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
3 medium tomatoes, coarsely chopped
4 ounces garlic-and-herb flavored feta cheese, crumbled (3/4 cup)

Prepare orzo in boiling salted water as label directs.
Meanwhile, in nonstick 10-inch skillet, melt margarine or butter over medium-high heat. Add shrimp, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper, and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring occasionally.
Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat.
Drain orzo; toss with shrimp mixture and feta.

Serves 4.

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Fast & Easy Dinner: Mediterranean Shrimp Salad

partysugar — Wed, 30 Sep 2009 07:50:37 -0700

When making quick and simple dinners, it's important to look to the grocery store for help. While everyone is familiar with using rotisserie chicken, cooked, peeled, and deveined shrimp should also become a staple of your weeknight pantry. If you think about it, shrimp is practically as versatile as chicken!

Serve it with pasta or sandwich with cheese in between two tortillas for quesadillas. Or as is the case with this recipe, toss with a lemony marinade and plate with veggies to make a Mediterranean-style salad. Sound delish? Try it tonight and get the recipe now.

Gail and Tom Reveal Details From Top Chef Vegas

partysugar — Wed, 24 Jun 2009 06:50:41 -0700

At the beginning of every Top Chef episode, Padma Lakshmi reminds viewers that the winner will make a special appearance at the Food & Wine Classic in Aspen, so it's no surprise that much of the events at the festival are devoted to all things Top Chef. Take Gail Simmons and Tom Colicchio's demonstration, entitled "In the Kitchen with Top Chef," for example. The two culinary minds created dishes (her: a strawberry lychee cocktail and shrimp pea pasta; him a lobster pea ravioli), provided tips on how to cook more like a top chef, and best of all, revealed details from the upcoming season that recently finished filming in Las Vegas. To find out what Gail and Tom had to say, read more.

On cooking more like a top chef:

"Always use fresh lemon juice!" Gail said when mixing her cocktail, "never that gross stuff that comes in a plastic lemon."
Like Michael Symon said at his seminar, Tom recommends not using extra virgin olive oil for sautéing. "It's a waste of money," explaining that one should use regular olive oil for most things and extra-virgin for dressings and garnishes.
Be creative! Tom likes to take the same three ingredients - like tomatoes, basil, and mozzarella cheese - and see how many distinct dishes he can create with those simple items.

On Top Chef Vegas:

"I've never eaten better on and off the show." Gail openly praised the Las Vegas culinary scene and the next crop of cheftestants.
Tom agreed: "The chefs are more talented, more efficient cooks. Every season there's a surprise, especially Carla comes to mind, but this time there's lots of surprises."
Both Tom and Gail stood by the show's "only as good as your last dish" mantra. Gail explained, "That's the reason we have guest judges because they don't know the contestants like Tom and I do." Then Tom added his two cents, "Look at the Giants vs. the Patriots. Yes the Patriots were a better team, they went into the Super Bowl never loosing a game, but the Giants won fair and square. No one said, 'oh the Patriots win because they played a better season.' The show is the same way."
While Gail takes no part in the final cheftestant selection, Tom looks at the last 20 resumes to make sure none of the prospects previously worked in his kitchen.
The last thing Gail said was, "Season 6 is really amazing," and in an homage to Bravo, "You'll just have to watch what happens."

Hearing all of this are you excited for TC Vegas?

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