Baby Shrimp Scampi And Angel Hair Pasta Rachael Ray Food

SUPER SCAMPI

Steps:

• Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.

BROCCOLI RABE AND SALAMI PASTA

Steps:

• Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
• Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
• While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
• Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

BABY SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
• Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it.
• Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two.
• Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
• Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.

BABY SHRIMP SCAMPI AND ANGEL HAIR PASTA (RACHAEL RAY)

Steps:

• Get your pasta water going.
• Start the scampi sauce when you drop your pasta into boiling water to cook.
• Heat a large skillet over medium high heat.
• Add extra-virgin olive oil and melt the
• butter into it.
• Add shallots and cook a minute or 2, stirring constantly.
• Add lemon zest and shrimp and heat shrimp through, another minute or two.
• Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
• Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp.
• Season liberally with salt and pepper and serve with chives to garnish.

MINI SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Put a large pot of water over high heat and bring it to a boil; add salt. Cook pasta according to package directions, to al dente.
• Meanwhile, smash garlic cloves with a small pan: separate out the skins and throw them away.
• Heat a large skillet over medium heat. Add evoo and butter. When the butter has melted into oil, and crushed garlic and cook 2 minutes. Add shrimp; add salt and pepper. Cook shrimp until heated through, 2 or 3 minutes: add stock and raise up heat to bring to a boil. Toss the pasta with the shrimp sauce, and the snipped or chopped herbs. Adjust seasonings and serve.

BASIC GARLIC AND OIL SAUCE FOR PERFECT PASTA (RACHAEL RAY)

Steps:

• Bring a pot of water to rolling boil, then add spaghetti.
• While that is working, heat anchovies with oil in a large skillet over MEDIUM heat. The anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces.
• Lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking!
• When pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside.
• Drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for ONE MINUTE.
• Serve immediately.
• ALTERNATIVE ADD-INS:
• Finely chopped broccoli instead of parsley.
• Bacon crumbles -- mmm!
• Use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2°C broccoli rabe; cook until sausage is no longer pink.
• Use fusilli (curly pasta) instead of spaghetti. Then: How about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. Pretty!
• Seafoody Linguine: Once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table!