Black Spaghetti With Rock Shrimp And Spicy Soppressata Food

BABBO'S BLACK SPAGHETTI

Steps:

• First make the Jalapeño Pesto by adding all of the recipe ingredients to a food processor, adding a pinch of salt and pulsing together until pureed. Set aside. (Note: Any leftover pesto can be stored in the fridge for up to one month.)
• Bring 6 quarts of salted water to a boil. Add the black spaghetti and cook just until tender, 6 to 7 minutes.
• While the pasta cooks, heat the Extra Virgin olive oil in a large sauté pan over medium-high heat.
• Sauté the garlic, rock shrimp and Sopressata in the olive oil just until the garlic is toasted and the shrimp are cooked through.
• Add 4 tablespoons of the reserved Jalapeño Pesto to the pan.
• Drain the pasta, add it to the sauté pan and gently toss to evenly coat.
• Serve the pasta immediately, garnished with the sliced scallions.
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ROCK SHRIMP WITH SPICY CREAMY SAUCE

Steps:

• Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
• In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
• Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
• In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.