Fusilli With Shrimp Tomatoes And Basil Food

FUSILLI WITH SHRIMP, TOMATOES, AND BASIL RECIPE:

Steps:

• After cooking the pasta, drain, and set aside in a large bowl.
• While the pasta cooks, cook the shrimp in a little water and white wine, until shrimp are opaque in center (approximately 2 to 3 minutes depending on the size of the shrimp). Remove from heat, drain, and set aside, reserving about 1/2 cup of the cooking liquid.
• NOTE: Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. They are very quick to cook, and the flavor can easily be ruined by overcooking. Most shrimp cook in as little as 3 minutes - when they curl and turn pink, they are done. Properly cooked shrimp are firm with a gentle curve shape (like the letter "C").
• Add the tomatoes, basil, parsley, garlic, scallions, balsamic, oil, cheese. salt and pepper, red pepper flakes, shrimp and cheese to the pasta and mix. If you want a little more liquid, add the cooking liquid from the shrimp. The pasta will soak the liquid up.
• Serve at once while still warm, grate more cheese over the top of each serving.
• This may be covered and refrigerated for up to 8 hours and served chilled, if desired.
• Makes 6 servings.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

FUSILLI WITH SHRIMP AND ARUGULA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

FUSILLI WITH CHèRE, TOMATOES AND BASIL

Steps:

• Blanch tomatoes in pot in boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; place in large bowl. Mix in oil, vinegar and garlic. Season to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta, goat cheese and basil to tomato mixture. Toss until mixture is well blended and cheese melts. Season to taste with salt and pepper and serve.

FUSILLI WITH BASIL, FETA AND PLUM TOMATOES

Steps:

• To peel and seed tomatoes: Submerge in boiling water 1 minute; rinse in cold water. Slip off skins. Halve tomatoes, squeeze out and discard seeds. Chop coarsely.
• 1. Combine tomatoes, basil, scallions, garlic and 1 tablespoon oil. Cover; let stand at room temperature for 4 to 5 hours, or refrigerate overnight. (Return to room temperature before continuing.).
• 2. Cook pasta according to package directions. While waiting for pasta to cook, add cheese to tomato mixture in a large serving bowl.
• 3. Drain pasta well, then add to bowl, drizzle with remaining 2 tablespoons oil, toss well. Serve hot or at room temperature. Makes 6 servings.