GREMOLATA PRAWN PASTA
Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
- Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
- Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
- Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide
Nutrition Facts : Calories 625 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.6 milligram of sodium
PASTA POMODORO FOR TWO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Puree the tomatoes using an immersion blender or food processor. Set aside.
- In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
- Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
SAVOUR SUMMER WITH GARLIC SCAPE GREMOLATA 'PASTA'
It's officially garlic scape season! Garlic scapes are the gorgeous, winding green stalks that twirl above garlic bulbs buried beneath the soil. They have a milder, less pungent garlic taste and can be stir-fried, stewed, grilled, minced, blended, turned into pesto, pickled and fermented. You can find garlic scapes at many grocery stores, farmers' markets or for lucky gardeners, your own backyard.Garlic scapes are a vibrant addition to classic gremolata, a zippy, chopped herb condiment that pairs well with sweet potato and zucchini "noodles," juicy grilled shrimp and plump cherry tomatoes. This healthy dish is so fresh and zesty, it's basically summertime in a bowl.Garlic lovers, rejoice! Here are 20 more zesty recipes featuring the flavour-packed bulb.
Provided by Tamara Green
Categories garlic,msn feed,seafood,shrimp,Summer
Time 33m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- For the gremolata, add garlic scapes or garlic and parsley to a food processor and pulse until finely minced. Add lemon zest, lemon juice, olive oil, salt and pepper and pulse until fully combined, leaving some rustic texture. If you don't have a food processor, mince ingredients finely by hand and stir together in a bowl.
- For the noodles, using a spiralizer, spiralize zucchini and sweet potato into spaghetti-style pasta. Or use a vegetable peeler to make thin, long strips. Or use prepared spiralized vegetable noodles, which can be found at most grocery stores.
- Heat a large skillet over medium heat and add oil, followed by noodles. Sauté for 5 to 7 minutes, until tender but not falling apart. (You can skip cooking and eat raw, if you prefer.) Season with salt and pepper. Remove noodles from heat.
- For the shrimp, heat grill or grill pan to medium-high and lightly brush with enough oil to coat grates.
- In a large bowl, mix to coat shrimp with 3 to 4 Tbsp gremolata.
- Grill shrimp for 3 minutes per side, or until bright pink and firm.
- For assembly, place noodles in a large bowl and top with cherry tomatoes and shrimp. Spoon 1/4 to 1/3 cup of additional gremolata overtop bowl and gently mix everything to coat. Divide between serving bowls, sprinkle with hemp seeds, to taste and serve. Store any extra gremolata airtight in refrigerator up to 1 week.
EASY GREMOLATA
A easy Gremolata that we enjoy on grilled lamb and pork as well as on grilled veggies. We like to smoke eggplant than sprinkle with it a little feta cheese and top it off with this Gremolata. I usually make a double batch as my family likes to us a lot. We have also enjoyed this on Raviolis. 10 minute rest time not included.
Provided by Debbwl
Categories Vegan
Time 5m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- Mix every thing together in a small bowl and allow to rest for at least 10 minutes before serving.
- This can be made a day ahead but recommend bring to room temperature before serving.
- Hope you enjoy!
Nutrition Facts : Calories 1475.4, Fat 162.6, SaturatedFat 22.4, Sodium 102.7, Carbohydrate 8.5, Fiber 2.1, Sugar 0.3, Protein 2.4
GREMOLATA SHRIMP
Steps:
- 1. Peel the zest off the lemon with a potato peeler. Pile the pieces up a few at a time and cut them across into short, thin strips.
- 2. Heat the oil in a large frying pan. Add the shrimp and toss them over a high heat for 4 to 5 minutes, seasoning them with some cayenne pepper or black pepper and sea salt as you do so.
- 3. Cut the lemon in half and squeeze the juice from one half over the shrimp. Continue to cook until the juice has almost evaporated - the shrimp should be quite dry. Take the pan off the heat and let the shrimp cool for about 1 minute.
- 4. Sprinkle with the lemon zest, chopped garlic, parsley and 1/4 teaspoon of salt and toss together well. Pile the shrimp into a large serving dish and serve with some finger bowls and plenty of napkins.
GREMOLATA SAUCE FOR PASTA
A quick, simple zesty pasta sauce - spaghetti is good with this. It keeps in the fridge for nearly a week, and is also great drizzled over pan-fried fish, roast or barbequed lamb or served with new potatoes.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the garlic, parsley, lemon zest, olive oil and capers. Season with salt and pepper.
- Cook the pasta according to packet instructions. Drain and toss in the gremolata. Serve with a little freshly grated parmesan cheese.
Nutrition Facts : Calories 344.1, Fat 7.9, SaturatedFat 1.1, Sodium 4.9, Carbohydrate 57.3, Fiber 2.6, Sugar 1.4, Protein 10
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