Hurricane Shrimp Pasta Food

GARLIC BUTTER SHRIMP PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

SPAGHETTI AL LIMONE WITH SHRIMP

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
• While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
• Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
• Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
• Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
• Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
• Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

THE HURRICANE PORT-A-SHRIMP

Steps:

• Remove the woody stem from and wash the Portabella Mushroom.
• Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
• Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
• Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.

HURRICANE PASTA

Steps:

• Open cans of tomatoes and pour into large skillet. Cut up whole tomatoes with knife, releasing juices.
• Sprinkle with garlic salt.
• Simmer for 15 minutes.
• Add drained beans.
• Boil pasta water and add pasta.
• Cook acording to package directions
• Add cheese to sauce & stir, simmer till pasta is done.
• Drain and add to sauce
• Sprinkle with extra cheese.

DESERT FIRE PASTA

Steps:

• Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
• Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
• For the Pasta: Bring a large pot of salted water to a boil.
• While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
• Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
• Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.

HURRICANE SHRIMP PASTA

Steps:

• Hurricane Sauce: Mix together all ingredients in a sauce pot (excluding roux), bring to a boil, and whip in the roux. Turn heat down and let sauce simmer for 10 minutes. Hurricane Shrimp: Heat saute pan with oil, saute shrimp, add hurricane sauce, and toss well until all shrimp are coated. Garnish plate with scallions and sliced French bread.

HURRICANE SHRIMP

Steps:

• Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
• Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
• Preheat oven to 400°F.
• Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long.
• For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look.
• His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
• I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
• Serve with Recipe # 481797 as a dipping sauce.