ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES
Provided by Geoffrey Zakarian
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
- Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, melt 1 tablespoon of the butter and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add the olive oil. When the oil is hot, add the garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most. Stir in the shrimp and continue to cook until just barely pink, another 2 to 3 minutes. Add the Fresno chiles, half of the lemon zest and the pancetta. The shrimp should be slightly undercooked.
- Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.
ORECCHIETTE WITH BASIL AND PISTACHIO PESTO AND GREEN AND YELLOW BEANS
The small ear-shaped pasta provides hollows for the delicious sauce to settle into. I've combined pasta, pesto and green beans before, but I've never used orecchiette, the small ear-shaped pasta. I cut the beans into small lengths so that everything is bite-size. I love the way the pesto settles into the little hollows of the orecchiette.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.
- Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.
- When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 448 milligrams, Sugar 5 grams
PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool. Cut the shrimp in half lengthwise, head to tail. Cut the corn kernels off the cobb.
- Bring a large pot of generously salted water to a boil. Add a pasta insert. Pour in the pasta, stir, and boil until al dente, 8 to 10 minutes. Remove the pasta insert with the pasta; keep the water boiling.
- Heat a large skillet over medium-high heat. Add the 3 tablespoons oil, garlic and serrano pepper. Sprinkle with salt and pepper and cook, stirring, for 1 to 2 minutes. Add the grilled corn and shrimp. Dip the pasta insert back in the water briefly, then lift the insert out, shake off excess water and add the pasta to the skillet. Turn off the heat and add the butter, Basil Pesto and some Parmesan. Toss to coat. Adjust the seasoning with salt and pepper.
- Serve with more Parmesan sprinkled over the top. Garnish with basil leaves.
- Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until. Reserve for pasta.
TASTY SHRIMP WITH ORECCHIETTE PASTA
My family loves this dish and the presentation is beautiful, but it isn't hard to prepare. I recommend using Orecchiette pasta as it is the perfect shape/size/flavor to compliment the shrimp and soak up the sauces. This recipe was adapted from a dish prepared at the HEB (Texas grocery store). They have a chef that prepares simple fresh food using expensive pre-prepared sauces. So, instead of paying $9.00 for a small jar of garlic-olive oil dipping sauce, I figured out how to make my own and I like it even better as I thought their version was too oily and not flavorful enough. It also tastes good reheated the next day for lunch (and you can really impress your coworkers as it looks/smells/tastes like it came from a fancy restaurant). I like to serve this dish with steamed broccoli and baby carrots for a very colorful plate.
Provided by Lowfat Linda
Categories European
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in a small dish and set to the side.
- Start water boiling for pasta.
- Put pasta on to cook, according to package directions.
- Heat the Tomato and basil sauce.
- Rinse shrimp.
- Saute shrimp over medium-high heat in the 1 T of olive oil until it turns pink (2-4 minutes).
- Add oil and vinegar mixure and stir while cooking for one minute.
- Turn off heat.
- Drain pasta.
- Add Tomato & basil sauce to pasta and stir to coat.
- Add pasta to shrimp and stir to combine sauces.
- Add tomatoes to dish.
- Serve hot.
Nutrition Facts : Calories 468, Fat 18.5, SaturatedFat 3.2, Cholesterol 176.1, Sodium 230.6, Carbohydrate 42, Fiber 1.9, Sugar 1, Protein 31.7
SUMMERY SHRIMP WITH PESTO
This is "preppy" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency.
Provided by anniegolden
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 35m
Yield 3
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
- Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
- Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
- Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
- Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
- Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 37.2 g, Cholesterol 192.6 mg, Fat 19.4 g, Fiber 3.9 g, Protein 26.6 g, SaturatedFat 6.4 g, Sodium 574 mg, Sugar 3.2 g
SHRIMP SCAMPI WITH ORECCHIETTE
"Shrimp scampi is one of the easiest dinners to make, and it's a great dish to put together quickly for company - especially around the holidays," says Valerie.
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the breadcrumbs: In a large stainless-steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chopped chives and oregano and the lemon zest. Season with salt and pepper to taste, pour into a small bowl and set aside.
- Make the pasta: Bring a large pot of generously salted water to a boil. Wipe out the skillet, add the olive oil and heat over high heat until shimmering. Season the shrimp all over with salt and pepper. Working in two batches, add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a large bowl.
- Add the garlic and shallot to the pan and cook for 1 minute. Add a touch more oil if the pan is dry. Add the wine, lemon juice, red pepper flakes and dried oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
- Meanwhile, add the pasta to the boiling water and cook until just tender, about 10 minutes. Reserve 1 cup of the cooking water and drain the pasta in a colander. Add to the skillet with the shrimp, add the parsley and toss, adding some of the cooking water if necessary to keep it moist. Transfer to bowls and top with some of the herbed breadcrumbs.
ORECCHIETTE WITH TRUFFLE-ASPARAGUS PESTO
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a large bowl of salted ice water. Bring a large pot of salted water to a boil. Add the asparagus and garlic and cook until the asparagus is crisp-tender, about 2 minutes. Transfer the asparagus and garlic to the ice water using a slotted spoon (reserve the pot of water). Let the asparagus and garlic cool, then drain and pat dry. Chop off the asparagus tips and set aside; roughly chop the stems.
- Make the pesto: Toast the hazelnuts in a large dry skillet over medium-high heat, about 5 minutes. Transfer to a food processor and let cool, then pulse until roughly chopped. Add the asparagus stems and garlic to the food processor; pulse until smooth. Add the basil and chervil. With the motor running, slowly add the olive oil and puree until smooth. Add the truffle pecorino, parmesan, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper, pulsing until combined.
- Return the pot of water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Add the pesto, butter and the reserved asparagus tips. Cook over low heat, tossing and adding the reserved cooking water as needed to loosen, until coated. Season with salt and pepper. Drizzle each serving with olive oil and top with more truffle pecorino.
ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES
"Orecchiette is almost a forgotten pasta. I love these 'little ears.'"
Provided by Geoffrey Zakarian
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
- In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.
- Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style.
ORECCHIETTE WITH SHRIMP AND BASIL PESTO
Fresh basil pesto, mixed with pasta of your choice. I used orecchiette pasta, fresh gulf shrimp, and threw in some Champagne tomatoes at the end.
Provided by Chef Approved Productions
Categories Shrimp Pasta
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Toss shrimp with lemon juice and 2 teaspoons olive oil in a small bowl. Season with salt and pepper; let sit for 10 minutes.
- Bring a large pot of salted water to a boil. Add orecchiette and cook uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 13 minutes.
- While the pasta is cooking, pulse basil, pine nuts, and garlic in a blender. Add Romano cheese; pulse until combined. Drizzle in olive oil slowly and blend until smooth. Season with salt and pepper.
- Drain pasta and mix with pesto; add tomatoes.
- Cook shrimp in a nonstick skillet over medium heat until they are bright pink on the outside and the meat is opaque, about 3 minutes. Add to pasta.
Nutrition Facts : Calories 593.6 calories, Carbohydrate 85.9 g, Cholesterol 94 mg, Fat 16 g, Fiber 5 g, Protein 27.8 g, SaturatedFat 3 g, Sodium 230.7 mg, Sugar 3.3 g
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- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. OR just rinse well with water and dry with a paper towel. (This home girl does not have a salad spinner). If you need to store them: store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
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- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least 1/4 cup). Drain the pasta.
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