Shrimp And Broccoli Rabe With Angel Hair Food

GINGER SHRIMP WITH BROCCOLI AND ANGEL-HAIR PASTA

Steps:

• Place the shrimps in a large bowl of water and add two tablespoons coarse salt. Refrigerate for one hour or more. The salt will leach out impurities and will help to make the shrimp glossy when cooked.
• Bring six quarts salted water to boil for the pasta. Peel and devein the shrimp, cut the shrimp into three-fourths-inch pieces.
• Meanwhile, divide the broccoli into florets and steam until tender. Cut off the stalks. Divide tops in small pieces one-half inch in diameter and put in a heated serving bowl.
• Put the pasta on to boil and cook until al dente.
• Meanwhile, stir fry the garlic and ginger and scallions in the oil. Add the shrimp and pepper flakes and stir-fry for one minute, only until pink.
• Drain the pasta and add it to the broccoli. Add the sesame oil and soy sauce and mix well. Add the shrimp mixture and blend thoroughly. Correct seasoning and serve.

SPICY ROASTED SHRIMP AND BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
• Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.

ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
• Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
• In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

SHRIMP AND BROCCOLI RABE WITH ANGEL HAIR

Steps:

• In large saute pan, heat olive oil.
• Add garlic till softened.
• Add broccoli rabe and toss.
• Add chicken broth and shrimp, simmer till shrimp are pink but not overcooked.
• Add pepper flakes.
• Meantime, boil the Angel Hair and drain.
• Add to saute pan and toss well with tongs.
• I serve it right from the saute pan. I prefer it without cheese but to each his own!

GARLIC- SHRIMP ANGEL HAIR

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, in a large saucepan, melt 4 1/2 tsp butter over medium heat.
• Stir in flour until smooth.
• Gradually add cream.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the grated parmesan cheese, pesto sauce, 1 T garlic, worcestershire sauce, hot pepper sauce, salt, and pepper.
• Keep warm over low heat.
• In a large skillet, saute broccoli in remaining butter for 5 minutes.
• Add shrimp and remaining garlic; cook and stir until shrimp turn pink.
• Stir in the cream sauce.
• Drain pasta; add to shrimp mixture and toss to coat.

GARLIC ANGEL HAIR SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
• Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

SHRIMP AND BROCCOLI RABE

Steps:

• Fill a large saucepan two-thirds full with water and bring to a boil; add broccoli rabe, return to a boil, and cook until bright green but still firm, 3-5 minutes. Drain well in a colander.
• Wipe out saucepan. Add oil and heat over medium-high heat. Add garlic and cook, stirring, until it just begins to color, about 30 seconds. Add broth, salt, and red pepper flakes; bring to a boil. Cook until reduced by half, about 4 minutes. Add shrimp and cook until shrimp just begin to curl. Add broccoli rabe and beans, and cook until eated through, 1-3 minutes. Season to taste with salt.

BROCCOLI GARLIC ANGEL HAIR PASTA

Steps:

• Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
• Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
• Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
• Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.