Shrimp And Grape Tomato Bucatini With A Twist Food

BUCATINI WITH PESTO AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
• Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.

BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
• Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

PASTA WITH SHRIMP, TOMATOES AND GARLIC

Steps:

• Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
• Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.

IMPRESS THEM! SHRIMP WITH GRAPE TOMATOES

Steps:

• Heat oil in medium-large skillet.
• Add garlic, onion and chili.
• Saute for less than a minute.
• Add shrimp, seasonings.
• Cut up butter and dot it throughout the skillet.
• Add grape tomatoes, stirring to evenly distribute.
• Cook, stirring frequently for about 5 minutes. Or, until raw shrimp turns pink.
• Serve hot over couscous, or your grain of choice.