Shrimp And Roasted Fennel Ditalini Food

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

SHRIMP AND ROASTED FENNEL DITALINI

Steps:

• Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.

ROASTED SHRIMP WITH FETA

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

RIGATONI WITH SPICY SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

DITALINI PASTA SHRIMP SALAD

Steps:

• Cook macaroni according to directions.
• Drain in colander, rinse with cold water.
• Mix mayonnaise and mustard together to taste.
• Add remaining ingredients and mix well.
• Chill in refrigerator several hours before serving.
• Keep refrigerated until ready to eat.

SHRIMP AND FENNEL WITH PASTA SHELLS

Steps:

• In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta.
• Cook pasta according to manufacturer's directions.
• Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid.
• Bring another pot of water to boil to blanch the fennel.
• While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens.
• Blanche fennel for 30-seconds to 1 minute in boiling water.
• Finely chop the leafy greens for use as a garnish.
• Slice blanched fennel bulb to pieces about the same size as the shrimp.
• In a large sauté pan heat olive oil over med-high heat.
• Slice/dice/crush garlic & sauté in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients).
• Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side.
• Remove shrimp from pan.
• Add fennel pieces to pan, and sauté for 1-2 minutes with pepper flakes to taste.
• Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce.
• Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water.
• Add salt and pepper flakes to taste.
• Add shrimp back & stir to evenly coat with sauce.
• Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments.
• Serve garnished with additional fennel greens.