Shrimp Piquante With Fusilli Food

FUSILLI WITH SHRIMP AND ARUGULA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

SHRIMP PICCATA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

SHRIMP FUSILLI

Steps:

• Heat 1 tbsp olive oil in large skillet over high heat.
• Add shrimp, red pepper flakes and salt, cook stirring for ONLY 1 minute until shrimp is opaque (DO NOT COOK MORE THAN 1 MIN, SHRIMP WILL OVERCOOK).
• Add wine, boil for 30 seconds.
• Transfer shrimp and wine to bowl.
• Reduce heat to medium-high, heat remaining 2 tbsp oil in same skillet.
• Add onions, cook for 6-7 minutes until lightly browned.
• Stir in garlic; cook 30 seconds.
• Add tomatoes, breaking up with spoon.
• Bring to a boil, boil 5 minutes, stirring occasionally.
• Stir in shrimp, cook for 1 minute.
• Toss with fusilli and parsley in large bowl.

FUSILLI WITH SHRIMP AND PANEED CHICKEN

Steps:

• Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tablespoon oil. Add shrimp; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
• Cut chicken into 1/2-inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through.
• Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons parsley and serve.

SHRIMP FETTUCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

SHRIMP SAUCE PIQUANT

Steps:

• Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
• Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
• Stir in the stock, sugar and salt and bring to a boil.
• Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.
• Turn the heat up to high, and when the sauce is boiling, remove from heat.
• Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
• Remove bay leaves.
• To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
• Serve with a cool beverage of your choice-- you'll need it!