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.
SPICY SHRIMP ORECCHIETTE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
- Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates.
- Per serving: Calories 532; Fat 15 g (Saturated 5 g); Cholesterol 131 mg; Sodium 919 mg; Carbohydrate 71 g; Fiber 6 g; Protein 29 g
Nutrition Facts : Calories 532 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 131 milligrams, Sodium 919 milligrams, Carbohydrate 71 grams, Fiber 6 grams, Protein 29 grams
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
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.
SHRIMP SCAMPI WITH ARTICHOKES
Idea taken from: Food Network show. Great served over favorite pasta of choice or with a warm crusty bread.
Provided by sexymommalucas
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
- Sauté shrimp, turning over once, until just cooked through, about 2 minutes
- Transfer with a slotted spoon to a large bowl.
- Add garlic,shallots, and arthichoke hearts to oil remaining in skillet, stirring until softened but not browned.
- Add white wine, lemon juice, parsley, salt and pepper and cook over high heat, stirring occasionally, 1 minute.
- Add butter to skillet, stirring until melted, and stir in shrimp.
- Remove skillet from heat.
- Divide among 4 plates.
- Garnish with additional parsley, parmigiano reggiano, and red pepper flakes and serve.
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