Stir Fried Shrimp With Fennel Lemon And Angel Hair Noodles Food

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

FRIED SHRIMP & ANGEL HAIR PASTA

Steps:

• 1. Boil Angel hair pasta according to package directions, Drain and rinse, set aside.
• 2. FOR THE SHRIMP
• 3. While oil is heating and pasta is cooking, beat together egg and milk in a bowl; set aside. In a separate bowl mix together flour and seasonings with a wire wisk; set aside.
• 4. Dip shrimp in egg and roll in flour. Fry shrimp in hot oil over medium heat. Drain on paper towels. Set in oven just warm enough to keep shrimp hot and crisp while you prepare pasta, but wont continue to cook it.
• 5. Drain shrimp on a rack over a cookie sheet and place in a 170 degree oven while you make the sauce.
• 6. FOR THE SAUCE
• 7. Drain oil out of skillet and wipe with a paper towel. Melt butter in skillet. Add flour, stirring with wire wisk until it makes a smooth paste. Add half & half and continue to stir until slightly thickened. Add parmesan cheese and stir until smooth and thickened. Add salt & pepper to taste. Mix pasta into pan with sauce.
• 8. To plate: layer pasta on a plate. Sprinkle with diced tomatoes and ribboned basil leaves. Layer fried shrimp over basil and tomato. Garnish with a little shaved parmesan and fresh parsley.

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.

ANGEL HAIR PASTA & SHRIMP SALAD

Steps:

• Cook pasta according to package directions; drain & rinse under cold water. Nuke bacon until crisp; set aside to cool.
• Crumble bacon & mix together with pasta, onions, olives, & ranch dressing. Carefully work the shrimp into pasta. Note: As the salad sits, it will absorb some of the dressing - add a little more right before serving.

ORIENTAL ANGEL HAIR PASTA (STIR-FRY)

Steps:

• First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.
• Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside.
• Heat oil in a wok; once hot saute onions and chillies for 1 minute.
• Add garlic and cook another 30sec.
• Add long beans, then cook for 1 minute.
• Add chicken pieces and stir continuously until they're completely cooked.
• Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set.
• Scramble the egg and combine with the vegetable mixture (in the wok).
• Add the cooked pasta, mix well and add the sauce ingredients.
• Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary).
• If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.

STIR-FRIED SHRIMP WITH LEMON SAUCE & SCALLION NOODLES

Steps:

• Crush 1 clove garlic through press and combine with 1 t. soy sauce, 1/2 t. sesame oil, pepper flakes, and shrimp in bowl. Let stand 15 minutes.
• Put large pot of water on to boil for noodles.
• Mix remaining 1 T. soy sauce, 1/2 t. sesame oil, the lemon juice, sugar, and cornstarch in small bowl. Heat wok or large heavy skillet over high heat. Add peanut oil. Lightly crush remaining garlic and peel.
• Salt water and add noodles to boiling water; cook according to package directions, about 6 minutes.
• Add peeled garlic to oil with 3/4 of the scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.
• Drain noodles well; transfer to serving bowl and mix with 1 T. Oriental sesame oil and 1.4 of the scallions; toss well.
• Add shrimp with marinade to wok; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds. Serve over noodles.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

SHRIMP STIR FRY

Steps:

• Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
• Heat sesame oil in a large skill over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES

Steps:

• Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
• Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
• Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
• Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
• Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
• Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.