Ziti With Nduja And Shrimp Food

SQUID INK PASTA WITH SHRIMP, NDUJA, AND TOMATO

Steps:

• Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8-10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and 1/4 cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
• Do ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.

SHRIMP AND TOMATO PASTA

Steps:

• In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
• Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
• Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
• Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
• Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.

SHRIMP & SCALLOP ZITI

Steps:

• preheat oven to 400 combine hot water, cream cheese and red peppers in a processor and process until smooth.
• heat oil in a large skillet.
• add shrimp, scallops, garlic and salt and cook 2 minutes until almost done.
• add pepper mixture to pan and cook 2 minutes to combine.
• spray an 8" baking pan with cooking spray and pour in shrimp mixture.
• sprinkle with grated provolone.
• bake 20 minutes until cheese is melted, remove.
• heat broiler to hi, add dish and broil 2 minutes to brown.
• let it stand 10 minutes, serve.

ORECCHIETTE WITH 'NDUJA, SHRIMP AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high. Cook the pasta, reserving 1 1/2 cups pasta cooking water and draining the pasta about 2 minutes before al dente.
• In the bowl of a food processor fitted with a blade attachment, pulse the torn bread until coarsely chopped. Skip this step if you are using panko.
• In a large skillet, heat 2 tablespoons oil over medium. Add the bread crumbs, and toast until golden-brown, about 3 minutes. Transfer to a bowl to cool. Add the lemon zest and parsley, season with salt and toss to coat.
• Using a paper towel, wipe out the skillet and heat the remaining 3 tablespoons oil over medium heat. Cook the shallots until softened, about 1 minute. Add the garlic and cook until fragrant and golden-brown around the edges, about 2 minutes.
• Crumble in the 'nduja and cook, using a spatula to break it up into smaller pieces, until the oil is bright red from the chiles in the pork, about 3 minutes.
• Add the tomatoes and their juices, tearing the tomatoes into smaller chunks with your hands as you add them to the skillet. Reduce the heat to medium low and simmer the sauce, scraping the bottom of the pan occasionally, until slightly reduced, about 6 minutes.
• Stir in the shrimp, broccoli rabe, pasta and 1/2 cup of the reserved pasta cooking water. Cook, stirring occasionally, until the pasta is al dente, about 3 minutes, adding more pasta cooking water as needed.
• Stir in the lemon juice and season to taste with salt. Top the pasta with the seasoned bread crumbs and a pinch of red-pepper flakes, if using.