Post by JuanitaMS on Mar 6, 2005 19:06:26 GMT -5
This much easiery to make than it sounds.
Shrimpy, Shrimp Pasta for Two
1 pound raw shrimp, peeled and deveined
Salt and pepper
1 teasp sugar
1½ teasp corn starch
1 cup fresh, raw asparagus, cut into 1 inch pieces
1 cup fresh mushrooms (about 4 ounces) cut into wedges
¼ each yellow and red bell pepper, cut into ¼ by 1 inch slices
1 medium shallot, minced
¼ cup peas
6 large black olives, sliced
4 to 5 Tablsp unsalted butter
Juice of 1 lemon
1 cup of loosely packed parsley leaves, then chopped
4 garlic cloves, minced
1 teasp Kosher salt
1/3 pound dry farfalle pasta
2 Tablsp of oil
You will need a 12 inch skillet, a pot to boil the pasta, 2 small bowls (1 for the butter mixture; 1 for the shrimp mix) and medium bowl set to the side to hold items as they cook.
This is a large amount of shrimp. You could easily double the recipe without doubling the amount of shrimp and this dish would still be wonderful.
Prepare everything before you start cooking. This recipe goes very fast.
Chop garlic. Pour salt over the top of the garlic and mash with a fork. Add to soften butter and mix. Add the juice from 1 lemon. Measure out 1 cup loosely packed parsley leaves. Chop and add the parsley to the butter/garlic/lemon juice mixture.
Mix shrimp, salt, pepper, sugar and corn starch. Set aside.
Place a pot of salted water on the stove to boil.
Bring skillet to medium and sauté mushrooms and bell peppers for 2 minutes. Add shallots and sauté another minute. Remove from the heat and set aside in the bowl.
Return skillet to the heat and sauté peas and black olives until warm and just cooked. Remove and set aside in the bowl.
When the water in the pot comes to a boil, blanch asparagus for 3 minutes until tender. Remove and set aside in the bowl.
Add farfalle to boiling water and follow package directions (usually 11 minutes). Remove, drain and set aside in the bowl.
Set skillet on high and add 2 tablsp of oil. Wait until oil shimmers and there are tiny whiffs of smoke coming from the oil. Add shrimp in one layer and do not touch for one minute (still on high).
After one minute, remove from the heat and quickly add butter mixture. Toss quickly and cover (off heat) for one minute.
Remove the cover; return to medium heat and add contents (veggies and pasta) of set aside bowl. Toss continually for one to two minutes until everything is coated and warmed thru. Serve on warm pasta bowls.
Note: To warm pasta bowls, set bowls under your strainer to drain the pasta. The boiling water will heat the bowls. Just drain and paper towel dry.
Shrimpy, Shrimp Pasta for Two
1 pound raw shrimp, peeled and deveined
Salt and pepper
1 teasp sugar
1½ teasp corn starch
1 cup fresh, raw asparagus, cut into 1 inch pieces
1 cup fresh mushrooms (about 4 ounces) cut into wedges
¼ each yellow and red bell pepper, cut into ¼ by 1 inch slices
1 medium shallot, minced
¼ cup peas
6 large black olives, sliced
4 to 5 Tablsp unsalted butter
Juice of 1 lemon
1 cup of loosely packed parsley leaves, then chopped
4 garlic cloves, minced
1 teasp Kosher salt
1/3 pound dry farfalle pasta
2 Tablsp of oil
You will need a 12 inch skillet, a pot to boil the pasta, 2 small bowls (1 for the butter mixture; 1 for the shrimp mix) and medium bowl set to the side to hold items as they cook.
This is a large amount of shrimp. You could easily double the recipe without doubling the amount of shrimp and this dish would still be wonderful.
Prepare everything before you start cooking. This recipe goes very fast.
Chop garlic. Pour salt over the top of the garlic and mash with a fork. Add to soften butter and mix. Add the juice from 1 lemon. Measure out 1 cup loosely packed parsley leaves. Chop and add the parsley to the butter/garlic/lemon juice mixture.
Mix shrimp, salt, pepper, sugar and corn starch. Set aside.
Place a pot of salted water on the stove to boil.
Bring skillet to medium and sauté mushrooms and bell peppers for 2 minutes. Add shallots and sauté another minute. Remove from the heat and set aside in the bowl.
Return skillet to the heat and sauté peas and black olives until warm and just cooked. Remove and set aside in the bowl.
When the water in the pot comes to a boil, blanch asparagus for 3 minutes until tender. Remove and set aside in the bowl.
Add farfalle to boiling water and follow package directions (usually 11 minutes). Remove, drain and set aside in the bowl.
Set skillet on high and add 2 tablsp of oil. Wait until oil shimmers and there are tiny whiffs of smoke coming from the oil. Add shrimp in one layer and do not touch for one minute (still on high).
After one minute, remove from the heat and quickly add butter mixture. Toss quickly and cover (off heat) for one minute.
Remove the cover; return to medium heat and add contents (veggies and pasta) of set aside bowl. Toss continually for one to two minutes until everything is coated and warmed thru. Serve on warm pasta bowls.
Note: To warm pasta bowls, set bowls under your strainer to drain the pasta. The boiling water will heat the bowls. Just drain and paper towel dry.