October 17, 2011

Shrimp, Tomato and Basil Pasta

Posted by HI Cookery under 10 October | Tags: , , , |
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Shrimp, Tomato and Basil Pasta

Shrimp, Tomato and Basil Pasta

October 17: National Pasta Day

When in Rome (Florence and Venice), we did as Italians did and ate pasta! There was a wide variety to choose from (long noodles, short shapes and swirls, tubular types, lasagna, etc.) with several selections of savory sauces. Fresh vegetables, herbs and spices, grated cheese, seafood or meat may be mixed with the pasta for a filling first course (primo piatti) or a major meal! We thought we would gain pounds from the pasta but we did not because we walked off the weight while touring Italy.

For National Pasta Day, we prepared shrimp, tomato and basil fettuccine. The vibrant colors of the red tomatoes and green basil in this dish reflect the colors of the Italian flag and remind us of our wonderful trip to Italy. Buon appetito!

Recipe

(Adapted from Martha Stewart)

Ingredients

  • ½ pound pasta (linguine, fettucine or spaghetti)
  • 1 pound large shrimp, peeled and deveined
  • salt and pepper to taste
  • 6 teaspoons olive oil, divided use
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 ¼ cup water
  • 1 pint fresh grape or cherry tomatoes, sliced in half
  • 1 cup fresh basil leaves, chopped

Directions

Cook the pasta al dente. Drain and set aside. Heat four teaspoons of olive oil in a large pan. Season the shrimp with salt and pepper. Saute in the oil until pink. Transfer to a bowl and set aside.

Shrimp, Tomato and Basil Pasta

In the same pan, heat the remaining two teaspoons of olive oil. Saute the garlic for 30 seconds until fragrant. Add the canned tomatoes with its juice. Stir in the water and reduce the sauce to about half (about 15 minutes). Remove from heat and mix in the grape or cherry tomatoes.

Shrimp, Tomato and Basil Pasta

Gently mix the cooked pasta into the sauce. Season with salt and pepper to taste. Add the basil and shrimp. Serve immediately with a garnish of extra basil leaves or a sprig of parsley.

Shrimp, Tomato and Basil Pasta

Notes

  • Search our blog for other Italian-inspired recipes. Try our tiramisu for a traditional dessert!
 

February 7, 2011

Shrimp Fettuccine Alfredo

Posted by HI Cookery under 02 February | Tags: , , , , , |
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Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo

February 7: National Fettuccine Alfredo Day

Whether we are in Italy (Rome, Florence and Venice), Little Italy in New York City or just at an Italian restaurant in town, Islander always picks a pasta dish with shrimp and garlic. She seems to be more adventurous in her travels but not so much in her meal choices. But why mess with a favorite flavoring in food? For National Fettuccine Alfredo Day, she added shrimp and garlic to flat pasta noodles, fettucine, in a classic creamy and cheesy sauce. Now, without going too far or spending too much, we can enjoy a simple taste of Italy right in the comfort of our own home. Buon appetito!

Recipe

(Adapted from All Recipes)

Ingredients

  • 1 pound fettuccine, cooked al dente
  • 1 pound raw shrimp, peeled and deveined
  • 2 tablespoons butter, divided use
  • 4 cloves garlic, minced
  • 1 cup half-and-half
  • 6 tablespoons grated Parmesan cheese (we used grated Parmigiano-Reggiano cheese)
  • 1 tablespoon parsley, chopped
  • salt and pepper to taste
  • pinch of nutmeg

Directions

Cook the fettuccine and keep warm in a large, buttered mixing bowl while making the sauce. In a skillet, melt a tablespoon of butter over medium-low heat and saute the shrimp until pink. Transfer the shrimp to another bowl and keep warm. In the same skillet, saute the garlic in the remaining tablespoon of butter for about a minute. Stir in the half-and-half.

Shrimp Fettuccine Alfredo

Gradually mix in the Parmesan cheese. Add the parsley, salt, pepper and nutmeg, stirring the sauce constantly but being careful not to boil over. When thickened, gently mix the sauce with the fettuccine until well combined. Toss in the shrimp. Serve hot with a garnish of parsley (optional) and sprinkle additional cheese on top, if desired.

Shrimp Fettuccine Alfredo

Notes

  • The original fettuccine alfredo recipe was cooked very simply with only three ingredients. Read a short article about the dish’s origins on The Today Show site.
  • Alfredo sauce can be made with full-fat or double cream and a blend of grated Parmigiano (Parmesan) and Reggiano cheeses. The cheese, not cornstarch or flour, helps to thicken the alfredo sauce.
  • For added color and texture in this fettuccine alfredo recipe, saute one cup of diced tomatoes and one cup of sliced mushrooms with the shrimp. For added spice, sprinkle in some dried red pepper flakes.