Angel Hairshrimp Al Arrabiata Recipe 55

ANGEL HAIR,SHRIMP AL ARRABIATA RECIPE - (5/5)

Steps:

• Prepare sauce; Heat 1 tablespoon olive oil with 2 cloves garlic in skillet. Stir in wine and cook over high heat until wine is reduced by half. Add undrained plum tomatoes,red pepper flakes and 2 tablespoons chopped basil; cook over high heat, until tomato mixture has thickend, about 8 to 10 minutes. Stir in drained, diced tamatoes, remaining 2 tablespoons basil and salt and pepper to taste. Reduced heat to meduim and cook 4 to 5 minutes. Stir in 1 tablespoon olive oil, if desired. Meanwhile, cook shrimp with 1 to 2 tablespoons olive oil in a grill pan over high heat until done. sprinkling with remaining 2 cloves garlic a minute or two before finished cooking or place shrimp in a shallow baking pan; dizzle with 1 to 2 tablespoons olive oil and 2 garlic cloves and roast in a preheated 500- degree oven 4 to 5 minutes or until cooked through. Serve sauce over hot cooked angle hair pasta and surround with shrimp. Sprinkle with grated Parmesan cheese.

ANGEL HAIR ARRABBIATA

Steps:

• Directions -
• Cook 1 (13.25 Oz. Pkg.) Angel Hair Pasta according to package directions and drain. About 5 minutes and make sure your water is boiling with a touch of salt and some olive oil so it doesn't stick. And rinse pasta immediately with cool water so it doesn't continue cooking!
• In a medium saucepot, heat Diced Tomatoes with Basil and Garlic (and liquid), Olives and Olive Liquid,and crushed Red Pepper to taste over medium-low heat, stirring occasionally, until hot; season with Salt and fresh ground Black Pepper to taste.
• Place Pasta in a large serving bowl; add Tomato mixture and 1/4 Cup coarsely chopped fresh Parsley. Toss together with tongs and serve immediately garnished with shredded Parmesan Cheese, if desired.
• Please NOTE -
• I prefer freshly grated Asiago or a nice blend of Romano and Parmesan. Not Kraft -- And freshly ground black pepper large flakes!
• Also I use one clove garlic, crushed and my own canned tomatoes and fresh basil. The amount of basil is subjective, as I like a lot! :).

SHRIMP ARRABBIATA

Steps:

• Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
• Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.

GARLIC-SHRIMP ANGEL HAIR

Steps:

• Cook the pasta according to the package directions. Meanwhile, in a large saucepan, melt 4-1/2 teaspoons butter over medium heat. Stir in flour until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the cheese, pesto sauce, 1 tablespoon garlic, Worcestershire sauce, hot pepper sauce, salt and pepper. Keep warm over low heat., In a large skillet, saute broccoli in remaining butter for 5 minutes. Add shrimp and remaining garlic; cook and stir until shrimp turn pink. Stir in the cream sauce. Drain pasta; add to shrimp mixture and toss to coat.

PENNE ALL'ARRABIATA

Steps:

• In a large skillet, heat 2 tablespoons olive oil over low heat. Add onion, chilies and garlic; cook and stir until fragrant, 2-3 minutes. Add the tomatoes, gently breaking up with the back of wooden spoon; cook until tender over medium heat, about 10 minutes., Meanwhile in a large saucepan, cook penne according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta water. , Add vinegar to thickened tomato sauce; season with salt and pepper. To make breadcrumb topping, heat remaining olive oil over medium heat in second skillet. Add breadcrumbs and fresh thyme, if desired; fry until crispy, 2-3 minutes. Remove from heat., Add drained pasta and reserved pasta water to tomato sauce; toss to coat. Top with fried breadcrumbs. If desired, drizzle with additional olive oil and garnish with fresh herbs and cheese.

GARLIC ANGEL HAIR SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
• Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

SHRIMP ARRABBIATA

Steps:

• Cook pasta according to the package directions, omitting salt and fat.
• Drain and keep warm.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Sprinkle shrimp with salt; add shrimp to pan.
• Cook 2 minutes on each side or until shrimp are done.
• Transfer shrimp to a bowl.
• Heat remaining 1 tablespoon oil in pan.
• Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.
• Add tomato paste and tomatoes; bring to a boil.
• Cook 3 minutes or just until sauce begins to thicken.
• Return shrimp to pan; cook 1 minute or until thoroughly heated.
• Add capers, kalamata olives, and parsley to the pan, stirring well to combine.
• Serve over pasta.