Farfalle Salad With Grilled Shrimp And Broccoli Recipes

FARFALLE WITH HERB-MARINATED GRILLED SHRIMP

Steps:

• To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
• Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
• Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
• Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.
• VARIATION: Substitute 1 lb. boneless, skinless chicken breasts for shrimp. Marinate and grill as above. Serve sliced chicken over hot farfalle.

FIERI FARFALLE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
• Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
• Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
• In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

GARLIC AND PARMESAN SHRIMP FARFALLE

Steps:

• Cook pasta according to package directions.
• While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
• Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
• Add flour and stir to make a roux. cook 1 minute.
• Add cream and mix well. Stir in parmesean and mix well until creamy.
• Drain pasta reseving 1 cup of the cooking water. Keep warm.
• Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
• Mix/ fold in pasta. Serve with garlic toast if desired.

FARFALLE WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook, stirring occasionally, for 5 minute.
• After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
• Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
• Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
• Add the broccoli and pasta; toss to coat.
• Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
• Transfer to a platter to serve.