Gemelli With Shrimp Tomatoes And Walnut Parsley Sauce Recipes

GEMELLI WITH SHRIMP, TOMATOES AND WALNUT-PARSLEY SAUCE

Steps:

• Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. With machine running, gradually add oil and blend until coarse paste forms. Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite.
• Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining 1 teaspoon garlic; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot. Add parsley sauce; toss until coated. Mix in shrimp and tomatoes. Season with salt and pepper; top with 1/4 cup walnuts.

GEMELLI WITH CHICKEN AND VEGETABLES IN TOMATO-BASIL CREAM SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
• Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
• Once chicken is cooked through, stir in the Gemelli pasta.
• Serve and enjoy!

GEMELLI WITH SHRIMP AND TOMATO CREAM

Steps:

• Heat the oil in a heavy skillet. Add the onion, chopped fennel and bell pepper and sauté until all are tender. Stir in the fennel seeds and the tomatoes. Bring to a simmer and cook about 15 minutes.
• Stir in the shrimp and cook a minute or two longer, but just until the shrimp are cooked. Stir in the cream, season the sauce to your taste with salt and pepper and remove from the heat.
• Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, about 10 minutes. Drain well.
• Put the gemelli in a warm serving dish. Briefly reheat the shrimp and the tomato sauce, pour over the pasta and toss well. Sprinkle the parsley over the completed dish and serve.

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

GEMELLI WITH SHRIMP AND GREEN PEPPERCORNS

Steps:

• In a large pot of boiling salted water, cook the gemelli until al dente.
• Meanwhile, in a large, deep skillet, melt the butter.
• Add the garlic, shallot and peppercorns and cook over moderately high heat until golden, about 2 minutes.
• Add the brandy and use a long match to ignite it.
• When the flames die down, add the clam juice and simmer for 2 minutes.
• Add the tomatoes and simmer for 1 minute.
• Add the shrimp, season with salt and cook over moderate heat, stirring a few times, until the shrimp are just white throughout, about 2 minutes.
• Drain the gemelli, add it to the shrimp and peppercorn sauce and toss well.
• Stir in the parsley and olive oil and season with salt.
• Spoon the pasta into bowls and serve.
• A high-acid, savory vermentino, a loaf of warm bread slathered with butter, and a salad of baby greens.