Shrimp And Artichoke Tagliatelle With Black Pepper And Pecorino Recipes

TAGLIATELLE WITH SHRIMP AND SQUID

Steps:

• For the pasta dough: Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack the eggs and yolk into the hole, and add the olive oil, salt and water.
• Using a fork, beat the eggs together with the olive oil, water and salt, and then begin to incorporate the flour into the egg mixture. (Be careful not to break the sides of the well, or the egg mixture will run all over your work surface and you'll have a big mess! Also, don't worry about lumps.) When enough flour has been incorporated into the egg mixture that it won't run all over the place, begin to use your hands to get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
• When kneading, it is VERY important to put your body weight into it--get on top of the dough to really stretch, not tear, it. Using the heels of your palms, roll the dough to create a smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader or 10 to 15 minutes for an inexperienced kneader. This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour.
• For the shrimp and squid sauce: In a large pan, saute the fennel and onion in the oil until translucent, 2 to 3 minutes. Add the garlic, zucchini, tomato and some salt, and continue to cook, stirring occasionally, another few minutes. Stir in the red pepper. Add the wine, bring to a boil, and cook until reduced by half, about 3 minutes.
• Add the chicken stock, bring to a boil, and simmer until slightly thickened. Add the shrimp and squid. Cook until just done, being careful not to overcook the shrimp and squid or else they'll be rubbery.
• Take off the heat, set aside and keep warm.
• For the arugula salad: Toss the arugula in the olive oil; season with salt.
• To finish the pasta: Bring a pot of salted water to a boil. Roll out the pasta very thin with a pasta maker, following the manufacturer's instructions. Then use the machine to cut the pasta into tagliatelle.
• Cook a quarter of the pasta in boiling water for 4 to 5 minutes (save the remainder for another use).
• To serve: Divide the tagliatelle among 4 plates and divide the sauce over it, making sure each plate gets some pieces of shrimp and squid. Top with the arugula salad and some grated Parmesan, and garnish with fennel fronds.

SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO

Steps:

• For the shrimp and artichokes: Preheat the oven to 450 degrees F.
• On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
• In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
• For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.

SHRIMP AND ARTICHOKES IN PEPPERY BUTTER SAUCE

Steps:

• Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife.
• While artichokes are cooking, preheat oven to 500°F.
• Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine. Add butter and blend until combined well.
• Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes.
• Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges.

GARLIC SHRIMP WITH ARTICHOKE HEARTS

Steps:

• In a medium saucepan melt 2 tbsp of the butter.
• Add onion and cook until tender.
• Add water and bring to a boil.
• Stir in package of noodles.
• Boil gently for about 8 minutes or until noodles are tender.
• Cut artichoke hearts in half.
• Set aside.
• Meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
• Over medium heat, cook the garlic until soft but not brown.
• Add shrimp and artichokes hearts.
• Cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
• Stir in parsley and pepper.
• Add to hot noodles and serve immediately.

SHRIMP WITH ARTICHOKES

Steps:

• If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
• Drain the artichoke pieces.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
• When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
• Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

PESTO SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

SHRIMP WITH ARTICHOKE PESTO

Steps:

• To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
• Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in center of platter. Surround with shrimp and serve.

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS

Steps:

• In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
• In a large bowl, combine all other ingredients. Add dressing and toss.
• Serve chilled or at room temperature.