ZITI WITH 'NDUJA AND SHRIMP
Being of Calabrian decent, I like to use 'nduja. It's a spreadable salami made with pork belly and chili peppers that have dried in the sun and are ground together. Most of the time it's used like an antipasto spread on bread-but we're finding different ways to use it, as in this delicious pasta dish.
Provided by Tony Mantuano
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the shrimp and 'nduja: In a large skillet heat the olive oil over medium-high heat, sauté the shrimp. Season with salt and pepper. Cook for 2 minutes, turn the shrimp over and cook for 1 minute more. The shrimp will not be fully cooked. Add the parsley and the 'nduja, breaking up with a wooden spoon to combine. Take off the heat and set aside until ready to use.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta to the boiling water (cover the pot just to bring the temp back to a boil) and cook until al dente, about 3 minutes less than what the box advises. Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and shrimp 'nduja mixture into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce and absorb it. The pasta should still be firm to the bite. Transfer to a platter or bowl and serve immediately.
ORECCHIETTE WITH 'NDUJA, SHRIMP AND TOMATOES
'Nduja, a chile-spiked, cured pork sausage, lends bold flavor and heat to this arrabiata-style sauce. If you can't find 'nduja at your local supermarket, feel free to swap in your favorite fresh chorizo or pork sausage and a flurry of red-pepper flakes. Be sure to pick a pasta that can hold this hefty sauce. The deep pockets in orecchiette will do nicely, capturing flavor in every bite. The trick here is to allow the pasta to finish cooking right in the garlicky sauce, which is thickened by the starchy pasta cooking water. A topping of lemony bread crumbs adds texture and brightness.
Provided by Yewande Komolafe
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high. Cook the pasta, reserving 1 1/2 cups pasta cooking water and draining the pasta about 2 minutes before al dente.
- In the bowl of a food processor fitted with a blade attachment, pulse the torn bread until coarsely chopped. Skip this step if you are using panko.
- In a large skillet, heat 2 tablespoons oil over medium. Add the bread crumbs, and toast until golden-brown, about 3 minutes. Transfer to a bowl to cool. Add the lemon zest and parsley, season with salt and toss to coat.
- Using a paper towel, wipe out the skillet and heat the remaining 3 tablespoons oil over medium heat. Cook the shallots until softened, about 1 minute. Add the garlic and cook until fragrant and golden-brown around the edges, about 2 minutes.
- Crumble in the 'nduja and cook, using a spatula to break it up into smaller pieces, until the oil is bright red from the chiles in the pork, about 3 minutes.
- Add the tomatoes and their juices, tearing the tomatoes into smaller chunks with your hands as you add them to the skillet. Reduce the heat to medium low and simmer the sauce, scraping the bottom of the pan occasionally, until slightly reduced, about 6 minutes.
- Stir in the shrimp, broccoli rabe, pasta and 1/2 cup of the reserved pasta cooking water. Cook, stirring occasionally, until the pasta is al dente, about 3 minutes, adding more pasta cooking water as needed.
- Stir in the lemon juice and season to taste with salt. Top the pasta with the seasoned bread crumbs and a pinch of red-pepper flakes, if using.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 22 grams, Carbohydrate 81 grams, Fat 31 grams, Fiber 7 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1123 milligrams, Sugar 8 grams, TransFat 0 grams
SQUID INK PASTA WITH SHRIMP, NDUJA, AND TOMATO
Provided by Dawn Perry
Categories Pasta Tomato Kid-Friendly Dinner Lunch Shrimp Healthy Low Cholesterol Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8-10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and 1/4 cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
- Do ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.
ZITI WITH SHRIMP AND GREEN BEANS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pluck off the ends of the green beans and cut them into one-inch lengths. Drop them into boiling water to cover and let simmer eight or 10 minutes, depending on size, until crisp-tender. Drain immediately.
- Peel and devein the shrimp and set aside.
- Bring the water to a boil for the ziti. Do not add the ziti.
- Crush the tomatoes or blend them in a food processor.
- Heat two tablespoons of the oil in a saucepan and add one-half teaspoon of minced garlic. Cook briefly and add the tomatoes and tomato paste. Add salt and pepper. Cook down, stirring, about 20 minutes or until reduced to about two and one-half cups.
- Meanwhile, drop the ziti into the boiling water and cook about 14 minutes.
- As the ziti cooks, heat the remaining two tablespoons of oil in a large, heavy skillet and add the shrimp, chili pepper and remaining tablespoon minced garlic and cook, stirring, about one minute. Add the green beans and tomatoes. Bring to a boil and let simmer about one minute.
- Drain the ziti and add it to the shrimp mixture. Add the cream. Bring to the boil and serve.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 15 grams, Carbohydrate 59 grams, Fat 22 grams, Fiber 8 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1332 milligrams, Sugar 10 grams, TransFat 0 grams
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