Recipe Tag: Shellfish

Shrimp with Luscious Shrimp Sauce

Place the shrimp stock in a medium saucepan over medium-high heat. Add the Roma tomatoes and bring to a simmer (do not allow it to boil).

Simmer the sauce for 90-120 minutes or until there is about 2 cups of liquid (including the tomatoes) remaining.

Remove from heat and let cool.

Pass the sauce through a wire mesh strainer, pressing all the liquid out of the tomatoes. Discard the tomatoes.

Place the sauce in a small saucepan over medium heat and simmer until it is reduced to 3/4 cup.

Add the salt, butter, wine, and tomato paste and stir until the butter is melted.

Remove from heat and set aside. (The sauce can be made up until this point and refrigerated until needed. The sauce will keep well, refrigerated, for about 48 hours. Warm the sauce in a small saucepan before adding to the pasta.)

When ready to serve:

Place the water in a large saucepan over high heat. When the water boils, add the pasta.

When the pasta is close to done, place the olive oil in a skillet over medium-high heat and add the white part of the green onions. Cook for about 1 minute and add the shrimp.

Cook the shrimp for about 5 minutes, turning frequently, until the shrimp are almost cooked through.

Add 6 of the grape tomatoes and cook for 2 minutes, tossing frequently.

Drain the pasta, then add the pasta to the skillet along with the shrimp sauce and the green part of the green onions. Toss for 1-2 minutes and serve topped with the remaining tomatoes as garnish.

Shrimp Puttanesca

Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the olives, capers, tomatoes, wine, red pepper flakes, oregano, anchovies, and pepper.

Stir well and reduce the heat until the sauce is simmering. Cook for about 20 to 25 minutes. Stir occasionally.

While the sauce is simmering, place the water in a large pot over high heat.

When the water boils, add the pasta. Cook for about 15 to 20 minutes.

Add the shrimp to the skillet and toss well.

When the pasta is tender, drain and add to the sauce.

Add the parsley. Toss well.

Check to make sure the shrimp are cooked through, and when they are, toss well and serve.

Shrimp Primavera with Angel Hair Pasta

White asparagus
Place the water in a large stock pot over high heat. While the vegetables are cooking bring the water to a boil and then reduce to a simmer.

While the water is heating add the olive oil to a large skillet over medium high heat. Add the garlic and shallots and cook for about 1 minute. Add the tomatoes and cook for another 2 – 3 minutes tossing frequently.

Add the diced yellow squash and zucchini and reduce the heat to medium. Cook, tossing frequently, for about 8 – 10 minutes until the vegetables begin to brown.

Add the salt, pepper, butter, shrimp and parmesan cheese. Reduce the heat to medium. Cook, tossing frequently so that the shrimp cooks evenly and the cheese melts slowly.

Bring the pasta water to a boil and add the angel hair pasta. Stir so that the pasta doesn’t stick together.

When the shrimp are almost done, the angel hair should be just cooked through.

Using tongs, grab the angel hair and transfer to the sauté pan. Some of the pasta liquid will transfer but that’s OK.

Cook for about 2 minutes and add the dill. Toss for 30 seconds and serve.

Shrimp Pad Thai

Place the water in a large sauce pan over high heat.

Place the soy sauce, lime juice, lime zest, maple syrup, fish sauce, tamarind paste, and red pepper flakes in a small bowl and whisk until smooth.

Place the eggs in a small bowl and whisk until smooth.

When the water boils add the noodles to the pan.

Place the sesame oil in a large skillet over medium high heat.

Add the red pepper and garlic and cook for about 2 minutes. Stir frequently.

Add the white part of the green onions. Cook for about 2 minutes. Stir frequently.

Add the shrimp and cook for about 4 minutes.

Add the soy sauce mixture and toss to coat the shrimp and veggies.

Cook for 1 minute and move to one side of the skillet.

Place the remaining green part of the green onion in the other side of the pan.

Stir for about 30 seconds until wilted and add the egg.

Scramble the egg and when cooked drain the noodles and add them to the pan.

Gently fold the shrimp, egg and noodles together.

Serve topped with the bean sprouts, cilantro and peanuts.

Shrimp Monica

Place the water in a large sauce pan over high heat.

Add the linguine and cook for about 14 to 16 minutes (or according to package directions). Stir occasionally.

While the pasta is cooking, place the olive oil and butter in a large skillet over medium high heat.

Add the garlic and cook for about one minute. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the Cajun seasoning, lemon juice, white wine, maple syrup, and salt.

Cook for one minute, stirring until the spice is blended into the onions and garlic.

Add the shrimp and the white part of the green onions and cook for about 5 minutes. Stir frequently.

Add some of the pasta water 1/4 cup at a time to keep enough liquid in the pan to cover the onions about halfway.

Add the goat cheese and the drained pasta.

Fold together gently.

Add the parmesan, the green part of the green onions, and the parsley.

Fold together gently and serve.

Shrimp Fra Diavolo – Low Sodium Version

Heat the olive oil in a large sauce pan over medium heat. Add the garlic and onion and cook, stirring frequently, until the onions are softened. Do not let the onions or garlic brown.

Add the tomatoes, water, wine, oregano, cayenne pepper, salt and black pepper. Cook over low-medium heat for about 30 minutes until the tomatoes are soft. Add the parsley and basil and stir. Reduce the heat to low.

Heat the water in a large stock pot over high heat. When the water comes to a boil add the angel hair.

While the pasta is cooking heat a large skillet over medium-high heat. When the pan is hot spray lightly with olive oil and add the shrimp. Cook for about two minutes on one side and then turn. Cook for 1 minute and add the tomato sauce to the skillet.

Using tongs, remove the angel hair allowing it to drain slightly and then add to the tomato sauce and shrimp. Toss well and divide between 4 plates. Top with the grated Parmigiano-Reggiano and serve.

Shrimp Fra Diavolo

Heat the olive oil in a large sauce pan over medium heat. Add the garlic and onion and cook, stirring frequently, until the onions are softened. Do not let the onions or garlic brown.

Add the tomatoes, water, wine, oregano, cayenne pepper, salt and black pepper. Cook over low-medium heat for about 30 minutes until the tomatoes are soft. Add the parsley and basil and stir. Reduce the heat to low.

Heat the water in a large stock pot over high heat. When the water comes to a boil add the angel hair.

While the pasta is cooking heat a large skillet over medium-high heat. When the pan is hot spray lightly with olive oil and add the shrimp. Cook for about two minutes on one side and then turn. Cook for 1 minute and add the tomato sauce to the skillet.

Using tongs, remove the angel hair allowing it to drain slightly and then add to the tomato sauce and shrimp. Toss well and divide between 4 plates. Top with the grated Parmigiano-Reggiano and serve.

Penne with Shrimp and Mustard Sauce

Place the water in a large skillet over medium-high heat.

When the water is boiling, add the pasta and reduce the heat to medium low. Cook for about 15 to 20 minutes until the pasta is al dente.

Place the olive oil in a large skillet over medium-high heat.

Add the onion and cook slowly for about 10 minutes, adjusting the heat and stirring occasionally so that the onions become soft and translucent but do not brown.

Add the vegetable stock, water, salt, mustard, honey, and the white part of the green onion.

Cook on medium at a slow simmer for about 5 minutes. Stir occasionally.

Add the shrimp, goat cheese, and the green part of the green onion and cook for about 5 minutes until the shrimp are cooked and the goat cheese melted.

Drain the pasta and add to the shrimp and sauce.

Toss well and serve.

Penne with Lemon Pepper Shrimp

Remove the zest from the lemon into a small bowl or dish.

Juice the lemon into the dish and set aside.

Place the water in a large sauce pan over high heat. When the water boils, add the pasta.

When the pasta has been cooking for about 5 minutes, place the olive oil in a large skillet over medium high heat.

Add the white part of the green onions and cook for about 2 minutes. Stir frequently.

Add the black pepper and cook for about one minute. Stir frequently.

Add the shrimp and cook for about 5 minutes. Toss frequently.

Add the honey, lemon juice, lemon zest, salt, green part of the green onions, and shrimp stock. Stir well.

Cook for about 3 minutes until the shrimp begin to turn pink.

Add the goat cheese and cook for about two minutes. Stir well to help the goat cheese melt.

Drain the pasta and add the penne to the skillet. Add the dill.

Toss well and then serve.

Pasta with White Wine Butter Sauce and Seared Scallops

Place the white onion, white wine, and 1 teaspoon of the thyme in a small sauce pan over medium high heat.

Zest half of the lemon and add it to the sauce pan.

Juice the lemon and add the juice to the sauce pan with the salt and honey.

Simmer for about 30 minutes. Remove from the heat and let cool for about 10 minutes.

Puree until smooth and return to the sauce pan over low heat.

Add the butter and whisk until smooth.

Place the water in a large sauce pan over high heat.

When the water just begins to boil, reduce the heat to low, add the asparagus, and cook for about 8 minutes. Remove the asparagus to a plate lined with a paper towel to cool.

When the asparagus is cool, cut into 2 inch lengths.

Turn the heat to high under the water and when the water is at a full boil, add the pasta.

Cook for about 15 to 18 minutes or until tender.

While the pasta is cooking, place a large skillet over high heat.

Add the olive oil, and when the oil is hot, add the scallops to the pan.

Cook for about 8 minutes and then turn. Cook for 5 to 8 minutes and remove the scallops to a paper towel.

Drain the pasta and add the pasta to the sauce pan containing the sauce. Add the asparagus and the remaining 1 teaspoon of thyme and fold together gently.

Divide the pasta mixture between two bowls and top with the seared scallops.

Serve.