I do not have those nice plates to present the dish and take my own photo. I are still using hub's bachelor plates. Please excuse that I used the image from the magazine.
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| photo via Food Network Magazine issue December 2011 |
Spicy Shrimp Orecchiette
Ingredients:
Kosher Salt
12 ounces oreichiette pasta
2 tablespoons extra-virgin olive-oil, plus more for drizzling
1 small bulb fennel, plus 1 tablespoon chopped fennel frond
2 cloves garlic, thinly sliced
2 tablespoons of tomato paste
1/4 teaspoon red pepper flakes
1 large tomato chopped
1/2 pound medium shrimp, peeled, deveined and roughly chopped
1/2 cup grated parmesan cheese
1 cup torn fresh basil
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water then drain.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add splash of water if the mixture is sticking). Stir the tomato, shrimp, 1/2 teaspoon salt and 1 cup of reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
3. Add the pasta and cheese to sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates.
The recipe includes nutrition facts per serving: Calories 532; Fat 15g (saturated fat 5g); Cholesterol 131 mg, Sodium 919 mg; Carbohydrate 71 g; Fiber 6g; Protein 29g.
So I hope you like it as much as we did :)Enjoy!!
Looks sooo yummy!
ReplyDeleteHave a great day.
Always, Queenie