Serves 4
In step 5, if your skillet is not broiler-safe, once the pasta is tender transfer the mixture to a broiler-safe 13 by 9-inch baking dish lightly coated with olive oil; scatter the shrimp over the pasta and stir them in to partially submerge. Broil and serve as directed. Serve this dish with lemon wedges.
WHY THIS RECIPE WORKS:
Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using the shrimp’s shells, a combination of chicken broth and water, and a bay leaf. We also saved some time by streamlining the sofrito, the aromatic base common in Spanish cooking, by finely mincing the onion and using canned tomatoes (instead of fresh), which helped the recipe components soften and brown more quickly. The final tweak to our recipe was boosting the flavor of the shrimp by quickly marinating them in olive oil, garlic, salt, and pepper.
- Lemon wedges
- water
- low-sodium chicken broth
- bay leaf
- paprika
- smoked paprika
- anchovy paste
- dry white wine
- chopped fresh parsley
- Salt and pepper
- extra virgin olive oil
- olive oil
- fresh thyme
- x 400g cans whole peeled tomatoes beef stock
- water
- balsamic vinegar
- 350g rigatoni
- Crushed red pepper flakes to taste
- Tbs. capers
- pitted black olives
- Freshly ground pepper to taste
- 28-0z. can whole plum tomatoes
- more anchovy fillets
- Tbs. olive oil
- Salt to taste
- linguine or other long pasta
- Chopped fresh parsley for garnish
- red wine vinegar
- balsamic vinegar
- extravirgin olive oil
- black pepper
- trimmed arugula
- halved cherry tomatoes
- thinly sliced red onion
- thinly sliced fresh basil
- chopped onion
- minced garlic
- olive oil
- sardines in oil
- Tomato sauce
Serves 4
Cooking the pasta right in the pasta sauce infuses it with flavor and streamlines cleanup.
WHY THIS RECIPE WORKS:
To prepare our spaghetti with shrimp, we seared the shrimp over high heat until just barely cooked through, then set them aside while we prepared the sauce and pasta. We used just one pan for cooking both the shrimp and the pasta so the finished dish picked up the flavors left behind by the shrimp. Cooking the pasta in the pasta sauce infuses flavor and streamlines the preparation.
- Salt and pepper
- red pepper flakes
- extra-virgin olive oil
- water
- chopped fresh basil
preheat oven to 400 degrees
- med. green bell pepper
- olive oil
- spaghetti sauce
- water
- French bread baguette slices
preheat oven 375 degrees
- Chopped garlic
- Chopped onion
- Olive Oil
- Shredded Mozzarella Cheese
- green pepper
http://www.mrfood.com/Pastas/Mushroom-Charlotte-999
McCormick’s recipe – retired Recipe Inspirations collection — leftovers not that great
- dill weed
- minced garlic
- minced onions
- linguine
- large shrimp
- assorted cut-up vegetables
- heavy cream
- chicken broth
- greated parmesan cheese