Tuesday, January 01, 2008

Spicey Prawn Linguine

Recipe of the Week December 30th, 2007

This recipe is ideal for a quick, hearty & healthy winter time dinner! This recipe easily scales up or down from 2 to 10 by halving our doubling the basic ingredients. The Marinara sauce may be frozen before adding the prawns or shrimp, making the next meal an even quicker fix!

2lbs Wild Ocean Seafoods® Jumbo Prawns or Jumbo Shrimp
3 Shallots
5 Cloves Garlic
2 8oz Cans of Diced Tomatoes
1/8 cup Olive Oil
Crushed Red Pepper Flakes (to taste)
1Tsp Red Pepper Flakes
1Tsp Dried Oregano
1 Tsp Dried Parsley or 1 bunch of fresh parsley
1lb Linguine (Ronzoni or Barilla work well)
Salt & Pepper

Shrimp Prep:
Peel & De-vein shrimp
Place shrimp in sea salt & cold water for 20 minutes
Drain & refrigerate until use

Spicey Marinara Sauce:
Heat Olive Oil in Sauté Pan on Med High
Mince Shallots and Garlic & add to olive oil
Add 1 Tsp Red Pepper Flakes
Add 1Tsp Dried Oregano
Cook until slightly brown
Add 2 8oz Cans of Diced Tomatoes
Stir in 3oz (1/2 Can) of Tomato Paste
Add 1 Tsp Dried Parsley or 1 bunch of chopped fresh parsley
Salt & Ground Pepper to Taste (Watch the salt, the pasta has enough)
Reduce heat to Simmer for 20-30 Minutes

Bringing it together:
The objective is to cook the pasta & finish the shrimp within a couple minutes of each other.
Boil Pasta Water 5 minutes before adding shrimp to Marinara
Add Pasta to water w/ salt & olive oil, cook al dente
Increase Heat to Med High in sauté pan & add Shrimp
Flip shrimp with tongs or spatula to cook evenly 4-5 minutes

Drain & Rinse Pasta & Place on a platter or individual plates
Add Marinara Shrimp over pasta
Add Parmesan or Asiago Grated Cheese on to or on the side




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