Best Orecchiette With Nduja Shrimp And Tomatoes Recipes

TASTY SHRIMP WITH ORECCHIETTE PASTA

Tasty Shrimp With Orecchiette Pasta image

My family loves this dish and the presentation is beautiful, but it isn't hard to prepare. I recommend using Orecchiette pasta as it is the perfect shape/size/flavor to compliment the shrimp and soak up the sauces. This recipe was adapted from a dish prepared at the HEB (Texas grocery store). They have a chef that prepares simple fresh food using expensive pre-prepared sauces. So, instead of paying $9.00 for a small jar of garlic-olive oil dipping sauce, I figured out how to make my own and I like it even better as I thought their version was too oily and not flavorful enough. It also tastes good reheated the next day for lunch (and you can really impress your coworkers as it looks/smells/tastes like it came from a fancy restaurant). I like to serve this dish with steamed broccoli and baby carrots for a very colorful plate.

Provided by Lowfat Linda

Categories European

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/4 cup champagne vinegar
3 garlic cloves, finely chopped
3 tablespoons parmesan cheese
2 cups uncooked orecchiette pasta (or other small pasta)
0.5 (26 ounce) jar tomato and basil pasta sauce (about 1-1/2 C)
1 lb medium shrimp, peeled & deveined
1 teaspoon olive oil
1/2 cup grape tomatoes, halved (or cherry tomatoes)

Steps:

Combine first four ingredients in a small dish and set to the side.
Start water boiling for pasta.
Put pasta on to cook, according to package directions.
Heat the Tomato and basil sauce.
Rinse shrimp.
Saute shrimp over medium-high heat in the 1 T of olive oil until it turns pink (2-4 minutes).
Add oil and vinegar mixure and stir while cooking for one minute.
Turn off heat.
Drain pasta.
Add Tomato & basil sauce to pasta and stir to coat.
Add pasta to shrimp and stir to combine sauces.
Add tomatoes to dish.
Serve hot.

Nutrition Facts : Calories 468, Fat 18.5, SaturatedFat 3.2, Cholesterol 176.1, Sodium 230.6, Carbohydrate 42, Fiber 1.9, Sugar 1, Protein 31.7

ORECCHIETTE WITH 'NDUJA, SHRIMP AND TOMATOES

Orecchiette With 'Nduja, Shrimp and Tomatoes image

'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

Ingredients

Kosher salt
12 ounces orecchiette
2 slices day-old Italian bread, cut about 1/2-inch thick and torn into small pieces, or 1/2 cup panko bread crumbs
5 tablespoons olive oil
Zest and juice from 1/2 lemon
2 tablespoons chopped Italian flat-leaf parsley
2 shallots, sliced
4 garlic cloves, sliced
4 ounces 'nduja, or fresh chorizo or pork sausage, casings removed
1 (14.5-ounce) can whole peeled tomatoes and their juices
12 ounces shrimp, peeled and deveined, tails removed, meat finely chopped
2 cups roughly chopped broccoli rabe (about 1/4 pound)
Red-pepper flakes (optional)

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