Best Shrimp Piquante With Fusilli Recipes

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FUSILLI WITH SHRIMP AND ARUGULA



Fusilli with Shrimp and Arugula image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in 1/2

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
  • Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

SHRIMP SAUCE PIQUANT



Shrimp Sauce Piquant image

This Paul Prudhomme recipe (that I found on the internet somewhere) is only for the true chile head- but if you are one (like me) it just doesn't get any better than this. He mentions in his notes that the amount of jalapeno in the recipe can be halved for a lower heat level, but if you are worried about that, this recipe is definitely not for you. OOOH, it hurts so good !!!

Provided by FlemishMinx

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
2 1/4 cups chopped onions
1 1/2 cups chopped green bell peppers
3/4 cup chopped celery
3 cups chopped fresh tomatoes
1 cup canned tomato sauce
3 tablespoons minced jalapenos (can be jarred, but soak first to remove vinegar)
2 bay leaves
5 1/2 teaspoons ground cayenne pepper
1 1/2 teaspoons white pepper
1 teaspoon ground black pepper
1 1/2 teaspoons minced garlic
2 1/4 cups fish stock
1 1/2 teaspoons dark brown sugar
3/4 teaspoon salt
2 lbs peeled raw large shrimp
4 cups hot cooked rice

Steps:

  • Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
  • Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
  • Stir in the stock, sugar and salt and bring to a boil.
  • Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.
  • Turn the heat up to high, and when the sauce is boiling, remove from heat.
  • Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
  • Remove bay leaves.
  • To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
  • Serve with a cool beverage of your choice-- you'll need it!

FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER)



Fusilli with Shrimp, Orange and Arugula (Summer) image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound fusilli pasta
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons white wine
1 teaspoon lemon zest
1/4 cup lemon juice (about 1 lemon)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salad
2 large oranges
5 ounces arugula
15 (5 ounces) large pitted green olives, halved

Steps:

  • For the Pasta:
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.
  • For the Vinaigrette:
  • Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste.
  • For the Salad:
  • Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine.
  • Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.

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