Best Shrimp Piquante With Fusilli Recipes

Fusilli with Shrimp and Arugula image

Provided by Giada De Laurentiis

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 image

Provided by FlemishMinx

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!