Peppes Mare E Monte Peppes Surf And Turf Pasta Recipes

Steps:

• Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
• Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.

Steps:

• Cook the fettucine according to the package instructions, then drain and set aside.
• Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
• Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
• Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
• Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
• Garnish the skillet with the scallions and parsley, then serve and enjoy.

Steps:

• Bring a large pot of water to a boil over high heat, and add a handful of salt. Drop the pasta into the boiling water and stir to keep it from clumping together and cook until al dente. Drain and set aside.
• Heat a large heavy skillet over medium-low heat, add the pancetta and cook until crispy, about 10 minutes. Remove the pancetta from the pan and drain on a paper towel. Drain fat from pan.
• Add 3 tablespoons olive oil to pan over medium heat, add garlic, shallots, red pepper flakes and cook for 1 minute. Then add clams, white wine, tomato sauce and thyme to the pan and cook, covered, for 3 to 5 minutes or until clams have opened. Season the shrimp, calamari, and the scallops with salt and pepper and raise the heat to medium-high. Add the seafood and cook until the shrimp just starts to turn pink and the squid and scallops become opaque, 2 to 3 minutes.
• Add the pasta into the pan and toss until coated with the sauce. Transfer the pasta and shell fish to a large serving platter and garnish with the basil, parsley, pancetta, and coarsely ground black pepper. Drizzle with extra-virgin olive oil and serve immediately.

Steps:

• Quickly dunk your friselle in a bowl of water and then transfer to another dry bowl. You don't want them too wet - they should have a little bit of crunch in the center. Add your cherry tomatoes and set aside.
• Place the shrimp in a bowl and cover with the olive oil, orange zest and juice, and some salt and pepper. Let marinate 10 minutes.
• Arrange the shrimp, bread and tomatoes on a serving platter along with the marinade. Add the basil and mozzarella, season with salt and pepper and finish with a drizzle of olive oil.