Shrimp And Olive Rigatoni Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

Steps:

• Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Steps:

• Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic briefly, while stirring. Add tomatoes and cook about 1 minute. Add wine, salt and pepper. Add basil and oregano. Cook over moderate heat about 10 minutes.
• Meanwhile, peel and devein shrimp, leaving the tail on. Season shrimp with salt and pepper. In another skillet, heat the remaining 3 tablespoons oil. Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking. Sprinkle with red pepper flakes.
• Preheat oven to 400 degrees F.
• Place the shrimp (and any juices) in a baking dish. Sprinkle with feta cheese and spoon tomato sauce over top. Bake 10 minutes, until hot.
• Meanwhile, cook rigatoni according to package directions. Drain.
• Serve shrimp spooned over rigatoni.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.
• Heat another 1 tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.
• Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.
• Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.

Steps:

• In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
• In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.