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How To make Jalapeno Pasta with Scallop Sauce
JALAPENO PASTA:
2 c All-Purpose Flour
3/4 c Semolina flour
5 lg Eggs
1/4 c Milk
2 ts Jalapenos; pureed
1 ea Pinch salt
SCALLOP SAUCE:
2 tb Olive Oil
2 ea Garlic cloves;mashed-minced
2 lb Sea scallops; cleaned
1 tb Fresh cilantro; minced
1 ts Dried tarragon
1 1/2 c Dry white wine
Jalapeno Pasta: In a large mixing bowl, place all of the ingredients and knead them with an electric mixer, (or use a dough hook), for 10 minutes, or until a soft dough is formed. On a flat, floured surface, roll out the dough so that is is 1/8 inch thick. Cut the dough lengthwise into 1/4 inch wide strips. Hang the strips over a wooden rod, like a broom handle, for 2 hours (minimum) so that they dry. Cook the pasta al dente and drain it. Serve it with the Scallop Sauce on top. Scallop Sauce: In a large skillet place the olive oil and heat it on medium high until it's hot. Add the garlic and saute it for 45 seconds, or until it begins to turn brown. Add the sea scallops and cook them on 1 side for 1 minute. Remove the scallops and place them on a warm plate. To the skillet add the cilantro, tarragon and white wine. Cook the ingredients for 5 minutes, or until the sauce is reduced by half. Add the scallops (place the uncooked sides down in the pan) and cook them for 4 minutes. From the book: Santa Fe - Lite and Spicy by Joan Stromquist
Shared by Sandy Gamble <scg@indirect.com>
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shrimp
parsley
garlic
butter
lemon juice
oil
red chili flakes
salt
Season the shrimp with salt and black pepper.
Add oil to a skillet, along with butter.
Add the shrimp and cook thoroughly.
Remove the shrimp.
Add garlic, and combine. Add the red chili flakes and combine.
Add lemon juice, and re-add the shrimp.
Add butter and garnish with fresh parsley.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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⭐️ Ingredients
12 ounces pasta any
2 tablespoons extra virgin olive oil
2 shallots finely chopped. Sub onion.
3 cloves garlic grated
2 small cans (14 oz each) artichoke hearts quartered
½ cup olives pitted
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice optional
¾ cup grated parmesan or dairy-free cheese
¼ cup water
3 tablespoons parsley finely chopped
2 tablespoons pine nuts toasted, optional
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1/4 cup capers
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