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How To make Spaghetti with Shrimp& Eggplant
1 1/2 lb Medium sized shrimps
4 tb Olive oil
4 cn Imported crushed tomatoes
1/4 ts Hot red pepper flakes
4 qt Water
3/4 c Grated parmesan cheese
1 lb Eggplant
1 tb Finely chopped garlic
1 t Honey
1/4 c Coarsely chopped fresh basil
3/4 lb Spaghetti
Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tbsps of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, flat Italian parsley can be substituted, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tbsps of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tbsp of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. Submitted By JOPETE@ATLAS.ODYSSEE.NET On WED, 10 JAN 1996 082632 -0500
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How to make Pasta alla Norma I Pasta and Eggplant I Sicilian cuisine
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Eggplant, shrimp, Brussels sprouts, bell pepper over pan-fried noodles
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The Perfect Pasta alla Puttanesca with Shrimp | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make one of my favourite Sauces, a Puttanesca Sauce that I make with Shrimp to give it some more flavour and depth. It is not necessarily the Traditional way of doing it, but I think it's fabulous and I think you will too! Make this dish and let me know what you think in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
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❤️ La Valle Tomatoes:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Eggplant Pasta Cream Sauce - Vegetarian Recipes - Youtube
Another very simple easy pasta recipe.
250 GRAMS UNCOOKED PASTA
1 EGGPLANT
1 CAN TOMATOES
125ML CREAM
1 ONION
1/4 CUP CELERY
1TSP GARLIC
SALT PEPPER
OIL
2TSP OREGANO
Eggplant Pasta Cream Sauce - Vegetarian Recipes - Youtube
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AWESOME SEAFOOD SPAGHETTI RECIPE | Italian Seafood Pasta Recipe
This Seafood Spaghetti recipe is full of flavoursome Seafood and will just melt in your mouth. It is a light pasta meal with all of my favourite attractions, colourful, fresh and DELICIOUS! This seafood pasta recipe is a favorite pasta recipe and I can guarantee you everyone will love it. This italian seafood pasta recipe have to be made with love and passion in order to get the best result. Turn the music on, open a bottle of wine and start cooking this seafood spaghetti recipe.
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SEAFOOD SPAGHETTI - Seafood Pasta Recipe
INGREDIENTS:
10 scallops
20 raw peeled prawns (2 p/person x un-peeled for decoration later)
1 basa fillet
2 x large calamari
A handful of cherry tomatoes
500g chitarra pasta (or fetucelle pasta if you can't find chitarra)
1 x clove of garlic
A handful of fresh Italian parsley
½ glass white wine
Extra virgin olive oil
Lemon juice (or fresh lemon)
3 x pinches of rock salt
5L water
UTENSILS:
1 x 5L pot
1 x large deep pan
1 x wooden spoon
1 x pasta strainer
A set of tongs
METHOD:
1. Add 4.5L of water to a large pot and place it on the stove to boil.
2. Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.
3. Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.
4. Cut through the centre of each calamari and cut these into small-medium size pieces too.
5. Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.
6. While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.
7. 10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine.
8. Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!
9. After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.
10. Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.
11. Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.
12. Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!
13. After 10 minutes, strain the pasta and remove the saucepan from the stove.
14. Add the pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta -- try flipping it in the pan if you can!
HOW TO SERVE
1. Using a large flat white plate, place a twirl of pasta in the centre and decorate with extra pieces of seafood.
2. Add some extra sauce using a small spoon.
3. Add the 2 x cooked/un-peeled prawns to the top on the side of the pasta for decoration.
E ora si mangia, Vincenzo's Plate...Enjoy!
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#seafoodpasta #seafoodspaghetti #seafoodspaghettirecipe #italianpastarecipes #pastarecipes
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