Tuesday, February 22, 2005

Penne with Shrimp

For those Lenten meals, or simply something different, try this Penne with shrimp.


3 cups broccoli florets
1/2 cup quality, extra virgin olive oil
1 red bell pepper, 1/4 inch diced
1 medium sweet onion, finely diced
1-2 TBS dried oregano
1/4 cup red wine
2-3 cloves garlic, sliced
1/2 cup oil-packed sun-dried tomatoes, chopped
1 tin whole flat anchovies drained and chopped
1 lb. med or large shrimp
1 lb pasta shapes, such as penne, rigatoni or med. shells, cooked al dente
2 TBS quality, aged balsamic vinegar
2 to 3 TBS red wine vinegar
10-15 fresh basil leaves, minced
1-2 sprigs fresh rosemary, needles striped from stem
Freshly ground pepper


Cut broccoli into florets and blanch in boiling water for 4 or 5 minutes. Drain and plunge into ice water to stop the cooking. Transfer to large bowl, combining with pasta. Heat 1/4 cup of the olive oil in large skillet over medium heat. Add onions and saute until they release their juices, 5-6 minutes.

Add garlic, tomatoes, diced pepper, anchovies and balsamic vinegar and stir for 3 or 4 minutes. Add shrimp, and cook until pink. Transfer to bowl and combine with broccoli and pasta.

Combine remaining oil, red wine vinegar, rosemary, basil, salt and pepper in a small bowl
Combine with pasta. Yields 6 to 8 servings.

Oil and vinegar amounts can be adjusted to taste. Salt and pepper to taste. (Should be fairly salty already from anchovies).

Penne with shrimp just might be one of the best, and one of the simplest pastas you've ever tasted.

I would try a Sangiovese or Borolo wine with this one.

Scallops with Linguini and Orange Sauce

For a uniquely tasting pasta dish, a refreshingly different light taste, try this

Scallop Preparation:

3 TBS extra virgin olive oil
1 1/2 TBS butter
25-30 Bay Scallops or about 8 large sea scallops, quartered

Sauce Ingredients:

1/2 Cup finely minced onions or shallots
2 TBS red jalapeno peppers, minced
1/2 cup dry white wine
1 cup fresh Orange Juice or 3 TBS frozen concentrate
1 cup whipping cream
1/4 cup red or green bell pepper, minced
3 cloves finely sliced garlic
16 ounces cooked and drained linguine or angel hair pasta
Minced fresh Italian Parsley for final garnish


Heat 2 TBS olive oil over medium heat. Just before adding scallops, add the Butter. Remove from heat after scallops become pale but not cooked through, about 3-4 minutes.


Heat 1 T olive oil over medium heat. Add onions, bell pepper, garlic and jalapenos. Sauté for about 6 minutes. Add the wine and reduce by half. Add the orange juice and let simmer for 2 minutes. Add the cream and scallops with all of their remaining juices, and let the sauce reduce for about 10 minutes.

Add the pasta and combine with the sauce. Remove from heat. Garnish with minced fresh Italian parsley. Serve with REAL garlic bread, and a slightly chilled dry Chardonnay wine