Black Spaghetti With Rock Shrimp And Spicy Soppressata Recipes

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BABBO'S BLACK SPAGHETTI



Babbo's Black Spaghetti image

Provided by Kelly Senyei

Time 30m

Number Of Ingredients 12

3 cups roughly chopped jalapeño peppers
1/2 cup sliced (unsalted) almonds
1/2 cup roughly chopped red onions
1/2 cup Extra Virgin olive oil
1 pound black spaghetti or linguine, fresh or dry
2 Tablespoons Extra Virgin olive oil
4 cloves garlic, thinly sliced
1 cup (6 oz.) fresh rock shrimp
1 cup Soppressata, roughly chopped
4 Tablespoons Jalapeño Pesto (recipe above)
1 cup scallions, green parts only, thinly sliced
Salt and freshly ground black pepper

Steps:

  • First make the Jalapeño Pesto by adding all of the recipe ingredients to a food processor, adding a pinch of salt and pulsing together until pureed. Set aside. (Note: Any leftover pesto can be stored in the fridge for up to one month.)
  • Bring 6 quarts of salted water to a boil. Add the black spaghetti and cook just until tender, 6 to 7 minutes.
  • While the pasta cooks, heat the Extra Virgin olive oil in a large sauté pan over medium-high heat.
  • Sauté the garlic, rock shrimp and Sopressata in the olive oil just until the garlic is toasted and the shrimp are cooked through.
  • Add 4 tablespoons of the reserved Jalapeño Pesto to the pan.
  • Drain the pasta, add it to the sauté pan and gently toss to evenly coat.
  • Serve the pasta immediately, garnished with the sliced scallions.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 1069 kcal, Carbohydrate 99 g, Protein 34 g, Fat 60 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 1042 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

BLACK SPAGHETTI WITH ROCK SHRIMP AND SPICY SOPPRESSATA



BLACK SPAGHETTI WITH ROCK SHRIMP AND SPICY SOPPRESSATA image

Categories     Pasta

Number Of Ingredients 13

1 pound black spaghetti
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
6 ounces fresh rock shrimp
1 cup soppressata, chopped
4 tablespoons jalapeno pesto (recipe below)
1 cup scallions, sliced
Salt and freshly ground black pepper
3 cups Jalapeno peppers, roughly chopped
1/2 cup sliced almonds
1/2 cup red onions, chopped
Salt
1/2 cup extra-virgin olive oil

Steps:

  • Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook until tender but al dente, about 6 to 7 minutes. While the pasta is cooking, heat olive oil in a 12- to 14-inch sauté pan over medium-high heat. Sauté garlic, rock shrimp and soppressata until the garlic is toasted and the shrimp are cooked just through. Add the jalapeno pesto. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce. Divide pasta evenly among four warmed plates. Sprinkle with scallions and season with salt and freshly ground black pepper. Serve immediately. Jalapeno Pesto Instructions Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.

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