Grilled Seafood Kebabs And Orecchiette With Arugula Recipes

PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN

Pesto Orecchiette with Grilled Shrimp and Corn image

Provided by Geoffrey Zakarian

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 pound extra-large or jumbo shrimp, peeled and deveined
2 ears corn, shucked
3 tablespoons olive oil, plus more for drizzling
1 pound orecchiette pasta
4 cloves garlic, sliced
1 serrano pepper, thinly sliced
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons Basil Pesto, recipe follows
Grated Parmesan, for garnish
Fresh basil leaves, for garnish
2 cloves garlic
Zest of 1 lemon
1/4 cup shelled and toasted pistachios
1 cup olive oil
Kosher salt and freshly cracked black pepper
2 cups fresh basil leaves
1/4 cup grated Parmesan

Steps:

Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool. Cut the shrimp in half lengthwise, head to tail. Cut the corn kernels off the cobb.
Bring a large pot of generously salted water to a boil. Add a pasta insert. Pour in the pasta, stir, and boil until al dente, 8 to 10 minutes. Remove the pasta insert with the pasta; keep the water boiling.
Heat a large skillet over medium-high heat. Add the 3 tablespoons oil, garlic and serrano pepper. Sprinkle with salt and pepper and cook, stirring, for 1 to 2 minutes. Add the grilled corn and shrimp. Dip the pasta insert back in the water briefly, then lift the insert out, shake off excess water and add the pasta to the skillet. Turn off the heat and add the butter, Basil Pesto and some Parmesan. Toss to coat. Adjust the seasoning with salt and pepper.
Serve with more Parmesan sprinkled over the top. Garnish with basil leaves.
Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until. Reserve for pasta.

GRILLED SEAFOOD KEBABS AND ORECCHIETTE WITH ARUGULA

GRILLED SEAFOOD KEBABS AND ORECCHIETTE WITH ARUGULA image

Categories Shellfish Dinner

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 jumbo scallops, halved
16 large shrimp
16 cherry tomatoes
2 tbsp olive oil
2 c orecchiette
2 tbsp butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
1/2 c chicken stock
4 c baby arugula
1 tbsp lemon juice
1/2 c grated Parmesan cheese

Steps:

Skewer scallops, shrimp, and tomatoes. Brush with olive oil and season with pepper. Cook pasta until al dente; reserve 1/2 c cooking water. Grill kebabs over high heat until browned and cooked through. Meanwhile, in arge skillet, melt butter in 2 tbsp oil. Add chopped shallot and garlic and cook over high heat, stirring constantly until softened, about 2 minutes. Add chicken brown and boil until reduced by half, about 3 minutes.. Add pasta, arugula, lemon juice, and Parmesan to skillet and season with pepper. Toss until arugula slightly wilted, adding few tablespoons of reserved pasta water if necessary. Serve with seafood kebabs.

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Bring a large pot of salted water to a boil. Preheat a grill pan. Using 8 pairs of wooden skewers, double-skewer the scallops, shrimp and cherry tomatoes. Brush with olive oil and season with salt and pepper.
Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
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