Spaghettini With Fiddleheads And Shrimp Recipes

SPAGHETTINI WITH SHRIMP, ANAHEIM CHILES, AND ARUGULA

Steps:

• Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
• In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute. Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes. Add the shrimp stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.
• Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente. Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to combine and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.

SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH

Steps:

• Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
• Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
• Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes. Serve immediately.

SPAGHETTINI WITH SPICY SEAFOOD

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP

Steps:

• Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside.
• Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot.
• Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half.
• Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives.