Tagliarini With Shrimp And Caviar Recipes

LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
• Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

CARRABBA'S TAGLIARINI PICCHI PACCHIU

Steps:

• Cook pasta according to package directions.
• Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
• Add remaining ingredients and stir over medium heat another 2 minutes.
• Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.

TAGLIARINI WITH SHRIMP AND CAVIAR

Steps:

• 1 In a skillet large enough to hold all of the pasta, melt the butter over medium heat. Add the shrimp and cook, stirring, until pink and almost cooked through, about 2 minutes. With a slotted spoon, remove the shrimp to a plate. 2 Add the vodka to the skillet. Cook, stirring, until the liquid evaporates, about 1 minute. Add the cream and bring to a simmer. Cook until the cream thickens slightly, about one minute more. Stir in the shrimp and a pinch of salt and pepper. Add the green onion and lemon zest. Remove from the heat. 3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. 4 Pour the pasta into the skillet with the sauce and toss well over medium heat. Add a little of the cooking water if the pasta seems dry. Divide the pasta among the plates. Top each portion with a spoonful of caviar and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TAGLIOLINI WITH RADICCHIO AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
• Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
• Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
• Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.

TAGLIARINI WITH MUSHROOMS, GARLIC AND SAGE

Steps:

• Bring a large pot of salted water to a boil.
• While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.
• Add the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put it in a warm bowl and toss with the remaining half tablespoon of oil.
• Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on side.