Tuxedo Pasta Recipes

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TUXEDO BOW-TIE PASTA WITH SHRIMP



Tuxedo Bow-Tie Pasta with Shrimp image

Cuttlefish ink gives these handmade bow-ties a dramatic look and a rich, briny flavor that won't overwhelm the shrimp. Invest your time in making and shaping the dough, because the citrusy sauce is quick to come together and dresses this dish up with a bright acidity.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 2h25m

Number Of Ingredients 12

2 cups "00" flour, plus more for dusting
3 large eggs, beaten
1 teaspoon cuttlefish ink (sometimes labeled "squid ink")
Semolina flour, for dusting
1 pound large shrimp, peeled, deveined, and halved lengthwise, shells reserved
2 tablespoons extra-virgin olive oil, plus more for serving
2 cloves garlic, minced (2 teaspoons)
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
1/4 cup fresh orange juice
Kosher salt

Steps:

  • Dough: Stir together 1 cup "00" flour, 2 teaspoons warm water, and half of eggs (about 1/4 cup) in a medium bowl until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
  • In another medium bowl, vigorously whisk remaining half of eggs with cuttlefish ink and 1 teaspoon warm water to thoroughly combine. Stir in remaining 1 cup flour to bowl with cuttlefish mixture and mix until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
  • Form each dough into a square disk, tightly wrap in plastic, and let stand 1 hour.
  • Unwrap both doughs; place cuttlefish-ink dough on top of plain dough. On a floured surface, roll the stack of dough out to an 18-by-20-inch rectangle. Cut into 1-inch-wide strips, then crosswise into 2-inch-long rectangles. Keep cut pasta covered with plastic wrap while you work.
  • Working one at a time, pinch middle of each pasta rectangle with 2 fingers to create a bow-tie shape; transfer to a rimmed baking sheet generously dusted with semolina.
  • Shrimp Sauce: In a small saucepan, bring shrimp shells and 2 cups water to a boil. Reduce heat to medium and simmer 5 minutes; strain and discard shells. Heat oil in a large straight-sided skillet over medium. Add garlic and red-pepper flakes; cook until sizzling and fragrant, 30 seconds.
  • Stir in tomato paste; cook until caramelized, about 1 minute. Add shrimp broth and both citrus juices. Simmer until sauce is thickened and reduced to approximately 3/4 cup, 6 to 7 minutes.
  • Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, 7 to 9 minutes. Reserve 1/2 cup pasta water; drain. Add pasta and 1/4 cup pasta water to sauce and cook, stirring frequently, until sauce clings evenly to pasta, 2 to 3 minutes.
  • Add shrimp, stirring just until cooked through, about 1 minute. Remove skillet from heat. If pasta appears dry, right before serving stir in more pasta water a little at a time, just until sauce clings evenly to pasta again. Transfer to bowls, drizzle with oil, and serve.

TUXEDO PASTA



Tuxedo Pasta image

With chicken and veggies, this pasta medley in a mild lemon and wine sauce is a complete meal in one that's a snap to assemble. I try to keep leftover chicken or turkey on hand so that I can fix this dish whenever I want. -Jackie Hannahs, Fountain, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
3/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. , Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.

Nutrition Facts : Calories 289 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 256mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

CHOCOLATE TUXEDO CAKE RECIPE (VIDEO)



Chocolate Tuxedo Cake Recipe (video) image

Amazing chocolate tuxedo cake with chocolate cake layers filled with no-bake chocolate cheesecake, caramel sauce and chocolate drizzle!

Provided by tatyanaseverydayfood

Categories     Dessert

Number Of Ingredients 21

6 tablespoons butter (softened at room temperature)
3/4 cup white granulated sugar
3 large egg whites
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
24 oz cream cheese (softened at room temperature)
1/2 cup sour cream
3/4 cup sweetened condensed milk
2 teaspoons vanilla
1 1/2 tablespoons unflavored gelatine
2 to 3 tablespoons water
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1/4 cup chocolate syrup
1/4 cup caramel sauce
chopped chocolate or caramels
1/4 cup dark chocolate chips ( melted; for garnish)

Steps:

  • Prepare the chocolate cake layer first. Preheat oven to 350F. Line a 9-inch spring form pan with parchment paper and spray sides with non-stick spray.
  • In a large bowl, cream together the butter and sugar. Add the egg whites and vanilla extract and beat until light and fluffy. Pour in the milk. In separate bowl, combine the dry ingredients: flour, cocoa powder, salt, and baking powder. Using a sifter, add the dry ingredients and mix just until combined; do not over mix!
  • Bake cake in preheated oven for 35-40 minutes or until the center is set and toothpick inserted into center comes out clean. Remove cake from spring form pan and cool completely. Once cooled, split the cake layer in half using a long, serrated knife; set aside.
  • Prepare the cheesecake filling: place the cream cheese into a stand mixer bowl and beat the cream cheese for 8 to 10 minutes until cream cheese is very light and fluffy. Scrape down the sides of the bowl often to get all the cream cheese mixed!
  • Add the sour cream, sweetened condensed milk and vanilla. Continue to mix for a few minutes until ingredients are well mixed.
  • Place the two different chocolates into separate bowls. Using a double boiler or microwave, melt the chocolate until smooth; set aside.
  • Prepare the gelatin: dissolve the gelatin in a small bowl. Heat the gelatin in the microwave for 1 minute, stirring every 10 seconds, until gelatin is smooth and melted. If using sheet gelatin, allow the gelatin to bloom for at least 5 minutes.
  • Next, temper the gelatin: add about 1 cup of the cheesecake filling to the gelatine and whisk until well-combined. Then add the tempered gelatine into the remaining cheesecake filling. Mix on high speed for a few minutes and scrap down sides of bowl often.
  • Working quickly, divide the cheesecake filling between the two bowls of melted chocolate. Using a spatula, fold the chocolate and filling together.
  • Next, assemble the cake. Use the same spring form pan used for the cake layer. Drop one chocolate cake layer into the pan and drizzle a generous amount of chocolate syrup and caramel sauce over the top; can also add chopped chocolate or chocolate covered caramel bits. Add the dark chocolate cheesecake filling and spread evenly to the edges.
  • Top with second cake layer and repeat the process. Smooth the top of the cake with an off-set spatula that has been warmed under hot water. Set cake into refrigerator to set for about 4 hours, or overnight.
  • To release the cake from the spring form pan, run a flat spatula along the edges. To garnish the cake, melt 1/3 cup dark chocolate chips and transfer the melted chocolate into a ziplock bag; drizzle over the top.
  • Keep cake refrigerated and covered to avoid drying; remove about 30 minutes prior to serving.

Nutrition Facts : Calories 414 kcal, Carbohydrate 38 g, Protein 7 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 69 mg, Sodium 333 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 7 g, ServingSize 1 serving

TUXEDO BOW-TIE PASTA SALAD FOR PICNICS AND POTLUCKS



Tuxedo Bow-Tie Pasta Salad for Picnics and Potlucks image

The perfect pasta salad for picnics, potlucks and gatherings. I've made this without the mayo, using the artichoke marinade in it's place, and it was equally fabulous and well received! Best served well chilled.

Provided by BecR2400

Categories     Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 15

8 ounces bow tie farafelle pasta, cooked according to package directions (measured dry, I use De Cecco)
1/2 cup mayonnaise
2 tablespoons finely chopped Spanish olives
2 (6 1/2 ounce) jars marinated quartered artichoke hearts (reserve several tablespoons of the marinade)
1/4 cup italian deli-sliced mild pepper rings, chopped (or green bell peppers)
1 cup broccoli floret, cut into one-inch pieces cooked al dente
2 stalks celery, thinly sliced
1 medium cucumber, peeled and diced
2 medium fresh tomatoes, diced
fresh ground black pepper, to taste
salt, to taste
1/4 cup pepperoni, diced (optional, or salami)
1/4 cup parmesan cheese, diced (optional, or provolone)
1 tablespoon snipped fresh parsley, to garnish
1 tablespoon snipped fresh chives, to garnish

Steps:

  • In a large bowl stir together the mayonnaise, olives, artichoke hearts, peppers, broccoli florets, celery, cucumber, and tomatoes. Now is the time to add the pepperoni or salami and cheese, if using.
  • Add the cooked and drained pasta; mix thoroughly.
  • Stir in the reserved artichoke marinade, a spoonful at a time, to the desired consistency.
  • Add salt and pepper to taste.
  • Garnish with snipped fresh herbs (parsley and chives).
  • Cover and thoroughly chill (several hours or overnight) before serving.

TUXEDO PASTA



Tuxedo Pasta image

Make and share this Tuxedo Pasta recipe from Food.com.

Provided by bmcnichol

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons chicken broth
3/4 cup shredded parmesan cheese
1 tablespoon dried basil

Steps:

  • Cook pasta according to package directions.
  • In a skillet, saute the chicken, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender.
  • Add the lemon juice and broth.
  • Bring to a boil.
  • Reduce heat, cook and stir for 2 minutes or until heated through.
  • Drain the pasta and add to skillet.
  • Stir in the Parmesan cheese, basil and remaining butter.

Nutrition Facts : Calories 242.6, Fat 13.1, SaturatedFat 6.8, Cholesterol 71.9, Sodium 286.3, Carbohydrate 12, Fiber 1, Sugar 1.4, Protein 19.2

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