Skip to main content

Shrimp Pepper Peach Pasta

I am a succor for seafood in a creamy sauce, especially with pasta.  If I see it on a menu, I am so likely to choose it. My family asks why don't you break out - and I really, really, do.  It's just when I know it will be good - I'm done.

Here is a nice representation of what you'd pay 3-5x for at a restaurant.  And I am really good with that savings...

...but light the candles - and do the dishes tomorrow!
1/2 lb fusilli pasta, or favorite shape
1 green pepper, diced
1/2 purple Bermuda onion, sliced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes, or to taste

1 lb shrimp, peeled
1 gorgeous, just under-ripe peach (or nectarine), pitted and sliced

1/2 cup heavy cream
1/4 cup dry white wine
3 Tbsp butter

palmful parsley, minced, for garnish
12 pitted Calamatta olives, diced

Set three quarts water to a boil in a pot for the pasta. When it comes to a boil, season with a good 1-2 tablespoons kosher salt. Add pasta and stir well. Cook, stirring every so often so pasta remains separated, for about 8 minutes, or until just al dente, or to taste. Drain when ready and keep warm.

Meanwhile, heat a dash of olive oil in a large pan and cook the pepper and onion for about 5 minutes. Add the garlic and red pepper flakes and cook another 2-3 minutes.
Now add the shrimp and cook a minute.
Add the peaches and continue cooking another 3-5 minutes, until everything is heated through.
Add the pasta to the pan and gently toss to mix well. Add the cream and wine and turn heat to high. Gently stir fry the mixture to a creamy consistency.

Plate pasta on four individual plates, garnished with the parsley and olives.

Serves 4.

Cook’s Note: This is an inspiration of several different recipes I received as part of a Blue Apron food delivery service - one I would highly recommend based especially on their high ingredient quality and customer service - IF the price is right for you. The shrimp I used here were indeed from Blue Apron, sourced sustainably from Louisiana. Wonderful. Wonderful.



Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...
Post a Comment
Read more