Black Spaghetti With Rock Shrimp And Spicy Soppressata Recipes

BABBO'S BLACK SPAGHETTI

Steps:

• First make the Jalapeño Pesto by adding all of the recipe ingredients to a food processor, adding a pinch of salt and pulsing together until pureed. Set aside. (Note: Any leftover pesto can be stored in the fridge for up to one month.)
• Bring 6 quarts of salted water to a boil. Add the black spaghetti and cook just until tender, 6 to 7 minutes.
• While the pasta cooks, heat the Extra Virgin olive oil in a large sauté pan over medium-high heat.
• Sauté the garlic, rock shrimp and Sopressata in the olive oil just until the garlic is toasted and the shrimp are cooked through.
• Add 4 tablespoons of the reserved Jalapeño Pesto to the pan.
• Drain the pasta, add it to the sauté pan and gently toss to evenly coat.
• Serve the pasta immediately, garnished with the sliced scallions.
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BLACK SPAGHETTI WITH ROCK SHRIMP AND SPICY SOPPRESSATA

Steps:

• Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook until tender but al dente, about 6 to 7 minutes. While the pasta is cooking, heat olive oil in a 12- to 14-inch sauté pan over medium-high heat. Sauté garlic, rock shrimp and soppressata until the garlic is toasted and the shrimp are cooked just through. Add the jalapeno pesto. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce. Divide pasta evenly among four warmed plates. Sprinkle with scallions and season with salt and freshly ground black pepper. Serve immediately. Jalapeno Pesto Instructions Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.