Corkscrew Pasta With Shrimp Sugar Snap Peas And Red Peppers Recipes

LEMONY SHRIMP & SNOW PEA PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.

CORKSCREW PASTA WITH SHRIMP, SUGAR SNAP PEAS, AND RED PEPPERS

Steps:

• Cook pasta according to directions.
• Add snap peas to water in last 3 minutes of cooking.
• Drain and rinse with cold water.
• Set aside.
• Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
• Add garlic and cook 30 seconds.
• Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cook until shrimp are lightly golden, 2-3 minutes per side.
• Remove shrimp, add pepper strips to skillet.
• Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
• Combine with shrimp.
• Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
• Slowly whisk in remaining oil until mixture thickens slightly.
• In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
• Serve immediately.

SUMMER CORKSCREW PASTA

Steps:

• Cook pasta according to package directions.
• Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
• In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
• Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
• When pasta is el dente, drain it and add to the serving bowl.
• Toss everything and serve immediately.
• Sprinkle with Parmesan if desired.

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

SUGAR SNAP PEAS AND PASTA

Steps:

• Cook sugar snaps in an 8-quart pot of boiling salted water for 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking.
• Transfer cooled sugar snaps to a cutting board.
• Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl.
• Measure out and save 1 cup cooking water, reserving remaining water in pot.
• Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander.
• While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2 inch pieces.
• Puree half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender, then force puree with a rubber spatula through a medium-mesh sieve into a large bowl.
• Puree another batch in same mannner, forcing through sieve into bowl, and add cut sugar snaps.
• Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.