Fettuccine With Shrimp And Goats Cheese Recipes

FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE

Steps:

• Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
• Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
• Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
• Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

SHRIMP & PASTA WITH GOAT CHEESE CREAM SAUCE

Steps:

• In a saute pan, melt the butter then add flour.
• Whisk together until bubbling.
• Slowly stir in chicken broth and whisk until smooth.
• Simmer on low heat to thicken.
• Stir in goat cheese and lemon juice until melted & smooth.
• In a separate pan, saute asparagus, mushrooms & sundried tomatoes.
• In a separate pan, saute shrimp, garlic, salt & pepper.
• Coat the pasta with the sauce & mix in 1/2 the shrimp.
• Spoon the vegetables & shrimp over the top.

SHRIMP PRIMAVERA WITH GOAT CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

PASTA WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
• Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.