FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
SPICY ANGEL HAIR PASTA AND MEATBALL SOUP
Steps:
- In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until tender. Stir in tomatoes, broth, Sriracha sauce and garlic salt. Heat to boiling, stirring occasionally.
- Stir in pasta and meatballs. Heat to boiling; reduce heat. Cover and simmer about 6 minutes, stirring occasionally, until pasta is tender and meatballs are thoroughly heated.
Nutrition Facts : Calories 460, Carbohydrate 41 g, Cholesterol 120 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 10 g, TransFat 1 g
YUMMY SPICY SHRIMP WITH ANGEL HAIR PASTA
This is one of my husband's favorites (mine, too!). We like the sweet and spicy combination of shrimp, peas, and hot pepper, but it is also good with broccoli, asparagus, or other vegetables, or by itself. We love this with a big green salad and a glass of Shiraz! I use pre-cooked shrimp for this, but you can also use raw - just add them a minute or two earlier to the peas. This looks more complicated than it is - we often rely on this recipe as a quick and easy weeknight dinner. Actual cooking time is only about 10-15 minutes, the prep time is marinading time.
Provided by Vino Girl
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the garlic, oil, tomato sauce, vinegar, basil, salt, and cayenne pepper.
- Remove 2/3- 3/4 of this mixture and put it in a small saucepan; set aside.
- Add the shrimp to the remaining sauce that's still in the bowl.
- Mix to coat the shrimp.
- Cover and allow to marinate for 30-60 minutes in the refrigerator.
- Cook the pasta as directed.
- Drain and put in a large bowl.
- While the pasta is cooking, simmer the reserved sauce mixture in the saucepan on low heat.
- Since there is only a small amount in the pan, watch this carefully and stir often to ensure it doesn't burn.
- *Forthe following step, if you need to you can add a small bit of water or oil, but as long as your pan has a good coating, it should not be necessary.
- *Heat a large nonstick pan to medium-high heat, and add the peas.
- Stir constantly, and cook until almost tender-crisp, but not quite done.
- This should only take a few minutes.
- Remove the shrimp from the marinade and add to the pan.
- Continue stirring and cook only until the shrimp are heated through.
- Add the sauce and shrimp& pea mixture to the pasta, and toss to coat thoroughly.
- Top with parsley, cheese, and black pepper.
SPICY ANGEL HAIR PASTA
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the pasta cooking liquid.
- Stir together the chili oil, parsley, lemon zest and juice, and salt in a large bowl. Add the angel hair pasta and toss with enough reserved cooking liquid to moisten; you probably won't need more than 1/4 cup or so. Season the pasta with more salt and with red pepper flakes to taste. Transfer to individual bowls, sprinkle with the Parmesan cheese, and serve.
SPICY SHRIMP & ANGEL HAIR PASTA
Great, simple shrimp dish, where the shrimp are grilled. You can cook them on the stove-top, but grilling them gives them better flavor.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan over medium-low heat, heat the butter, garlic and cayenne.
- Cook until the garlic is soft, about 3 minutes.
- Add the wine, raise the heat to high, and cook until reduced by half.
- Allow to cool.
- Stir in 2 tbl.
- of the parsley.
- Pour the butter mixture over the shrimp.
- Add the salt and toss everything to coat evenly.
- Grill the shrimp over high heat (or you can cook in a skillet on the stove, but they are better on the grill), turning once, until just cooked and opaque, about 3-4 minutes total.
- Meanwhile, cook the pasta al-dente.
- Drain and toss with the olive oil, parmesan and remaining parsley.
- Transfer the shrimp to a bowl and squeeze the lemon over them.
- Toss.
- To serve, put a bed of pasta on each plate and top with 4 large shrimp, and a sprig of parsley.
SPICY CAJUN SCALLOPS & ANGEL-HAIR PASTA
Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce. Pam web site, if using wooden skewers soak in water at least 30 minutes.
Provided by Manami
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray.
- Preheat grill to medium heat.
- Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan.
- Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
- Thread scallops onto prepared skewers.
- Sprinkle scallops well with remaining Cajun seasoning; set aside.
- Spray garlic, tomatoes and asparagus well with cooking spray.
- Grill until well marked on each side; set aside to cool.
- Grill scallops about 4 minutes on each side or until opaque.
- Pop garlic out of skin; chop garlic cloves and tomatoes.
- Cut asparagus into diagonal slices.
- Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
- If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
- Snap off the woody stems of asparagus before grilling.
- Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
- Enjoy!
Nutrition Facts : Calories 641.3, Fat 24.2, SaturatedFat 14.2, Cholesterol 108.7, Sodium 481.2, Carbohydrate 77.6, Fiber 5.3, Sugar 6, Protein 28.7
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