Shrimp Pasta Recipe
This shrimp pasta recipe is so delicious, it'll have you feeling like you're dining in a five star restaurant. If you're wondering what to cook for a dinner party you're hosting, this is definitely the recipe to make. It's fun to try out new recipes with a group of friends, especially things you normally wouldn't cook on a weekly basis. Plus, you can skip the wait times and reservations at the restaurant and have an equally great meal right in your own home. This is also one of the healthy dinner recipes that won't leave you feeling stuffed and tired, leaving more room for dessert too. This recipe could very well even be added to a list of dinner menu ideas for New Year's Eve or a non traditional Christmas dinner without the Turkey and fixings. The meal consists of white shrimp in a garlic tomato sauce, mussels in a lemon white wine sauce, served on orzo with a fresh caper sauce. Fit for any occasion.
This is a printable recipe.
1 lb. white shrimp
1/2 teaspoon crushed red pepper
1 Tablespoon olive oil
Vegetable oil for sautéing
1 small white onion, chopped
1 can diced tomatoes, drained
1 1/2 teaspoons paprika
Cayenne pepper to taste
3 garlic cloves, divided (2 minced, 1 sliced)
1 cup whole orzo
1 cup vegetable stock
1 1/2 cups water
Salt & pepper to taste
Sliced lemon or lime
1/2 lb. Fresh mussels
1 Tablespoon extra-virgin olive oil
1 Tablespoon unsalted butter
2 medium cloves garlic, finely chopped
1/2 lb. shallots, thinly sliced
1 cup dry white wine
1 fresh lemon zested
1/2 lemon, juiced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh Chives
1/4 cup capers
1 garlic clove, crushed
1 teaspoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1/8 teaspoon freshly ground black pepper
1.Marinate the shrimp by placing it in a bowl with 1 Tbsp. of olive oil, 1/2 tsp. of the crushed red pepper, a pinch of salt and pepper. Toss to coat and place the bowl in the fridge until later.
2.In a large Pan or a skillet Add about 1 to 2 Tbsp. of veg oil. Once the oil has heated, add the onion and sauté until translucent.Add the drained tomatoes, paprika, a pinch of cayenne pepper, sliced garlic and a pinch of salt and pepper.Mix well and cook for about 3 minutes.
3.Add the orzo back into the pan, add the vegetable stock and bring to a simmer. Simmer for about 8-10 minutes, until the orzo is al dente (try a kernel to make sure it's still not hard in the center).
4.By this time the liquid should have reduced but there should still be some liquid in the pan (mostly present when you move the orzo around). If it's too dry, add a little more water.
5.Take the shrimp out from the fridge and nestle them into the pan with the orzo & stock. Make sure to distribute the shrimp all over the pan. Some of the shrimp can be submerged, but ideally we want the shrimp to be half submerged and half exposed.Cook for about 5 minutes or until the shrimp is cooked through.
Serve hot garnish with the chopped parsley slice of lemon, add the steamed mussels and the caper aioli. Enjoy
1.Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
2.In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and lemon zest and cook until fragrant and soft but not collared, around 3 minutes.
3.Add the mussels, wine, lemon juice and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and lastly serve the mussels among the fidegua.
1.Place all ingredients in a bowl; mix until all the ingredients are incorporated.
Nutrition Facts for: Shrimp Fidegua DISH Cooking Class From Grandmother's Kitchen
Ingredients: Shrimp, crushed red pepper, olive oil, white onion, canned diced tomatoes, paprika, cayenne pepper, garlic cloves, whole orzo, vegetable stock, water, salt, pepper, fresh parsley, fresh lemon or lime.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 servings. * Per Serving: Calories 422, Calories from Fat 124, Total Fat 13.8g 21%, Saturated Fat 3.1g 15%, Cholesterol 177mg 59%, Sodium 589mg 25%, Potassium 659mg 19%, Carbohydrates 40.4g 13%, Dietary Fiber 3.2g 13%, Sugars 5.4g, Protein 27.9g, Vitamin A 41%, Vitamin C 45%, Calcium 13%, Iron 22%
This recipe comes to use from Dish Cooking Studio in Toronto, Canada.
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