Garlicky Shrimp Pasta, Roasted Pepper and Broccoli Salad with Sun-dried Tomato and Olive Vinaigrette

By Jennifer

Serves 4 adults.

Garlicky Shrimp Pasta – adapted from Cook’s Illustrated

  • 9 garlic cloves – 5 minced, and 4 smashed
  • 1 lb. shrimp (preferably US-farmed or wild-caught), cleaned, each shrimp cut into 2 – 3 pieces depending on size
  • 3 TBS olive oil
  • Salt and freshly ground black pepper
  • 1 lb. short pasta of your choosing
  • 1/4 – 1/2 tsp. red pepper flakes
  • 2 tsp unbleached all-purpose flour
  • 1/2 cup white wine
  • 3/4 cup clam juice
  • 1/2 cup chopped parsley
  • 3 TBS unsalted butter
  • juice of 1/2 lemon

Combine 2 tsp. minced garlic, 1 TBS olive oil, shrimp, and salt and pepper to taste in a bowl and let marinate at room temperature for 15 minutes.  Bring a pot of salted water to a boil. 

Heat the 4 smashed cloves in 2 TBS oil in a large skillet over medium-low heat until golden, about 5 – 7 minutes.  Remove the garlic and discard.

While the pasta is cooking according to package directions, heat the oil in the skillet over medium heat and add the shrimp, with marinade, in a single layer.  Cook for 2 – 3 minutes, stirring occasionally, until the shrimp is just cooked through.  Transfer the shrimp to a clean bowl.

Cook the remaining minced garlic and the red pepper flakes in the skillet for a minute;

add the flour and cook, stirring, for a minute.

Add the white wine and cook, stirring, for a minute.  Add the clam juice and parsley and cook for a few minutes, until the mixture becomes slightly thickened.

Turn off the heat and add the butter and lemon juice.

Drain the pasta;  return it to the pot.  Add the shrimp and garlic sauce and toss well.

Roasted Pepper and Broccoli Salad with Sun-dried Tomato and Olive Vinaigrette – adapted from Vegetarian Cooking for Everyone by Deborah Madison

Vinaigrette

  • 2 TBS red wine vinegar
  • 2 tsp. balsamic vinegar
  • 4 TBS extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/4 cup Kalamata olives, pitted and chopped

Combine vinegars, oil, salt and pepper and whisk well.  Stir in tomatoes and olives.

  • 2 peppers, yellow and/or red
  • 1 1/2 lb. broccoli, and cut into florets, stems chopped

Roast peppers by placing them on a foil-lined baking sheet under the broiler for 20 – 30 minutes, turning occasionally, until they are blackened.

Immediately place peppers into a plastic bag and seal;  the steam contained within the bag helps release the skins and makes them easy to peel.

When they are cool, peel off the skins and chop.

Cook the broccoli, florets and stems, in a pot of boiling salted water, for 2 minutes, then drain.

Combine peppers, broccoli and vinaigrette, and toss well.

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