Garlicky Shrimp Pasta

Posted in food, home cooking, pasta at 1:27 am by wingerz


Served with fresh pasta, and super-garlicky. Pretty fast to make too.

Garlicky Shrimp Pasta from More Best Recipes

5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
3 tablespoons olive oil
Table salt
1/4-1/2 teaspoon red pepper flakes
1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
2 teaspoons unbleached all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice plus 1 lemon, cut into wedges
Ground black pepper

1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.

2. Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.

3. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.

4. While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick. Season with black pepper. Serve, passing lemon wedges separately.


Braised artichokes

Posted in food, home cooking, pasta at 2:11 am by wingerz


Artichokes are kind of a pain to prep, but they’re plentiful this time of year (and also delicious). This recipe is braindead simple (once the artichokes are ready) and really good. I mixed in some grated Asiago cheese and lightly roasted asparagus and served it over spaghetti.

Braised Artichokes with Tomatoes and Rosemary
from Perfect Vegetables

1 lemon, cut in half
4 medium artichokes
3 tbsps extra-virgin olive oil
4 medium cloves garlic, minced
1 14.5 can diced tomatoes
1/2 cup dry white wine
1 tbsp minced fresh rosemary
1/8 tsp ground black pepper

1. Squeeze the lemon juice into a large bowl filled with cold water. Drop the spent lemon halves into the water. Cut off the stem and top quarter. Then, to get to the heart of the artichoke, bend back and snap off the outer leaves, leaving the thick bottom portion attached to the base. Continue snapping off the leaves until you reach the light yellow cone at the center. With a small knife, carefully trim off the dark green outer layer from the bottom of the artichoke. Cut off the dark section of the top. Halve the raw hearts to remove the the purple leaves and the fuzzy choke with a sharp-edged spoon, then quarter. Cut into 1-inch wedges and drop them into the bowl of water until ready to cook.

2. Heat the oil in a large sate pan or deep skillet over medium-high heat until almost smoking. Add the garlic and cook until fragrant, about 30 seconds. Drain the artichokes and add them to the pan along with the tomatoes, wine, rosemary, 1/4 tsp salt, and pepper. Bring to a simmer, cover the pan, turn the heat down to medium, and simmer until the artichokes are tender when pierced with a fork, about 30 minutes. Add more salt, if necessary, to taste.


Fresh pasta

Posted in pasta at 2:56 am by wingerz


A few weeks ago I picked up a pasta roller attachment for my KitchenAid stand mixer. It was a bit pricey, but I’m hoping it’ll pay for itself after a few years. Still have to work a bit to perfect the pasta, but here’s the first recipe I tried. Made a quick tomato sauce with pancetta and mushrooms to go along with it.

Fresh Egg Pasta
from Cook’s Illustrated

2 cups unbleached all-purpose flour (10 ounces)
3 large eggs , beaten

1. Pulse the flour in the workbowl of a food processor fitted with the metal blade to evenly distribute. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the workbowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball. See figures 1 through 3 below for tips on judging moisture level in dough.)
2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
3. Using a manual pasta machine, roll out the dough (see illustrations 1 – 5 below). Leave the pasta as is for use in filled pastas. Cut the pasta sheets into long strands to make fettuccine (see illustration 6 below).