Thursday, February 24, 2011
A Take on Richard's Four Taste Pasta
Richard’s Four Taste Pasta with Shrimp
Adapted from Low-Salt DASH Dinners
Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)
6oz/250g Farfalle (or whatever your favorite pasta is)
3 large cloves garlic, finely minced
1 ½ tbsp olive oil
8-12oz/250-375g large shrimp, peeled and deveined (the book called for scallops, but I didn’t have any)
Sprinkling of paprika
3 tbsp tomato paste
½ tsp red chili pepper flakes
¾ cup Italian/flat leaf parsley, finely chopped
½ cup Parmesan cheese, freshly grated
Freshly ground pepper to taste.
1. Cook the pasta until al dente in a large pot of salted water. (usually 8-10 minutes depending on the type of pasta used.)
2. In the meantime, combine the garlic and olive oil and lightly brush the shrimp/scallops with the mixture and sprinkle with paprika.
3. Place a heavy skillet over high heat and sear the shrimp and/or scallops to give a nice caramelized surface (1-2 minutes per side). Set aside and keep warm.
4. Combine the remaining garlic oil, tomato paste and red pepper flakes to make the sauce. It’s very thick and not cooked.
5. When the pasta is al dente, drain, reserving a cup of pasta water, and place in a large serving bowl. Toss with the tomato sauce, mix in the parsley and half the Parmesan. If the sauce is too thick, add a little of the pasta water. Season with pepper or red pepper flakes to taste.
6. Sprinkle with the rest of the cheese and arrange the seafood on top. Garnish with some parsley.