Oct 25, 2009 3:14 pm US/Mountain
Cavatappi Pasta With Sautéed Shrimp
Developed by Noodles & Company Founding Chef Ross Kamens
Ingredients:
1 lb Cavatappi cooked al dente (serves 4-6)
2 cloves of fresh garlic, chopped
1 T white wine (optional)
¼ cup chicken stock or vegetable stock
2 oz cream
2 T extra virgin olive oil
1 bunch fresh basil (de-stemmed)
2 fresh Roma tomatoes, chopped
1 Portobello mushroom cap (cleaned & sliced)
Kosher salt (to taste)
Crushed red chiles (to taste)
1 T canola oil
1 T butter
1 lb shrimp (peeled & de-veined)
4 T shaved Asiago cheese (shaved with a carrot peeler)
Fresh ground black pepper
This recipe is great with other fresh veggies of your choosing
Preparation:
Step 1:
Cook the pasta to al dente (read package for directions). Stop the cooking process, rinse in cold water, drain, then toss with olive oil & set aside.
Step 2:
Scrape bottom gills out of the Portobello mushroom and slice. (This keeps the rest of the dish from turning black.)
Step 3:
Shave the Asiago cheese; chop the tomatoes, garlic & herbs; keep separate & set aside.
Step 4: Make the pesto sauce
Blend the olive oil, fresh basil and 2 T of the Asiago cheese in a food processor until smooth. Season with salt & pepper. Set aside.
Cooking Steps:
1. Start with a 14 inch sauté pan over medium heat. Be sure to get the pan good & hot. Add canola oil & the garlic.
2. Add shrimp, butter, Portobellos, and crushed chiles. Sauté until the shrimp becomes a light pink color.
3. Add the Cavatappi noodles & stir.
4. Deglaze the pan with white wine and then add the chicken or vegetable stock.
5. When the noodles begin to sizzle a bit, add fresh tomatoes and the cream. Toss & stir. Do not overcook the pasta; the entire process will only take a few minutes.
6. Finish the dish with the basil pesto sauce.
7. Place onto a platter & garnish with the remaining shaved Asiago cheese.
Eat well, have fun and share!
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