Recipe: Scampi Spaghetti

 Shrimp paired with spaghetti, what better way for a meatless menu on Friday or anyday of the week.

Scampi  Spaghetti                                                                     

                                                                                 4 servings

1/4 cup butter

1/1/2 pounds raw shrimp, shelled and deveined

Salt and freshly ground black pepper

2 tablespoons chopped shallots

2 tablespoons warm Cognac

1/4 cup tomato puree

1/4 cup plus 1 tablespoon heavy cream

1 tablespoon chopped fresh basil or 1/2 tsp dried basil

1 tablespoon finely chopped chives

1 egg yolk

1 pound spaghetti

2 tablespoons finely chopped parsley

Directions:

1.  Heat half the butter in a skillet and add the shrimp.  Sprinkle with salt and pepper, and cook, turning once, until bright red on both sides.

2.  Sprinkle with shallots and cook 1 minute, stirring.  Add the Cognac and ignite it.  Add the tomato puree and cook 1 minute over high heat.

3.  Stir in one-half cup of the cream, the basil,the chives.  Beat the yolk with the remaining tablespoon of cream and add to the sauce, stirring rapidly.  Do not boil.

4.  Cook the spaghetti according to package directions.  Drain , toss with the remaining butter, and pour onto a hot platter.  Pour the shrimp and sauce in the center and serve sprinkled with chopped parsley.

Cook book: 

 New York Times International cookbook by Craig Claiborne

 Zucchini and Tomato Salad

6 zucchini                                               12 servings

water to cover

salt

24 slices ripe red tomatoes

Freshly ground black pepper

1 clove garlic, finely minced

3/4 cup olive oil

1/4 cup wine vinegar

1/3 cup chopped parsley, preferably Italian

 

1.  Cut off the stem and bud end of each zucchini.  Rinse well and dry.  Cut the zucchini on the bias into slices about 3/4 inch thick.  Place the slices in a saucepan and add water to cover and salt to taste.  Bring to a boil and simmer gently just until the vegetable is crisp tender; do not overcook.  Drain immediately, let cool and then chill.

2.  When ready to serve , arrange alternating slices of zucchini , and tomatoes on a platter.  Sprinkle with salt and pepper to taste.  Combine the garlic , oil and vinegar and combine with a fork.  Pour the sauce over the vegetables and sprinkle with chopped parsley.

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