Creamy Calabrian Shrimp & Cascatelli with Salsa Verde Zucchi

• porties: 2 servings
• totale tijd: 35 minutes

Ingrediënten

10 oz Tail-On Shrimp (Peeled & Deveined)

2 Zucchini

½ lb Cascatelli Pasta

1 Lemon

2 cloves Garlic

1 Sweet Or Yellow Onion

1 bunch Parsley

1½ tsps Calabrian Chile Paste

¼ cup Grated Romano Cheese

2 Tbsps Capers

¼ cup Sliced Roasted Almonds

¼ cup Cream

¼ cup Tomato Paste

2 Tbsps Mascarpone Cheese

¼ tsp Crushed Red Pepper Flakes

1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Instructies

1. Prepare the ingredients & make the salsa verde

• Preheat to 450°F.

• Fill a medium pot with salted water; cover and heat to boiling on high.

• Halve the zucchini lengthwise, then cut on an angle into thirds.

• Dice the onion.

• Zest 1 Lemon.

• Quarter zested lemon.

• Roughly chop the parsley leaves and stems.

• Peel and finely chop 2 cloves of garlic.

• In a bowl, combine the lemon zest, capers, almonds, half the chopped parsley, half the chopped garlic, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.

2. Cook the pasta

• Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite).

• Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

3. Roast the zucchini

• Meanwhile, line a sheet pan with foil. Transfer the zucchini pieces to the foil; drizzle with olive oil and season with salt and pepper. Turn to coat.

• Arrange in an even layer, cut side down.

• Roast 13 to 15 minutes, or until lightly browned and softened. Remove from the oven.

4 Cook the shrimp

• Pat the shrimp dry with paper towels; remove the tails.

• Place in a bowl. Season with salt, pepper, the Italian seasoning, and as much of the red pepper flakes.

• In a medium pan nonstick, heat a drizzle of olive oil on medium-high heat.

• Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through.

• Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Make the sauce In the pan of reserved fond,

• Heat a drizzle of olive oil on medium-high heat.

• Add the diced onion and remaining chopped garlic.

• Cook, stirring occasionally, 3 to 5 minutes, or until softened.

• Add the tomato paste and as much of the chile paste; season with salt and pepper.

• Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined.

• Reduce the heat to low and add the cream.

• Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened.

6 Finish the pasta & serve your dish

• To the pot of cooked pasta, add the cooked shrimp, sauce, mascarpone, and half the reserved pasta cooking water.

• Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).

• Turn off the heat. Taste, then season with salt and pepper if desired.

• Serve the finished pasta with the roasted zucchini on the side.

• Top the zucchini with the salsa verde and half the romano.

• Garnish the pasta with the remaining chopped parsley and remaining romano.

• Serve the remaining lemon wedges on the side.

Voedingswaarde

• Calorieën: 1110