Thursday, January 31, 2008

CSA week eight - Cavetelli with shrimp, scallions and peppers

This is just something I threw together to use up the last of last week's scallions but it turned out nicely enough that it seems worth posting about.

Cavetelli with shrimp, scallions and peppers

2 teaspoons good quality butter
2 Tablespoons extra virgin olive oil
1 Tablespoons hot pepper garlic sauce (a bottled sauce that is just hot peppers and garlic in olive oil with a bit of parsley. It's another TJ Maxx purchase but since they're selling remainders, you must be able to find this sort of thing somewhere at full price even if I can't recall ever seeing such a thing. It's easy enough to use fresh instead but the preserved version along with the fresh gives a wider range of flavors and melt into the olive oil nicely. Bottled red peppers are easy to find; at least use that. But if you do, add fresh hot peppers or maybe hot paprika to compensate.)
2 cloves garlic
4 scallions cut into 3 inch pieces, green and white pieces separated
1 small sweet pepper (kind of a specialty item) equivalent to 1/4 of a standard yellow pepper
5 large shrimp, brined in salted and sugared water for a half hour and cut into 1 inch pieces. I left the shells on but I'm weird that way.
2 handfuls cavetelli
2 handfuls dry bread crumbs

salt and pepper to taste

1. Start heating water for pasta. Add cavetelli and plenty of salt when it's at a boil.

2. Slice garlic and put in cold pan with garlic hot pepper sauce, butter and olive oil. Turn heat to medium.

3. When pan starts to sizzle add white piece of scallion. Let them cook without turning for a couple minutes to get a bit of color on them without raising the temperature which would burn the garlic.

4. Add green parts of scallion and sweet pepper, salt and pepper. Toss. Cook for a couple more minutes.

5. Add shrimp. Cook for a couple more minutes tossing occassionally. If the shrimp are done before the pasta is ready turn down the heat to low and pile the solid ingredients up on one side of the pan.

6. When cavetelli is ready, remove to a bowl. Remove shrimp, peppers and scallions from pan to bowl with a slotted spoon. Mix.

7. Turn up heat under pan to medium high. Wait for it to heat up. Add bread crumbs. Cook until bread crumbs are

golden brown and crispy. Spoon bread crumbs onto cavetelli in as nice a presentation as possible before pouring all that lovely tasty oil over it all. Or just dump it all in since your going to end up mixing it all up anyway.

8. Mix it all up. (See? What did I say?)

9. You might want to drizzle a bit of balsamic vinegar over top to cut the fat but that's optional. If you match it with a dry white wine that should suffice.

Man that's some seriously tasty stuff. Pretty too. I think using cavetelli out of the dozen different types of pasta I keep around (My apartment has many faults but the walk in pantry makes up for a lot.) was just the right choice. It wouldn't be the same dish over spaghetti or with an egg pasta.

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