March 17, 2009

• *SHRIMPASTALICIOUS*

  I created a new signature dish that I’ve made twice in the past week for separate occasions, and everyone just loves it.  It’s fresh, light, satisfying, and so easy to make.  I’m calling it my SHRIMP SCAMPI PASTA RABE.

  
  Here’s how it came about.  For the past few months at my 2 local supermarkets (A&P and Stop&Shop), they didn’t have broccoli rabe when I wanted it.  So I stopped wanting it.  Last week I happened to see it, and it screamed “buy me!”  So I did, not having any particular use for it.  A few days later while thinking what to make for dinner, I knew I had the rabe, and the only protein on hand was frozen shrimp.  So I made the broccoli rabe like I always do:
  
  SAUTEED BROCCOLI RABE
  - Dice shallot and garlic, saute in olive oil.  
  - Cut up broccoli rabe to reasonable pieces, add to pan. 
  - Cover and let it wilt down a few mins, adding salt & pepper.
  - Add enough chicken broth to cover the rabe, and let it slowly simmer for 10-15 mins.  (the broth simmer cuts down the bitterness)

  Meanwhile, cook any kind of pasta.  As for the shrimp, the most delicious flavorful thing I can do to it is scampi.

  SIMPLE SHRIMP SCAMPI
  - Heat olive oil and knob of butter.  Add minced garlic.
  - Add shrimp and toss around.
  - Squeeze lots of lemon juice and splash of white wine, and simmer 5 mins.
  - Sprinkle parsley and DONE.

  

  COMBINE the broccoli rabe and shrimp scampi with the cooked pasta and toss.  The brothy sauce from the rabe and the lemony-winey scampi sauce will form enough heavenly liquid to coat all the pasta.  Drizzle some more olive oil, sprinkle more salt if needed, and DONE.  Enjoy with a glass of white. 

  • 12:52 am
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