Live
Oprah's Lifeclass is streaming live now!
Watch
Live
Today at
Oprah Live Stream
Remind Me
Loading...
Pappardelle with Shrimp and Asparagus
Try this delicious recipe!
Pappardelle with Shrimp and Asparagus
 
Servings: Serves 6
Ingredients
  • 1 1/2 cups   all-purpose all-purpose flour
  • 1/2 cup semolina semolina flour
  • 3 large large eggs
  • 2 1/2 teaspoons salt
  • 3 tablespoons extra-virgin olive extra-virgin olive oil
  • 1 pound asparagus , trimmed and cut (on the diagonal) into 1/4-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon white white pepper
  • 2 large shallots , minced
  • 2 cloves garlic , minced
  • 18 jumbo shrimp , peeled and de-veined (tail left on)
  • 1/2 cup white white wine
  • 2 cups diced plum plum tomatoes (about 6 small tomatoes)
  • 3 tablespoons chopped fresh Italian fresh Italian parsley
Directions
To make pasta: In a large bowl, stir flours, eggs and 1/2 teaspoon salt together to make a stiff dough. On a lightly floured surface, knead dough until smooth and not sticky, about 20 times. Cover with plastic wrap and let rest at room temperature 30 minutes. Cut dough in half. Using a pasta machine, process each half according to manufacturer's instructions. Or place half on lightly floured surface (keep remaining dough in plastic wrap) and with a floured rolling pin, roll into a 12-inch square. With a pastry wheel or knife, cut crosswise into 1-inch-wide strips. Sprinkle with flour and layer on a lightly floured jelly-roll pan, using plastic wrap between layers. Repeat with remaining dough. Set aside.

To make sauce: In a 12-inch nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Cover and cook 2 minutes; then add shallots and garlic. Sauté 2 minutes; remove asparagus to a plate. Set burner on high; heat the remaining tablespoon olive oil in same skillet. Add shrimp and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sauté 1 minute per side, until golden. Add wine, tomatoes, and remaining 1/2 teaspoon salt; simmer until shrimp are just opaque in center. Remove pan from heat; stir in parsley and asparagus.

Meanwhile, in an 8-quart saucepan, cook pappardelle in 6 quarts boiling water. Add 2 teaspoons salt if desired. Gently stir to separate pasta; cook 2 to 3 minutes, until tender but firm. Drain. Do not rinse.

Toss pappardelle with sauce and serve immediately.

Comment

    0 Comments

    Advertisement

    Arugula Salad with Honey-Glazed, Bacon-Wrapped Shrimp
    The vinaigrette-dressed greens provide a satisfying tang that plays off the richness of the bacon, which also provides a salty counterpart to the slight sweetness of the jumbo shrimp.

    To build your off-the-cuff kitchen repertoire, take cues from the flavor combinations in The Creative Cook Menu.
    Arugula Salad with Honey-Glazed, Bacon-Wrapped Shrimp
    Recipe created by Susan Spungen
    Servings: Serves 4
    Ingredients
    • 1 Tbsp. honey
    • 1 1/2 Tbsp. lemon juice
    • 1 tsp. Dijon Dijon mustard
    • 1/4 cup extra-virgin extra-virgin olive oil
    • Salt and freshly ground pepper
    • 1/2 tsp. freshly ground pepper
    • 12 (about 3/4 pound) jumbo tail-on jumbo tail-on shrimp , peeled and deveined
    • 6 slices bacon , halved crosswise
    • 1 Tbsp. honey
    • 1 bunch (1/4 pound) arugula
    Directions
    Note: It is important to use jumbo shrimp in this recipe because smaller shrimp will overcook in the time it takes for the bacon wrapped around them to crisp. If jumbo shrimp are not available, precook the bacon slices until just golden but still pliable, and then wrap them around the nearly done shrimp and proceed with the recipe.

    To make dressing: Put 1 tablespoon honey in a medium bowl. Add lemon juice and mustard; whisk to combine. Slowly pour in olive oil, whisking constantly. Season to taste with salt and pepper; set aside.

    To make salad: Use 1/2 teaspoon pepper to season shrimp all over. Wrap 1 piece of bacon snugly around each shrimp and secure with a toothpick running lengthwise (so shrimp can lie flat).

    Heat a large skillet over medium heat. Arrange shrimp in a single layer and cook, flipping once, until bacon is just crisp, about 10 minutes. Drizzle honey over shrimp and continue to cook, basting often with pan juices, until bacon is caramelized and shrimp are cooked through, about 2 minutes more. Transfer to a large plate. When cool enough to handle, remove and discard toothpicks.

    Arrange arugula on plates. Top with warm shrimp, add dressing, and serve.

    Extra idea: This could also work just as well as a rice salad: Dice and sauté the bacon, add the shrimp, then toss it all over warm rice, shredded greens, and honey-sweetened dressing.

    Comment

      0 Comments

      Advertisement

      Grilled Shrimp with Mango Salsa
      This is an easy dish to make for company. Leftovers can be served in a salad, stir-fry, or as a garnish for store-bought butternut squash soup spiked with Roasted Vegetables , curry powder and the mango salsa.
      Grilled Shrimp with Mango Salsa
      Created by Nina Simonds
      Servings: Serves about 6, depending on size of shrimp
      Ingredients
      • 2 large ripe ripe mangoes , peeled, pitted and diced
      • 1/4 cup minced red red onion
      • 1/4 cup chopped cilantro cilantro leaves
      • 3 Tbsp. fresh lime fresh lime juice
      • 1 tsp. minced fresh fresh ginger
      • 1/2 tsp. salt , or to taste
      • 1/4 tsp. freshly ground black black pepper
      • 1 1/2 lbs. large shrimp , peeled and deveined
      • 2 Tbsp. reduced-sodium soy reduced-sodium soy sauce
      • 2 Tbsp. fresh orange fresh orange juice
      • 2 Tbsp. olive olive oil , for grilling
      Directions
      To make the salsa: Combine all ingredients in a bowl. Set aside.

      To make the shrimp: Rinse and drain shrimp; pat dry with paper towels. In a bowl, combine shrimp, soy sauce and orange juice. Let stand 10 minutes.

      Meanwhile, prepare a grill, oiling the grill rack. Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour). Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through. Remove from skewers and place on a serving platter. Serve with mango salsa, Basmati Rice with Toasted Pine Nuts , and Warm Roasted Winter Vegetable Salad .

      Comment

        0 Comments

        Advertisement

        Spaghetti with Shrimp, Parsley, Mint, and Garlic
        The sweet notes in shrimp are pleasantly offset by the zingy flavors of parsley, mint, red pepper flakes, and lemon zest.
        Shrimp and vegetables
        Recipe created by Susan Spungen
        Servings: Serves 4 as a first course
        Ingredients
        • 1/2 pound spaghetti (or any other type of pasta)
        • 2 Tbsp. extra-virgin extra-virgin olive oil
        • 1 pound small shrimp , peeled and deveined (tails left on, if desired)
        • 2 cloves finely chopped garlic
        • 1/8 tsp. red pepper flakes
        • 1/4 cup finely chopped flat-leaf flat-leaf parsley leaves
        • 1/4 cup finely chopped mint leaves
        • 1 Tbsp. butter
        • 1 1/2 tsp. finely grated lemon zest
        • Salt and freshly ground black pepper
        Directions
        Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta water, then drain spaghetti well.

        Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring often, until pink all over, about 2 minutes. Add garlic and red pepper flakes; cook until shrimp is just cooked through and garlic is fragrant, about 2 minutes. Add parsley, mint, butter, and lemon zest; stir until combined.

        Add spaghetti and reserved 1/2 cup pasta water to skillet; season to taste with salt and pepper. Cook, tossing constantly, until liquid thickens to form a sauce and spaghetti is hot throughout, about 1 to 2 minutes more. Transfer pasta and shrimp to 4 shallow bowls and serve immediately.

        Extra idea: The flavorings in this recipe could also become a salsa verde to serve alongside grilled shrimp.

        Comment

          0 Comments

          Advertisement

          Vanilla-Balsamic Shrimp with Saffron-Basil Israeli Couscous
          Surprise that special someone with vanilla-scented shrimp over saffron-basil couscous.

          This dish is one of our sexy vanilla recipes.
          Vanilla-Balsamic Shrimp with Saffron-Basil Israeli Couscous
          Recipe created by Rori Trovato
          Servings: Serves 2
          Ingredients
          • 1 1/2 vanilla beans
          • 1/2 cup olive oil
          • 3 Tbsp. balsamic balsamic vinegar
          • Kosher Kosher salt
          • 8 extra-large shrimp , peeled and deveined
          • 1 1/2 cups chicken broth
          • Pinch of saffron threads
          • 2 Tbsp. chopped fresh fresh basil , plus a few whole leaves for garnish (optional)
          • 1 Tbsp. unsalted unsalted butter
          • 1/2 cup Israeli (toasted pasta) Israeli (toasted pasta) couscous
          • Freshly ground pepper
          Directions
          Split 1 vanilla bean lengthwise; scrape out its seeds. Place seeds and pod in a small saucepan, and add olive oil. Cook on medium heat about 7 minutes. Let sit at room temperature at least 30 minutes or up to several days. Discard pod.

          In a medium bowl, combine balsamic vinegar with a pinch of salt. Slowly whisk in 1/3 cup of vanilla-infused olive oil. Place shrimp in another bowl, and pour half of balsamic dressing on top. Refrigerate shrimp for 30 minutes.

          Split remaining 1/2 bean lengthwise, and scrape out seeds. Transfer seeds and pod to a small saucepan with chicken broth and saffron. Bring to a boil, then reduce to a simmer and cook about 3 minutes. Add basil, butter, couscous, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring mixture back to a boil, then reduce to a simmer; cover and cook until couscous is tender and most of broth is absorbed, 8 to 10 minutes.

          Meanwhile, heat 2 tablespoons vanilla olive oil in a large sauté pan over medium-high heat. Add shrimp and 1/2 teaspoon salt. Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.

          Place couscous on 2 plates; garnish with basil leaves (if using). Arrange shrimp on top, add pepper to taste, and drizzle with remaining vanilla-balsamic vinaigrette. Serve immediately.

          Comment

            0 Comments

            Advertisement

            Cavolo Nero and Red Cabbage Tostadas with Spicy Shrimp
            Tostadas take a healthy turn: tangles of shredded raw kale and cabbage, cilantro, corn, black beans, and tomatoes served on crisp corn tortillas topped with tasty grilled shrimp.

            This recipe is from Jewels and Jill's Healthy Festive Menu.
            Cavolo Nero and Red Cabbage Tostadas with Spicy Shrimp and Cumin-Scented Vinaigrette
            Recipe created by Jewels and Jill Elmore
            Servings: Serves 6
            Ingredients
            • 12 small corn corn tortillas
            • Olive oil , for brushing
            • 1 can (15 ounces) black beans , drained and rinsed
            • 1/4 tsp. ground cumin
            • 1/4 tsp. ancho chili powder
            • Salt and freshly ground pepper
            • 3 ears corn (roasted, sautéed, or raw), kernels only
            • 2 bunches cavolo nero , washed and dried, middle stem torn out, and shredded
            • 1/2 head (small) red cabbage , shredded
            • 5 plum tomatoes , seeded and diced
            • 2 avocados , peeled and diced
            • 1 bunch cilantro , coarsely chopped
            • 1/2 cup cotija cheese , crumbled
            • 3 Tbsp. fresh fresh lime juice (about 1 lime)
            • 3 Tbsp. coconut vinegar or unseasoned unseasoned rice vinegar
            • 1 medium shallot , finely chopped (about 2 Tbsp.)
            • 1/4 tsp. minced garlic
            • 1 tsp. salt
            • 1 tsp. sugar
            • 2 Tbsp. chopped cilantro
            • 1 tsp. ground cumin
            • 3/4 cup canola oil
            • 1 1/2 pounds medium shrimp (about 24), peeled, deveined, and halved lengthwise
            • Zest of 1 lime
            • 1/4 tsp. salt
            • 1/4 tsp. ancho chili powder
            • 2 Tbsp. olive oil
            • 1/2 serrano chili , minced (optional)
            Directions
            Note: Cavolo nero is a dark green kale from Tuscany; if unavailable, substitute another variety of kale.

            To make shells: Preheat oven to 350°. Brush tortillas on both sides with olive oil, and arrange on a baking sheet. Cook 15 to 20 minutes, or until golden and crispy. Let cool in pan; set aside.

            To make salad: Put black beans in a large bowl; mix in cumin and ancho chili powder. Season to taste with salt and pepper. Add remaining salad ingredients; toss lightly to combine. Put salad in refrigerator until ready to serve.

            To make vinaigrette: In a medium bowl, whisk together lime juice, vinegar, shallot, garlic, salt, and sugar. Let sit for 10 minutes to dissolve salt and sugar. Add cilantro and cumin, then slowly whisk in oil. Set aside.

            To make shrimp: Season shrimp all over with zest, salt, ancho chili powder, olive oil, and serrano chili (if using). Grill or sauté in a large skillet in batches over high heat, 1 to 2 minutes per side (until flesh is opaque); remove from heat.

            To assemble tostadas: Toss salad, shrimp, and vinaigrette together. Place baked tortilla shells on a large platter, and add a handful of mixture to each; serve.

            Comment

              0 Comments

              Advertisement