Rotini with Shrimp and Mediterranean Vegetables
Added by rpiercedenver | Fri 31 Jul 2009 @ 15:23
From an early age my sister and I were brought up in the kitchen learning to cook. My Mom was the middle child of Italian immigrants, and was the first child born in the states. Our Italian heritage has always been a cornerstone of who we are -- especially in the kitchen. (However, Mom married an Irishman which lends to my surname and added another dimension to the stove). In our cooking, we have been encouraged to use the techniques and recipes that have been passed down as guidelines, and to add our own signature to what we are creating.
This dish from where it began with my Mom was tomato-based. My idea was to make a more modern, lighter \"sauce\" using oil based marinades. The focus was to be on the color and aroma of the vegetables, the texture of the shrimp...and of course, the pasta, cuz you have to have pasta. ;o)
As a side-note, the only picture I have was of my Mom and I preparing my dish in my kitchen. I did not have a picture of the dish itself. If I am considered further I will make the dish and take a snapshot and get it to you immediately. I wanted to be sure that the recipe was in before the deadline...Thank you!
1 lb Rotini Pasta
30 ct Frozen or Fresh Large Shrimp (peeled and deveined)
15 oz Roasted Sweet Red Peppers (thinly sliced)
14 oz marinated Artichoke Hearts
3 - 5 cloves of Garlic, diced/minced
up to 1/3 cup Extra Virgin Olive Oil
1/2 cup grated Parmesan
1/4 cup grated Romano
1/4 cup fresh Basil (sliced/torn)
2 - 3 tbsps capers
Pepper (to taste)
Prepare pot for pasta adding sale to the water with 2 tbsp oil. Begin heating. While water is coming to boil, prepare shrimp. If frozen, place shrimp in cold water for 10 minutes to thaw. After thawed remover tails, if still attached, and set aside. If fresh, remove tails (if attached) and devein, set aside.
Drain the roasted red peppers in colander, capturing the marinade (approx 1 1/2 cup) from the jar for use later. Drain marinated artichokes, also capturing the marinade. Do not rinse either item. The seasonings from both the peppers and the artichokes are integral in the dish\'s seasoning.
When the water begins to boil for the pasta, in a large frying pan, place the olive oil (enough to sere the shrimp), and begin to heat the oil. After the oil is heated (enough for the fragrance to become noticeable), place the minced garlic in the oil and remove from the heat for a moment.
Return the oil with the garlic to heat. When the bouquet of the garlic becomes evident remove and add the shrimp to the pan. Be attentive to the shrimp turning constantly, integrating the garlic and the oil, so the translucence is gone and the meat is pink and tender. Remove from heat when ready.
Drain the pasta, and place back into large mixing bowl. to the pasta, add the shrimp, oil and garlic mixture, and fold gently. Add the drained roasted peppers and artichokes, and fold again. Add the marinade from the roasted peppers gradually, stirring as you go. Add a little of the artichoke marinade stirring. Gradually add the marinades, tasting the pasta for balance of flavors. Add 1/12 cup grated parmesan cheese, and fold.
Place pasta with shrimp, peppers, and artichokes in dish for serving. Top with a few turns from the pepper mill and the Romano cheese. Add fresh basil and capers for presentation.