Monday, September 26, 2011
Pasta Shells with Shrimp and Garlicky Bread Crumbs
This recipe came in my inbox from cooking.com. I knew it was right up our alley and printed it out for later. Well, tonight was later and I'm glad I was signed up for cooking.com. Here's the link. It's look like they contribute the recipe to food & wine. http://www.cooking.com/Recipes-and-More/recipes/Pasta-Shells-with-Shrimp-and-Garlicky-Bread-Crumbs-recipe-2037.aspx?_rid=1007832.34100.1305705&_mid=1007832&ref=cknwrdne0
Don't be scared off by the teaspoon of anchovy paste. It tastes like a Caesar dressing and is great with the shrimp.
Pasta Shells with Shrimp and Garlicky Bread Crumbs my way
1 tablespoon plus 1/3 cup extra virgin olive oil
~1 cup fresh bread crumbs
2 garlic cloves , peeled, cored and pressed
kosher salt and freshly ground pepper
1/2 pound medium pasta shells
3/4 pound small bay shrimp, cooked
3 tablespoons lemon juice
1 teaspoon anchovy paste
3/4 teaspoon Worcestershire sauce
1 small head shredded curly endive
~1/3 cup freshly grated Parmesan
In a medium nonstick frying pan, heat the 1 tablespoon oil over moderate heat. Add the bread crumbs, garlic, and season to taste with salt and pepper and cook, stirring frequently, until golden, about 5 minutes.
In a large pot of boiling, salted water, cook the pasta shells until al dente, about 11 minutes. Drain thoroughly.
Whisk together the lemon juice, anchovy paste, Worcestershire sauce, and season to taste with salt and pepper. Add the remaining 1/3 cup oil slowly, whisking.
Toss pasta and shrimp, the curly endive, and most of the Parmesan together. Drizzle with dressing and mix thoroughly (I didn't use all the dressing). Serve the salad warm, topped with the garlic bread crumbs and the rest of the Parmesan.
This salad was terrific. Mike and I both loved it. Enjoy!