Recipe: Orecchiette with Shrimp

recipelink.com Chat Room Recipe Swap - 2001-08-14
From: Terrie,.MD

Orecchiette with Shrimp
Makes 6 servings

1 lb. unshelled medium shrimp
4 tbsp extra-virgin olive oil, divided
4 tbsp chopped fresh basil, divided
2 tbsp fresh lemon juice
salt
1/4 tsp. freshly ground pepper
1 small head cauliflower, cut into florets
1 lb. orecchiette pasta (or use medium sized shell shaped pasta)
1 cup chopped onions
1 tbsp chopped garlic
2 cups chopped fresh tomatoes
1/2 tsp. red-pepper flakes
1 tbsp chopped fresh flat-leaf parsley
additional olive oil, if desired

With small, sharp knife, cut along curved side of each shrimp to the tail. Remove vein and leave shells on. Combine shrimp, 2 tbsp each oil and basil, lemon juice, tsp. Salt and pepper in bowl. Refrigerate.

Bring 6 quarts water to boil in a large pot. Add 1 tbsp salt and cauliflower. Cook cauliflower until just tender, 5-8 minutes. Transfer with slotted spoon to large bowl. Reserve water.

Heat and oil grill. Grill shrimp until shells are lightly charred and shrimp are just cooked through, 3 minutes per side. Cool slightly and remove shells.

Return reserved water to boil. Add pasta and cook according to package directions.

Meanwhile, heat remaining 2 tbsp oil in a large skillet over medium-high heat. Add onions and garlic; cook 5 minutes. Reduce heat, stir in tomatoes, cauliflower, remaining 2 tbsp basil, 1/4 tsp. Salt and red-pepper flakes. Cook until tomatoes have softened, 8-10 minutes.

Drain pasta. Toss cauliflower sauce and shrimp with hot pasta in large serving bowl. Sprinkle with parsley and drizzle with additional oil, if desired.