MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Risotto-Style Roasted Tomatoes and Noodles (Added Shrimp, Chicken etc.)
| Risotto-Style Roasted Tomatoes and Noodles (Added Shrimp, Chicken etc.) | Print |
Recipe By: Alice Morrow
Risotto-Style Roasted Tomatoes and Noodles (Added Shrimp, Chicken etc.)
Ingredients
- 1-2 lbs. medium shrimp
- Salt, red/black pepper, garlic powder
- 1 (7-oz.) carton fresh pico de gallo
- ½ c. chopped onion mix
- Olive oil
- See Recipe For: RISOTTO-STYLE ROASTED TOMATOES AND NOODLES
Instructions
- In large skillet, drizzle with olive oil.
- Add chopped onion mix and pico and saute for 2-3 minutes or until tender.
- Add seasoned shrimp and cook until pink.
- Add to your cooked RISOTTO-STYLE ROASTED TOMATOES AND NOODLES.
Notes
*****Great addition to the Risotto-Style Roasted Tomatoes and Noodles.
| Risotto-Style Roasted Tomatoes and Noodles (Added Shrimp, Chicken etc.) | Print |
Recipe By: Alice Morrow
RISOTTO-STYLE ROASTED TOMATOES AND NOODLES
Ingredients
- 1 c. baby pearl onions, peeled
- 1 pt. red grape/cherry tomatoes
- 1 pt. yellow cherry tomatoes
- 2 pts. Campari tomatoes, if you can the variety colored ones, if not solid red is okay
- 12 mini sweet multi-colored peppers, cut into strips
- Sea salt, black pepper, garlic powder
- Extra virgin olive oil
- Balsamic vinegar
- 1 qt. low-sodium chicken stock or broth
- 1 lb. angel hair pasta
- Fresh marinated mozzarella cheese, cubed or smoked mozzarella cheese, cubed
- Fresh baby arugula
- Fresh basil
- Grilled chicken breasts (diced), grilled or sautéed shrimp/crawfish, or crabmeat, optional
Instructions
- Preheat oven 425. Take a large baking sheet and line with foil land spray with PAM.
- In a large bowl, combine the onions, tomatoes and peppers. Season with salt, pepper and garlic powder. Drizzle with olive oil and balsamic vinegar.
- Pour the tomato mixture onto the baking sheet.
- Roast in oven until skins turn golden and it looks like tomatoes are bursting, about 20 minutes.
- Turn oven off and let the tomatoes sit in oven while preparing the pasta.
- Take the broth/stock and place in a saucepan and heat.
- Meanwhile, place a large skillet over a medium heat. Place the noodles into the hot skillet.
- Just like with risotto, add one ladle of hot stock to the pasta. With tongs, constantly stir the noodles around in the stock to keep from sticking. When moisture is absorbed, add another ladle until the noodles are tender. Taste for seasoning.
- Add the hot roasted tomato mixture to the noodles and stir.
- When serving, set around the skillet a big bowl of baby arugula, fresh basil and the cubed cheese. I like to place the arugula in bowl first, then the cheese, top with the tomato mixture and garnish with fresh basil. This is a great side dish for grilled chicken or fish. When I have leftovers, I cut up the chicken or fish and add to pasta. I also take grilled/sautéed shrimp/crawfish or fresh crabmeat and add to pasta. Delicious!
Notes
*****I promise you when you do your pasta this way, you will never boil it again. It takes no more time than when boiling and has so much more flavor. I even find the plain pasta with nothing added but maybe just a drizzle of olive oil and freshly grated parmesan cheese! TO DIE FOR!!!!!!!!!!
Related Posts
