Sunday, May 18, 2008

Bruschetta & Shrimp Pasta

CSA Items mentioned in this post: Garlic Scapes

Since I have plenty of vidalia onions, tomatoes and fresh basil on hand, I decided to make bruschetta.  After making the bruschetta, I realized it was almost lunch time and wondered how I could make it part of a meal, so I decided to sauté shrimp, cook some pasta and toss it all together with freshly grated parmagianno reggiano and crumbled feta.  

The bruschetta was very nice by itself on crackers and it wasn't too bad tossed with the pasta and shrimp, but if I do this again, I'll make a couple of modifications.  First, I'll use a different type of pasta - probably fettuccine or angel hair. And second, rather than mixing the cheese in with the warm shrimp and bruschetta, which resulted in soggy cheese, I'll mix the shrimp, bruschetta and pasta and then top the plated servings of the mixture with cheese. 

Following is the recipe.  The bruschetta is also great as a snack or first course on crostinis and topped with a little shaved parmaggiano reggiano or similar hard Italian cheese.

RECIPE: Bruschetta
Serves 4 to 5 as an appetizer

2 small ripe tomatoes, seeded and diced
1/2 small vidalia onion, diced
2 garlic scapes, finely chopped (substitution: 1 clove minced garlic)
3 T. basil, coarsely chopped
2 t. extra virgin olive oil (I use Colavita for everyday cooking)
Salt and pepper to taste
Shaved parmaggiano reggiano or other Italian hard cheese

Mix all ingredients and add salt and pepper to taste.  Serve on crostini and garnish with a little shaved cheese or mix into pasta (recipe follows).


RECIPE: Bruschetta and Shrimp Pasta
Serves 2

One recipe Bruschetta (see above)
20 medium shrimp, peeled and deveined
1 T. olive oil
6 oz. cooked pasta (6 oz. dry weight before cooking)
1/4 c. shredded parmaggiano reggiano
2 T. crumbled feta (I used Bonnie Blue Goat Milk Feta)

Prepare bruschetta per recipe.  While pasta cooks according to package directions, heat olive oil in a skillet over medium high heat.  Pat the shrimp dry with paper towels.  When skillet is hot, add shrimp and sauté a couple of minutes until opaque. Remove shrimp from skillet to a bowl to stop the cooking process. Drain the pasta and toss with the bruschetta and shrimp. Plate the mixture and top each serving with parmesan and feta. 

2 comments:

Cynicent said...

Yum! I'd be tempted to try with a bow pasta (is that farfalle?)

Lavonda said...

Yes, ma'am. They are one in the same.