[CH] Tonight's Dinner - Southwestern Scampi

RisaG (radiorlg@home.com)
Sun, 17 Dec 2000 21:09:56 -0500 

This was tonight's dinner. It came out pretty good. Could've been hotter (I
could've used more jalapenos but didn't have that many) but it was still
quite good. Served with some warm rolls.

                     *  Exported from  MasterCook  *

                       Southwestern Scampi w/Pasta

Recipe By     : RisaG
Serving Size  : 3    Preparation Time :0:00
Categories    : Pasta                            Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
   2      tsp           unsalted butter
   1      tbsp          olive oil
   1      lg            shallot -- minced
   2      lg cloves     garlic -- minced
  12                    medium shrimp -- shelled & deveined
     1/2                red bell pepper -- diced
   1                    jalapeno pepper -- minced
   1      tbsp          lime juice
     1/4  cup           clam juice or lobster stock -- * see note
   1      tbsp          cilantro -- chopped
          dash          Tabasco sauce -- or more to taste
   1      14 oz can     diced tomatoes -- drained
   2      tbsp          picante sauce
     1/4  cup           Parmesan cheese -- freshly grated
                        Pasta:
     3/4  lb            dried penne pasta
                        salt -- for water

Place a big pot of water on to boil. When boiling, add salt and then pasta.
Cook according to package directions. Drain well.

While pasta is cooking, melt butter. Add oil and cook over moderate heat
until bubbles subside. Add garlic and shallots and cook, stirring, for 2
minutes. Add peppers and cook, stirring, until peppers begin to soften,
about 3 minutes. Add lime juice, lobster stock, cilantro, Tabasco, and salt
and pepper to taste. Add diced tomatoes and picante sauce and simmer, until
reduced by one-third. Add shrimp, cook on one side for about 1-1/2 minutes
until pink in color. Turn over and cook for another 2 minutes. Remove shrimp
from sauce. Cut each shrimp into 3 pieces. Add back to pan. Mix well and
remove from heat.

When pasta is done, drain and place in a large serving bowl. Cover with
sauce. Mix well. Sprinkle with parmesan cheese.
Season with salt and pepper.

Serve with hot rolls or garlic bread.

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NOTES : Risa's notes:

* I used Better than Bouillon Lobster Base and made some lobster stock with
it. If you can't find either the clam juice or lobster base, use white wine
or water.

RisaG