For this recipe today, instead of the typical long grain rice or wheat pasta, I added some Asian spaghetti style rice noodles. They hold up better and never get mushy when added to a dish. And instead of pasta sauce, why not add one of your favorite homemade salsa recipes? Ingredients: 1 pound extra large shrimp, cleaned and peeled (leaving tails on is optional) Salt and pepper to taste 1/2 teaspoon Mexican oregano, crushed 2 tablespoons fresh lemon or lime juice Olive oil For Salsa: 8 to 10 chile de arbol, stems removed, if any (I like it spicy and added 15 chiles) 2 cups tomato sauce 2 cloves garlic, sliced Juice of 1/2 lemon 1/2 teaspoon Mexican oregano, crushed Salt and pepper to taste * if chile de arbol is not available, try 2 to 3 chipotles in adobo or pickled jalapeños blended with the tomato sauce You will also need: 1 small to medium zucchini, sliced or diced (about 1 1/2 cups) 12 to 14 ounces of cooked pasta, like a whole grain spaghetti or angel hair (I used a spaghetti style rice noodle). Cook pasta according to package and set aside. Tips~ If you still wanted to use the chile de arbol, but not toast it, just add the peppers to some boiling water and cook for 10 minutes until they soften. Blend as directed with tomato sauce. Tips~ This salsa is a recipe my Mom prepared often for beef tacos, but it works well as a spicy pasta sauce as well. The flavor will improve the longer it sits. Make it the day before you prepare your pasta recipe. Tips~ When preparing a recipe with several layers,such as this recipe or stir fry, its always a good idea to cook the meat or seafood first. It adds great seared in flavor. Directions: 1. Season the clean shrimp with salt, pepper. oregano, lemon juice and olive oil. Set aside. 2. Heat a comal or medium skillet to medium heat. Add the chile de arbol and toast for 5 to 6 minutes. As soon as it becomes aromatic, flip or stir the chiles so they dont burn. Burnt chiles will taste bitter. Remove from heat and transfer to blender. Add the tomato sauce. garlic, oregano, lemon juice, salt and pepper to taste. Blend on high until smooth. If you are not sure of the spice level, add a just a few chile de arbol at a time and then blend in between, adding more to taste. Set aside. 3. In a large skillet, preheat 2 tablespoons of olive oil to medium heat for a few minutes. Cook the shrimp for 2 minutes per side, removing from hot pan as they cook. To that same pan, add 1 more tablespoon of olive oil. Add the zucchini, season lightly with salt and pepper and cook for 2 minutes. 4. Add the salsa from the blender into pan with zucchini. Stir well to combine and cook for 2 minutes. Add the shrimp back in and cook for 1 minute. Toss in the cooked pasta. Garnish with a little more crushed oregano and lemon wedges or slices. Serve right away. Tips~ Check out the Asian isle in your local market for different options to regular pasta. This spaghetti style rice noodle is easy to cook and never gets mushy like other pastas. Just follow directions on package on how to cook the rice noodles. Other recipes by Sonia:
Posted on: Tue, 09 Dec 2014 17:38:44 +0000
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