Shrimp Roasted with Srirachi and Garlic with Fettuccini

Adapted from the Denver Post 04/25/2012 "Spicy sambals bring out the best flavors: Chili Garlic Roasted Shrimp with Fettuccine" By J.M. Hirsch

Very easy and very fast.

P.S. I have a 23 year old long-haired calico cat named Pasha that loves this recipe, Of course she was born in Arizona and is no stranger to chili.

Shrimp Roasted with Srirachi and Garlic with Fettuccini

James Speed Hensinger

Makes 4 servings.

3 tablespoons olive oil
1 teaspoon kosher salt
teaspoon ground black pepper
1 tablespoon Sriracha Rooster brand sauce
1 tablespoon finely minced fresh garlic
1 cup minced fresh tomato divided into two 1/2 cups
3 scallions, finely chopped (white bases separated from green tops)
1 tablespoon capers. (If very large, chop lightly)
16 ounce package dried fettuccine
1 pound large raw shrimp, shells (including tails) and veins removed
3/4+ cup freshly grated Parmesan cheese

12 fresh chive sprigs (Optional. Used for garnish)

Heat the oven to 450 degrees.  Bring a large pot of salted water to a boil.

In a large bowl, mix together the oil, salt, pepper, Sriracha sauce, garlic, 1/2 cup tomatoes, capers, and the whites of the green onions. Add the shrimp, toss well, and set aside.

Five minutes before starting to roast the shrimp, add the pasta to the water and cook according to package directions. When done, reserve cup of the pasta water, and drain.

Meanwhile dump the shrimp, as well as any sauce onto a rimmed baking sheet. Spread into a single layer. Roast for 5 to 7 minutes, or until pink and firm. Avoid overcooking. Pasta and shrimp should finish cooking at about the same time.

In the pasta pot, combine the cooked pasta, cooked shrimp, and reserved pasta water. Use a spatula to scrape any liquid from the baking sheet into the bowl. Toss well.

Portion the shrimp and pasta onto individual serving dishes.

Sprinkle the cheese over the portions first then the reserved tomato and scallion greens.

Garnish the portions with 2-3 chive sprigs.


Copyright © J. S. Hensinger