Scallop Mushroom Fettucine Recipes

Scallop Mushroom Fettucine

Ingredients of Scallop Mushroom Fettucine

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Fettuccine 8 pz. 225 g

Olive (or cooking) oil 1 tbsp. 15 mL

Sliced fresh white mushrooms 4 cups 1 L

Garlic clove, minced 1 1

Dry white wine 1/4 cup 60 mL

Butter 2 tbsp. 30 mL

Lemon juice 1 tbsp. 15 mL

Small bay scallops 1 lb. 454 g

Grated Parmesan cheese 1/2 cup 125 mL

Sliced green onion 3 tbsp. 50 mL

Grated lemon zest (see Tip, below) 1 tbsp. 15 mL

Salt 1/4 tsp. 1 mL

How to Scallop Mushroom Fettucine

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered for 11 to 13 minutes, stirring occasionally, until tender but firm. Drian. Return to same pot. Cover to keep warm

Heat olive oil in large frying pan on medium. Add mushrooms and garlic. Cook for about 5 minutes, stirring occasionally, ntil liquid has evaporated.

Add next 3 ingredients. Heat and stir until butter melts. Add scallops. Heat and stir for about 2 minutes until scallops are opaque.

Add remaining 4 ingredients and pasta. Toss, Makes about 6 cups (1.5 L).

Tip : When a recipe calls for grated citus zest and juice, it's easier to grate the fruit first, then juice it. Be careful not to grate down to the pith (white part of the peel), which is bitter and best avoided.

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Shrimp Ball Hotpot Recipes

Shrimp Ball Hotpot

Ingredients of Shrimp Ball Hotpot

Uncooked shrimp (peeled and deveined) 3/4 lb. 340 g

Canned sliced water chestnuts 1/4 cup 60 mL

Chopped fresh cilantro 2 tsp. 10 mL

Rice vinegar 1 tsp. 5 mL

Soy sauce 1 tsp. 5 mL

Ground ginger 1/2 tsp. 2 mL

Garlic powder 1/4 tsp. 1 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Prepared vegetable broth 2 1/2 cups 625 mL

Gingerroot slices, about 1/4 inch (6 mm) thick 2 2

Star anise 1 1

Tiny bow pasta 1 1/2 cup 500 mL

Snow peas, trimmed and halved 2 cups 500 mL

Copped red pepper 1 cup 250 mL

How to Shrimp Ball Hotpot

Put first 10 ingredients into food processor. Process with on/off motion until shrimp is coarsely chopped. Shape into 3/4 inch (2 cm) balls. Set aside

Conbine next 3 ingredients in large saucepan. Bring to a boil. Add pasta. Stir. Boil gently, covered, on medium for 6 to 8 minutes, stirring often, until almost tender.

Add snow peas, red pepper and shrimp balls. Stir gently. Cook, covered for 5 to 10 minutes, stirring often, until pasta is tender but firm. Remove and discard gingerroot and star anise. Makes about 6 cups (1.5 L)

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Cajun Shrimp Tortellini Recipes

Cajun Shrimp Tortellini

Ingredients of Cajun Shrimp Tortellini

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Package of fresh cheese tortellini 12 1/2 oz. 340 g

Medium uncooked shrimp (peeled and deveied) 3/4 lb. 340 g

Cooking oil 2 tsp. 10 mL

Cajun seasoning 2 tsp. 10 mL

Bacon slices, chopped 4 4

Chopped onion 1/2 cup 125 mL

Garlic cloves, minced 2 2

Chopped sun-dried tomatoes in oil,blotted dry 1/4 cup 60 mL

Salt 1/4 tsp. 1 mL

Pepper 1/8 tsp. 0.5 mL

Chopped Roma (plum) tomato 2 cups 500 mL

Olive oil 1 tbsp. 15 mL

How to Cajun Shrimp Tortellini

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 8 to 11 minutes. stirring occasionally, until tender. Drain. Return to same pot. Cover to keep warm.

Combine next 3 ingredients in small bowl. set aside.

Combine next 3 ingredients in large frying pan on medium. Cook for 5 to 8 minutes, stirring often, until onion is softened.

Add next 3 ingredients and shrimp mixture. Cook for about 2 minutes, stirring occasionally, until shrimp turn pink. Add to pasta. Toss.

Add tomato and olice oil. Toss. Makes about 8 cups (2 L).

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Fusili Cioppino Recipes

Fusili Cioppino

Ingredients of Fusili Cioppino

Olive (or cooking) oil 2 tsp. 10 mL

Chopped onion 1 cup 250 mL

Garlic cloves, minced 3 3

Dried basil 1/2 tsp. 2 mL

Dried oregano 1/2 tsp. 2 mL

Dried crushed chilies 1/4 tsp. 1 mL

Dry (or alcohol-free) white wine 1 cup 250 mL

Can of diced tomatoes (with juice) 28 oz. 796 mL

Prepared chicken broth 1 1/2 cup 375 mL

Reserved liquid from clams 2/3 cup 150 mL

Tomato paste 1 tbsp. 15 mL

Granulated sugar 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Fusilli pasta 2 cups 500 mL

Can of whole baby clams, drained and liquid reserved 5 oz. 142 g

Uncooked small shrimp (peeled and deveined) 1/2 lb. 225 g

How to Fusili Cioppino

Heat olive oil in Dutch oven on medium. Add mext 5 ingredients. Cook uncovered, for 5 to 10 minutes, stirring often, until onion is softened.

Add wine. Simmer, uncovered, for 2 minutes.

Add next 7 ingredients. Stir. Bring to a boil.

Add pasta. Stir. Reduce heat to medium-low. Cook, covered, for about 10 minutes, stirring often, until tender but firm. Increase heat to medium. Add clams and shrimp. Heat and stir for about 2 minutes until shrimp turn pink. Makes about 8 cups (2 L)

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