• E-Z PASTA - 07

    From Dave Drum@1:18/200 to All on Saturday, February 04, 2023 13:47:41
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One-Pan Shrimp Scampi w/Crispy Gnocchi
    Categories: Seafood, Pasta, Vegetables, Herbs, Chilies
    Yield: 3 servings

    3 tb Extra-virgin olive oil; more
    - to serve
    1 lb Gnocchi; fresh, frozen or
    - shelf-stable
    2 tb Unsalted butter
    4 cl Garlic; fine grated or
    - minced
    1/2 c Dry white wine; or clam
    - juice, or broth
    Salt & fresh ground pepper
    1/3 ts Red-pepper flakes; more to
    - serve
    1 lb Large or extra-large shrimp;
    - shelled, deveined
    1 Lemon
    1/2 c Chopped parsley

    In a large, preferably nonstick skillet, heat 2
    tablespoons oil over medium-high. Add gnocchi to the
    pan, breaking up any that are stuck together. Cook for
    10 to 12 minutes, tossing every 1 to 2 minutes, so they
    get golden and crispy all over. Transfer to a bowl or
    plate.

    In the same skillet over medium-high, add remaining 1
    tablespoon oil and all of the butter, letting it melt
    for a few seconds. Add garlic and sauté until fragrant,
    30 seconds to 1 minute. Add wine, 1/2 teaspoon salt, 1/4
    teaspoon black pepper and all of the red-pepper flakes.
    Bring to a simmer, and let the wine reduce by half,
    about 2 minutes.

    Add shrimp and saute until they just start to turn pink,
    2 to 3 minutes, depending on their size.

    Return gnocchi to the pan and add another ┬╝ teaspoon
    salt. Using a Microplane or other fine grater, grate the
    zest from the lemon into the pan. Add parsley, tossing
    well. If your pan looks dry, add a splash of water, 1
    tablespoon at a time, tossing to combine, then remove
    pan from the heat.

    Cut the naked lemon in two and squeeze in the juice from
    one half, gently tossing to combine. Taste and add more
    salt if you like. Cut the remaining lemon half into
    wedges to serve.

    Top with more olive oil and more red-pepper flakes, if
    youΓÇÖd like, and serve with lemon wedges on the side.

    By: Melissa Clark

    Yield: 3 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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