Shrimp Rosa Recipes

Steps:

• In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.
• During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
• Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)
• Add the heavy cream and bring the sauce to a boil over moderate heat.
• Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
• Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
• Toss the pasta with the remaining 1 tablespoon butter.
• The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
• You can pass freshly grated parmesan at the table, if desired.

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
• Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

Steps:

• Ravioli Cook shrimp into butter and garlic until pink. Drain - puree in food processor. Add remaining filling ingrediants in a medium bowl and set aside Pasta: Put flour ina large bowl and make a "well" in center. Put eggs, oil and salt in well. Mix together until dough can be made into a ball. Knead on floured board about 10 minutes until dough is smooth, shiny and elastic. Wrap in waxed paper and let rest for about 10 minutes. Divide dough into 4 pieces. Roll each piece in to a rectangle to 1/8" thick to fit over ravioli forms. (Note -You can use a manual pasta machine to get desired thickness for quicker results). Fill each well of ravioli with filling. seal edges with water Cover with top layer of pasta and make sure all air is released before selaing. With rolling pin, seal ravioli on form to cut and form. Repeat with remaining dough. (You may freeze the ravioli before cooking for better handking while preparing) Bring a large pot of water to boil, Add a pinch of salt and ravioli, one at a time. Cook about 15 minutes. Drain and serve with Rosa Vodka Sauce Rosa Vodka Sauce In a sauce pan, add butter, garlic cloves and pepper flakes and saute until garlic is cooked. Be careful not to burn the garlic or it will be bitter. Add vodka and simmer 2 minutes. Add tomatoes, parsley and cream and simmer for 5-10 minutes. Add salt for taste and serve with Ravioli

Steps:

• Cook penne according to package directions. Drain and set aside.
• In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
• Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
• Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
• Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.