Subj : E-Z PASTA - 07
To   : All
From : Dave Drum
Date : Sun Feb 05 2023 05:59:45

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 ¼ 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
  you’d like, and serve with lemon wedges on the side.
  
  By: Melissa Clark
  
  Yield: 3 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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