Sonoran Shrimp Scampi

If you are longing for a meal with a little Italian flair, I recommend this treasure! It's pretty easy to make for a week night dinner, but I prefer to prepare this on the weekend and make it with home made pasta. Pasta is always better home made, and not too many people know how to make it for themselves. Give it a try for yourself. Combine 1 cup of flour and 1 egg until you have a thick paste, roll out into sheets, cut into noodle from and boil as you would with any other pasta! The trick is to add a little salt, pepper and garlic powder to the noodles before rolling them out and cutting them up, it gives them more flavor and therefor your meal has more flavor!

Ingredients

• 3 Poblano chiles
  
• 1 pound medium shrimp, shelled and deveined
• 1 teaspoon salt, divided
  
• 1/4 teaspoon freshly ground black pepper, divided
  
• 2 tablespoons olive oil
  
• 2 cloves garlic, finely chopped
  
• 2 red bell peppers, cored, seeded and thinly sliced
  
• 2 tablespoon chopped (or thinly sliced) sun-dried tomatoes (about 3 halves)
  
• 1 tablespoon lime zest
  
• 1/4 cup fresh lime juice
  
• 1/2 cup white wine
  
• 4 cups farfalle, preferably whole- wheat, cooked
  
• 1/4 cup fresh cilantro, chopped

Directions
Place chilies directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chilies soften, 10 to 15 minutes. (To roast in oven, cover a large cookie sheet with foil. Place chilies on sheet and broil, turning occasionally, until skin is charred and chilies soften, 12 to 17 minutes. Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.
Source:Sonoran

Cajun Seafood Pasta

If you are looking for a taste of New Orleans, try this recipe. Shrimp and Scallops over a bed of pasta couldn't be more simple, or delicious. Again, I would like to take this opportunity to emphasize the use of Dry Maine Sea Scallops, and NOT wet scallops. Wet scallops are a chemical rip off.

Ingredients

• 2 cups heavy whipping cream
  
• 1 tablespoon chopped fresh basil
  
• 1 tablespoon chopped fresh thyme
  
• 2 teaspoons salt
  
• 2 teaspoons ground black pepper
  
• 1 1/2 teaspoons crushed red pepper flakes
  
• 1 teaspoon ground white pepper
  
• 1 cup chopped green onions
  
• 1 cup chopped parsley
  
• 1/2 pound shrimp, peeled and deveined
  
• 1/2 pound scallops
  
• 1/2 cup shredded Swiss cheese
  
• 1/2 cup grated Parmesan cheese
  
• 1 pound dry fettuccine pasta

Directions
Cook pasta in a large pot of boiling salted water until Al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve sauce over noodles.
Source:Cajun Pasta