Chef Chuck's Pasta with Shrimp and Artichokes

Cannolicchi con Gamberi e Carciofi

A pasta dish inspired from our recent trip to Lake Garda in northern Italy.  Succulent shrimp sauteed in a light red sauce with cherry tomatoes, marinated artichokes and a touch of fresh basil. This blend of marinated artichokes and a touch of the sea gives this dish a memorable flavor.

                                                                                                                                                          Chef Chuck's Pasta with Shrimp and Artichokes

1/2 pound pasta
8-12 medium shrimp, peeled
1 cup artichoke hearts 
1 cup cherry tomatoes, halved
3 tablespoons tomato sauce
3 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon basil, chopped
salt and pepper to taste


Cook pasta in salted boiling water till al dente.  
Meanwhile in a large frying pan heat olive oil add garlic and saute for a minute, remove and discard.  
Add tomatoes, tomato sauce, artichokes, salt and pepper saute for a few minutes.  Add shrimp and cook a minute or two.  Strain pasta and combine with other ingredients, stir to coat and sprinkle basil leaves on top.
Ricette by Chef Chuck's Cucina

                                                         

Chef Chuck's Shrimp Risotto

Risotto ai Gamberi
A premium risotto so creamy and smooth, flavored with the sea and the earth. The succulent shrimp were cooked perfectly, nestled in the arborio rice along with our sweet garden pea's.
The homemade shrimp stock gave this rice dish a special deep rich flavor.


Shrimp Risotto
1 pound medium shrimp
1 cup arborio rice
2 tablespoons olive oil
1/2 onion, chopped
4 cups shrimp stock or vegetable stock
1/2 cup garden fresh pea's
1 tablespoon butter
1 tablespoon fresh parsley, chopped
salt and pepper


Shrimp Stock
1 tablespoon olive oil
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1/2 onion, chopped
2 garlic cloves, chopped
1 tablespoon tomato paste
2 bay leaves
salt and pepper
5 cups water
shells from shrimp


Shrimp Stock
Peel and clean shrimp, cover and keep in refrigerator, reserve all shells. In a medium pot heat olive oil add celery, carrots and onions and saute for 3 minutes. Add garlic, tomato paste, salt and pepper and bay leaves stir well. Pour in 5 cups water and the shrimp shells cover and simmer for 45 minutes. Strain into a bowl, discard all shells and vegetables.

Risotto
In a large frying pan heat olive oil and saute onions for a few minutes. Add rice and lightly brown for a minute or so. Slowly add a ladle or two of the broth, stir and simmer. As broth is absorbed, add another ladle, till all broth is used. This will take about 25 minutes. Last ladle of broth add shrimp and pea's, cover and cook for 5 minutes. Stir in butter and parsley, serve immediately.

Chef Chuck's Baked Shrimp with Potatoes

Patate e Gamberi Gratinati


This was a unique blend, shrimp and potatoes, baked together with garlic, butter and olive oil whats not to love. A perfect side dish, appetizer or even a light meal. Dip your shrimp into all those flavored juices, serve with a green salad and crusty bread.

Baked Shrimp and Potatoes

2 dozen medium shrimp, peeled
2 medium potatoes
2 garlic cloves, sliced
2 tablespoons butter
2 tablespoons olive oil
panko breadcrumbs
1 or 2 tablespoons fresh parsley
salt and pepper


Wash and boil potatoes in salted water for about 25 minutes, or until a knife comes out easy.
Drain and cool, peel and slice thin. Peel shrimp and clean, oil baking pan arrange shrimp and potatoes. In a small frying pan saute butter, olive oil, garlic, parsley, salt and pepper for a minute or two. Pour over dish and add 1 tablespoon of water, sprinkle breadcrumbs on top and bake at 400 degrees for 8 minutes, broil for 2 more minutes.