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 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.

Chef Chuck's Summer Shrimp Appetizers

Summer Shrimp Appetizers


A scrumptious shrimp appetizer filled with grilled garden vegetables, a creamy sauce, cradled within a soft buttery puff. A perfect appetizer for the summer, to indulge in all of the gardens harvest.


Filling
12 large shrimp
1 medium zucchini
1 large onion
1 red pepper
2 teaspoons capers
2 tablespoons fresh basil
1/4 cup heavy cream
olive oil
salt and pepper


Puffs
3/4 cup water
1/4 cup whole milk
1/4 teaspoon sea salt
6 tablespoons unsalted butter
1 cup flour
1 cup eggs, about 4-5


In a small saucepan on medium heat add water, milk, salt and butter heat to boil
remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 10 seconds. Place in mixer and cool for 7 minutes. Add lightly scrambled eggs slowly, batter should be smooth. Fill pastry bag and swirl dough in about 3-4" diameter circles. Bake at 400 degrees for 25-30 minutes till golden brown. If you don't cook long enough they will collapse. Set aside.


Cut zucchini lengthwise about 1/4 thick, cut onions and peppers into quarters coat with olive oil, salt and pepper and grill for 10-12 minutes. Peel shrimp, coat with olive oil, salt and pepper, grill shrimp till pink, this takes about 3 minutes, cut into small pieces. Divide vegetables in half, blend half along with 1 teaspoon capers, 1/4 cup heavy cream, 2 tablespoons basil, salt and pepper, till you get a creamy mixture. Cut the other half of vegetables into small chunks. Cut open the puffs add a little creamy mixture then add chunks of vegetables and shrimp, top with a few capers, a teaspoon of creamy mixture and the top of the puff. Continue till all puffs are filled, enjoy. Makes 12 puffs.

Chef Chuck's Shrimp and Rice Soup

Minestra di Riso e Gamberi

These succulent shrimp have the saltiness flavors of the oceanic waters. Shrimp and rice soup is a unique way to enjoy soup. The shrimp were so plump and tender and the parsley added some garden freshness.

Shrimp and Rice Soup

1 pound shrimp, shells on
2 tablespoons olive oil
2 garlic cloves, crushed
1/3 cup shallots, chopped
2 carrots, chopped
2 tablespoon tomato paste
1 cup white wine
1 cup shrimp broth
3 cups vegetable broth
2 tablespoons fresh parsley, chopped
cooked rice


Peel shrimp, wash and set aside. Place shells and 1 cup water in a small sauce pan season with salt and pepper and simmer for 15 minutes. Strain and reserve liquid, this will be the shrimp broth. In a large pot heat olive oil and season the oil by cooking the garlic for 1-2 minutes, remove and discard. Then cook tomato paste for about 4 minutes. Add sun dried tomatoes, shallots and carrots and saute for a few more minutes. De glaze pan with the white wine and cook wine for a 2 minutes. Pour in shrimp broth, cover and simmer 15 minutes. Add whole shrimp cover for 3 minutes toss in parsley. Serve over rice.
Serves 4.

Chef Chuck's Shrimp Diavolo

Gamberi alla Diavola


A spicy hot shrimp recipe served over campanelle pasta ready in less then a half an hour. The fresh succulent shrimps released their wonderful flavor throughout the savory tomato based sauce.


Shrimp Diavolo
1 pound shrimp, peeled and deveined
3 tablespoons olive oil
1 onion, chopped
2 tablespoons red hot pepper flakes
1/2 cup roasted red peppers, sliced
4 garlic cloves, minced
1 large can tomato sauce, plus 14oz. can crushed tomato
1 tablespoon oregano
salt to taste
1 pound pasta
1 or 2 ladles of pasta water


Heat a large pot of water, salt well and cook pasta till al dente. Meanwhile in a large frying pan heat olive oil and saute onions about 5 minutes add pepper flakes. Then add roasted red peppers and garlic cook for 30 seconds or so, add tomatoes, oregano, and salt. Cook for an additional 5 minutes, add shrimp cover and simmer for 3-5 minutes. Add cooked pasta to shrimp pan, ladle pasta water on top then toss. Drizzle olive oil over finished dish.

Chef Chuck's Lemon Baked Shrimp

Limone Gamberetti al Forno

Lemon baked shrimp, has a fresh taste of the sea with a burst of lemon flavor. A light and delicious shrimp recipe, serve as a appetizer or as a main meal.




Lemon Baked Shrimp
1 pound medium shrimp
peeled and deveined
1 cup panko breadcrumbs
1 cup parmigiano cheese, grated
3 garlic cloves, minced
zest of 1 lemon
1 tablespoon parsley, chopped
salt and pepper
2 eggs, beaten
olive oil


Peel shrimp and devein, rinse, pat dry and set aside. Mix together breadcrumbs, cheese, garlic, lemon zest, parsley, salt and pepper. In a separate bowl beat eggs, dip shrimp in eggs, then into breadcrumb mixture and place in an oiled baking dish. Bake uncovered at 400 degrees, 15 minutes.

Chef Chuck's Baked Shrimp Piccanti

Gamberi Piccanti

A baked shrimp recipe that is loaded with flavors. The heat from the peppers along with the onions, lime juice and wine, makes this shrimp dish delicious.

Baked Shrimp Piccanti

8 medium shrimp

2 hot chili peppers,

sliced thin with seeds

1/2 small onion, minced

juice of 1 lime

2 tablespoons olive oil

1/4 cup white wine

1 heaping tablespoon

fresh parsley, chopped

salt to taste

Wash shrimp leave shell on and place in baking dish. In a bowl combine all the other ingredients and pour over shrimp. Bake at 425 degrees for 8-10 minutes.

Chef Chuck's Pesto Shrimp Pizza

Pesto Gamberetti Pizza

Basil pesto shrimp pizza, is a wonderful way to continue on bringing some more flavors from your garden! With all that basil around we must find great avenues for its use. There are many ways to indulge in pesto. Pesto pizza is one great way, just add a little shrimp for a recipe to enjoy!


Basil Pesto Shrimp Pizza
2 cups fresh basil
3/4 cups parmigiano cheese, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil
Toppings: 6 shrimp


Put all ingredients except olive oil in a food processor, slowly drizzle in olive oil till all ingredients are combined.


Dough
1 cup warm water
1 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
2-3 cups all-purpose flour
1 tablespoon extra virgin olive oil

1 1/2 teaspoons salt

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours.

Makes 1 pizza.


On a floured board work dough to desired shape, transfer to an oiled baking pan spread pesto evenly on dough and add shrimp. Bake at 475 degrees for 13-15 minutes.

Chef Chucks Shrimp with Orzo

Shrimp and orzo is full of flavor, a quick and inexpensive meal, sure to be satisfying. By leaving the shell on the shrimp you add a lot more seafood flair.


Shrimp and Orzo
1 pound medium shrimp, shells on
2 tablespoons olive oil
3 celery stalks, chopped
3 carrots, chopped
3 shallots, chopped
3 garlic cloves, minced
1 cup vegetable broth
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1/2 pound orzo
red hot pepper flakes
drizzle of olive oil


Prepare orzo as directed. Meanwhile heat a frying pan, add olive oil and saute the celery, carrots and onions for 5 minutes. Add garlic, broth, salt, pepper and shrimp. Cover and cook on medium heat for 3 minutes. Add cooked orzo to pan, sprinkle red hot pepper flakes, parsley and a drizzle of olive oil.

Chef Chuck's Shrimp Scampi

Pasta con gli Scampi


Yesterday, was an exciting adventure, I did another live cooking segment on N.B.C.'s Arizona Midday and had the privilege to have met Conan O'Brien. The show was a lot of fun, I made a Bolognese sauce over fettuccine, served with a vegetable focaccia, salad and some great cream puffs. Everyone ate well. I was inspired to make shrimp scampi by Conan, during our conversation he asked if I make this dish and I replied, yes I do. So here it is!
Scampi are tiny lobsters, also called langoustines. In Italy they are prepared with olive oil, garlic, onions and white wine. Italian chefs, who came to America used shrimp instead of lobster, but kept the name. A must in this recipe is fresh lemons and parsley and of course the freshest shrimp you can find. I used bucatini pasta but you can use any kind.

Shrimp Scampi
1 pound shrimp, peeled, de-veined, tail on
3/4 pound bucatini pasta
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/3 cup fresh parsley, chopped
salt and pepper to taste
1/2 lemon zest, grated
1/4 cup lemon juice
1/2 teaspoon red hot pepper flakes


In a large pot of boiling salted water, cook pasta al dente. Meanwhile in a heavy fry pan over medium heat add butter and olive oil, saute garlic about 1 minute. Add the shrimp, salt and pepper and saute till shrimp turn pink about 4 minutes. Remove from heat add parsley, zest, juice and pepper flakes, toss. Add pasta and mix and serve.

Chef Chuck's Mediterranean Stuffed Shrimp

Crustacean Creations!!


This salty crunchy goodness is one of my creations that you must indulge in.
Its the beginning of our traditional 7 seafoods for Christmas Eve. Our families
have enjoyed this seafood tradition forever. We have changed some of the recipes
like this one but still continue to have 7 different seafoods for dinner.
This shrimp dish is stuffed with gooey goodness of herb goat cheese then wrapped
like a gift with one of the best hams known to man, proscuitto! So please try
this recipe, it will be your present to you and your family. Also for Christmas
Eve our special pasta dish, Nanie's thin tomato sauce with black olives and pinon nuts over
angel hair pasta.


Happy Holidays


Mediterranean Stuffed Shrimp
12 medium shrimp peeled, tail on and butterfly
12 thin slices of prosciutto
5 ounces herb goat cheese
2 eggs beaten with a little salt and pepper
1/2 cup panko breadcrumbs
1/2 cup light olive oil or canola oil for frying


Prepare shrimp and rinse, stuff with about 1 teaspoon of cheese then wrap
with prosciutto. Dip shrimp carefully in egg mixture then in bread crumbs.
Fry in oil 3 minutes until golden brown or deep fry using canola oil at 350
degrees about 2 minutes, only fry a few at a time. Place on paper towels to
remove any excess oil. Arrange on serving platter and enjoy.
Can replace goat cheese with your favorite soft cheese.