Casarecce with Arugula and Shellfish Brodo2018-01-05
A rich shellfish broth cooked to perfection serves as a great base for this brothy main dish pasta.
For the Shellfish Brodo: Roast lobster and shrimp shells in 450F standard oven 10-15 min. or until shells turn red and edges begin to char slightly. Heat butter and oil in large stockpot on medium heat. Add carrots, celery and onion; cook 7-10 min. or until vegetables are softened. Add garlic and tomato paste; cook 30 sec. stirring constantly until fragrant. Deglaze pot with wine; bring to a boil and cook until most of the wine is evaporated.
Add stock, bay leaves, tarragon, lemon zest and roasted shells to pot. Bring mixture to a boil; reduce heat to medium-low and simmer 45 min. to 1 hr. or until reduced by one quarter.
Blend entire pot with stick blender; pass through china cap. Adjust seasoning; cool.
For the casarecce: Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package.
Heat Brodo in large rondeau on medium heat. Add pasta and peas; cook 1-2 min. until peas are crisp-tender. Stir in shrimp; cook 2-3 min. until shrimp barely turns pink. Stir in 1/4 cup lemon juice, butter and arugula; cook until greens are wilted.
Top each serving with fresh chives and a drizzle of olive oil.
- For the shellfish brodo:
- 2 pounds lobster shells
- 2 cups shrimp shells
- 1/2 cup unsalted butter
- 2 tablespoons canola oil
- 1 medium carrot, chopped
- 2 ribs celery, chopped
- 2 medium yellow onions, chopped
- 2 cloves garlic, crushed
- 1/2 cup tomato paste
- 1 cup dry white wine
- 1-1/2 quarts unsalted chicken or vegetable stock
- 2 bay leaves
- 2 sprigs tarragon
- 2 lemons, zested, juiced, divided
- For the casarecce:
- 3 pounds Barilla® Collezione Casarecce
- 7 cups prepared Shellfish Brodo
- 1-1/2 quarts sugar snap peas, trimmed, thinly sliced
- 8 pounds peeled, deveined shrimp (21/25), halved
- 1 cup unsalted butter, softened
- 1 gallon baby arugula leaves, lightly packed
- 1/3 cup chopped chives
- Extra virgin olive oil
Chef Recommended Cuts
- Casarecce Siciliane
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.