Rigatoni with Shrimp, Calamari and Basil
Rigatoni with Shrimp, Calamari and Basil might be just the main course you are searching for. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 937 calories, 57g of protein, and 40g of fat per serving. A mixture of rigatoni pasta, calamari, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
Place half of shrimp in medium bowl. Slicehalf of calamari crosswise into 1/3-inch-widerings and place in small bowl.
Coarsely chop remaining shrimp andcalamari; place in processor. Using on/offturns, blend until shrimp mixture is finelychopped.
Transfer to another medium bowl.
Cook pasta in large pot of boiling saltedwater until just tender but still firm to bite,stirring occasionally.
Meanwhile, heat 5 tablespoons oil inlarge skillet over medium-high heat.
Addleeks, garlic, and crushed red pepper; sautéuntil leeks are tender but not brown, about5 minutes.
Add chopped shrimp mixture;stir until shrimp and calamari are justopaque, about 2 minutes.
Add clam juiceand peas; simmer until flavors blend,about 3 minutes. Stir in 3 tablespoonsbutter. Season with salt and pepper. Setsauce aside; cover to keep warm.
Melt remaining 1 tablespoon butterwith 1 tablespoon oil in medium nonstickskillet over medium-high heat.
Addreserved whole shrimp and sauté 2 minutes.
Add calamari rings to shrimp; sprinkle withsalt and pepper and sauté until just opaque,about 2 minutes longer.
Drain pasta; return to same pot.
Addchopped shrimp and calamari sauce, 1/2 cupcheese, and 1/2 cup basil and toss to blend.
Divide pasta among 4 bowls. Top eachserving with sautéed shrimp mixture;sprinkle with remaining 1/4 cup basil. Passadditional cheese separately and serve.
With the pasta, pour adry white with a hit of acidity, like the Benito
Ferrara 2009 Greco di Tufo (Italy, $25).