PASTA FLORENTINE WITH SHRIMP

Using Panasonic INVERTER® Microwave


  
EQUIPMENT:
  •  Panasonic Inverter Microwave Oven
  •  2 1/2 - 3 Qt. Microwave-Safe Bowl with cover
  •  Tongs
  •  Measuring Spoons
  •  Measuring Cup
  •  Cutting Board
  •  Knife
INGREDIENTS:
  •  1/4 Cup Pine (Pignoli) nuts
  •  2 large cloves of Garlic, Peeled. (2 t. of prepared may be used)
  •  4 T. Extra Virgin Olive Oil.
  •  1 cup seasoned dry bread crumbs
  •  2 Plum Tomatoes
  •  2 Cups (Tightly Packed) Fresh Baby Spinach
  •  1/2 Cup (Loosely Packed) Fresh Basil Leaves
  •  1T. Cracked Black Pepper
  •  1t. Red Pepper Flakes (Optional)
  •  1/4 t. Ground Nutmeg (Optional)
  •  12 each 16-20 count Raw "Tiger" or "White" Shrimp, Peeled and De-veined.
  •  1 Lb. of Pasta, Cooked and Drained and kept warm*(See "Notes" below.)
  •  1/2 Cup Shaved or Grated Parmesan or Romano Cheese.
  •  4 "Tops" of the basil for garnish (see picture)
  •  Warmed and Sliced Semolina Bread
PROCEDURE:
  1.  Gather and measure all the ingredients
  2.  Thinly slice (or rough chop) the Garlic
  3.  Stack the Basil leaves and slice into strips ("Chiffonade")
  4.  Cut the Tomatoes in 1/2 and remove the seeds, Medium Dice the Tomatoes
  5.  Place the Pine Nuts in the bowl and Do Not Cover
  6.  Heat in the Inverter Microwave on P-10 for 1:30 (If not browned, heat for an additional :30)
  7.  Add the Olive Oil and the Garlic to the Bowl and Cover.
  8.  Heat on P-9 for 1:30.
  9.  Add the Shrimp to the Bowl, Stir and Cover.
  10.  Heat on P-9 for 2:30 - Check the Shrimp and make sure that they are cooked through (Shrimp should be all red and white and just beginning to curl - Add :30 to 1:00 on P-9 if necessary)
  11.  Remove the Shrimp and set aside
  12.  Add the Diced Tomatoes to the Bowl and Cover.
  13.  Heat on P-8 for 1:00
  14.  Add the Spinach, Sliced Basil and Seasoning(s) to the Bowl (Do not mix) and Cover.
  15.  Heat on P-9 for 2:00 – the Spinach should be wilted and brilliant green
  16.  Add 1/2 the Pasta and 1/2 of the Cheese and "toss" to evenly distribute all the ingredients.
  17.  Using tongs, place equal portions of the Pasta mixture in each of 4 low bowls (or plates)
  18.  Arrange 3 Shrimp on each of the 4 portions
  19.  Sprinkle the remaining cheese equally on each of the 4 portions
  20.  Garnish each of the 4 portions with the Basil "Tops".
 CHEF's TIP:

The Shrimp can be substituted with Scallops or any firm-fleshed seafood. OR, replace it with slices of marinated roast red peppers for a colorful vegetarian-friendly dish.



 
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PASTA FLORENTINE WITH SHRIMP


 
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DEFROSTING CHART