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the appetizer:

The Young Man & the Sea by David Pasternack presents new twists on seafood recipes, like Seafood Salad Esca, Fettucine, Rock Shrimp, Corn & Jalapeño, and Shad Roe with Dandelion Greens and Mustard Vinaigrette.

Cookbook

 

Fettucine, Rock Shrimp, Corn
& Jalapeño

Fettucine, Rock Shrimp, Corn & Jalapeño

Serves 4

 

Rock shrimp are delicious, forgiving, and so easy to cook with. How did I come up with this dish? I had all these "Biker Billy" jalapeños (a variety of large jalapeño that turns red upon ripening) in my garden one summer, and I wanted to do something with them in the restaurant. Peppers and corn are the essence of summer to me, and the jalapeños add just enough heat to make the dish interesting. I let the jalapeños turn red before using them so they are not super-spicy. This dish moves quickly, so set out all the ingredients before you begin.

 
  • 1 pound dried fettuccine
  • 3 tablespoons plus 1/4 cup extra-virgin olive oil,
         plus high-quality extra-virgin olive oil, for drizzling
  • 1 medium jalapeño, stemmed and seeded, sliced in rounds
  • 1 pound rock shrimp, peeled and deveined
  • Sea salt
  • Freshly ground black pepper
  • 6 ears corn, kernels removed from cob (about 3 cups;
         see page 33 of the book for technique)
  • 2 cups arugula, rinsed and spun-dry, chopped

Bring a large pot of salted water to a boil. Add the fettuccine and cook 1 minute less than the box instructs for al dente. Drain the pasta in a colander, reserving about 1/4 cup of the cooking water.

While the pasta is cooking, heat the 3 tablespoons olive oil over a medium flame in a deep, straight-sided sauté pan. Add the jalapeño and cook until softened, about 2 minutes. Season the rock shrimp with salt and pepper, then add to the pan. Sear the shrimp on all sides for 6 to 8 minutes total. Add the corn, stir well to combine, and cook for about 1 minute more. Season with 1/2 teaspoon sea salt.

Reduce the flame to medium and add the arugula. Stir to combine. Add the pasta and the reserved pasta water. Use tongs to combine the ingredients, and continue cooking for about 1 minute more. Season with additional salt and pepper. Use the tongs to transfer the pasta to four serving bowls, and drizzle some high-quality extra-virgin olive oil over each bowl before serving.

 
  • from:
  • The Young Man & the Sea
  • Recipes & Crispy Fish Tales from Esca
  • by David Pasternack; Ed Levine
  • Photographs by Christopher Hirsheimer
  • William Morrow/HarperCollins Publishers 2007
  • Hardcover; 272 pp. $35.00 (US) $45.00 (CAN)
  • ISBN 9781579652760 (157965276X)
  • Recipe reprinted by permission.

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The Young Man & the Sea

 
 
 
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This page created August 2007


 


 
 

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