Chef Joe Cipro’s Recipe of the Week

Grilled Shrimp Pasta With Summer Squash

INGREDIENTS (serves 4)
1 lb large shrimp (shell on)
2 carrots, peeled, chopped
1 onion, peeled, chopped
4 stalks celery, chopped
1 bay leaf
1 clove of garlic, sliced thin
3 Tbsp olive oil
1 sprig of thyme
5 ripe plum tomatoes
1 Tbsp tomato paste
1 bulb fennel (chopped)
1 large zucchini (diced)
1/2 c Panko bread crumbs
3 Tbsp chopped parsley
1/4 c white wine
4 Tbsp butter
1/2 lb dried linguini pasta
Salt and pepper to your liking

METHOD
Begin by setting an oven to 300 degrees. Score the tomatoes by making an X at the top by the stem and place them in the oven on a foil lined sheet tray for about 15 minutes.

While this is happening, you can peel and devein the shrimp; save the shells. Once the skins begin to peel away from the flesh of the tomatoes, remove them from the oven and peel away the skin.

Now that the oven is free, turn it up to 350 and roast the shrimp shells for 10 minutes. While the shells are roasting, mill the peeled tomatoes through a food mill and set aside.

Now, in a large sauce pot, heat two teaspoons of the olive oil and gently sauté the garlic, onion, celery, carrots, and fennel bulb. You want them to soften and release flavor without caramelizing and adding color. Once they are soft, deglaze the pot with the white wine.

Let the alcohol burn off for about 30 seconds, then add the shrimp shells, milled tomato, and tomato paste. If this is not enough liquid to cover the vegetables, add a little bit of water until all the stock ingredients are just covered in liquid. Put a lid on the stock pot and let simmer for three hours.

Once the stock is finished, strain it into a smaller sauce pot and reduce by half over a medium flame, stirring often. Once it’s reduced, season to your liking.

At this point, we are ready to finish the dish. Turn your grill on high heat and toss the shrimp in one tablespoon olive oil, then season (you can sear the shrimp in a sauté pan if you prefer).

Cook the shrimp on high heat, about 30 seconds each side. You don’t want to fully cook them just yet; the idea is to get a nice char on the outside. Bring a pot of salted water to a boil and cook the pasta, stirring often, for eight minutes. While your pasta cooks, melt two tablespoons of butter in a sauté pan and toast the Panko bread crumbs over medium high heat in the butter, constantly stirring until they are golden brown. Once they are nicely toasted, set aside on a paper towel and season with salt and pepper.

Now, in a large fairly deep sauté pan, sear the squash in one tablespoon olive oil, add the reduced stock, and mount in the remaining two tablespoons of butter over medium heat. Strain the pasta and add it right to the sauce, then in with the shrimp and cook three more minutes, while stirring, until the sauce thickens to a nice consistency. Use tongs to gently and beautifully plate the pasta in even portions, finish with fresh chopped parsley, and your toasted Panko bread crumbs and enjoy.