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Recipe Detail Page
Fusilli Rosa
Winter 2014
The stir-fry method makes this pasta dish quick and easy to make. Flash-frying brings out sweetness in the cauliflower that complements the delicate saltiness of the shrimp. To layer on a touch of heat, sprinkle in chili oil.
Serves 4 as a first course, or 3 as a main dish
3 tbsp (45 mL) olive oil
¼ tsp (1 mL) dried rosemary
2½ cups (625 mL) cauliflower florets
Salt and freshly ground pepper
1 cup (250 mL) shallots in ⅛ inch (3 mm) slices
10 to 14 medium shrimp, halved lengthwise
1½ cups (375 mL) diced plum tomatoes
½ cup (125 mL) white wine
½ lb (250 g) fresh fusilli or other pasta, cooked al dente and drained
2 oz (60 g) Crotonese or other Pecorino, shaved
1 Heat 2 tbsp (30 mL) of the olive oil in a large wok or large skillet over high heat until very hot. Add rosemary and cauliflower all at once. Stirring constantly with cooking spatula, cook until cauliflower begins to turn translucent (about 2 minutes). Season with salt and pepper to taste. Add shallots and continue cooking, stirring constantly until shallots brown around the edges (1 to 2 minutes).Transfer to a large bowl and set aside.
2 Return wok to high heat. Add remaining olive oil and heat until very hot. Add shrimp, season with salt and cook, stirring constantly until shrimp turn pink at the edges (about1 minute). Add tomatoes and wine and, stirring constantly, bring to a boil and continue cooking just until tomatoes are heated through and shrimp has lost translucency(less than 1 minute). Add cauliflower-shallot mixture and fusilli and toss together until pasta is heated through.
3 Spoon onto large platter, top with shavedCrotonese and serve.
Serves 4 as a first course, or 3 as a main dish
