North Carolina Wild-Caught Shrimp and Penna Pasta with Tomato Orange Sauce
(Compliments of Christine Zambito, director of food and beverage manager of the Lifesaving Station Restaurant at the Sanderling Resort and Spa in Duck)
1 lb. penne pasta, prepared according to package directions
1 lb. North Carolina shrimp
Salt and pepper to taste
1 Tbl. canola oil
1 Tbl. minced garlic
1 cup yellow onion, diced
1/2 cup dry white wine
Zest of one orange
1 28-oz. can diced tomatoes, drained and rinsed
1 14.5-oz can petit diced tomatoes, drained and rinsed
1/2 cup orange juice
8 to 10 fresh basil leaves, cut into thin strips (abut 2 Tbl.)
Peel and devein shrimp, leaving tails on and season with salt and pepper.
Heat oil in a large skillet. Cook shrimp in hot oil 2 minutes, stirring freqently. Add garlic and onion and saute until onion is translucent. Stir in wine and continue cooking until liquid is reduced by half. Add orange zest and cook for 1 minute. Remove shrimp and set aside.
Add tomatoes to skillet and simmer uncovered for 5 minutes. Stir in orange juice and season with salt and pepper. Simmer another 5 minutes. Return shrimp to sauce and heat through.
Add pasta to sauce and toss to coat. Stir in basil and mix well. Serve immediately.
Spinach Florentine Sauce -- good on grilled salmon or steak (compliments of Chef Eric Anderson, Flying Fish Cafe)
1 Tbl fresh chopped garlic
1 qt. heavy whipping cream
1/2 lb. butter
1 medium onion, diced
1/2 lb. bacon, fried and diced
1 lb. fresh baby spinach
1/4 c. grated fresh Parmesan cheese
1 tsp. fresh rosemary, finely chopped
1/2 lb. backfin crabmeat
Melt butter over medium heat. Add diced onion and saute 2 minutes.
Add garlic to onions and saute for 2 more minutes. Add spinach in small handfuls until wilted. Add bacon and cream. Simmer until reduced by one-third. Stir constantly to prevent scorching. Fole in cheese and crab meat and reduce heat to low for five minutes. Remove from heat and pour over prepared protein.
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