Ah, summer is finally here. The sun is shining, barbecues are firing up, and my love for pasta salad grows as the temperature rises. In my kitchen, the scent of fresh herbs and simmering garlic is irresistible.
Just the other day, as I mulled over what to make for a gathering, the thought of Bobby Flay’s Shrimp Orecchiette came to mind. The beautiful, bite-sized pasta paired with tender shrimp and aromatic ingredients creates a dish that is undeniably summer on a plate.
If you’re wondering what to serve alongside this dish, let me share my experience. A vibrant Italian pasta salad with chickpeas, veggies, and a homemade zesty dressing pairs perfectly. Picture this: colorful bell peppers, pepperoncini, and hearty chickpeas dancing with complex flavors.
This side dish complements the orecchiette beautifully, offering both freshness and texture. But let’s dive into the star of the show: Bobby Flay’s Shrimp Orecchiette.
You will also like the following Dinner recipes!
- Best Bobby Flay Mac And Cheese Recipe
- How to make Bobby Flay Chicken Parm
- Easy Bobby Flay Steak Recipe
What is Bobby Flay’s Shrimp Orecchiette?
Bobby Flay’s Shrimp Orecchiette is a delightful pasta dish that highlights the sweet, succulent flavors of shrimp. Orecchiette, which translates to “little ears,” is a pasta shape that holds sauce perfectly, allowing every bite to be packed with flavor.
The dish is made from simple, fresh ingredients that blend beautifully together: tender shrimp, fragrant garlic, and a kick of Calabrian chili flakes. The richness from butter and the freshness of herbs like parsley and basil serve to elevate this dish beyond the everyday fare.
The Ingredients
To make this dish, you’ll need the following:
For the Shrimp Broth:
- 1 ½ cups water
- Shrimp shells from 1 pound of shrimp (don’t toss those shells!)
- 1 small onion, finely diced
- 6-10 whole black peppercorns
- 1 bay leaf
- ½ teaspoon tomato paste
For the Shrimp Orecchiette:
- 1 pound dried orecchiette pasta
- 1 pound medium shrimp, peeled and deveined
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, mashed into a paste
- ½ teaspoon Calabrian chili flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup prepared shrimp broth (see recipe above)
- 3 tablespoons unsalted butter, cut into pieces
- Zest of 1 lemon, finely grated, plus additional for garnish
- ¼ teaspoon smoked paprika
- ½ cup freshly grated Parmigiano-Reggiano cheese, plus extra for garnish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
How to Make Bobby Flay’s Shrimp Orecchiette
This dish not only delights the palate but also brings joy to the cooking process. The aroma alone is worth the effort. Each ingredient contributes to a tapestry of flavors that’s hard to resist. If you’re ready to roll up your sleeves, let’s jump into those step-by-step directions.
Step 1: Make the Shrimp Broth
Start by preparing your shrimp broth. In a medium pot, combine the water, shrimp shells, finely diced onion, peppercorns, bay leaf, and tomato paste. Bring this mixture to a simmer over medium heat. You want it to bubble gently for about 30 minutes. This infusion will create a rich, flavorful broth that will be the foundation of your dish. After 30 minutes, strain the broth into a bowl and discard the shells and solids. Set aside that liquid gold!
Step 2: Cook the Orecchiette
Next, in a large pot of boiling salted water, add your orecchiette. Cook until al dente according to package instructions— usually about 8 to 10 minutes. Stir it occasionally to prevent sticking. Once done, drain and reserve about a cup of the pasta water for later. This starchy water can help loosen the sauce if needed.
Step 3: Sauté the Shrimp
In a large skillet, heat the extra virgin olive oil over medium heat. Add the mashed garlic paste and Calabrian chili flakes. Let those flavors bloom for about 30 seconds. Now, toss in your shrimp. Season with kosher salt and black pepper. Sauté until the shrimp turns pink and opaque, typically around 2 to 3 minutes per side. Remove the shrimp and set them aside, leaving the delicious oil and garlic in the skillet.
Step 4: Combine with Broth
Pour the prepared shrimp broth into the skillet, scraping up any delicious bits stuck to the pan. Bring it to a gentle boil. Add the drained orecchiette to the skillet along with the sautéed shrimp. Toss together. When the pasta has absorbed some of the broth, add the butter, lemon zest, and smoked paprika. Stir until the butter melts and creates a luscious sauce that clings to every piece of pasta.
Step 5: Finish with Cheese and Herbs
Finally, add the freshly grated Parmigiano-Reggiano, parsley, and basil. Toss everything until well combined. If the dish looks a little dry, add reserved pasta water bit by bit until it reaches your desired consistency. Serve hot with extra cheese and lemon zest on top for a burst of freshness.
Notes
Before you start cooking up this masterpiece, here are some handy tips:
- Use fresh shrimp for the best flavor. If using frozen, ensure they are fully thawed before cooking.
- Mash the garlic into a paste using the side of a knife for a more intense flavor.
- Adjust heat levels by adding more or less Calabrian chili flakes based on your preference.
- Don’t rush the broth! Let it simmer fully to maximize flavor extraction.
- Feel free to incorporate vegetables! Peas, spinach, or zucchini could add an extra layer of nutrition and flavor.
Storage Tips
If you have leftovers (which I highly doubt because this dish is so good), store them in an airtight container in the fridge. It will keep for about 2-3 days.
You can reheat it gently on the stovetop, adding a splash of water to revive the sauce.
Nutrition Information
For a serving size of approximately one cup of Bobby Flay’s Shrimp Orecchiette, the nutrition breakdown is as follows:
- Calories: 450
- Protein: 33g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 3g
Note that these values may change depending on your ingredient choices.
Serving Suggestions
This dish can stand alone, but here are a few ideas that enhance the dining experience:
- Light Arugula Salad: Toss arugula with a simple vinaigrette. The peppery leaves provide a refreshing contrast.
- Garlic Bread: Serve warm garlic bread on the side. The crusty texture works well with the pasta.
- Lemon Wedges: Fresh lemon wedges provided at the table can brighten each bite.
- Chilled White Wine: Pair it with a chilled Pinot Grigio or Sauvignon Blanc. The acidity cuts through the richness beautifully.
- Grilled Vegetables: A mix of grilled zucchini, bell peppers, and eggplant adds color and complements the pasta perfectly.
What Other Substitutes Can I Use in Bobby Flay’s Shrimp Orecchiette?
The beauty of this dish is in its versatility. Here are a few substitutes you can try:
- Pasta Variety: Swap orecchiette for shells or farfalle. Both will still carry the flavors well.
- Shrimp Alternatives: Use scallops or lobster instead of shrimp for a touch of luxury.
- Fresh Herbs: If basil and parsley aren’t on hand, try dill or cilantro for a different flavor twist.
- Butter Option: Substitute olive oil for butter for a dairy-free version without losing flavor.
- Spice Swap: If Calabrian chili flakes aren’t available, crushed red pepper can provide a pleasing kick.
Equipment
- Large skillet
Ingredients
For the Shrimp Broth:
- 1 1/2 cups water
- Shrimp shells from 1 pound of shrimp
- 1 small onion finely diced
- 6-10 whole black peppercorns
- 1 bay leaf
- 1/2 teaspoon tomato paste
For the Shrimp Orecchiette:
- 1 pound dried orecchiette pasta
- 1 pound medium shrimp peeled and deveined
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves mashed into a paste
- 1/2 teaspoon Calabrian chili flakes
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup prepared shrimp broth see recipe above
- 3 tablespoons unsalted butter cut into pieces
- Zest of 1 lemon finely grated, plus additional for garnish
- 1/4 teaspoon smoked paprika for added depth of flavor
- 1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for garnish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Instructions
- This dish not only delights the palate but also brings joy to the cooking process. The aroma alone is worth the effort. Each ingredient contributes to a tapestry of flavors that’s hard to resist. If you’re ready to roll up your sleeves, let’s jump into those step-by-step directions.
Step 1: Make the Shrimp Broth
- Start by preparing your shrimp broth. In a medium pot, combine the water, shrimp shells, finely diced onion, peppercorns, bay leaf, and tomato paste. Bring this mixture to a simmer over medium heat. You want it to bubble gently for about 30 minutes. This infusion will create a rich, flavorful broth that will be the foundation of your dish. After 30 minutes, strain the broth into a bowl and discard the shells and solids. Set aside that liquid gold!
Step 2: Cook the Orecchiette
- Next, in a large pot of boiling salted water, add your orecchiette. Cook until al dente according to package instructions— usually about 8 to 10 minutes. Stir it occasionally to prevent sticking. Once done, drain and reserve about a cup of the pasta water for later. This starchy water can help loosen the sauce if needed.
Step 3: Sauté the Shrimp
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the mashed garlic paste and Calabrian chili flakes. Let those flavors bloom for about 30 seconds. Now, toss in your shrimp. Season with kosher salt and black pepper. Sauté until the shrimp turns pink and opaque, typically around 2 to 3 minutes per side. Remove the shrimp and set them aside, leaving the delicious oil and garlic in the skillet.
Step 4: Combine with Broth
- Pour the prepared shrimp broth into the skillet, scraping up any delicious bits stuck to the pan. Bring it to a gentle boil. Add the drained orecchiette to the skillet along with the sautéed shrimp. Toss together. When the pasta has absorbed some of the broth, add the butter, lemon zest, and smoked paprika. Stir until the butter melts and creates a luscious sauce that clings to every piece of pasta.
Step 5: Finish with Cheese and Herbs
- Finally, add the freshly grated Parmigiano-Reggiano, parsley, and basil. Toss everything until well combined. If the dish looks a little dry, add reserved pasta water bit by bit until it reaches your desired consistency. Serve hot with extra cheese and lemon zest on top for a burst of freshness.
Notes
- Use fresh shrimp for the best flavor. If using frozen, ensure they are fully thawed before cooking.
- Mash the garlic into a paste using the side of a knife for a more intense flavor.
- Adjust heat levels by adding more or less Calabrian chili flakes based on your preference.
- Don’t rush the broth! Let it simmer fully to maximize flavor extraction.
- Feel free to incorporate vegetables! Peas, spinach, or zucchini could add an extra layer of nutrition and flavor.
Nutrition
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Cook the pasta and make the shrimp broth in advance. Then, combine them on the day you plan to serve for the best taste.
2. Is this dish suitable for a gluten-free diet?
Absolutely! Substitute the orecchiette with gluten-free pasta, and you’ll have a delightful dish that everyone can enjoy.
3. How spicy is this recipe?
The level of spiciness depends on the Calabrian chili flakes. You can easily adjust it to your taste by adding more or using less.
4. Can I freeze leftovers?
Freezing isn’t recommended for this dish, as the shrimp and pasta can lose their texture when thawed. However, if you must freeze, store the shrimp orecchiette in an airtight container. Consume within a month.
5. Can I use pre-cooked shrimp?
Yes! If you’re short on time, using pre-cooked shrimp is an option. Just add them towards the end to warm through without overcooking.
Conclusion
Bobby Flay’s Shrimp Orecchiette is more than just a meal; it’s a taste of summer bliss. Each bite is a celebration of shrimp and pasta, with layers of flavor to entice any palate.
Whether you enjoy it solo or with a vibrant Italian pasta salad on the side, this dish will surely impress at any gathering. So grab your apron and let the cooking begin. Your taste buds will thank you!
You’ll also like these latest recipes!
- Best Bobby Flays Caico E Pepe Recipe
- How to make Bobby Flay Chicago Style Pizza
- Easy Bobby Flay’s Patatas Bravas Recipe
Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more