Best Pasta Kauai Recipes

Hawaiian Macaroni Salad image

Provided by Kathy YL Chan

Time 15m

Number Of Ingredients 7

1/4 pound dried elbow macaroni pasta
1/2 cup Best Foods mayonnaise
1/4 cup onion, grated
1/4 cup carrots, shredded
1/4 cup celery, finely diced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!

Joey's Garlic Kauai Shrimp image

Provided by Food Network

Categories main-dish

Time P3DT35m

Yield 2 servings

Number Of Ingredients 16

2 ounces kalamansi juice
1 ounce sweet chili sauce
1 ounce fish sauce
1 ounce cane vinegar
2 tablespoons minced garlic
2 teaspoons sugar
1 teaspoon chopped fresh cilantro
2 small green papayas, shredded
1 carrot, shredded
1 ounce salt
2 tablespoons salad oil
Ten 13/15 Kauai shrimp, deveined
1 tablespoon minced garlic
1 ounce butter
2 fresh basil leaves
Pinch salt and pepper

Steps:

For the kalamansi fish sauce: Mix kalamansi juice, chili sauce, fish sauce, vinegar, garlic, sugar and cilantro in a bowl until mixed well.
For the green papaya atchara salad: In a bowl, stir together papaya, carrots and salt and let sit until wilted, about 5 minutes, then wash and drain. Squeeze out excess water and transfer to another bowl, then add 3 ounces kalamansi fish sauce. Let marinate, refrigerated, for three days before using.
For the garlic Kauai shrimp: Heat a saute pan on medium-high heat, then add oil. Place shrimp in the pan and toast both sides of the shrimp. Add garlic, butter and basil and keep toasting until garlic starts to brown, then add 2 tablespoons kalamansi fish sauce to glaze. Season with salt and pepper.

PASTA KAUAI image

Yield 8 + bowls

Number Of Ingredients 19

Pasta Sauce:
1 cup diced onion
4-5 cloves garlic, chopped
1/4 c olive oil
1 cup white wine
1 large can or 2 8-oz cans diced tomatoes
1 8-oz can coconut milk
italian spices, salt, pepper to taste
Main Stuff:
Olive Oil, Butter for saute (I try to use as little as possible).
1 lb mahi-mahi, cut in chunks
1 lb medium sized prawns
Squeeze of lemon juice
zuccinni chopped
mushrooms, quartered
2 not quite ripe mangos, cubed
2 bell peppers (I prefer yellow) seeded & chopped
1 bag penne pasta
asiago cheese, grated

Steps:

Pasta Sauce: Saute onions and garlic in olive oil over medium heat until softened. Add white wine and let cook until alcohol is burned off, about 5 minutes. Add canned tomatoes, reduce heat and simmer 20 minutes. Add coconut milk, bring back to simmer (about 5 minutes). Meanwhile, cook pasta in some salt until al dente, strain and rinse in cold water to stop cooking process and avoid sticky pasta. Stuff: Fish & prawns: Saute over medium high heat in butter & olive oil until just cooked through (mahi will turn white, prawns pink). Squeeze with lemon juice at the end. Remove from heat, set aside. Vegetables: Saute zuccinni and peppers in butter & olive oil 3-4 minutes in large saute pan over medium heat. Add mushrooms, mangos, cook another 3-4 minutes. Assemble pasta in large baking dish, pasta first, then fish & vegetables, then sauce. Add grated cheese; bake at 350 degrees for 15-20 minutes.