Best Peppes Mare E Monte Peppes Surf And Turf Pasta Recipes

Cajun Surf and Turf Pasta image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 19

1 pound fettuccine
1 pound rib eye steak, cut into bite-size pieces
1/2 pound large shrimp, peeled and deveined
3 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, sliced
1 cup halved cherry tomatoes
3 cloves garlic, minced
2 cups chicken stock
1/2 cup white wine
1 cup heavy cream
3 to 4 dashes Worcestershire sauce
Cayenne or hot sauce, to taste
2 scallions, sliced
2 tablespoons chopped fresh parsley

Steps:

Cook the fettucine according to the package instructions, then drain and set aside.
Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
Garnish the skillet with the scallions and parsley, then serve and enjoy.

Spaghetti Mare e Monte image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound spaghetti
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon chili pepper flakes, optional
2 cloves garlic, chopped
2 small zucchini, thinly sliced
12 cherry tomatoes, halved
Kosher salt
16 baby shrimp
1 bunch fresh flat-leaf parsley, chopped

Steps:

Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.

Caponata Mare e Monte image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 friselle (double baked Italian bread)
15 cherry tomatoes, quartered
12 fresh shrimp, cleaned
1/2 cup extra-virgin olive oil, plus more for drizzling
Juice and zest of 1 orange
Kosher salt and freshly ground black pepper
6 basil leaves, torn
2 large balls buffalo mozzarella, sliced

Steps:

Quickly dunk your friselle in a bowl of water and then transfer to another dry bowl. You don't want them too wet - they should have a little bit of crunch in the center. Add your cherry tomatoes and set aside.
Place the shrimp in a bowl and cover with the olive oil, orange zest and juice, and some salt and pepper. Let marinate 10 minutes.
Arrange the shrimp, bread and tomatoes on a serving platter along with the marinade. Add the basil and mozzarella, season with salt and pepper and finish with a drizzle of olive oil.