298006 Mon Aug 02 16:47:32 -0700 2004 11 27 General Chowhounding Topics 0 1646421 I want to make a pasta dish w/ shrimp for an outdoor dinner party. I have already made Mario's "basic tomato sauce" and put it in the freezer. I invision fat Bucatini pasta tossed in a fairly light amount of the basic tomato sauce with some goat cheese stirred in for creaminess. Then tossed w/ halved cherry tomatoes, fresh basil, arranged on the serving platter, and then the sauteed or grilled jumbo shrimp arranged on top. How does that sound? I know the ingredients I want, but I'm not sure exactly how to put it all together. Also, I'm not sure what I can do in advance. My plan is to sit down, consume bread, caprese salad, melon and proscuitto first. Then I pop up, and return with the main course as soon as possible. Is it possible to cook the pasta in advance? How long? How to hold? Practical advice appreciated. Critiques of the whole idea accepted as well. Thanks! Mon Aug 02 16:47:32 -0700 2004 0 danna 1 1646424 Pasta is like a souffle. It does not wait (and gets very sad waiting). It needs to be served when ready. That's why it is not normally a main course in the Italian home, but comes earlier in the meal. Mon Aug 02 16:51:41 -0700 2004 1646421 0 Karl S. 1 1646437 Hmmm, I listened, and came away with another mindset... You serve the caprese salad, melon and prosciuyto...While the water is boiling for the pasta... At the same time, you are heating Marios's sauce (my favorite) to boiling, with a few hot peppers thrown in...You throw in the shrimp...You simmer for two minutes, or less, til the shrimp are done.It's basically like doing a Shrimp Fra Diavolo..You drain the pasta and dump it into the sauce, or vice-versa... You use the goat cheese for serving with your apps... Link: http://www.bistrodraw.com Mon Aug 02 17:58:11 -0700 2004 1646421 0 galleygirl 2 1646470 The keys to making the entree fast cooking: Have the water simmering on the stove during the first course. Use fresh pasta as it cooks in minutes. Consider thinner pasta varieties as they cook faster. Add the shrimp to the pasta water just before al dente and drain everything together. Toss immediately with room temp sauce - it will cool the shrimp and heat the sauce to an acceptable level (unless it is sauce with large chunks - needs light warming in that case, or more standing time) Add a splash of cream (instead of goat cheese) for richness. Top with (previously) chopped basil, a central basil sprig, cheese if desired and arrange or toss halved cherry tomatoes on top. For added color/flavor Consider adding chopped asparagus to the water with the shrimp. Add (previously) roasted yellow peppers on top. Olives Flowers Proscuitto bacon or ham Finally: a delaying tactic- Consider a tiny serving of sorbet while cooking. Have it already served in tiny dishes on a tray in the freezer and enlist someones assistance in serving it while you are slaving in the kitchen. Mon Aug 02 23:14:11 -0700 2004 1646437 0 tdaaa 3 1646614 hmmm. so both of you think the goat cheese is a bad idea. I'll take your word for it. also you both would cook the shrimp in liquid. Is that just to save time or for some other reason? I always feel like shrimp tastes better sauted. You prefer the presentation with the shrimp stirred in the pasta rather than layered on top? I like the yellow pepper idea, and the fresh pasta. Many thanks, that was just the sort of practical advice I was hoping for. Wed Aug 04 09:25:54 -0700 2004 1646470 0 danna 4 1646637 I agree with you on the shrimp. I would not throw the shrimp in the boiling water, then in the sauce. It would be to rubbery. Sautee the shrimp with a little olive oil and crushed pepper then throw half in the sauce just before serving and the rest on top. Instead of goat cheese, serve a wedge of parmigiano reggiano on the side with a hand grater for your guests to grate themselves. Wed Aug 04 12:38:03 -0700 2004 1646614 0 Kim 5 1646732 The suggestion to boil the shrimp was to save time/effort. The key is to remove them before they are cooked - you must be very brave. It is difficult if not impossible to undercook shrimp. Obviously, if sauteed separately, the flavor and presentation will be better. Each separate step adds time, however, not to mention mess. Thu Aug 05 10:14:05 -0700 2004 1646637 0 tdaaa 4 1646670 I don't like shrimp boiled in water, but simmering them in the sauce imparts their flavor to the sauce, adding more depth...I don't really think it's necessarry to saute them; you're just adding another step! Link: http://www.bistrodraw.com Wed Aug 04 15:53:33 -0700 2004 1646614 0 galleygirl 1 1646572 For the unititated........ "Mario's basic tomato sauce"??????????? I make mine pretty much per the recipe of Mario Batali (of the Food Network, etc.). Is that your Mario??? Tue Aug 03 19:12:01 -0700 2004 1646421 0 Midlife 2 1646612 Yeah, that's the one! from the cookbook "Babbo" Wed Aug 04 09:00:33 -0700 2004 1646572 0 danna 1 1647227 Had friends in for dinner over the weekend and this really worked well for a no fuss pasta course. Try it next time. The sauce is roasted plum tomatoes with onion and garlic(whole head)...about 45-60 min in 350 oven. Boil your pasta (this was penne). Rewarm your tomatoes (they can be done early in the day) and mix together in warmed bowl..gently so tomatoes don't break up. Shave ricotta salada cheese on top. It was quick, east and my friends raved. *3-4 lbs tomatoes for 4-6 servings. Mon Aug 16 15:30:37 -0700 2004 1646421 0 Doreen 1 1647228 Had friends in for dinner over the weekend and this really worked well for a no fuss pasta course. Try it next time. The sauce is roasted plum tomatoes with onion and garlic(whole head)...about 45-60 min in 350 oven. Boil your pasta (this was penne). Rewarm your tomatoes (they can be done early in the day) and mix together in warmed bowl..gently so tomatoes don't break up. Shave ricotta salada cheese on top. It was quick, east and my friends raved. *3-4 lbs tomatoes for 4-6 servings. Mon Aug 16 15:31:00 -0700 2004 1646421 0 Doreen