For Summer - Three Unusual, But Delicious, Pasta Sauces

Here are three interesting, easy and light summer pasta dishes we really like  -  

Linguine with fresh figs

Spaghetti with Cantaloupe Sauce       

         

Lemon Spaghetti with Shrimp                         

Here are the recipes:

Linguine with Fresh Figs

Ingredients

1 pound linguine

1/4 
cup extra virgin olive oil, plus more for serving

1
 medium shallot, minced (about 3 tablespoons)

1/4
 cup heavy cream

1 cup fresh figs, stemmed and chopped 

2 
teaspoons finely grated zest and 1/4 cup juice from 3 lemons

1/2 cup finely grated Parmesan cheese, plus more for serving

Salt and ground black pepper

2
 tablespoons shredded fresh basil leaves

Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.

In a large skillet heat 1 tablespoon oil until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. 

Whisk 1 1/2 cups of reserved pasta cooking water and the cream; add figs and stir to combine; bring to simmer and cook for 2 minutes. 

Remove skillet from heat, add the pasta, and stir until coated. 

Stir in remaining 3 tablespoons of olive oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.

Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. 

Stir in basil and season with salt and pepper to taste. 

Serve, drizzling individual portions with olive oil and sprinkling with cheese.

_______________________________________________________

Spaghetti with Cantaloupe Sauce and Grilled Herb Chicken

Ingredients 

1 medium sized cantaloupe cut into 1/2 inch cubes 

3 tbsp butter

Juice of one lemon

1 tbsp tomato paste

1/3 cup heavy cream

1/2 cup parmigiano-reggiano cheese

Salt & pepper

Cantaloupe cut into 1/2 inch chunks

On medium-high heat cook cantaloupe with the butter and generously season with coarse salt and cracked black pepper until melon is very soft and most of water has cooked out - about 15 minutes. Start the water for the pasta.

Add the tomato paste, the lemon juice and the heavy cream (and some red pepper flakes if you like). Stir together and turn off heat. 

    When the pasta is done, drain it and toss with the sauce and stir in the grated parmigiano

                                     Suggested side - Grilled herbed chicken breasts

____________________________________________________________

Lemon Spaghetti with Shrimp

For the Shrimp:

1 tablespoon extra virgin olive oil

3/4  pound, 31/35 shrimp (medium shrimp), peeled w/tail on, cleaned and patted dry

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

For the Pasta:

1 pound spaghetti

2/3 cup extra virgin olive oil

2/3 cup grated Parmesan

1/2 cup fresh lemon juice (about 3 lemons)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh basil leaves

1 tablespoon lemon zest

Optional - 2 tablespoons fried capers*

  

In a medium sauté pan, heat 1 tablespoon olive oil over medium high heat. Season the shrimp with the salt and pepper. In a single layer, add the shrimp to the preheated pan. Cook for 3 minutes per side or until pink and cooked through. Set aside.

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Meanwhile, whisk the olive oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, the shrimp and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with the salt and pepper and stir in the basil. Garnish with lemon zest and fried capers.

*To fry capers, drain, rinse and dry the capers very well. Heat 1/4 inch vegetable oil in a small straight sided skillet over medium high heat until it shimmers when you swirl it. You can make sure it is hot enough by adding one caper to the oil. If it immediately starts to sizzle and pop, the oil is hot enough. Add the capers to the hot oil and fry for about 10 to 15 seconds or until they have popped open are golden brown and crispy.

Using a slotted spoon, remove the capers to a paper towel lined plate and allow to drain before using.