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Category: Chef Derrick Fox

Spaghettini with Shrimp and Fire Roasted Tomato Sauce

This blog is written by celebrity chef and THOR Kitchen brand advocate Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures and his signature style.

Who doesn’t love a good spaghetti with tomato sauce. Everyone has a go to recipe or a favorite, well… this is going to be your new favorite. A couple reasons this really simple dish sets it apart from the rest. Pasta Water. This is a very underutilized ingredient for home cooks. Whenever you go out to a restaurant and you get the pasta dish and you wonder, “how is it so creamy, perfectly seasoned and delicious?” The answer is Pasta Water.

In this recipe we are mixing Pasta Water with about a cup of fresh grated parmesan cheese and setting it aside to add to our sauce towards the end. This technique adds that creamy smooth texture that you wont get enough of. This technique is used in Caccio y peppe but I have started using it with all my pastas and it takes them to the next level. Follow this recipe and when you get the hang of it, try it with other pastas, and you will be feeling like a certified Thor Chef in no time!

Watch how to make the Shrimp Spaghettini in this video and find the full recipe below!

Here’s what you’ll need:

Ingredients
1 lb of shrimp (or more, I like the big shrimp) 2 tbsp unsalted butter
1 pkg of good quality spaghetti salt
1/4 cup white cooking wine pepper
1 can fire roasted tomatoes 2 green onions chopped for garnish
3-4 cloves of fresh garlic 2 tbsp chopped parsley
1 fresno chili 1/2 cup bread crumbs
10 basil leaves chiffonade 1 cup fresh grated parmesan cheese (got to grate yourself, don’t buy pre-grated cheese)
olive oil

First start boiling your water and heavily salt your water. Think like ocean water.

While you’re waiting for your water to boil, in a Sautee pan over medium high heat, add roughly 2 tbsp of olive oil, then add your panko. Keep it moving in the pan until evenly toasted. Toss in your chopped parsley and set aside. Now dice your garlic, chili, basil, and set aside. Grate your parmesan, put one cup of parmesan in a bowl and set by your pasta water, grate some more for topping your pasta.

Spaghettini with Shrimp and Fire Roasted Tomato Sauce

To Prepare the Sauce:

In a large sauté pan over medium-high heat, add 2 tbsp olive oil, sauté garlic and red chili. Roughly at the same time drop your spaghetti in the boiling water. Then when garlic and chilis have cooked (be careful, don’t let them burn) hit the pan with ¼ cup white wine, sauté a couple minutes to let the wine cook. Then add your tomatoes. When your pasta is half way cooked, scoop one full ladle of that starchy pasta water over that bowl of parmesan and whisk until cheese is melted and you have a milky looking water. Now add your basil to your tomato sauce and reduce heat to simmer.

Next, the Shrimp:

Season your shrimp with salt and pepper. In a sauté pan over medium-high heat sauté your shrimp with a little olive oil 2 minutes on each side and turn off the heat.

Time to put it all together!

When your pasta is at a Al dente (no all the way cooked), with tongs grab the spaghettini and transfer directly out of the water to the tomato sauce. You want a little of the past water to drip into the tomato sauce. Crank up the heat, mix the past in the sauce getting it nice and coated. Now when the tomato sauce gets to a high simmer, pour in the parmesan pasta water, and start moving your pasta around. Its going to seem very runny at first, but crank that heat and keep it moving and it will thicken up. Once its at the right consistency add your shrimp. Give that a toss to get the shrimp coated and your done. Plate in a deep rimmed plate or large bowl, top with green onions, drizzle of nice olive oil, and shave some fresh parm.

So Good! Enjoy

Find more recipes like the Spaghettini with Shrimp and Fire Roasted Tomato Sauce on our blog: THOR KITCHEN BLOG

Watch more videos from THOR Kitchen on our YouTube channel: THOR KITCHEN YOUTUBE

Chipotle Spiced Pork Loin with Butternut Squash Puree Recipe by Chef Derrick Fox

This blog is written by celebrity chef and THOR Kitchen brand advocate Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures and his signature style.

I wanted to make a dish that was easy but packed a lot of flavor, and plated properly to be visually stunning. The key to cooking your pork loin perfectly is using a meat thermometer. No judgment here. This dish is also great year round. Have fun with plating this dish. There are so many ways you can go with it.

Watch how to make the Chipotle Spiced Pork Loin in this video and find the full recipe below!

Ingredients
1 whole pork loin 1 bunch heirloom carrots
2 tbsp chipotle seasoning 1 fennel bulb
1 tsp cumin 1/2 cup veggie stock
1 tsp cinnamon 1/4 cup light beer
2 tsp salt
1 tsp pepper 1 small red apple, diced
1 oz bourbon
2 cups large dice butternut squash 2 tbsp butter
 12 oz heavy cream 1 tbsp maple syrup
4 tbsp unsalted butter

 

Equipment
1 sauce pot small sautee pan
sautee pans blender
cast iron skillet
Making the butternut squash puree:
Place the butternut squash, the heavy cream, a dash of cinnamon, and a pinch of salt and pepper in a medium sauce pot. Bring to a boil and then drop to a simmer and cook until the squash is cooked through. Once cooked through, use a slotted spoon to scoop the squash into a blender. Add the butter and start blending. Slowly pour the remaining cream until the puree is to the desired consistency. Once smooth season to taste with more salt, pepper, and if need more cinnamon. Place the puree back in the pot cover and keep warm on low heat.
Preparing the root vegetables for presentation:
Slice carrots in half or keep whole. This is purely for presentation. Slice the fennel bulb into quarters. In a cast iron pan or sauté pan over medium-high heat. Sear the fennel. Once seared after about a minute add the carrots and sauté until carrots get some color. Now drizzle in the beer, and sauté until beer mostly evaporates. Now add the veg stock, cover with foil, and place in the oven for about 12 minutes on 400ºPreparing the sautéed apples:In a small sauté pan, sauté apples in a tbsp. of grapeseed oil over medium-high heat. After about 2-3 minutes, flambé with the bourbon. Once the bourbon has cooked out, add the butter and sauté until melted. Now add the syrup and sauté until well combined.Last but certainly not least, the pork:

Let pork rest on the counter for 45 minutes. Slice loin in half. Mix spices and coat loin generously.

In a cast iron pan sear the loin on all sides for 2 minutes on each side. The roast in the oven at 400º for 12 minutes or until the pork reaches an internal temp of 140º. Remove from the oven and rest for 10 minutes before slicing.

Now, enjoy!

Find more recipes like this on our blog: THOR KITCHEN BLOG

Watch more videos from THOR Kitchen on our YouTube channel: THOR KITCHEN YOUTUBE

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