HAWAII'S KITCHEN

Shrimp teams with
green beans

Dishes are prepared by Lyle Fujioka of Fujioka Wine Merchants and Matthew Holmes of C&C Pasta on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.

Here are two of the featured recipes. All the recipes are on the Web site www.khon.com.

Warm Shrimp Salad

1 cup green beans, in 2-inch diagonal slices
1/2 cup ricotta salata cheese, in 1/2-inch dice
5 leaves fresh mint, torn
1/2 teaspoon coarse ground black pepper
1 teaspoon kosher salt
1 tablespoon lemon juice
3/4 cup cherry tomatoes
1 tablespoon garlic, sliced
1/8 cup extra virgin olive oil
3/4 cup rock shrimp or chopped shrimp

In a stainless steel mixing bowl, combine all ingredients except garlic, shrimp and oil.

Sauté garlic in oil. As garlic begins to brown, add shrimp and cook until no longer opaque. Combine all ingredients, including olive oil and any bits left in the pan.

Tagliatelle with Sausage

4 tablespoons olive oil
1 cup sweet sausage, casing removed and cut in quarter-sized chunks
1/4 cup onions, diced
2 teaspoon garlic, chopped
2 tablespoons unsalted butter
1 cup mushrooms, sliced
1/4 cup fresh basil (torn)
1/4 cup white wine
3/4 cup tomato sauce
3/4 cup heavy cream
1/4 cup sweet peas
8 ounces fresh tagliatelle pasta
1/8 cup parmagiano reggiano, grated
Salt and pepper, as needed

Heat olive oil in skillet. Brown sausage; add onions and garlic. Cook until translucent. Add butter, mushrooms and basil. Sauté until mushrooms are cooked. Deglaze with wine, then add tomato sauce, cream and peas. Reduce until sauce coats the back of a spoon lightly.

Cook pasta about 45 seconds. Add to sauce. Toss with cheese and cook 15 to 20 seconds. If sauce gets too thick, add a little bit of water. Season with salt and pepper, if necessary.

Nutritional information unavailable.

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