Dinner, Pasta, Seafood

Stuffed Rigatoni and Sauce with Shrimp

I saw this recipe in my email one day from The Pioneer Women’s website and thought that it would be a great family dinner.  We always have a bag of shrimp in the freezer and a bag of ravioli so this was a perfect fit to utilize these staples.   The recipe called for a ricotta and spinach ravioli.  I substituted a spinach stuffed rigatoni that we had, had Eric pick up a 28 oz can of tomato sauce and heavy cream.

The end result had great flavor and came together quickly. There  was plenty of sauce left over to possibly use it on another pasta dish.  Serving this with a salad made the perfect dinner. 

Ingredients 

Kosher salt

18 to 20 ounces packaged spinach and ricotta ravioli

3 tablespoons butter 

2 tablespoons olive oil

 1 pound peeled and deveined large shrimp 

3 cloves garlic, pressed 

1 medium yellow onion, finely chopped 

2/3 cup white wine 

Two 14.5-ounce cans tomato sauce

 1 cup heavy cream 

1 teaspoon freshly ground black pepper 

1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

8 fresh basil leaves, roughly chopped, plus more for garnish

Directions
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.

Meanwhile, heat half of the butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp and cook on both sides until just starting to turn opaque, 2 minutes per side. Remove to a plate and set aside.

Return the skillet to the heat and add the remaining butter and olive oil. Add the garlic and onions, stir to combine and cook until the onions have softened slightly, about 3 minutes.

Deglaze with the wine, scraping the bottom of the skillet, and simmer until reduced by half, about 45 seconds. Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low.
Chop the shrimp into bite-size chunks and stir back into the skillet. Add the parsley and basil and stir. Add the ravioli to the sauce and top with more parsley and basil.

Dinner, Seafood

Sesame Shrimp and Greens with Rice

Fresh off the grill

I love nothing better than cooking on the grill. The main reason is that food taste so good when it is grilled, but even better….less kitchen clean up. There is very little pots and pans to deal with which means more time for summer fun.

So this recipe was a big hit. We saw this on The Kitchen with Katie Lee. The ease of the recipe and the flavors were a big draw. Pair this with a light wine and you have a perfect summer dinner.

Ingredients

1/4 cup soy sauce

2 teaspoons honey 

2 tablespoons toasted sesame oil 

1 tablespoon grated ginger 

1 tablespoon rice vinegar 

Pinch crushed red pepper flakes 

2 garlic cloves, grated 

1 pound (16 to 20 count) shrimp, peeled and deveined 

Nonstick cooking spray, for the foil

2 cups cooked white rice 

4 loosely-packed cups baby spinach leaves 

1 cup 1/2-inch diced zucchini 

1 cup sliced sugar snap peas 

Directions

Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.

Preheat a grill to medium-high heat.

Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.

Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

Dinner, Seafood

Seared Basil Scallops with Pesto Orzo

It’s was Friday night and I was looking something to do with the Scallops we had in the freezer.  I started to look in my old binder of recipes from years ago and found a recipe from a Working Mother magazine dated July 1999.  The note posted below it said good, so that was enough for me. 

About a half hour before dinner time, I started to defrost the Scallops under running cold water. Then I started the prep. I have learned to get everything ready and within arms reach when cooking. Nothing is more frustrating than trying to find an ingredient while your cooking.

This recipes come together pretty quickly. Served with a vegetable of your choice and a great glass of wine.

  • 1 cup orzo pasta
  • 1 lb large sea scallops
  • 1/2 cup refrigerated prepared pesto, divided
  • 2 Tblsp olive oil
  • 1/4 cup fresh lemon juice
  • In a small saucepan, cook orzo according to package directions; drain
  • For Scallops: Using a sharp knife, cut a horizontal slit nearly through each scallop, then spread about a 1/4 tsp of pesto in center; close scallop
  • Warm olive oil in large nonstick skillet over high heat. Add scallops; brown 2 minutes on each side, until cooked through, remove to plate.
  • Turn off heat under skillet, add lemon juice and cook about 10 seconds, stirring to incorporate brown bits. Pour juices over scallops.
  • In medium serving bowl, toss drained orzo with remaining 1/3 cup pesto. Serve Scallops over orzo. Serves 4.

Dinner, Seafood

Shrimp and Fettuccine with white wine sauce



    To celebrate national pasta day last Friday we made a variation of a recipe we found on Pinterest.  As you might know, pasta is one of my son’s favorite dishes.  So we decided that he was going to help with the cooking this evening to skills to more than ramen noodles and omelettes.  It would not be that difficult has he has been working over the summer and on breaks as a prep cook at a local restaurant.  He has spent many an hour slicing and dicing various items for the line cooks we knew he could do this at home and actually complete the recipe.  

    The sauce is very light but has a kick with the crushed red pepper.  You can even omit the shrimp and just make the sauce for your next pasta dish.



    1 lb pasta 

    2 tsp minced garlic
    1/4 c olive oil
    5 Tbsp butter
    1/2 tsp crushed red pepper
    1 tsp salt
    1/2 tsp pepper {fresh ground}
    1/2 c white wine
    1/2 c parsley for garnishing
    1/2 c fresh grated Parmesan
    1 lb of large size shrimp

    In large saucepan, heat olive oil over medium. Add garlic, red pepper and saute until golden, about a minute.  Add salt, pepper, wine and butter.Stir 2 minutes, add shrimp and cook until pink – about 3 minutes.  Remove from heat and toss with pasta.Garnish with parsley and generously add fresh Parmesan

      Dinner, Seafood

      Bang Bang Shrimp!

      We have a board on Pinterest specifically for seafood but we call it “Lenten Favorites”. Every Friday during Lent we either go out for a good fish fry or stay home and try out a new recipe. This recipe we actually made before Lent started and instantly knew that we had a new go to for our dinner selection.
      I have heard of Bang Bang Shrimp when we have been out to dinner, but never tried it. This interpretation did not disappoint and might be back on the table in the next few weeks. It was a team effort to make it and does have a kick. Give it a try and let me know what you think. Friday’s coming!

      INGREDIENTS:

      8 ounces spaghetti
      8 ounces medium shrimp, peeled and deveined
      1 tablespoon olive oil
      3 cloves garlic, minced
      1 teaspoon smoked paprika, or more, to taste
      Kosher salt and freshly ground black pepper, to taste
      2 tablespoons chopped fresh parsley leaves

      FOR THE SAUCE

      1/2 cup mayonnaise
      1/4 cup Thai sweet chili sauce
      2 cloves garlic, pressed
      Juice of 1/2 lime, or more, to taste
      1 teaspoon Sriracha, optional
      Pinch of crushed red pepper flakes

      DIRECTIONS:

      To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.

      In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
      Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

      Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

      In a large bowl, combine pasta, shrimp and mayonnaise mixture.

      Serve immediately, garnished with parsley.