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


      Linguine and Shrimp Scampi

      “Joanne, what do you want for dinner?”  “Do you have any plans?”  “Will go with what your thinking”.  Three basic questions or statements that I hear quite often.  Well, guess what…I had a plan and it came out great!  
      Even recuperating from knee surgery that took place just over a week ago I pulled off a great dinner and a dessert.  (Paid for it the next day….)  We had shrimp in the freezer and all of the ingredients on hand.  We even had the dessert ingredients on hand too.  (Posting at a later date)
      Sauteing the shrimp in butter and olive oil.

      Vegetable oil 
      Kosher salt 
      1 1/2 pounds linguine 
      6 tablespoons (3/4 stick) unsalted butter 
      5 tablespoons good olive oil 
      3 tablespoons minced garlic (9 cloves) 
      2 pounds large shrimp (about 32 shrimp), peeled and deveined 
      1/2 teaspoon freshly ground black pepper 
      3/4 cup chopped fresh parsley 
      Grated zest of 1 lemon 
      1/2 cup freshly squeezed lemon juice (4 lemons) 
      1/2 lemon, thinly sliced in half-rounds 
      1/4 teaspoon hot red pepper flakes
      Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
      Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
      When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. 

      Adding in spices, lemon juice and zest

      Combined with linguine 

      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!


      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


      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


      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.


      Shrimp and Penne


      Shrimp and Penne

      We found this recipe in a monthly flyer from one of our local grocery stores.  This looked super easy and we had almost all of the ingredients.  We used frozen shrimp and did the fast defrost option of putting the shrimp in a colander and running cold water until they have defrosted.   Whole process takes just a few minutes.
      Our son was working that night so we saved him some which was quickly devoured once he got home.  No Italian takeout that night.  This will be  a go to recipe for the upcoming lenten season.


      8 oz Penne Pasta
      1 lb Large Shrimp peeled and deveined
      2 cup Small Broccoli Florets fresh or frozen
      1 cup Half-and-half
      4 oz Cream Cheese cubed
      2 tsp McCormick® Perfect Pinch® Mediterranean Herb Seasoning
      1/4 tsp Salt
      Grated Parmesan Cheese or Asiago Cheese (optional)

      Cook pasta in large saucepan as directed on package, adding shrimp and broccoli during the last 3 minutes of cooking. Drain well.

      Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low.

      Add cream cheese, Seasoning and salt; whisk until cheese is melted and sauce is well blended.

      Place pasta, shrimp and broccoli in serving bowl. Add sauce; toss gently to coat well. Sprinkle with Parmesan cheese, if desired. Serve immediately.


      New Recipes for dinner!

      One new recipe and one from the old recipe file.  This is a little late because it was one of our Lenten favorites from years past along with a new side dish picked up from a Pinterest pin.  These two combined for a great meal.  Even  though there was only 3 of us at dinner, we made the full recipe of scallopsthat is shown as 6 dishes.  I might try to make this is one large dish next time and let everyone select how much they would like.  The scallops are low in calories, so a family sized portion would work out fine.   
      The potato recipe has been shared already with my mother in law to take for a pot luck. It is a great side dish casserole for family dinners and gatherings.  Is there a graduation party or shower in your future that you need a side dish?  This one is worth a try.

      Cheesy Potato Casserole

      2 lbs hash brown cubes (country style)
      3 tsp. salt
      pepper to taste
      2 cups grated cheddar cheese
      1 cube butter (1/2 cup or stick)
      1 can cr. chicken soup
      1 pint sour cream
      ½ c. milk
      2 cups crushed corn flakes


      Mix hash browns, cheese, salt, and pepper and pour into a 9×13 pan. Mix butter, soup, sour cream, and milk – pour over hash brown mixture. Top with corn flakes and a little melted butter. Bake 1 hour at 350.
      Scallops Au Vin
      1 1/2 lbs fresh scallops
      1/4 tsp salt
      1/2 tsp pepper
      1/2 lb fresh mushrooms, chopped
      1/4 cup plus 2 tbsp minced fresh parsley
      1/4 cup plus 2 tbsp dry white wine
       2 tbsp butter
      If scallops are large, cut in half; divide evenly into 6 (10 oz.) custard cups.  Sprinkle with salt and pepper.  Divide mushrooms over scallops. Sprinkle with 1 tbsp parsley and 1 tbsp wine over mushrooms in each dish.  Dot each with 1 tsp butter.
      Bake uncovered at 450 degrees fo 12 to 15 minutes until done.


      During the season of Lent it is a great time to pull out all of our Lenten favorites for Friday night dinners.  These include a number of mac and cheese dinners, scallops, swordfish and the household favorite, shrimp.  We have a number of recipes that we turn to but recently we had the time to find some new favorites.  We even created a Pinterest Board  entitled “Lenten Favorites”.  Lenten Favorites from Pinterest
      More and more shrimp recipes do pop up and get pinned.  I guess it is because my son and I are a bit picky on the seafood front and I know that they will be ok.   I love shrimp, scallops, fried or steamed clams, New England Clam Chowder, and swordfish grilled with a pesto sauce.   There are some white fish dishes that hubby will prepare that I will eat, but they have to be very mellow and not fishy tasty!
      Hubby found this recipe and was going to make it with a bottled barbecue sauce until he realized that we had all of the ingredients on hand to make this.  So he whipped this up a couple of weeks ago on a Friday night and served it over rice.  What great flavor from the Worcestershire sauce!  But warning, the house smelled like Worcestershire sauce all night!

      Barbecue Shrimp

      3 tablespoons canola oil
      1 shallot, finely chopped
      1 garlic clove, finely chopped
      1/4 cup dry white wine
      1/2 teaspoon chopped thyme
      3/4 cup Worcestershire sauce
      1/2 cup low-sodium chicken broth
      24 large shrimp, shelled and deveined
      Kosher salt
      2 tablespoons unsalted butter, cut into tablespoons
      Sliced scallions, for garnish
      In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.

      In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.

      Adapted from Food And Wine, March 2015


      Home is where….

      Love my girl!
      Home is where Mom is… As my daughter posted this weekend on social media.  She came home for fall break and we had a packed weekend from tailgating with our peeps to a birthday dinner for my husband’s mother.  And while she was home we dropped her off to see her best friend from high school best for the night at our old Alma Mater, that came with a return trip to pick her up18 hours later.  Felt a bit nostalgic driving around the campus.  
      And while we all know home is where mom is, in our house home is also where Dad asks “what do you want special for dinner?  The reply was “that shrimp dish with the arugula and pasta”.  No problem!  This dish has been a Lenten favorite as the kids call it, so we haven’t made it in awhile.  It has all of the kids favorites in one dish – pasta and shrimp, and from our favorite Italian chef Giada.
      Dad and his little Girl
      Our local college team versus the Nations #1 Team
      We served this with Roasted Brussels Sprouts that were tossed with some diced red onion and diced pancetta.  The roasting in pretty easy with this dish and makes a great aside dish.   Trim the sprouts and place them on a foil lined cookie sheet.  Toss with some olive oil,  1/4 cup chopped red onion and 2 oz. of diced pancetta.  Sprinkle with sea salt and roast in a 400 degree oven for 30 minutes. 

      Linguine with Shrimp and Lemon Oil


      For the lemon oil:
      1/2 cup extra-virgin olive oil
      1 lemon, zested
      For the pasta:
      1 pound linguine pasta
      2 tablespoons olive oil
      2 shallots, diced
      2 garlic cloves, minced
      16 ounces frozen shrimp
      1/4 cup lemon juice (about 2 lemons)
      1 lemon, zested
      1 teaspoon salt
      1/2 teaspoon freshly ground black pepper
      3 ounces arugula (about 3 packed cups)
      1/4 cup chopped fresh flat-leaf parsley


      For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve.
      For the pasta:  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
      Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
      Brussels Sprouts with red onion and pancetta