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
|Sauteing the shrimp in butter and olive oil.|
|Adding in spices, lemon juice and zest|
|Combined with linguine|
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
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
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.
Cheesy Potato Casserole
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
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Linguine with Shrimp and Lemon Oil
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