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

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      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.
      Ingredients

      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 

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      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.

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      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.
       

      Ingredients


      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.

       
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      Spicy Shrimp and Garlic

       
      Summer was coming to an end for us and we wanted to savor our last night with our daughter before we took her back to school. Our little guy, who really isn’t so little, was spending the night at a friends house because there  would be no room in the car for him on our college drop off trip.  Plus, he really didn’t want to take the 2 1/2 hour trip down and then the 2 1/2 hours trip back.  
      So our last Saturday night with our daughter I made this great shrimp and pasta dish that had such great flavor.  On top of that I made her cookies to take bake to school and homemade chocolate chip ice cream!  This recipe is definitely a keeper and one that our son will love as well.  
      Spicy Parmesan Shrimp Pasta

      Ingredients

      • 1/3 cup olive oil 
      • 1/4 cup Parmesan cheese 
      • 4 cloves garlic, minced 
      • 1 tablespoon brown sugar 
      • 2 teaspoons soy sauce 
      • 1/2 teaspoon red pepper flakes, or more, to taste 
      • 1 pound medium shrimp, peeled and deveined 
      • 8 ounces penne 
      • Kosher salt and freshly ground black pepper, to taste 
      • 1 green onion, thinly sliced

      Instructions

      • In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally. 
      • In large pot of boiling salted water, cook pasta according to package instructions; drain well. 
      • Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste. 
      • Serve immediately, garnished with Parmesan and green onions, if desired.

      Adapted from Damn Delicious and my Pinterest page for Lenten favorites

      So post dinner we packed the car to the brim and then enjoyed a fire at the pit.  It was an early morning with getting ready to leave, going to mass and hitting the road by 9 a.m.  But, we made it.  She is back at school and we are back to a table for 3 at dinner.

      Can you find the college Sophmore in there?

      Look how happy we are!  But we miss her too.