#116 :: Shrimp and Pasta in a Tomato-Chile Cream Sauce

We wanted to go to the Westside Market since Jamie and I were both off this weekend, so I sat down and planned out our meals for the week before we went. I found some great recipes in my searching, so we've got some great things to add to the blog this week! We bought fresh bacon, chorizo, chicken, hamburger and shrimp. We also hit up the veggie stands for Romain, Swiss Chard, Corn, Poblanos, Green Peppers, Roma Tomatoes, Fresh Parsley, Sweet Onions, Jalapenos, and then we got some Mozzarella and Parmesan cheeses. All I can say is it's going to be a delicious week!

I searched Food Network's website for a cream pasta and came up with this gem of a recipe from Emeril. Onions, tomatoes, jalapenos and garlic with shrimp in a creamy sauce, hit with Emeril's Cajun spices. It was fantastic! Restaurant quality served right at home, and I think we calculated the ingredients cost us about ten dollars.

Ingredients

• 1/4 cup salt
• 1 pound linguine
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Essence, recipe follows
• 1 1/2 teaspoons salt
• 1 cup finely chopped yellow onion
• 1/4 cup finely chopped jalapeno
• 1 tablespoon minced garlic
• 11/2 cups heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1 cup diced tomatoes
• 1/2 cup reserved pasta cooking water
• 1 cup grated Pepper Jack cheese
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil leaves

Directions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
(Yield: 2/3 cup) Combine all ingredients thoroughly.

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Cook Time: 23 mins

Makes 6 servings.

Recipe from: "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, posted on FoodNetwork.com

Star Rating: 5 out of 5 stars

#89 :: Spaghetti w/ Meatballs

I needed a quick fix dinner last night. Does it count if you cook dinner, but not from scratch? :) I took the shortcut route tonight and made spaghetti and meatballs.



I used thin spaghetti noodles, boiled in heavily salted water for 8 minutes. I used a jarred tomato sauce (cooked in a sauce pan on the stove top) and frozen meatballs from a bag (cooked in the oven on a sheet tray). *Gasp* Shame! It was quite delicious though. I also bought a small loaf of Italian bread to go with the spaghetti. A little butter, garlic salt and parmesan on each slice, and a few minutes in the broiler is all it takes!

So did I cheat a little? Maybe. But it wasn't a hamburger from some greasy fast food drive-thru, so it's still a winner in my book!

#84 :: Lemony Shrimp Scampi Pasta

Seafood and pasta is a favorite of ours, and this one was another great combo! The recipe called for shrimp, but we used a combo -- shrimp, scallops and calamari. The extra bonus was that the leftovers tasted even better than the original dinner.





Ingredients

* 6 garlic cloves, pressed or grated
* 2 lemons, zested and juiced
* 5 tablespoons olive oil
* 1 teaspoon red pepper flakes
* Kosher salt and freshly ground black pepper
* 3/4 pound medium shrimp (21 to 25), peeled, de-veined and butterflied (reserve shells)
(we used a mix of seafood - shrimp, scallops & calamari)
* 1/4 onion
* 3/4 pound thin linguini (we used angel hair)
* 2 tablespoons butter
* 1 small bunch parsley, leaves chopped


Directions

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.

Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.



Makes 4 servings

Recipe from Ten Dollar Dinners with Melissa d'Arabian on Food Network

Star Rating: 4 out of 5 stars

#76 :: Easter Dinner :: Macaroni & Cheese

This is another one of mom's holiday staples. It seriously doesn't feel like a holiday meal to me without her homemade macaroni and cheese. I call her every holiday and double check the recipe to make sure I do it just right! We also had one of our new favorites with this Easter dinner, Parmesan Roasted Asparagus.



Ingredients

2 cups uncooked macaroni
4 Tbsp. butter
4 Tbsp. flour
3 cups of milk
2 cups Velveeta cheese, cubed
Salt & pepper to taste

In a pot of salted water, cook the macaroni noodles for about 8 minutes or until al dente. Drain the macaroni and transfer them to a 13 x 9 baking dish.

In a large saucepan, melt the butter. Add the flour 1 Tbsp. at a time until it is mixed with the butter. Add 1 1/2 cup of milk and stir for a few minutes until the flour begins to incorporate. Then add the remaianing 1 1/2 cup of milk and continue to stir.

Once the sauce begins to thicken, begin adding the Velveeta cubes a few at a time, and continue stirring until they are all melted in. Add salt & pepper to taste.

Pour the sauce over the noodles, cover with aluminum foil, and bake at 350 for 30 minutes.



Makes 8 servings.

Recipe from: My Mom :)

Star Rating: 5 out of 5 stars


Recipe from: My Mom

Star Rating: 5 out of 5 stars

#60 :: Ricotta Ravioli with Spinach Pesto

Jamie loved this ravioli, but I didn't. I'm not a fan of nuts, and the only thing I didn't like about this was the hazelnuts. I guess that in my mind, crunch doesn't belong in ravioli. I loved it without them. I also loved the spinach pesto...very tasty! I could have eaten it on its own!



Ingredients

• 2 cups fresh ricotta
• 1 cup toasted hazelnuts, chopped, divided
• 1/2 teaspoon nutmeg
• 1 lemon, zested and juiced
• Kosher salt and freshly ground pepper
• 1 (12 ounce) package wonton wrappers
• 1 egg white, lightly beaten
• 4 cups spinach, loosely packed
• 1 clove garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup olive oil
• Special equipment: Food processor

Directions

In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.

To make the spinach pesto:

In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.

Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.

Makes 4 servings

Recipe from Cooking for Real on Food Network

Star Rating: 4 out of 5 stars

#46 :: Linguine with Alfredo and Scallops

We picked a few random ingredients from the cabinet and fridge and put together a creamy decadent dinner; linguine al dente, home made alfredo sauce and thyme & lemon scallops.

Ingredients

• 1 bag frozen scallops (around 12 oz.)
  
• 1 small box of Linguine pasta
• 1 Tbsp. butter
  
• 1 whole lemon
• 1/2 tsp. Thyme
• Salt & pepper to taste
  

For Alfredo Sauce:

• 2 Tbsp. butter
  
• 2 Tbsp. flour (or 3 Tbsp.for thicker sauce, 1 Tbsp. for thinner sauce)
  
• 1 cup milk
  
• Salt & pepper to taste
• Dash of nutmeg
• 1/2 cup grated Parmesan Cheese
  
  

Directions

Zest the lemon and put it aside for later.

Boil the linguine for 8-10 minutes in heavily salted water. Drain, rinse with a bit of cold water to stop the cooking, and set aside.

In a pan over medium high heat, melt 1 Tbsp.butter. Add the scallops, thyme, lemon, and a dash of salt & pepper. The water from the frozen scallops will create a thin sauce. Cook for 8-10 minutes then remove from heat.

In another pan over medium high heat, melt 2 Tbsp. butter. As soon as the butter melts, add the flour. Stir with a wire whisk until blended. Microwave 1 cup of milk for 2 minutes {until almost boiling}. Pour it over the flour mixture and stirring rapidly until completely blended. Add the Parmesan cheese, mix until melted, and continue stirring frequently for bout 15 minutes. (makes about 1 cup sauce).

Stir the scallops & sauce in to the alfredo sauce, then pour over the linguine.


Makes 3 servings (we ate it for dinner, and had enough leftover for my lunch)

Alfredo Recipe from: Italian Family Cooking by Edward Giobbi (cookbook)

Star Rating: 5+ out of 5 stars - bellisimo!

#25 :: Veggie Pasta

**We haven't posted for a few days. Shame on us! But we've still been cooking and have a lot to blog posting to catch up on. So here we go!**

Jamie says this recipe is one of his favorites so far. It was simple to make, but big on flavor. I made a couple adjustments to this recipe, and I noted them. This is something we'll definitely be having again soon!

Ingredients

• 2 ears roasted corn (*we omitted the corn, we didn't have any)
  
• 1 pound rotelle pasta, or any spiral-shaped pasta (*we substituted angel hair)
  
• 2 teaspoons olive oil
• 2 medium zucchini, chopped
• 1/2 cup diced red onion
• 1 teaspoon dried oregano
• 1 cup reduced-sodium chicken broth
• 1/3 cup roasted garlic cloves
• 2 tablespoons chopped fresh parsley leaves (*we substituted dried parsley flakes)
  
• Salt and ground black pepper
• 1/2 cup crumbled feta cheese (*we substituted shredded mozzarella)
  

Directions

Preheat oven to 400 degrees F.

Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day. Do the same with the garlic cloves.

Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

Makes 4 servings.

Recipe from Quick Fix Meals with Robin Miller on Food Network.

Star Rating: 5 out of 5 stars

#22 :: Garlic Shrimp Scampi with Angel Hair

We bought some frozen shrimp at the grocery store and have been waiting to try something with it! This was one of our own creations (no recipe followed), and it turned out delicious!

Ingredients

• Angel Hair pasta (or your favorite kind)
  
• About 40-50 small shrimp (we just got a bag from the frozen foods)
  
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• Juice of 1/2 lemon
• 1 tsp. minced garlic
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. parsley
  
• Zest of 1/2 lemon
  
• Salt & pepper to taste
  

Directions

Zest the lemon first, and put aside for later use.

Boil the pasta for 8-12 minutes or until al dente. (I always use salt and oil in my pasta water, salt for flavor and oil to keep the noodles from sticking.)

In a saucepan over medium heat, combine the olive oil, butter and lemon juice. Stir until mixed. Add in the garlic and saute (be careful not to overcook the garlic.) Add the shrimp and saute for about 5 minutes on each side.

Remove from heat. Toss in the lemon zest, parsley, crushed red pepper and salt & pepper. Cover the saucepan and let sit for 5 minutes. The sauce will thicken. Serve over a bed of angel hair pasta and drizzle remaining oil from the saute pan over the top.


Makes 4 servings.

Recipe from Me. :)

Star Rating: 5 out of 5 stars

#11 :: Slamma Jamma Chicken Parmesana

A word of warning - don't leave these chicken breasts brining for longer than 30 minutes! I left my first one quite a bit longer than that, so it came out waaay too salty! Luckily I was doing a practice run with the first chicken breast, just to see how it would came out. I didn't want to ruin the whole bag! Thank goodness the rest turned out much better! Don't skip the brining process, it really does makes all the difference....but as I learned, don't leave it in too long either...brining timing is everything!

Ingredients

• 4 (5-ounce) boneless, skinless, trimmed chicken breasts
• 1/2 cup kosher salt
  
• 1/2 cup sugar
• 1 1/2 cups all-purpose flour
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups dried bread crumbs
• 1 1/2 cups panko bread crumbs
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon fine sea salt
  
• 1/2 teaspoon freshly ground black pepper
• 1 pound fresh mozzarella cheese, sliced
• 1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
• Olive oil, for frying (about 2 cups)
• 1 pound penne rigate, cooked al dente
• Tomato Sauce (Pasta Sauce)
  
• 1/4 cup minced Italian parsley, for garnish

Directions

Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.

Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.

Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.

Preheat the broiler.

Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.

When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.

Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.

Makes 4 servings

Recipe from Guy's Big Bite on Food Network.

Star Rating: 4.5 out of 5 stars