Tag Archives: linguine

Grated Heirloom Tomato and Shrimp Pasta

27 Aug
Grated Heirloom Tomato and Shrimp Pasta

Grated Heirloom Tomato and Shrimp Pasta

My good WP and FB friend Kat shared a video a couple of weeks ago of how to make a fresh box grater tomato sauce, and with a garden full of ripening tomatoes I knew I would be making a fresh-grated tomato sauce in the immediate future.

Hanging Tomato Plants

Hanging Tomato Plants

And of course I had to add shrimp, as my hubby and I are really enjoying our lack of daughter’s presence for dinners this summer so that we can eat this scrumptious shellfish, which is the ONLY seafood she doesn’t like.

The tomatoes in our garden are really small this year, so I didn’t even bother to slice them in half before grating. I just trimmed a tiny slice off the top, then grated away! I am sold on this method of preparing tomatoes for a sauce. Since I was planning on adding shrimp to this, I gussied everything up and cooked it for a short spell so that the shrimp would have a delicious sauce to simmer in.

Fresh Picked Heirloom Tomatoes

Fresh Picked Heirloom Tomatoes

My husband said I should put a tomato meter rating on my recipes, like the movie review site Rotten Tomatoes does, lol. With that, we give this recipe 5 ripe tomatoes! (Note: This recipe feeds two. Feel free to double as necessary.)

So what am I waiting for?! Here is the recipe:

Grated Heirloom Tomato and Shrimp Pasta

4 ounces dry Linguine or other pasta
3 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
1/4 sweet onion, chopped
Large splash of good white wine
Enough tomatoes for 1 cup grated sauce
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
Salt or Mrs. Dash and ground black pepper, to taste
Large pinch of crushed red pepper flakes
1/4 pound raw shrimp, peeled and deveined
2 cups fresh spinach, roughly chopped

Shrimp and Pasta Dish Ingredients

Shrimp and Pasta Dish Ingredients

Cook pasta according to package directions. When done, reserve about a half cup of liquid, then drain and return to pot, cover and keep warm on lowest setting. Add small splashes of reserved pasta water and stir occasionally to keep it from sticking while preparing the rest of the dish.

While pasta is cooking, slice a small piece off the top of each tomato and grate flat-handed on a box grater down to the skin. Grate enough tomatoes for 1 cup of sauce.

Grated Tomatoes and Such

Grated Tomatoes and Such

Add half the oil to a skillet over medium heat and cook the onion until translucent. Add the garlic for a minute more then add in a splash of wine. Add the rest of the oil, the grated tomato sauce, oregano, basil, and seasonings. Bring to a low simmer.

Simmering Fresh Tomato Sauce

Simmering Fresh Tomato Sauce

Nestle the shrimp into the sauce and cook for a few minutes, then flip over with tongs and cook for a few more until almost done. Last, add the chopped spinach, and simmer until wilted and shrimp are just cooked through.

Shrimp and Spinach Added to Sauce

Shrimp and Spinach Added to Sauce

Stir in the cooked pasta and additional reserved water until desired consistency. Serve on plates with a side salad and/or rustic bread.

Cooked Pasta Added to Sauce

Cooked Pasta Added to Sauce

Note how I did NOT add any cheese to this, as apparently the European world eschews cheese on seafood so I followed suit. I did not miss the cheese at all! I must say, this is the brightest, freshest tomato sauce I have ever tasted.

Oh! And if you want to see the referenced video, here it is: How to Make Fresh Tomato Sauce | Food and Wine

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Fried Artichokes and Shrimp Pasta

2 Jul
Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

What can I say? This dish is simply AH-MAZING! I am a huge fan of artichokes, but fried? And also jumbo shrimp? Shut the door and lock me in! When I saw this recipe over at Meals with Mel (please stop on by her site to check it out. Hi Melody!!) I knew I just had to make it and went on a mission to do just that. My only regret is adding only two cans of artichokes, as I do believe I ate at least one can of said artichokes before they even met the shrimp and pasta.

While not something I’d indulge in often while watching the waistline, this is definitely a meal I will make again. My husband loved it too and wow Mel, thanks for the introduction to a plate of heaven!

Fried Artichokes and Shrimp Pasta
Adapted from same recipe at Meals with Mel

2 14-ounce cans artichoke hearts, quartered
1 cup extra virgin olive oil
1 handful thyme sprigs
1 clove garlic, peeled and smashed
1/2 pound jumbo shrimp (16/20 count)
1 tablespoon butter
1/2 large shallot, diced small (about 1/3 cup)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped and divided
2 teaspoons fresh spicy oregano, minced
1/8 cup capers plus 2 teaspoons of the brine
1 large lemon, halved
1/2 cup dry white wine
4 to 6 ounces dried Linguine
salt and ground black pepper, to taste
Pecorino Romano, grated, for serving

Drain the artichoke hearts until they are almost completely dry. I squished them down in the colander with paper towels then let them set for about a half hour, blotting with more paper towels periodically.

Artichokes and Thyme Ready to Fry

Artichokes and Thyme Ready to Fry

Arrange the artichoke hearts in a single layer in the bottom of a cast iron skillet or other heavy skillet. Pour just enough olive oil over the artichokes to cover them. I used a cup.

Toss in the smashed clove of garlic and thyme sprigs. Turn the heat on to medium-high and allow the artichoke hearts to fry for about 30 minutes.

Artichokes Halfway Through Frying

Artichokes Halfway Through Frying

After about 10 minutes gently move the artichokes around to make sure they don’t stick to the bottom. After about 20 minutes carefully turn the artichoke hearts over to ensure even browning. After 30 minutes they should be golden brown, but don’t let them burn.

Remove the artichokes from the skillet and transfer to a paper towel-line plate. Lightly salt the hot fried artichoke hearts. Set aside and try not to eat them all. Trust me.

Fried Artichokes

Fried Artichokes ~ Maybe I should have moved them further away from my work space

Bring a large pot of salted water to a boil and cook to your preference according to package directions. Remove a cup or two of the cooking water and reserve, then drain the pasta

In another large skillet add about 2 tablespoons of the artichoke “frying” oil and a tablespoon of butter. Add the shallot and cook over medium heat until tender, about four minutes. Add in the garlic, red pepper flakes, oregano, capers and brine, half the chopped parsley, and the juice and zest of half the lemon. Season with a little salt and lots of ground black pepper, to taste. Cook for two minutes until fragrant, then add the white wine and reduce by half.

Cooking the Jumbo Shrimp

Cooking the Jumbo Shrimp

Add the shrimp and cook just until the shrimp turn pink, just a couple minutes per side. Add the cooked pasta to the skillet with the shrimp and fried artichokes and toss to combine. Loosen the pasta with the reserved cooking water.

Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

Pour the skillet contents into large serving bowl and toss with the remaining parsley, the other lemon half squeezed, and a little fresh grated Pecorino Romano or other high-quality hard cheese. This is dinner-guest worthy! Enjoy!

P.S. I have been super busy the past few days getting our house and patio ready for a 4th of July party. I hope you all have a safe, memorable and enjoyable holiday weekend!

Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chicken Tetrazzini Casserole

10 May
Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Busy, busy, busy! That’s what I’ve been lately, and when you’re busy it’s so nice to have a fairly quick and healthy casserole to whip together, just like this one. This is even something I wouldn’t mind cooking myself on this Mother’s Day (as long as I don’t have to do the dishes!). And Happy Mother’s Day to all mothers out there, be it mothers of humans, fur-kids, or nature! I hope you enjoy this recipe, this was a thumbs-up in my family all the way around.

Chicken Tetrazzini Casserole
Adapted from Cooking Light magazine

5 ounces uncooked linguine, snapped in half
2 1/2 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken broth
1/2 cup Half and Half, or milk
1 ounce Neufchâtel cream cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper, to taste
4 ounces sliced mushrooms
1/2 cup chopped onions
2 teaspoons minced garlic
1 teaspoon fresh thyme, chopped
1/4 cup dry sherry
1 1/2 cups shredded cooked chicken breast
1/2 cup frozen peas
2-inch thick chunk French bread baguette, torn into chunks
1 teaspoon oil

Shred that Chicken Breast!

Shred that Chicken Breast!

Preheat oven to 375 degrees. Cook the pasta according to package directions, drain, and set aside.

Meanwhile, melt half the butter in a saucepan over medium heat. Stir in the flour and whisk for a couple of minutes until all combined. Pour in the chicken broth and milk, whisking constantly.

Stirring the Cheese into the Sauce

Stirring the Cheese into the Sauce

Bring up to a boil, then reduce heat and simmer 5 minutes, whisking occasionally. Stir in 1/4 cup of Parmesan cheese and the cream cheese until combined, then turn off heat and set aside.

Suateing the Mushrooms and Onion

Sauteing the Mushrooms and Onions

In a large skillet over medium-high heat, add the rest of the butter. Add the mushrooms and saute for 3 to 5 minutes. Then add the onions, garlic, and thyme and saute for 5 more minutes. Add the sherry, then cook for a minute more.

Combining the Casserole

Combining the Casserole

Pour in the saucepan of milk/cheese mixture, the pasta, chicken, and peas. Toss to combine. Spoon the mixture into a 2-quart casserole coated with oil spray.

Casserole Ready for Bread Crumbs

Casserole Ready for Bread Crumbs

Place the torn bread pieces and the rest of the Parmesan cheese in a food processor and pulse until coarse crumbs form. Sprinkle evenly over the pasta. Bake for 30 minutes or until browned and bubbly.

Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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