March 06, 2009
Celebration Pasta
This is modified from a few different recipes that we have seen using greens with pasta. It is Pam's new favorite.
Ingredients
1 pound pasta - any will do (I like penne or rigatoni)
4 cloves garlic, chopped (or 4 teaspoons)
5 tablespoons olive oil
1/2 pound shrimp (31/40 count) - increase to taste
1 small onion, chopped
8 oz. mushrooms, whitecap, sliced
1 package fresh arugula (around 5 oz)
1 package fresh baby spinach (around 8 oz)
4-6 pieces of sun-dried tomatoes - cut into thin strips.
1 bunch fresh basil, cut into strips (you can replace with a much smaller amount of dried basil if you do not have any fresh)
2-3 tablespoons of shredded Parmesan cheese
1. Cook pasta as directed
2. Heat 2 tablespoons of olive oil over medium high heat. You will need a big pan for this as the greens need room to wilt.
3. Add 2 cloves (chopped) of garlic, cook for 30 seconds and then add shrimp. Saute the shrimp until they are pink, remove from pan and leave covered under foil to keep warm.
4. Heat 3 tablespoons of olive oil; add remaining garlic and the small chopped onion; cook for 3-4 minutes.
5. Add chopped mushrooms, cook for 4-5 minutes.
6. Add greens (arugula and spinach). Using tongs (I think that is what they are called), work the greens into the heat until it is fully coated and starting to wilt. As you are mixing, this should take just a few minutes.
7. When the greens are wilted, add sun-dried tomatoes; cook for 1 minute, then add shrimp and fresh basil.
8. Add pasta and mix in the pan, cover for around one minute.
9. Add 2-3 tablespoons of shredded Parmesan cheese and cook for around one more minute.
Posted by cseeman at 06:58 AM | Comments (0)
May 26, 2007
Rosemary Lemon Chicken with Mushrooms
Rosemary Lemon Chicken with Mushrooms
NOTE: This recipe was adapted from a great one from "Quick After-Work Italian Cooking" by Hilaire Walden; Fisher Books, 1995.
3 tbs olive oil
2 sprigs of fresh rosemary
1 tbs chopped garlic
4 skinless chicken breasts, flattened and lightly scored with a knife
juice and zest from one lemon plus an additional tbs of lemon juice
8 oz white mushrooms, stems removed and cut in half
kosher salt and pepper to taste
1. Heat olive oil over medium heat. Add rosemary and garlic and saute for 3 minutes.
2. Raise heat to Medium-high. Add chicken breasts and cook until lightly browned, 3-5 minutes per side.
3. Lower heat back to medium. Add lemon zest, lemon juice, salt and pepper (to taste) and mushrooms. Mix gently.
4. Cover and cook for 10-13 more minutes (turning chicken from time to time).
5. Server with juices over pasta or rice.
Posted by cseeman at 10:28 AM | Comments (0)
August 03, 2006
Pasta with Shrimp and Broccoli
Pasta with Shrimp and Broccoli
• Heat 6 tbs of olive oil over low heat. Add 3 cloves of garlic and cook for about 2 minutes
• Add Broccoli (around 10 oz of florets) and cook until tender – about 5 minutes
• Raise heat and add shrimp (about 18 large shrimp) and sauté for about 2 minutes.
• Add ½ cup dry white wine and salt & Pepper and cook for 2 minutes.
• Serve with pasta. I think (somehow I cannot remember) that I added the pasta at the very end in the pan. I will try this again and write it down for sure!
Posted by cseeman at 06:25 AM | Comments (0)
Sautéed Shrimps with Parsley Sauce
Sautéed Shrimps with Parsley Sauce (Langostinos a la Plancha)
(Adapted from http://www.cocinacasera.com/Recipes/sauteedprawns.html)
2+ tablespoons dried parsley
3 garlic cloves, chopped
¼+ cup Lemon Juice
1 tablespoon water
1 teaspoon salt
½ teaspoon Oregano or Italian Spices
1 lb. large shrimp (31/40 count or higher) - shelled
2 tablespoons olive oil
1. Thoroughly mix parsley, garlic, lemon juice, water, salt and Oregano.
2. Heat oil in large skillet over medium-high heat until hot. Add shrimp; cook and stir 3 to 5 minutes or until they turn pink. Gradually stir in parsley mix (Step 1) and cook for an additional 2-3 minutes.
3. Serve with rice or over pasta.
3 to 4 servings
Posted by cseeman at 06:22 AM | Comments (0)
