You can use fat-free half and half, and reduced fatÂ Parmesan and Mozzarella cheeses. Serve with a green salad and/or garlic bread. – Wannabe Gourmet Jonathan
2 tablespoons olive oil
1.5 pounds fresh shrimp without shells or tails, deveined
3 garlic cloves
1/2 cup fresh basil, cut in a chiffonade
1/4 tsp crushed red pepper flakes
1/2 tsp paprika
16 oz mushrooms, thinly sliced
1 lb cut whole leaf spinach
2 cups half and half
1 cup Parmesan cheese, shredded
1 1/2 cup Mozzarella cheese, shredded
cooked pasta water
1 lb linguine pasta
Heat a large skillet until hot – add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with basil, Â and paprika, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked – it’s fine because you will continue cooking it in the sauce.
To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.Â To the skillet with mushrooms, add cooked shrimp. Immediately add spinach, half and half and all of the cheese – bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
If the cream sauce is too thick and you want it creamier – add some pasta water in small amounts until you reach desired consistency.
Easy, peasy, and so delicious.
2 Albacore tuna steaks
8 ounces Bastamti rice
1 medium onion, chopped
3 tbsp butter
8 ounces sliced mushrooms, sauteed
Heat oven to 425F. Place tuna steaks in a baking dish and add 2 cups of water.Â Bake, covered in foil, for 25-30 minutes, or until tuna flakes and is cooked through.Â Drain off cooking liquid and reserve. Using forks, flake the tuna.
In a medium sized saucepan with a tight fitting lid, melt butter, and saute onion until just translucent. Add Basmati rice and swirl around with onion and butter to coat.
Add enough water to the reserved cooking liquid (if necessary) to make 2 cups of liquid. Add to the rice, stir to combine, and bring to a boil. Reduce to low and clamp on the lid. Allow to cook for 15-20 minutes or until all liquid is evaporated.
Turn the rice out into a serving dish and, using forks or bamboo spatulas to combine, add tuna and mushrooms. (Never use spoons because that makes the rice gummy.) A nice addition might be freshly cooked peas, asparagus cuts, or even broccoli florets. Some people might like quartered hard boiled eggs (I recommend 3 or 4 eggs be used), and you may sprinkle with dill, cilantro, or parsley for additional colour if desired.
Serves 4, generously.
Coconut Curry Shrimp & Scallop Soup (with Baby Bok Chop and Butternut Squash). (Recipe modified from Nigella Bites “Pumpkin & Seafood Curry)
Made out of necessity because I had no pumpkin, lime leaves, lemon grass, nor salmon, and while I made my own Curry sauce, I’m simplifying for you, the average home cook.
1 can of coconut milk
2 tbsp mild curry paste (or make your own curry with turmeric, cumin, coriander, and cayenne)
1 medium sized butternut squash, cut into 1.5″ cubes
2 cups chicken stock
3 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
1 tbsp lemon juice
1 lb of 25-30 shrimp, peeled and deveined
1 lb of bay scallops
2 heads baby bok choy
In a large soup pot, stir together curry paste and coconut milk until combined. Bring to a simmer, add butternut squash, chicken stock, fish sauce, lime juice, sugar and lemon juice. Bring to a boil, reduce to a simmer, and cover. Cook for 5-10 minutes, or until squash is tender, but still has a bite to it. Then, add shrimp and scallops. Stir occasionally for 3-4 minutes until shrimp is pink and cooked through. Cut bok choy into 1″ pieces and then stir in, cooking for 1 more minute until wilted.
Sprinkle with chopped cilantro, and ladle into bowls. Serves 4.
Some might say it’s a bit pretentious of a name for “Baked Scallops and Stir-fried veggies,” but a dish with class deserves such a description!
1 stick of unsalted butter, melted
2 lbs bay scallops, rinsed and patted dry
2/3 cup Panko bread crumbs
1 1/2 tsp garlic powder and 1 1/2 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
4 garlic cloves, minced
1/2 cup grated Parmesan cheese
Preheat oven to 400 F. In a 9″ round dish, add melted butter, and scallops that have been drained, rinsed, and patted dry between paper towels. Toss to combine, then distribute into one even layer.
In a bowl, combine all the other ingredients and using a fork, mix well to combine. Layer this topping evenly over the scallop and butter mixture.
Bake until scallops are firm and opaque, about 25-30 minutes.
(For the stir fried veggies, use any mix that you like. I used baby corn, snow peas and broccoli. Heat your wok (or large skillet) with 2 tbsp oil. Add 2 minced cloves of garlic, and 2 tbsp finely diced fresh, peeled ginger. Saute this for 1-2 minutes until fragrant and then add veggies and stir-fry for 5-6 minutes, or until tender and heated through.)
Who says you don’t have time to whip up a good, healthy, tasty meal on a weeknight? Making use of shrimp and a few ingredients makes this a winner!
2 lbs 21-30 count shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp minced garlic
2 tbsp reduced sodium soy sauce
1 tbsp sesame oil
2 tbsp sesame seeds
1 lb fettuccine (fresh or dried)
2 tbsp sea salt
1 lb frozen broccoli florets
In a large pot, bring 4-6 quarts of water to a boil. Salt the water after it has come to a boil (salting before boiling might lead to pitting of your cookware), then add the broccoli. Return pot to boil, and cook for 1 minute, then add the fettuccine. Continue cooking until fettuccine is al dente. Immediately remove to strainer.
In the meantime, heat your oil in a wok until it has a slight shimmer. Add garlic and cook for 60 to 90 seconds until fragrant. Add peeled, deveined shrimp and toss to coat with oil and garlic. Continue tossing (or stirring) until shrimp are opaque and pink in colour. Add soy sauce and sesame oil and toss to coat. Cook 1 minute more.
Add cooked broccoli and fettuccine to the wok, and using tongs, toss to combine. Sprinkle sesame seeds over the top and dinner is ready.
Shrimp with Sofrito, Peppers and Manchego
1/4 cup olive oil
4 Tbsp unsalted butter
2 garlic cloves, minced
20-24 large shrimp, peeled and deveined
1 red onion, cut into wedges, about 1/4 inch wide
2 sweet red peppers, seeded and cut into strips 1/2 inch wide
1 1/2 cups tomatoes, skinned, seeded, and chopped
Pinch cayenne pepper
1/2 tsp paprika
1 cup Manchego cheese, cut into 3/4 inch cubes
Sea salt and freshly ground black pepper
2 Tbsp fresh cilantro leaves
Heat the oil and butter in frying pan until butter foams, then add garlic and cook for 1 minute. Add shrimp and sautÃ© them over a fairly high heat for about 1 to 2 minutes, until colored. Remove from pan and keep warm. Add onion and peppers to the pan, cover and cook on low heat for 15 minutes until softened.
Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes, until the tomatoes begin to break down. Return the shrimp to the pan and stir together, adding Manchego and sautÃ© for 30 seconds. Season to taste, garnish with cilantro, and serve.
Yields 4 servings