Southwestern Shrimp Pasta

It's Monday, and it is my belief that every Monday should start with a luscious, creamy pasta. This is not my waistline's belief, but nevertheless. This particular pasta was inspired by a dish I ate at Applebee's, of all places, when out for lunch with my best friend. We mostly just had the actual lunch part as an excuse to drink strawberry margaritas and have chocolate lava cake for dessert, but it just so happened that the lunch we split turned out to be pretty darn delicious -- so delicious that I had to recreate it at home. I actually think my version is better than theirs...probably because mine uses a cream sauce, and theirs doesn't. Hey, I have to be me.

This pasta is just incredible -- spicy, creamy, cheesy, and slightly sweet from the shrimp and corn. I think you'll love it.

Southwestern Shrimp Pasta

inspired by Applebee's

1 pound fettuccine or linguine

1 pound medium shrimp, peeled, tails removed, and deveined

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

2 tablespoons butter, divided

1 red onion, finely diced

1 green pepper, chopped

1 roasted red pepper, chopped

4 cloves garlic, minced

1 can corn, drained

1 can black beans, drained and rinsed

1 can diced tomatoes, drained

2 cups half and half

Salt and pepper to taste

2 tablespoons cilantro, divided

1 cup shredded pepper-jack cheese, divided

1. Cook fettuccine according to package directions in boiling salted water; drain.

2. Meanwhile, pat shrimp dry and season with chili powder, cumin, and cayenne. Heat the olive oil and 1 tablespoon of butter in a large skillet. Add shrimp and cook, stirring occasionally, until shrimp are opaque (2 to 3 minutes). Remove shrimp to a plate and cover with foil to keep warm.

3. Add remaining tablespoon of butter to the same skillet and saute onion and green bell pepper until softened. Season with salt and pepper. Add garlic and roasted red pepper; cook and stir for 30 seconds. Add corn, black beans, and diced tomatoes.

4. Stir in the half and half and heat to bubbling, then lower heat and simmer until it's slightly reduced. Stir in 1 tablespoon of the chopped cilantro.

5. Add the sauce to the reserved pasta and stir gently to combine. Portion into bowls and top each bowl with about 1/4 cup shredded cheese, some of the shrimp, and another sprinkling of cilantro. Serve immediately.

Shrimp Po' Boys

I am officially declaring these sandwiches to be The Meal of the Summer. We had these for dinner last night, and we loved them so much that I’m sharing them with you today, and they’re going back on our meal plan next week.

I’m hooked on the Food Network show Chopped, and for whatever reason, they’ve been having lots of chefs from New Orleans competing lately. Joe and I have been talking for months about going to New Orleans for my 30th birthday next year, so I’d already been thinking about the food a lot anyway – and when I saw one of the chefs on the show make a po’ boy, I immediately started craving the sandwich. (That chef made his with catfish, which I don’t like AT ALL, but it was the idea of the sandwich that made my mouth water.) I found this recipe amongst my Pinterest pins and put it on our menu – and I expected that we would enjoy them, but I wasn’t prepared for how blown away by them we’d be.

There is just something so irresistibly perfect about the combination of sweet, succulent shrimp, crispy breading, Cajun spices, and creamy sauce. This is a simple sandwich, but the flavors are so complex. The boys popped the shrimp like candy, and Joe enjoyed them so much that he ate three sandwiches. Three! That left me with only one, which I was pretty sad about, because I could definitely have easily eaten two.

Shrimp Po’ Boys

adapted from My Recipes

1 cup mayonnaise

2 scallions, white and light green parts, roughly chopped

2 tablespoons chopped pickle

2 teaspoons hot sauce

1 tablespoon plus 1 teaspoon Cajun seasoning, divided use

1 large egg, beaten

1 cup milk

1 teaspoon cayenne pepper

1 pound small shrimp (51-60 per pound), peeled and deveined

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

Vegetable oil, for frying

4 hoagie rolls, split and toasted

Shredded lettuce

Thinly sliced tomato

1. Blend mayonnaise, scallions, pickle, hot sauce and 1 teaspoon Cajun seasoning in food processor. Cover and chill.

2. Whisk egg, milk and cayenne. Add shrimp; let stand 10 minutes. In a shallow bowl, mix cornmeal, flour, 1 tablespoon Cajun seasoning, salt and pepper. Preheat oven to 200 degrees; line a baking sheet with paper towels and another with foil.

3. Remove shrimp from egg mixture, shaking off excess. Dredge in cornmeal mixture. Set on foil-lined sheet.

4. Pour 2 inches of oil into a large, deep skillet. Heat oil until it reaches 370 degrees on a thermometer. Cook shrimp in batches, turning once, until coating is browned and crispy, 3 to 4 minutes. Remove to paper towel-lined sheet with a slotted spoon and sprinkle with salt. Keep warm in oven. Bring oil back to 370 degrees before adding a new batch of shrimp.

5. Spread 1 tablespoon reserved sauce on rolls. Divide lettuce and tomatoes among rolls. Divide shrimp among rolls and serve immediately.

Shrimp Enchiladas Verdes with Jalapeno Cream Sauce

You guys know I'm a sucker for an enchilada, so when I saw this shrimp version on Pinterest I was instantly intrigued. Shrimp isn't something I cook with a whole lot, and Joe loves it, so I thought he'd appreciate this take on enchiladas where shrimp features prominently.

I was intrigued by the filling for these enchiladas; in addition to shrimp, they contain spinach and cole slaw mix. I really liked the flavor and textural combinations that these elements provided. You get the sweetness of the shrimp, the earthiness of the spinach, and the crunch of carrots and cabbage in each bite. The enchiladas are topped with a simple jalapeno cream sauce, which tastes absolutely divine.

I will say that, with all the bold flavors in these enchiladas, the flavor of the shrimp got a little lost. It's such a subtle flavor, and when it was paired with all of the other flavors, it was somewhat overtaken. This could easily be solved by either adding more shrimp or reducing the amount of spices, so keep that in mind if you make these.

I couldn't get the boys to touch these, not surprisingly, but Joe was certainly a fan. So they're definitely husband-approved!

Shrimp Enchiladas Verdes with Jalapeno Cream Sauce
adapted from Gimme Some Oven

For the enchiladas:

2 tablespoons butter
1 pound peeled, devined shrimp
2 cloves garlic, peeled and minced
Half a white onion, peeled and finely chopped
3 cups cole slaw mix
3 cups fresh baby spinach
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 cup green enchilada sauce
1 tablespoon honey
8-10 flour tortillas
2 cups Monterey jack cheese

For the sauce:

2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1 jalapeno, seeded and minced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup chopped fresh cilantro

1. Preheat the oven to 375 degrees. Grease a 9 x 13-inch baking dish.

2. In a large sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle 1/2 teaspoon of chili powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30 to 60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.

3. Melt the remaining butter in the pan. Add the garlic and onion, and cook until just tender, about 5 minutes. Add the cole slaw and spinach, as well as the other 1/2 teaspoon of chili powder, plus the cumin, oregano, and salt and pepper to taste. Stir well, and cook for another 1 to 2 minutes, until the spinach just begins to wilt. Add the shrimp back in and stir to combine. Stir in green enchilada sauce and honey, heat through, then remove pan from heat and set aside.

4. To  make the sauce, melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2 to 3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.

5. To assemble the enchiladas, place a tortilla on a flat surface. Fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.

6. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. Garnish with additional cilantro, cheese, and/or sour cream, if desired.

Saturdays with Rachael Ray: Summer Shrimp Rolls

For the first time, I’m participating in Taste and Tell’s weekly blog feature, Saturdays with Rachael Ray! I’ll probably be doing this for the next couple of Saturdays, because I have some great Rachael recipes to share.

These summer shrimp rolls are absolutely delicious, and true to their name, they are exactly the kind of thing you want to eat during the hot summer months (and boy is it hot; I think we’ve only had a couple of days under 90 degrees during the month of July here in Ohio). There is very little actual cooking required -- mostly it’s just chopping the ingredients and mixing them all together. I loved all of the textures in these rolls: the juicy shrimp, the crunchy bell peppers, the creamy dressing. The sharp bite of the scallions and the tangy flavor of the lemon were a perfect counterbalance to the sweetness of the corn, peppers and shrimp. We loved these, and will definitely be making them again!

Summer Shrimp Rolls
source: Everyday with Rachael Ray, June/July 2009

1 1/2 teaspoons extra-virgin olive oil
1 pound large shrimp, peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears)
1/4 cup mayonnaise
1/4 cup pesto
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
4 hot dog buns

1. In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.

2. In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.

Shrimp Pot Pies

I don't like watching the Food Network nearly as much as I used to. I'm not a fan of a lot of the new personalities on the channel. That being said, however, it's still my channel of choice for background noise during the day.

One day a few weeks ago, I happened to catch an episode of Cooking for Real with Sunny Anderson. She was making individual shrimp pot pies, and they looked and sounded so good that I just had to give them a try. And I am really, really glad I did. This meal skyrocketed right to the top of my favorite meals, ever. These shrimp pot pies are so incredibly delicious. The filling is rich and creamy and spicy and sweet and just...oh. So good. I can't adequately do them justice, so you'll just have to go make them yourself. Seriously. MAKE THEM. I guarantee that you will love them.

Sunny made her own puff pastry shells, but that was a little bit too fussy for me, so I'd planned on buying the pre-made shells for this recipe. However, my grocery store apparently doesn't carry the pre-made shells, so I had to improvise further. I cut one sheet of puff pastry into fourths, baked them, and then halved them and put the filling inside. They probably didn't look as pretty as Sunny's, but they were a lot easier to assemble.

If you make no other recipe on my blog, please, I beg you, make this one. These shrimp pot pies are one of the best things I have ever made. We all loved them, and I think they're well on their way to becoming a family favorite.

Shrimp Pot Pies
source: adapted from Food Network

1 egg
1 sheet puff pastry, thawed
Flour, for dusting
1 package frozen medium shrimp (buy them shelled and deveined)
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, chopped
1 small carrot, diced
1 celery stalk, diced
1 small can mushrooms, drained
2 cloves minced garlic
2 sprigs fresh thyme
1/2 cup white wine
2 cups heavy cream
Salt and white pepper

1. Preheat oven to 400 degrees.

2. In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry, roll with a rolling pin to remove creases, and cut into fourths. Brush each piece with egg wash and bake in the middle of the oven until golden, about 20 minutes. Remove from oven and gently halve each pastry with a bread knife.

3. Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside.

4. Add remaining butter to the pan and saute onions, carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add garlic; cook and stir 30 seconds. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes.

5. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture onto the bottom halves of the puff pastry; top with other halves.

Burger and Fries Friday: Bayou Burgers with Spicy Remoulade

Okay, okay, I know this post is a few days late for Mardis Gras, but who cares? I promise you these burgers will be good any day of the year.

It's been a while since I made a burger, and it was nice to try a new one. You know that whole twice-weekly vegetarianism thing I'm trying? Yeah, well this burger pretty much canceled out both of the meatless days this week. It's a combination of ground turkey, andouille sausage, and shrimp. But at least it's mostly composed of turkey, so it's still sort of healthy. (Let me believe that.)

Regardless, this is a damn good burger. It's definitely got a Cajun kick, and the spicy, tangy sauce is the perfect thing to compliment all the flavors. The original recipe calls for turkey, turkey sausage, and andouille sausage, but I replaced the turkey sausage with shrimp as a wink and a nudge to jambalaya, and I was definitely happy with the results. Definitely give this one a try!


Bayou Burgers with Spicy Remoulade
source: adapted from Taste of Home, February/March 2010

1 small onion, chopped
2 tablespoons olive oil or vegetable oil
1/4 pound fully cooked andouille sausage link, casing removed, finely chopped
1 teaspoon Creole seasoning
3/4 teaspoon garlic powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
1 cup fully cooked salad shrimp, thawed and roughly chopped
4 slices cheddar cheese
1/2 cup Miracle Whip
2 tablespoons lemon juice
1 tablespoon hot pepper sauce
2 teaspoons sweet pickle relish
4 rolls, split
1 tablespoon butter

1. In a large skillet, saute onion in oil until tender. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper. Add turkey and shrimp to mixture and mix well. Shape into four patties.

2. In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. Top with cheese; cover and cook for 1 to 2 minutes or until cheese is melted.

3. For remoulade, in a small bowl, combine the Miracle Whip, lemon juice, pepper sauce, and relish. Spread rolls with butter and sprinkle with remaining garlic powder. Broil 4 inches from the heat for 2 to 3 minutes or until lightly browned. Serve burgers on rolls with remoulade.

BBQ Shrimp over Buttered Noodles

Finally, I'm back with a new recipe to share with you! It seems like lately I've been cooking household favorites that I've already posted -- or cooking nothing at all. But I'm trying out quite a few new recipes this week, so hopefully I'll have some yummy things to post!

This recipe for BBQ shrimp over buttered noodles is definitely yummy. And I promise you, that's not just my BBQ craving talking. This was really, really good. I loved the smokiness of the bacon paired with the sweetness of the shrimp, and it worked perfectly served over silky buttered noodles. The best part, aside from the fact that I already had all of the ingredients on hand? This meal only took about 20 minutes to prepare, start to finish. And that is definitely my kind of weeknight dinner.

I've adapted the recipe below to serve two (and a half), but I've also linked to the original, which serves six. Joe and I both really enjoyed this (Andrew liked the noodles, and he loved licking the BBQ sauce off the shrimp), and it will be a repeat in our house for sure. With a simple salad and some crusty bread on the side, this was the perfect weeknight meal!

BBQ Shrimp over Buttered Noodles
source: adapted from Taste of Home's Busy Family Cookbook; original recipe here

8 ounces angel hair pasta
2 tablespoons butter
1 tablespoon finely chopped parsley
1/4 cup grated parmesan cheese
6 bacon strips, diced
1 medium onion, chopped
2 cloves garlic, minced
1 10-ounce package frozen medium shrimp, thawed, peeled and deveined
1/4 to 1/2 cup BBQ sauce (I eyeballed it and, as always, used Sweet Baby Ray's)

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. Add garlic and shrimp; season with salt and pepper and cook and stir until shrimp are no longer pink.

3. Return bacon to the skillet. Add barbecue sauce; cook and stir over medium heat until heated through. Drain pasta and stir in butter, parsley, and parmesan cheese until butter is melted. Top with shrimp mixture. Sprinkle with additional parmesan cheese, if desired.

Mock Risotto with Shrimp and Roasted Asparagus

When I was planning my menu for this week, I had no idea what to make on Tuesday night. That's pasta night in our house, and I love pasta, so you'd think I'd be overflowing with recipes to try -- but for some reason, I always have a hard time filling this category. I have no idea why. Hoping for some inspiration, I went to TasteSpotting and typed in "pasta" -- and this recipe for "mock risotto" was one of the first ones that popped up. I had orzo left over from the orzo salad I made a couple of weeks ago, and since orzo isn't a type of pasta we use very often, I thought this would be a perfect way to use it up.

You guys, this. was. so. good. The nutty asparagus, the sweet shrimp, the tangy lemon, the creamy cheese -- all the ingredients complimented each other so perfectly. I don't find regular risotto that difficult to prepare, but if you do, rest assured that this came together even easier -- and quicker! -- than a typical risotto.

We all liked this a lot, especially Andrew. I have never seen a child like asparagus as much as mine does. This doesn't really work great as leftovers due to the shrimp, so if you're only cooking for two I'd definitely use less orzo -- about half the amount the original recipe calls for would probably be plenty. This is definitely one to try. It's even fit for company. I'll definitely be making it again.

Mock Risotto with Shrimp and Roasted Asparagus
source: slightly adapted from Soupbelly

10 ounces orzo pasta (I used about 8 ounces, which was still a lot; I'd suggest using about 5 ounces)
16 asparagus stalks, cut into pieces and roasted
12 shrimp, thawed, deveined (I used a 6-ounce package of those tiny pre-cooked salad shrimp, which worked great)
1/2 red onion, finely chopped
1 clove garlic, finely chopped
Olive oil
32 ounces chicken broth
1 lemon, juiced
2 ounces soft cheese (I used cream cheese)
Parmesan cheese, grated for topping
Chopped flat-leaf parsley
Salt and pepper to taste

1. Heat oven at 400 degrees. Trim asparagus stalks then cut into one- or two-inch pieces. Drizzle with olive oil, salt, and pepper and roast for 15 minutes. Set aside.

2. In a pot, add orzo, onion, garlic, and 2 teaspoons olive oil. Saute until orzo is lightly browned. Pour enough chicken broth to fully immerse all the ingredients, plus one inch. Cook on high until boiling, then lower heat to simmer, stirring intermittently.

3. Keep adding chicken broth as the orzo soaks in the liquid, while stirring, for approximately 15 minutes, until pasta is al dente. Add salt and pepper to taste, cream cheese, lemon and 2 teaspoons olive oil, stirring until cheese has melted and orzo is creamy. Add shrimp and stir until cooked (or just until heated through, in my case).

4. Take off heat and stir in asparagus pieces. Serve topped with Parmesan cheese and parsley.

Announcing Burger and Fries Friday: Surf and Turf Burgers with Spicy Caramelized Onion Mayonnaise

I'm beyond thrilled to announce a new weekly feature here at Cassie Craves: Burger and Fries Friday!

Food-wise, there are few things I enjoy more than a really good burger, and I'm always bookmarking burger recipes that I'd like to try. What better way to ensure that I try some of them than to commit to making a different burger every Friday for...well, for as long as I can? And that's the goal of this whole little idea of mine: to cook a new burger recipe every Friday. Maybe sometimes I'll get creative with the "fries" portion, too, but I'm not promising anything. I think it goes without saying that Joe is definitely on-board with this idea.

For my inaugural Burger and Fries Friday post, here's a burger that looks and sounds fancy but is oh-so-simple to throw together: a surf and turf burger with spicy caramelized onion mayonnaise. This recipe comes from Better Homes and Gardens, and it was chosen by my dear husband. A burger with chopped shrimp mixed right in -- what a brilliant idea, huh? Brilliant, and ultimately delicious. We both really liked these burgers and loved the flavor of the caramelized onions in the mayo. The recipe, slightly adapted, is listed below.

Feel free to join in the fun and cook some burgers with me, if you're so inclined! You can even grab that nifty little badge if you want. (I just had to mention it because I made it myself and I'm so proud of it.) (Okay, that's not entirely true; the clip art was free, I just added the text.) (But still, I'm pretty proud of that darn thing.)

Surf and Turf Burgers with Spicy Caramelized Onion Mayonnaise
Source: adapted from Better Homes and Gardens

1 tablespoon olive oil
1 large onion, finely chopped
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup mayonnaise

1 1/2 pounds lean ground beef
4 ounces peeled and cooked baby shrimp, chopped
2 tablespoons fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 large rolls, split

Lettuce and sliced tomatoes for serving (optional)

1. To make mayonnaise, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until caramelized, stirring occasionally. Season with cayenne pepper. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve. (This can be made up to 3 days ahead of time. Keep covered in refrigerator until ready to serve.)

2. Combine ground beef, shrimp, parsley, salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.

3. Heat a small amount of olive oil in a large skillet. Place burger patties in skillet and cook until desired doneness, turning burgers once halfway through grilling.

4. Toast rolls, if desired; serve burgers on rolls. Top with the mayonnaise, and, if desired, lettuce and sliced tomatoes.

New Orleans-Style Shrimp

Ahhh, spring. Ahhh, natural light for my photos. FINALLY.

I have to say, I'm currently loving the foil packet method of cooking. I'm pretty sure I'm going to be using it all summer long. This shrimp dish was cooked in the oven, not on the grill, but I think it's a dish that would work really well cooked outside. Either way, though, it's absolutely delicious -- perfectly spicy and a little bit sweet and wonderfully tangy. Joe and I both really liked this and wished we had more. I jazzed it up with some Zatarain's for soaking up the yummy broth, and we were both very happy. This is a wonderful spring supper!

New Orleans-Style Shrimp
Source: adapted from Cooking Light Annual Recipes 2008 (original recipe available on MyRecipes)

3 tablespoons Worcestershire sauce
Juice of one lemon
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1 teaspoon hot pepper sauce
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 pound shrimp, peeled and de-veined
2 teaspoons butter, divided

1. Combine first 9 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

2. Preheat oven to 425°.

3. Fold 2 sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place half of shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter.

4. Fold foil over shrimp; tightly seal edges.

5. Place packets on a baking sheet. Bake at 425° for 10 minutes. Let stand 5 minutes. Unfold packets carefully, and serve immediately. Serve over rice, if desired.

Linguine with Lemon and Shrimp

I printed a bunch of recipes off of Williams-Sonoma's website last week, and this is the first of them we've tried. Joe and I both liked this dish, although I don't know if it's something I'll put in the regular rotation. The flavors are very simple; I even added some butter and Parmesan cheese directly to the linguine itself, and I still thought the outcome was a little bit bland. The dish could have used some something; I just can't put my finger on what that something is.

I loved the lemon flavor, which made the dish seem light despite of the heavy cream. Marinating shrimp was something I'd never done before, but I thought the marinade (a simple combination of lemon juice and chives) was very effective. This is definitely elegant enough to serve at a dinner party, yet simple enough to serve any night of the week! Now if only I could figure out what it was missing...


Linguine with Lemon and Shrimp
Source: Williams-Sonoma

2 lemons
1 cup heavy cream
1 pound small shrimp, peeled and deveined
1 tablespoon minced fresh chives
2 tablespoon salt, plus more, to taste
1 pound linguine or fettuccine
1 tablespoon olive oil
Freshly ground white pepper, to taste

1. Bring a large pot of water to a boil over high heat.

2. Grate 1 tablespoon of zest from the lemons (I used 1/2 tablespoon of zest, and I thought that amount was perfect) and squeeze 3 tablespoons of juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat if the mixture begins to boil. In a small bowl, combine the shrimp, lemon juice and chives; set aside.

3. Add the 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.

4. When the pasta is within about 3 minutes of being al dente, in a fry pan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce with salt and white pepper.

5. Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately.

Shrimp Lasagna Rolls with Creamy Marinara

I have never been a big seafood person, but my husband is. Since I'm not a huge fan, we don't eat a lot of seafood in our house. I know I should eat more fish (it's so lean, it's full Omega 3 fatty acids, etc. etc.), but I just can't bring myself to enjoy it. I do, however, enjoy shellfish, so I decided to put a little something for my husband on the menu last week. When I told him we'd be having Giada de Laurentiis' shrimp lasagna rolls, this was his response: "If she cooks as good as she looks, it should be a good dinner." Hahahahahahaha. Ha. Ohhhh, I am so amused.

Anyway, he was right about one thing: It was a very good dinner. Low-maintenance, too; the rolls were really easy to assemble. The filling was nice and creamy, and so was the marinara sauce. The only change I made to the recipe was adding some chopped red onion. Thanks, Giada! I guess I still like you, even though my husband has a huge crush on you.


Shrimp Lasagna Rolls with Creamy Marinara
Source: Everyday Pasta by Giada de Laurentiis (pages 196-197)

1 pound lasagna
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 garlic cloves, chopped
1/2 cup red onion, chopped
2 15-ounce containers whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil
1/4 teaspoon freshly grated nutmeg
3 cups marinara sauce
1 1/2 cups grated mozzarella cheese (about 5 ounces)

1. Preheat the oven to 350º.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6-8 minutes. Drain.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp, the garlic and the onion to the pan and saute until the shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese (one container and about 1/3 of the other), the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.

4. In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.

5. To make the lasagna rolls, cover the bottom of a 9 x 13-inch baking dish with 1 cup of the marinara mixture. Lay four noodles flat on a dry work surface. Spread about 1/4 cup of the shrimp mixture evenly over each noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 12 lasagna rolls. Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.