Spring Pea and Shrimp Linguine for 2

Ok, so I didn't really sit and shell fresh peas to make this recipe.  Frozen peas, picked and frozen at their prime freshness, are a really great way to showcase this Spring staple.  Another fantastic frozen food: shrimp.  Frozen just after being caught, shrimp can add a fresh seafood taste to any meal.

This easy weeknight recipe uses both frozen peas and shrimp for a bright Spring dish.  I usually write my recipes in measurements for a  family-sized portion but in all honesty, I am just cooking for two.  If you are cooking for more people, simply double or triple the ingredients.  The cooking times remain the same.

Spring Pea and Shrimp Linguine for 2

• 2 T olive oil
• 1 T butter
• 1 clove garlic, minced
• 1/2  lb. frozen shrimp, thawed (peeled, de-veined, & tails removed)
• 1/2 cup frozen peas
• 1/2 lb. linguine
• 1 T grated Parmigiano Reggiano cheese
• 4 large basil leafs, cut into a chiffonade (very thin ribbons)

Bring a pot of salted water to a boil.  Cook pasta to package directions.  In the last 4 minutes of cooking time, add the peas to the cooking water.

Meanwhile, melt the butter in a large skillet at medium-high heat; add the olive oil.  Saute the minced garlic for about 1 minute, until lightly browned.  Add the shrimp to pan and saute until pink, about 3-4 minutes.

Drain pasta and peas; add to the pan with the shrimp.  Toss lightly, using the leftover butter and oil as the sauce.  Transfer to serving bowl and top with Parmigiano Reggiano cheese and basil.

Enjoy!

Grilled Mahi Mahi with Pineapple and Avocado

I have to admit, I am not always a super-adventurous foodie.  I love to try new things, but have always been weary of fish.  I can throw back a tuna tartare with the best of them, but when it comes to cooked fish, I have always been hesitant.

Ryan loves fish and often wishes I would try making it.  During a recent trip to Whole Foods, I bit the bullet and purchased 2 Mahi Mahi fillets.  I knew this was one of the milder tasting varieties that I have sampled before and not been adversed to, so I rolled up my sleeves and bit the bullet.  Actually, I doubt I was wearing sleeves, it was 90+ degrees outside, but you get the idea...

A success!  Not only was it tasty, but Ryan could not have been happier.  He even came home during his lunch break today to tidy up his mess in the basement.  I took that to say, "I really appreciate the yummy fish!"

Grilled Mahi Mahi with Pineapple and Avocado

For the fish:

• 2 Mahi Mahi steaks or fillets (about 6 ounces each)
• 2 tsp olive oil
• 2 tsp fresh lime juice
• 1 tsp minced fresh ginger

For the topping:

• 1 fresh pineapple, peeled and diced
• 1 medium ripe avocado, peeled and diced
• 1/3 cup finely chopped red onion
• 3 T fresh lime juice
• 1 tsp grated lime peel
• ¼ tsp salt
• 1 pinch black pepper

Rinse Mahi Mahi in cool water and pat dry. Combine oil, lemon juice and ginger and coat both sides of fish. Refrigerate for up to an hour.

Heat grill to medium-high, about 350 degrees.

Combine topping ingredients and set aside.

Add fish to hot grill for 5 minutes on first side.  Flip, and grill 5-10 more minutes on second side, until internal temp is 160 degrees.

Remove from grill to plate and top with pineapple and avocado.  Serve with white rice or polenta.

Enjoy!

 

Pink Shrimp with Bacon and Onions

As part of the Foodbuzz Tastemaker Program, I received two new Bertolli® sauces to try: the Four Cheese Rosa and Arrabiata.  The sauces came in an attractive package, complete with several recipes to try with each sauce. 

My my fiance/photographer/taste-tester Ryan and I were blown away by the complexity of the Four Cheese Rosa sauce.  To quote Ryan, "Why go to a restaurant when this is better than most things you would order anyway?"  To my chagrin, I realized that cooking this meal hurt my chances for being taken out to dinner.  *Sigh* Thank you, Bertolli.  Date nights at a fancy restaurant seem only like a dream now.

Pink Shrimp with Bacon & Onions

• 4 slices of bacon, chopped (it is easier to chop if the bacon is slightly frozen)
• 1 larg onion, sliced into thin wedges
• 1 lb. uncooked large shrimp, peeled and deveined
• 1 clove garlic, finely chopped
• 1 jar Bertolli® Four Cheese Rosa Sauce
• 8 oz fettuccini, cooked and drained (reserve 1/2 cup pasta water)
• 1 T chopped fresh parsley

Cook bacon in a nonstick skillet over medium heat until crisp.  Remove and set aside, reserving bacon drippings in pan. 

Cook onion in drippings over medium heat, stirring occasionally, for 10 minutes or until golden.  Add shrimp and garlic and cook, stirring occasionally, for 4 minutes or until shrimp turn pink. 

Stir in sauce and reserved pasta water; heat through. 

Toss with hot fettuccine and garnish with parsley.

Enjoy this delicious and easy dinner, definitely good enough for company!!

Shrimp Scampi

Looking for a quick & delicious weeknight meal? Frozen shrimp makes this dish an extremely satisfying and extremely easy dish which is good enough to serve to company!



Shrimp Scampi

• 5 T olive oil
• 6 T butter
• 4 cloves garlic, minced
• 1 lb frozen jumbo shrimp, de-veined and shells removed
• 1 lb whole wheat linguine
  
• Zest and juice from 4 lemons
• 2 T chopped fresh parsley

Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions.

Melt butter and oil in a skillet over medium heat. Add garlic and cook for 1 minute (be very cautious, garlic burns quickly!). Add shrimp and cook for 5-6 minutes, until pink throughout.

Remove from heat and add lemon zest and juice. Serve over cooked pasta and garnish with parsley.

And enjoy!