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This dish easily wins the award for one of the fastest, easiest and most delicious recipes out there.  Total time – 45 minutes, which includes 10 minutes to peel and devein shrimp.  I bet most people have all the ingredients in their cabinet, except the shrimp.  :o)

Prep time:  10-15 minutes
Cook time:  30 minutes

Ingredients:

1 lb. raw shrimp (20-25 count), peeled and deveined
¼ cup olive oil
¼ cup butter
½ onion or 1 shallot, finely diced
4-5 cloves garlic, minced
¼ teaspoon red pepper flakes, or to taste
2 14.5 ounce cans of Red Gold, Petite Diced Tomatoes
1 teaspoon fresh thyme
1 teaspoon fresh basil
Black pepper to taste
¼ cup chicken stock
¼ cup heavy cream
1 lb. capellini, cooked al dente, drained – reserve a few tablespoons of the cooked pasta water*
2 tablespoons fresh chopped parsley
Good quality Romano or Parmigiano-reggiano cheese, shaved or grated

In a large skillet over medium heat, melt the butter and oil.  Add chopped onion (or shallot), garlic and red pepper flakes.  Reduce heat to low and cook until onions are soft and transparent, about 10 minutes.

Add diced tomatoes, fresh thyme, basil, black pepper and chicken stock.  Increase heat to medium low and continue cooking 20-30 minutes.  Add raw shrimp, cook until shrimp turns pink, about 5 minutes.  Add heavy cream and reserved pasta water, simmer 2-3 minutes.

Place cooked pasta in a large serving bowl, pour sauce over pasta and top with fresh chopped parsley and grated cheese.

*Make sure you GENEROUSLY salt the pasta water before cooking your pasta, about 2-3 tablespoons.

Buon Appetito!

 

Capellini with Tomatoes and Shrimp

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Friday evening I posted a picture of our dinner on Facebook.  This post was followed by several requests for the recipe; here you go!

Shrimp Scampi

Shrimp Scampi

Scrimp Scampi

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

1 pound Italian Capellini
1 tablespoon kosher salt
1 cup good quality Extra Virgin Olive Oil
1 small shallot, finely chopped
4-6 cloves garlic, minced
Red pepper flakes, to taste
1 14.5-ounce can petite diced tomatoes, rinsed & drained
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon fresh thyme, chopped
1 pound raw shrimp, peeled and deveined, preferably 25-30 count
Freshly shaved or grated Parmesan or Asiago Cheese

Bring a large stock pot of water to a rapid boil over high heat; add salt and capellini. Cook according to pasta directions, do not overcook pasta.

While pasta is cooking, add extra virgin olive oil to a large sauté pan over medium heat. When oil is hot, about 1-2 minutes, add chopped shallot, garlic and red pepper flakes (if desired). Sauté 2-3 minutes (do not let garlic turn brown), or until shallots are soft. Add drained tomatoes, fresh herbs and shrimp. Cook an additional 4-5 minutes, or until shrimp turns pink, remove from heat.

In a large pasta bowl, toss drained capellini with sauce, top with shaved cheese.

Buon Appetito!!!

Quick & Easy Shrimp Scampi

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Thank you all for supporting my blog…2014 in review. 2015 will be even bigger and better!

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The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.

Spinach Ravioli, Sun-Dried Tomatoes and Pancetta Butter Sauce

Spinach Ravioli, Sun-Dried Tomatoes and Pancetta Butter Sauce

This is my favorite Christmas dinner Italian course and has become a tradition for more than 10 years.  I always love the bright red color of the sun-dried tomatoes combined with the green spinach filling of the pillows, aka ravioli, with a touch of fresh basil.  So festive.  If you do not have the time to make you own ravioli, another tradition, you can always purchase some fresh spinach ravioli at your local grocery store.  This sauce is made in about 5 minutes time.  I pair this with a beef tenderloin with a mushroom wine reduction sauce, Dauphinoise Potatoes, and some fresh haricot vert, blanched and sautéed with lemon infused olive oil.  This years dinner will be complete with a festive Peppermint Cheesecake, recipe forthcoming.

 

Pasta Dough:
3 large eggs
1 tablespoon extra-virgin olive oil
2 cups all-purpose flour
1 teaspoon kosher salt
(for red pasta dough, add 1 tablespoon tomato paste and omit the salt)

Ravioli filling:
2 tablespoons extra-virgin olive oil
2-3 cloves garlic, minced
1 (10-ounce) bag spinach, stems removed
salt & pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
¼ cup parmesan cheese, grated
1 cup shredded mozzarella

Sun-Dried Tomato-Pancetta Butter:
1 (4 ounce) package thinly sliced pancetta, coarsely chopped
½ stick butter
¼ cup sun-dried tomatoes packed in oil, diced
½ teaspoon finely chopped fresh thyme
Freshly ground black pepper, to taste
2 teaspoons fresh basil, chopped, for garnish

See my blog for directions on how to make the pasta dough, spinach filling, and forming the ravioli.

https://foodsinthefastlane.me/2011/12/04/spinach-and-ricotta-cheese-filled-ravioli

To make the sauce, place the chopped pancetta in a medium skillet over medium-high heat. Cook until crisp and brown, about 5 minutes. Using a slotted spoon, removed the pancetta to a paper towel to drain. Add butter, sun-dried tomatoes, thyme, and black pepper to skillet and cook over medium heat until butter is melted. Add reserved pancetta, toss sauce with cooked ravioli. Top ravioli with fresh basil and freshly grated parmesan cheese, if desired.

Merry Christmas, Happy New Year and Bon Appetito!!!

Spinach Filled Ravioli with Sun-Dried Tomatoes and Pancetta Butter Sauce

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2015 Galena’s Cucina Calendars

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Just in time for the holidays, the perfect gift for that “foodie” in your life.  Monthly recipes along with beautiful photos.  Now available for ordering, first 25 orders will receive a free recipe collection. Special price of $12.95 plus shipping and handling.

Deliveries will be available after November 20, 2014.  Click on the “Order Form” to place your order.

Order Form

Galena's Cucina 2015 Calendars

Galena’s Cucina 2015 Calendars

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

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A quick and easy (of course) pasta salad to go with any picnic. You will need 1 pound of good Italian quality Orzo Pasta, 1 package of Weber® Just Add Juice® Citrus Herb Marinade, ½ cup orange juice, ¼ cup Mazola® Corn Oil, ½ cup red onion, finely chopped, 1 English cucumber, see below on how to prepare it, 1 cup cherry tomatoes, quartered, 6 ounces feta cheese, 2 tablespoon black olive, sliced and 2 tablespoons freshly chopped cilantro.

Boil pasta according to directions, drain and set aside until cooled (I place the cooked pasta on a large baking sheet for quick cooling).
Drained Orzo

In a medium sized mixing bowl add marinade, orange juice and corn oil. Whisk until well combined. When preparing the cucumber, peel skin, but not totally, see below. Use a fork to make ridges into sides of cucumber. Slightly Peeled

Add remaining ingredients to bowl, use a fork to remove herb from cilantro stems.IMG_3041 Add cooked pasta and toss until well blended. Serve immediate or refrigerate for later use.

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad

1 pound orzo pasta, cooked according to package directions
1 package Weber® Just Add Juice® Citrus Herb Marinade Mix
½ cup orange juice
¼ cup corn oil
½ cup finely chopped red onion, about one half of an onion
1 English Cucumber, chopped
1 cup, 5 ounces, cherry tomatoes, quartered
6 ounces crumbled feta cheese, tomato & basil flavored, if desired
¼ cup sliced black olives, optional
2 tablespoons fresh cilantro, chopped

Combine marinade mix, orange juice and corn oil in a large mixing bowl. Whisk until well blended. Add cooked pasta and remaining ingredients. Stir until well combined.
Serve with additional cilantro for garnish, if desired.

 

Buon Appetito!