See recipe below.
See recipe below.
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
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.
Friday evening I posted a picture of our dinner on Facebook. This post was followed by several requests for the recipe; here you go!
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.
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.
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.
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.
Happy Memorial Day, check out these recipes for your weekend parties!
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Grilled Marinated Salmon Tacos
1 lb. fresh salmon
1 package Weber® Just Add Juice® Sesame Ginger Marinade Mix
½ cup orange juice
1 bunch fresh scallions, chopped
4 large taco shells
1 large onion, sliced thickly
4-6 assorted small peppers
2 avocados, sliced
Prepare salmon according to marinade directions (do not marinade overnight). Remove fish and discard remaining marinade. Grill on preheated cooking grates until the internal temperature of the fish reaches 140°F. Let rest 5 minutes, flake meat apart.
Place onion slices and peppers on prepared grill. Cook until vegetables are soft and slightly charred. Remove from heat and let cool 5 minutes.
Place shells directly on hot grate rotating 90° after 1 minute. Turn shell over and repeat process.
On toasted taco shell, place salmon, vegetables and avocado slices.
White Wine Sangria with Lemoncello
1 bottle (750 ml.) Spanish white…
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“Love is in the Air”….and so is a good vodka sauce for Valentine’s Day. My cousin sent me a request this week for a sauce that would go great with her heart shaped pink ravioli’s…here you go Marifrances, enjoy and “Happy Valentines Day!!!
I use home grown tomatoes, but if I had to buy some I recommend Pomi Strained Tomatoes. The most important part of this recipe is patience in cooking your onions and garlic. You need to let them cook over low heat until soft and transparent
This really is a very quick and easy sauce to make, total time is about 30 minutes….
I served this over my homemade spinach ravioli...awesome combination, and added Jenny’s favorite garlic bread.
This sauce works great with any type of pasta! Happy Valentines Day!!!!
Galena’s Vodka Sauce
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 onion, finely diced
2 cloves garlic, minced
1/8 teaspoon red pepper flakes, or to taste
1/8 teaspoon freshly ground black pepper
1/2 cup good quality vodka
1 28 ounce size Pomi Strained Tomatoes
2 tablespoons tomato paste
1 teaspoon basil
1/2 teaspoon oregano
1/2 cup heavy cream
2 tablespoons grated Parmigiano Reggiano
Melt butter and oil together in a medium size saucepan over low heat. Add onion and garlic, cook until transparent, about 10 minutes. Add red and black pepper, increase heat to medium and deglaze pan with vodka. Cook until liquid is reduced by half, about 5 minutes. Add tomatoes, paste, basil and oregano. Simmer sauce 30 minutes, or until thick.
Add heavy cream and grated cheese, cook until heated thorough. Serve over pasta of your choice! Boun Appetito!!!