15 Minute Shrimp Pasta with Garlic Cream Sauce

Comfort food season seems to be quickly approaching around here and we are welcoming it with open arms. It’s rainy, gloomy and a bit chilly so this pasta dish is totally fitting the bill!

Now when I say 15 minutes, I MEAN 15 minutes..max. You won’t believe how quick and easy this one is..it’s such an awesome one to keep in the rotation for crazy weeknights.

You can use any fresh pasta variety or shape that you like here..think tortellini, fettuccini, etc, but just make sure it’s the “fresh” stuff in the refrigerated section of your market..it makes all the difference in the world. This is the one we use from Trader Joe’s..it’s our fave

Non-dairy friends, you’re going to have to pass this one up. Dairy friends, you’re NOT going to want to pass this one up. Your kids will adore it as much as the grown ups…it’s rich, cheesy and such a goodie!

15 Minute Shrimp Pasta with Garlic Cream Sauce

Note: use any dryer white wine here that you enjoy the taste of..we use a Sauvignon Blanc.

Ingredients

16 Ounces Fresh Pasta

2 Tablespoons Olive Oil

1 Pound Large Shrimp, peeled and deveined + seasoned liberally with salt and pepper

1 Tablespoon Butter

2 Large Garlic Cloves, finely chopped

1/2 Cup White Wine *see note

2 Cups Heavy Cream

3 Cups Baby Spinach

1/4 Cup Grated Parmesan + more for serving

Directions

Cook pasta according to package directions; drain and set aside.

Heat olive oil in a large skillet over medium high heat. Add the shrimp in 2 batches, making sure they are in a single layer. Cook for 1-2 minutes per side or until no longer translucent. Repeat with second batch. Remove the shrimp to a plate and set aside.

Add butter to the same pan. Add garlic and cook for 30 seconds, stirring often. Stir in the wine, scrapping up all the bits from the bottom of the pan, and cook until wine is reduced by about half. Stir in the cream and simmer for five minutes.

Add the pasta, shrimp, spinach and Parmesan to the sauce and gently toss to combine. Serve topped with additional Parmesan, if desired. Serves 4+

Summer Mixed Grill with Cilantro Sauce


If food was music, this right here would be our summer anthem, friends. Behold my favorite kind of meal, right here…in every way, shape and form!

It’s going on repeat..like once a week for sure. The Cilantro Sauce may be used as a meal in itself, with a spoon…you totally have my okay to do that. Pure, unabandoned flavor is all that I can say with this stuff. It takes any ordinary meal off that charts. It’s zingy, creamy, and so fresh tasting…we just love it so much! Continue reading

Baked Shrimp with Tomatoes and Feta

 

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Happy Tuesday, friends!  Nothing like a little healthy ditty like this Baked Shrimp with Tomatoes and Feta to get things moving…and so  quick, to boot!

Again, here, I hail the ripe tomato.  I just can’t stop.  They are so lovely and sweet right now and I want to utilize them in any way I am able before they are no more….what a sad day that will be.

This is such a simple recipe that includes a whole lot of freshness.  The sweet, acidic tomatoes and white wine make just the most perfect, bright, simple sauce for the shrimp; and you better grab some crusty bread for sopping up all of that juice, its a must.   Continue reading

Shrimp and Cauliflower Grits

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I sit here with the intent of being a good friend.   I really do.  I want to know how your holidays were.  I want to know about your resolutions.  The wonderful things you ate.  How much you {hopefully} enjoyed a little time off.  I do.  But I can’t.

I can’t possibly sit here with this little gem dangling over my head and write, even think, about anything else.  This gem I write of is called Shrimp and Cauliflower ‘Grits’ you guys.  And I have got to get over it.  It’s becoming a problem.

Let’s just get right down to it.   Continue reading

Kale and Shrimp Caesar

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Its not really just a Caesar.  Its a Caesar with some seriously bold, flavorful dressing…thats topped with chewy, sweet sun dried tomatoes….and crispy, crunchy fresh baked croutons….and warm, savory, smokey shrimp.  Its going to seem like a lot of steps but I assure you it is one of the easiest, fastest meals ever.  The dressing is so simple to throw together…and if you have it made ahead of time you’re literally looking at a 15 minute dinner, start to finish.  We love this one. Continue reading

Shrimp and Kale Risotto

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If a risotto isn’t in your kitchen’s repituar I highly suggest you make it happen.  People can be so turned off by the “sophisticated” name and taste of the dish that they are afraid to try it at home.  What they don’t realize is that is is one of the most fundamentally simple dishes there is to prepare.  And my favorite part about it (aside from it’s light yet rich, comforting taste) is that if you have the method down, which basically just consists of stirring (yes, literally), you can do a million and one different takes on this dish.  Swap out your favorite proteins, vegetables, herbs and spices and you have a entirely new tasting one pot meal.  I’m telling you, you have got to try this…you’ll be amazed at how fast and easy it is to prepare and the taste will absolutely impress each lucky duck sitting at your table.

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Shrimp and Kale Risotto

Note:  Aborio rice can be found in any supermarket in the rice aisle.  Also, both pinot grigio and chardonnay work well for the wine in this recipe.  Last, this can be a gluten free dish if you ensure that your chicken stock is GF (most are).

Ingredients

5 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Cup Diced Onion

1 1/2 Cups Aborio Rice

1/2 Cup Dry White Wine

1 1/2 Cups Fresh or Frozen Chopped Kale

1/2 Cup Fresh Grated Parmesan Cheese

1 Pound Shrimp, peeled and deveined

Salt and Pepper To Taste

Chopped Parsley, optional for garnishing

Directions

In a medium saucepan bring chicken stock to a boil.  Turn heat down and keep at a low simmer.

In a large saucepan heat olive oil over medium heat.  Add onion and sauté until it begins to soften, about 4 minutes.  Add rice and toast, stirring constantly, about 2 minutes.  Add wine and let simmer until the liquid is cooked out, about 2 minutes.  Add 1/2 cup of the simmering chicken stock and stir constantly until liquid is absorbed, about 2 minutes.  Continue adding the stock, adding 1/2 cup at a time, stirring very frequently and allowing each addition of the stock to absorb before adding the next 1/2 cup.  Continue this process for 15 minutes.  Add kale and shrimp and continue adding the stock, 1/2 cup at a time until the rice is tender, creamy and the shrimp is cooked through, about 5 additional minutes.  Stir in parmesan cheese and salt and pepper to taste.  Top with fresh parsley, if desired, and serve.  Serves 4