Showing posts with label quick pasta dinner. Show all posts
Showing posts with label quick pasta dinner. Show all posts

Thursday, March 31, 2016

Lemon Garlic Shrimp Pasta #recipe #giveaway @LucyBurdette



 
LUCY BURDETTE: Yet more lemons—yikes! But lemons are a low-sodium diner’s friend, besides being delicious and chock full of vitamin C. This recipe is fast (except for peeling the shrimp) and perfectly suited for company. I found that I didn’t miss salt at all in the finished dish. You can increase or decrease the garlic to your taste, and add grated lemon zest if you like a stronger flavor.
Ingredients:

  1 pound pasta, good quality please
  5 or so Tablespoons of unsalted butter
  3 cloves garlic, chopped
  1.5 pound large shrimp, peeled and de-veined
  freshly ground pepper
  1/4 cup lemon juice
  1 lemon, cut into slices, then slices halved
   handful of chopped parsley

Directions:

Once all the ingredients are prepared, put the pasta water on to boil. When the pasta is about 5 minutes away from al dente, prepare the shrimp.
Melt the butter over medium heat. Saute the garlic until soft but not brown. Add the shrimp in one layer, grind the pepper over top. About a minute in, flip over. Cook until pink and beginning to brown, maybe 3 minutes in total; don't overcook or shrimp will become rubbery.

Add the lemon juice, optional lemon zest, parsley and sliced lemons, and stir to combine. drain the pasta and place it in a big serving bowl, then scrape the shrimp and seasoning over the top and mix. Serve with a green salad.

To celebrate its publication next Tuesday, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.

Here's an easy tweet:


Tweet: Lemon Garlic Shrimp Pasta! #recipe #giveaway @lucyburdette http://ctt.ec/5nN61+

You can order this wherever books are sold--it will be published on April 5! 



Wednesday, March 30, 2011

Quick Bacon and Mushroom Pasta

RileyAdamsFoodBlogPostpic_thumb_thumb[3]

Ah spring! The young man’s fancy lightly turns to thoughts of love—and mine turn to volunteering. :)

Spring is a busy time of year for my children. There are field trips, band competitions, camping trips and more. I try to help out and be part of the fun when I can.

Tomorrow I’m going to Raleigh, North Carolina (our state capital) on a field trip with my daughter’s 4th grade class. We’ll be learning all about state government—and even taking a detour to a museum of natural history. It’ll be a full day there—pre-dawn until nightfall.

These trips are a lot of fun, but they do require a little schedule maneuvering. And I like to make things as easy as possible for myself leading up to the outings— cooking easy meals that I know by heart, for example. Meals like bacon and mushroom pasta.

This dish also reheats nicely—a good thing, since any leftovers will be ready for my husband and son to heat up for supper while my daughter and I are away. You could use broccoli instead of peas, linguini instead of rotini, half-and-half or heavy cream in place of the cream cheese, and a variety of different cheeses for the topping. It’s a good go-with-the-flow kind of recipe.

bacon pasta

Quick Bacon and Mushroom Pasta

1/2 lb. pasta (I used a whole-wheat rotini)
4 slices chopped bacon
4 oz.cubed cream cheese
small can sliced mushrooms
1 stalk green onion
1 cup frozen peas, thawed
3/4 cup milk
¾ cup freshly grated Romano cheese
1/2 tsp. garlic powder
½ tsp Red pepper flakes (cayenne pepper)


Cook the pasta according to package directions. Fry bacon until crisp, then remove it from skillet, reserving 2 T of drippings. Drain bacon on paper towels.

Add green onions, mushrooms, and peas to the skillet, cooking for several minutes before adding the milk, red pepper, and cream cheese to the pan. Cook on low heat until the cream cheese is melted and the mixture is heated through.

Drain the noodles and stir in the bacon and cream cheese mixture, sprinkling the Romano cheese on the top before serving.

Have fun and enjoy the spring!

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Friday, October 15, 2010

Eggplant Rigatoni


I loved Laura Alden's quick weeknight pasta recipe. I'm all for easy recipes that don't require a lot of attention.








At the farmers' market recently, I saw these wonderful eggplants and was determined to use them in a pasta sauce. But since I was short on time, I didn't want to create a complicated dish.




I've made this twice now -- easy, easy! Not the fanciest dish ever but it tastes great and is a nice warm side dish, or even a main course for a vegetarian.

I've tried it with both Japanese eggplant and regular eggplant. The Japanese eggplant was a little bit tastier. That could have been a fluke, but I'm more than willing to make it with regular eggplant as well.


The main difference is how long the eggplant needs to roast. The Japanese eggplant, roasted at 400, was ready in 30 minutes. The regular eggplant takes nearly an hour.



Eggplant Rigatoni

1/2 package rigatoni
olive oil
4 Japanese eggplants or 1 large eggplant
4 cloves of garlic, chopped
1 14.5 oz can diced tomatoes
salt and pepper to taste

Preheat oven to 400. Lightly oil a baking pan. Slice the eggplant (if Japanese, slice in half, if large eggplant, slice in four pieces). Place in pan and very lightly oil both sides. Bake for 1 hour if large eggplant or 30 minutes if Japanese eggplant, or until totally soft and almost mushy.

Meanwhile, prepare rigatoni (or the pasta of your choice) according to package.

On a low temperature, add two tablespoons olive oil to a frying pan with garlic. Saute gently. (If you're in the mood, add a teaspoon of oregano at this point.) Add the diced tomatoes. When the eggplant is cooked through, scrape it out of the peel and add to garlic mixture. Salt and pepper to taste. Heat briefly so the flavors can mingle. Spoon over rigatoni and serve.

Enjoy!