Shrimp Pasta with Oven Dried Tomatoes

Quick Post: This pasta was amazing! I have tried and posted several shrimp pastas¬†here, and this one is sure to be a repeat offender in this house. This was my first time using mascarpone cheese – it’s like butta! It created a smooth and creamy sauce that perfectly complimented the rest of the flavors in this dish. I really like the oven dried tomatoes, because all that richness would be overpowering if not for the presence of the slightly acidic, sweetness of them. They’re worth making, especially if you want to avoid preservatives of most store-bought sun dried tomatoes. The kids were leery of them, but I explained that they’re like tomato-raisins ūüėČ Thanks for reading, enjoy!

Shrimp Pasta with Oven Dried Tomatoes – adapted from Annie’s Eats

  • 1 pint cherry or grape tomatoes, halved
  • Olive oil
  • Small pinch of sugar
  • Kosher salt and pepper
  • 1 lb. bowtie pasta
  • 2 tbsp. unsalted butter, divided
  • 1 lb. medium shrimp, peeled and deveined
  • ¬ĺ cup chopped yellow onion
  • 3 cloves garlic, minced
  • ¬Ĺ tsp. red pepper flakes
  • ¬Ĺ cup dry white wine (or chicken broth)
  • 6 oz. mascarpone cheese
  • ¬Ĺ cup fresh basil leaves, chopped (*I forgot to buy this*)
  • ¬ľ cup grated Parmesan, plus more for serving

Directions:
To make the oven dried tomatoes, preheat the oven to 225ňö F. Place the tomatoes in a small baking dish in a single layer, cut side facing up. Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper. Bake for about 3 hours, or until the tomatoes are mostly shriveled up. Refrigerate until ready to use.

Bring a large pot of salted water to boil. Once boiling, cook the pasta according to the package directions. Drain well.

While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat. Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes. Remove to a plate, tent loosely with foil and set aside. Melt the remaining tablespoon of butter in the pan. Sauté the onion until slightly softened, about 4-5 minutes. Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds. Add the wine or broth and scrape any browned bits from the bottom of the pan.

Reduce the heat to medium-low. Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes. Add the mascarpone to the pan and stir until completely melted. Stir in the basil and Parmesan, and season with salt and pepper to taste. Serve immediately with additional Parmesan as desired.

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Garlic Shrimp Over Pasta

This is simple, weeknight fare at its best. My family loves shrimp, so I knew this would have to be a winner. I’m not usually a fan of less saucy pasta recipes, but this resulted in a light and flavorful pasta dish suitable for company. I served these with leftover breadsticks that I rewarmed in the oven, and Pecorino Romano cheese for grating over top all. The addition of lemon zest and juice was my adaptation of this recipe, plus the swap for white wine instead of using beer. I like the brightness of the lemon that cuts some of ¬†the richness of the butter and the light flavor of the wine over beer. Thanks for reading, enjoy!

Garlicky Shrimp over Pasta – adapted from Steamy Kitchen via Thermador

  • 1 pound dried spaghetti (or other pasta)
  • 1 pound shrimp
  • 3 garlic cloves, finely minced
  • ¬Ĺ onion, chopped
  • ¬ľ pound butter
  • ¬Ĺ bottle beer of your choice (*I used white wine)
  • salt and pepper
  • lemon zest, lemon slices and lemon juice – to taste
  • 1 teaspoon crushed pepper flakes
  • handful fresh basil leaves

1.    Cook the pasta in salted water according to package instructions.

2.    While the pasta is cooking, heat a large sauté pan over medium heat. Add the butter and when beginning to bubble, add in the onion and the garlic. Saute for 4 minutes until very fragrant.

3.    Pour in the beer. Turn the heat to medium-high. When the beer begins to bubble, add the shrimp,  fresh basil, lemon zest and juice. Cover and let cook for 4 minutes.

4.¬†¬†¬† Season with salt, pepper and crushed pepper flakes. Stir and taste sauce ‚Äď season with additional salt and pepper if needed. Serve over pasta.

Spaghetti with Shrimp and Vodka Cream Sauce

pasta

I posted this recipe over a year ago, but I wanted to share it with you all again cause it’s just that good! I made it exactly as the recipe calls for – 1 cup of heavy cream and 1/2 cup of vodka and everything ūüėČ No worries – I didn’t have two drunk minors stumbling around after they ate this. Thanks for reading, enjoy!

Penne and Shrimp with Vodka Cream Sauce ‚Äď adapted from¬†The Pioneer Woman

  • 3/4 pounds¬†Penne pasta (I used a pound of spaghetti)
  • 1 pound shrimp (I used 1.5 pounds, we love shrimp)
  • 2 Tablespoons¬†Butter
  • 2 Tablespoons olive oil
  • 1 whole onion (small), diced fine
  • 2 cloves garlic, minced
  • 1/2 cup¬†vodka (or white wine)
  • 1 – 8 ounce can tomato sauce
  • 1 cup heavy cream
  • salt To Taste
  • pepper To Taste
  • Parmesan cheese

Directions –

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite ‚Äďsized pieces and set aside.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and saut√©, stirring occasionally. After the garlic and onions have cooked a bit add your vodka or white wine. Let the vodka or wine evaporate for a few minutes, stirring occasionally. If you would rather not use alcohol, you can use low-sodium chicken broth instead (about ¬Ĺ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Finally add your cooked penne pasta and give it a good stir.

Shrimp Fettuccine Alfredo

Quick Post: Yet another new recipe find thanks to Pinterest! I love meals that are restaurant quality at a fraction of the cost, especially when there are no fancy ingredients required. My family loves shrimp as you can see from past posts, and this is another dinner to go in the rotation. It’s definitely not something I would make all that often, though! Butter, heavy cream and lots of cheese, plus carbs? Yes, please! I had a partial stick of butter with 5 tablespoons left and I used a combination of half and half and heavy cream. I know I probably didn’t save many calories and fat, but it was the thought that counts, right? ūüėČ Thanks for reading, enjoy!
Shrimp Fettuccine Alfredo – adapted from The Candid Appetite
    • 1 pound dried or fresh Fettuccine
    • 6 tablespoons unsalted butter
    • 1 shallot, minced
    • 3 cloves of garlic, minced
    • 1/2 teaspoon red pepper
    • 1 1/2 pounds shrimp, peeled and deveined
    • 1 cup heavy cream
    • 1 cup finely grated Parmigiano-Reggiano
    • kosher salt, to taste
    • freshly ground black pepper, to taste
    • Fresh Basil, sliced

Directions –

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium pan over medium-high heat. Add shallots, garlic and pepper flakes and saute until tender. Add the shrimp, in a single layer and allow to cook on the first side for 3-4 minutes. Or until the edges turn pink. Give them a flip and continue to cook for 1-2 minutes. Once cooked transfer to a platter or plate, and allow to rest while you finish the sauce. Add heavy cream to the pan and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with some of the reserved cooking liquid. Add the butter-cream mixture, half of the Parmesan, the cooked shrimp and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining parmesan, and basil. Serve immediately. Enjoy.

Penne and Shrimp with Vodka Cream Sauce

Quick Post:¬†This is quick, easy and it makes a lot of food, so it’s perfect for company. ¬†I used this recipe, but I didn’t have white wine but I did have vodka. Thanks for reading, enjoy!
Penne and Shrimp with Vodka Cream Sauce – adapted from The Pioneer Woman
  • 3/4 pounds¬†Penne Pasta (I used a pound)
  • 1 pound¬†Shrimp (I used 1.5 pounds, we love shrimp)
  • 2 Tablespoons¬†Butter
  • 2 Tablespoons¬†Olive Oil
  • 1 whole¬†Onion (small)
  • 2 cloves¬†Garlic
  • 1/2 cup¬†vodka (or white wine)
  • 1 can¬†Tomato Sauce (8 Oz)
  • 1 cup¬†Heavy Cream
  • Salt To Taste
  • Pepper To Taste
  • lots of Parmesan cheese
  • fresh basil, if you have it

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite ‚Äďsized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and saut√©, stirring occasionally. After the garlic and onions have cooked a bit add your vodka or white wine. Let the vodka or wine evaporate for a few minutes, stirring occasionally. If you would rather not use alcohol, you can use low-sodium chicken broth instead (about ¬Ĺ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Spaghetti Shrimp Scampi

This was a quick and easy dinner that the whole family enjoyed. I didn’t change a thing about it either, but next time I may add a little more butter and lemon juice. If you like really saucy pasta dishes, you might find this too dry for you but that is easily remedied. Overall this was a light and flavorful dish that I will make again. Simple ingredients, simple steps equaled a new family favorite – you can’t beat that! Thanks for reading, enjoy!

Spaghetti with Shrimp Scampi – adapted from Food Network

  • Kosher salt
  • 3/4 pound spaghetti
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic¬†(4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest¬†grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/3 cup frozen peas (optional)
  • 1/8 teaspoon hot red pepper flakes
Directions
In a large pot of boiling water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce

Quick Post: I came across this recipe today, not even looking for something like this at all. The picture on the blog sold me on the idea. My family loves shrimp, tomato cream sauces, and lots of cheese so why not? Shrimp was on sale – thankfully it was the easy peel kind! Thanks for reading, enjoy!

Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce – adapted from Jane Deere
  • 1 pound large shrimp, peeled & deveined
  • 2 teaspoons lemon pepper seasoning (* I used some lemon zest and Italian seasoning )
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1-20 oz package refrigerated Four Cheese Ravioli (used: Buitoni)
  • 1 jar prepared tomato & basil pasta sauce (used: Bertolli)
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 1 cup vodka (* I used 3/4 cup)
  • 1/2 cup cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
Directions –
Start a large pot of boiling, salted water for ravioli.In a medium sauce pan, add prepared tomato sauce and vodka and simmer over medium-low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.

Meanwhile, heat a saute pan over medium heat and add 1 tablespoon butter and two tablespoons canola oil.  Allow butter to melt and stop foaming, do not brown.

Toss the shrimp with lemon pepper seasoning and add to the pan, in a single layer.  Sear shrimp for 1 minute, then flip and continue for 1 minute more.  Remove to a plate; set aside.

While shrimp are cooking, add ravioli to boiling water and cook for about 8 minutes.  Drain well.

Once the shrimp are cooked, add the shallots and garlic and saute until fragrant.  Add broth to deglaze the pan and simmer for 1 minute until slightly reduced.

Add cream cheese to the deglazed pan; cook over medium heat and whisk until smooth and melted.  Stir in the tomato sauce until well combined.  Remove from heat and whisk in parmesan cheese until well blended.  (If sauce is too thick, begin whisking in hot pasta water until desired consistency is reached: sauce should coat the back of a spoon)  Stir in chopped parsley.

Add shrimp and ravioli and toss to coat.  Serve warm with hot garlic bread and salad.

Vodka Cream Pasta with Italian Sausage

I was introduced to tomato/cream pastas some time last year…dangerous! I don’t make them very often at all and our favorite so far is Penne al la Betsy via The Pioneer Woman. The first time I made it, I subbed chicken for the shrimp – see that was before I was comfortable cleaning, deveining, and cooking shrimp. My family loves shrimp, even my picky eater loves shrimp. Thankfully, she loves sausage (and bacon) too, and if she knows what’s good for her, she’ll eat some of this too!

I cooked the sauce much longer than what the recipe specified – actually, it doesn’t give a time limit at all. I also thought it best to use 1/2 cup of vodka and about the same amount of heavy cream, because 1 cup of each seemed like over-kill to me!

Verdict: rich, creamy, flavorful, yum! This makes a lot of pasta, so unless you want to deal with all the leftovers, invite some friends over! Thanks for reading, enjoy!

Vodka Cream Pasta with Italian Sausage Ingredients – adapted from Eclectic Recipes

  • 5 links sweet Italian sausage, cut in bite size pieces
  • 1 32 oz can Italian tomatoes (I used crushed San Marzano tomatoes)
  • 2 cloves garlic, chopped
  • 1/2 small onion, chopped
  • 1 cup vodka (I used 1/2 cup)
  • 1 cup cream (I used about 3/4 cup)
  • a large bunch of basil, roughly chopped or torn
  • olive oil
  • kosher salt
  • penne pasta (I used angel hair)

Directions –

Preheat large skillet. Drizzle with olive oil and add sausage to pre-heated pan. Brown sausage. Add onions and garlic and saute until translucent. Add tomatoes. Add vodka. Turn heat to a simmer. Break up tomatoes with a spoon or potato masher.

In a separate saucepan, while sauce is simmering, bring water to boil for pasta. Cook pasta according to package directions.

When pasta is done, Add cream to sauce and bring to a boil, then remove from heat. Add basil and stir until just wilted. Serve over pasta, and don’t forget the garlic toast!


Lobster Macaroni and Cheese

lobster1

Just in case you didn’t think that macaroni and cheese could get any more decadent…you come across this gut busting concoction! Seriously though – it calls for four cups of cheese and four cups of heavy cream…in order to redeem this a tad, this Momma is going to use half and half instead of all cream. That’s how I roll, folks! ūüėČ I can’t justify it, even if it is a rare dish in this house. I learned something about myself while making this: handling lobster tails gives me the willies! This was my first time handling raw lobster and the shell grossed me out. My daughter thought the spots on the shell were its eyes! That was kind of funny, but she is always wary of trying new things. I told her lobster is like a huge shrimp, but tastes even better. She ended up eating her entire serving and proceeded to ask if she can take some leftovers to school ūüėČ

Verdict: This came out good, but it could use some more spice. Make sure to season well and taste the sauce as you go. Thanks for reading, enjoy!

Lobster Macaroni and Cheese – adapted from The Neely’s

  • 4 tablespoons butter, plus 1 tablespoon for greasing dish
  • Kosher salt
  • 1 pound penne pasta
  • 2 small shallots, finely chopped
  • 2 cloves garlic, chopped
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 5 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 4 cups heavy cream
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 cups shredded sharp white Cheddar
  • 2 cups shredded Gruyere
  • 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
  • 1/4 cup panko bread crumbs
  • 1/4 cup freshly chopped parsley leaves

lobster

Directions –
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.