shrimp scampi pasta

a much welcome meal after eating seemingly-endless leftovers for a week. everyone ate it up!

shrimp scampi pasta
makes 6 servings

1/4 cup olive oil
1 lb peeled and deveined raw shrimp
4 large garlic cloves, finely minced
1 red bell pepper, finely sliced and chopped (optional)
1/2 tsp dried hot red-pepper flakes (optional)
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
1 lb pasta noodles (linguine, spaghetti or fettucine)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan (optional)

Boil water for pasta in a 6-8 quart pot.

Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot, but not smoking. Then saute shrimp, turning over once, until just cooked through, about 2 mins and transfer with a slotted spoon to a large bowl.

Add garlic to remaining oil in skillet and saute for 1 min, or until fragrant. Add in red bell peppers and saute for a few mins, until almost tender. Add wine, salt and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture, parsley and half of parmesan cheese Add some of the reserved cooking water if necessary to thicken the sauce.

chicken scallopini and farfalle pasta

another recipe from blue apron. Not sure if I would make the chicken again, but the pasta was excellent.

chicken scallopini with farfalle
5-6 servings

4 chicken cutlets
1 lb farfalle (bowtie) pasta
3 cloves garlic
1 lemon, juiced
parsley, chopped
4 tbsp butter
3/4 cup grated pecorino cheese
1/2 cup panko breadcrumbs
1/4 cup flour

In a large pan, heat 1 tbsp of olive oil on medium until hot. Add the breadcrumbs and toast, stirring frequently, 2-3 mins or until golden brown. Remove from heat, and season with salt and pepper to taste. Transfer to a bowl and set aside. Wipe out pan.

Cook the pasta according to the directions on package. Reserve 3/4 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, pat the chicken dry with paper towels; place on a plate and season each side with sat and pepper, then evenly coat with the flour. In the breadcrumb pan, heat a thin layer of olive oil on medium high until hot. Add the chicken and cook 4-5 mins per side or until golden brown and cooked through.

Add the lemon juice and 1/4 cup water. Season with salt and pepper. Reduce the heat to medium and cook, swirling occasionally, 1-2 mins or until slightly reduced.

Add half the butter. cook, swirling occasionally 1-2 mins, or untiil combined. Remove from heat and set aside. Wipe out the pan.

In the pan, heat 1 tbsp olive oil on medium high until hot. Add the garlic and saute, 1-2 mins or until softened and fragrant. Add the cooked pasta, remaining butter, all but a pinch of the pecorino cheese and 1/2 cup of the reserved pasta water. Season with salt and pepper to taste.

Cook, stirring constantly, 2-3 mins, or until the pasta is coated. (If the sauce seems dry, slowly add the remaining reserved pasta water to achieve your desired consistency). Transfer to a serving dish and garnish with the toasted bread crumbs, remaining cheese and half the parsley. Garnish the chicken with the remaining parsley. Enjoy!

lemon tuna pasta

I made this tonight when short on time and effort, but needed something the kids would eat. :)

lemon tuna pasta

1 lb small pasta
2 tbsp olive oil
6 cloves garlic, sliced
1 small leek or 2 green onions, sliced thin (optional)
1 cup peas or thinly sliced red bell pepper (optional)
2 6 oz cans tuna
1 lemon, zest and juice
1/2 cup parsley, chopped
salt and pepper, to taste
1/2 cup Parmesan, grated

Cook pasta according to directions on box. 

While the pasta cooks, heat olive oil over medium heat and saute garlic. Once fragrant, add tomatoes, then leeks or green onions (or bell peppers). Stir to combine and soften, just a little.

Once the pasta is cooked, add it to the sauteed vegetables. Over low heat, stir in lemon zest and juice, tuna, and peas. Add salt and pepper to taste.

Remove from heat and mix in parmesan and parsley.

potato salad

Delicious, and the easiest potato salad recipe out there. I think the simplicity of this dish is what makes it great. 

• potato salad
  makes 8 servings
• 3 lbs. red-skinned potatoes (can also use baking potatoes)kosher salt and freshly ground pepper 3 tbsp red wine vinegar 1 cup mayonnaise 2 tbsp mustard 4 stalks celery, finely diced 2-3 shallots or 4 green onions, chopped 1/4 cup minced fresh flat-leaf parsley

Place the unpeeled potatoes in a large saucepan, add salted water to cover by 1 inch, cover and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low, and cook at a brisk simmer until the potatoes are tender, about 25 minutes. Drain, then rinse the potatoes under cold running water until they are cool enough to handle.

Cut the potatoes into chunks about 1⁄2 inch thick and place in a large bowl. Sprinkle with the vinegar. Let cool completely.

In a small bowl, mix together the mayonnaise and mustard. Add to the potatoes along with the celery, onions and parsley and mix gently. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Serve chilled.