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Shrimp Linguine With Creamy Pesto Sauce

Seafood pasta dinner couldn't be easier with this shrimp linguine in creamy pesto sauce!

Ingredients
1 lb. linguine
2 lb.. large shrimp, peeled and deveined
1/4 cup kosher salt (for the pasta)
2 Tbsp. unsalted butter
2 Tbsp. olive oil
salt and pepper, to taste
1 cup yellow onion, finely chopped
4 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup pesto sauce
1/2 cup reserved pasta water
2 Tbsp. Italian parsley, chopped
1/2 cup grated Parmesan cheese

Seasoning for the shrimp
1 tsp. salt
1 tsp. fresh ground black pepper
1 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. thyme
2 Tbsp. paprika

Instructions

Boil the water and place the linguine in the pot; add the kosher salt and cook pasta until al dente about 12 minutes
While the pasta cooks, prepare the creamy pesto sauce
Set a large sauté pan over medium-high heat. Add butter and olive oil to the pan. Once the butter has melted, season the shrimp with a tablespoon of the paprika mix, and then add the shrimp to the pan
Sear the shrimp until pink, about a minute each side
Remove the shrimp from the pan and set aside
Using the same sauté pan, add a little bit of olive oil, add the onions and sauté until slightly caramelized, about 5 minutes. Add the garlic and sauté until fragrant, about 45 seconds.
Add the heavy cream, pesto sauce, remaining paprika mix, add salt and pepper to taste and bring to a boil.
Cook the sauce until reduced by half
Return the shrimp, linguine and the reserved pasta water to the pan, toss to incorporate all the ingredients, for 3-5 minutes.
Remove from the heat and add the chopped parsley and grated Parmesan cheese and toss
Serve immediately!

Chicken Gruyere and Fennel Au Gratin

I love fennel in this simple recipe. Fennel is so versatile and it has attention-grabbing flavor. The fennel's natural sweetness adds such a great flavor to this delightful dish. Using a classic béchamel gives it a rich, deliciously creamy sauce. Paired it with truffle roasted potatoes and baby carrots!

Ingredients
1 whole chicken, cut up into pieces
1 large fennel bulb, trimmed
1/2 cup gruyere, grated
1/4 cup + 1 tbsp. butter, melted
1/4 cup all-purpose flour
2 1/4 cups milk
1/4 tsp. ground nutmeg
salt and freshly ground black pepper
1/4 tsp. Wyler's chicken powder
Bechamel sauce (recipe below)

Instructions

For the Béchamel Sauce:

Melt the butter in a pan over medium heat. Whisk in the flour until the consistency becomes like a smooth paste.
Stir in the milk, whisking constantly until it starts to boil. Add the nutmeg, season with Wyler's chicken powder, pinch of salt and freshly ground black pepper. Lower heat, cover and let it simmer for at least 20 minutes. Stir occasionally. Season to taste - the sauce should not taste like flour. Remove from the heat

For the Chicken

Cook the fennel bulb in a boiling water for 5 minutes then drain. Let it cool down and set aside
Preheat oven to 350°F
Grease roasting or baking pan with 1 tablespoon of melted butter
Cut the fennel bulb in half and remove the core from each one. Slice fennel lengthwise. Spread them out in the prepared pan
Top with chicken and season with salt
Pour in the sauce over the chicken and bake for 45 minutes or until golden brown
Sprinkle grated gruyere cheese and bake for another 5 minutes until the cheese is melted
Transfer to a plate and serve with truffle roasted petite potatoes and baby carrots
Enjoy!

Portugese Style Littleneck Clams in Garlic Wine Sauce

This recipe makes a great starter dish.

Beef-Mushroom and Blue Cheese Risotto

This recipe has the combined bold flavors from all the ingredients. The preparation time maybe a little longer than your usual risotto but the aromatics from vegetables and the braising liquid blend together create a rich and rib-sticking risotto.

Baked Cod with Pancetta and Vegetables

Ingredients
4 fillets of cod
3 oz. pancetta, sliced
leeks, white part only, thinly sliced
2 medium carrots, sliced lengthwise
1 medium white onion, thinly sliced
4 cloves garlic, minced
3 tomatoes, peeled and chopped
1/4 cup melted butter
1 lemon, juiced
1 cup milk
salt and pepper

Instructions

Preheat oven to 400°F
Sprinkle the cod with the lemon juice. Season with salt and pepper
Using an ovenproof dutch oven, add the melted butter, once hot, add the garlic and cook until golden
Add the onions, tomatoes, carrots, leeks and pancetta. Cook, stir continuously for 10 minutes, then season with salt and pepper
Add the fish into the dutch oven, cover and bake for about 30 minutes
Lower the oven temperature to 350°F. Pour the milk into the dutch oven and bake for additional 12minutes
Transfer the fish to a serving dish, ladle the juice over it and serve
Serve this with roasted potatoes or rice of your choice

Keft Mkaouara Tagine (Moroccan Meatballs with Eggs on Top)

This recipe is prepared using tagine just like this Moroccan recipe I have posted here.
I love kefta (Moroccan for ground meat) and this recipe puts a different spin on the usual ground meat dishes that we're used to. It's well seasoned with paprika, cumin, parsley, cilantro and salt; and cooked in a cinnamon-spiced tomato sauce.

This recipe is great for cold weather. You can serve it with crusty bread or steamed rice.

Red Quino Fried Rice with Vegetables

You've got to try this simple easy to make quinoa fried rice recipe. It's light, healthy and packed full of protein and greens! You can customize this recipe and add even more protein such as chicken, shrimp, ham or anything you want.

Try it and let me know what you think. Tag @sienaskitchen on IG!

Chicken Tagine with Fresh Lemons and Olives

This is a very easy Moroccan recipe especially if you own an authentic tagine cookware. However, you can also make this dish in a conventional stove top preparation using a Dutch oven or heavy bottomed pot.

You will find different variations of chicken tagine online and mine is a little different because I marinated the chicken overnight then browned them before cooking. Be warned, though, the cooking time is pretty long but it allows to bring the chicken tagine slowly to a simmer. In addition, if you don’t have all the extensive list of spices used in this recipe, you can always buy this spice; it will save you time and money.

Stir Fry Glass Noodles (Mung Bean Vermicelli)

This is a popular Thai dish in which glass noodles made from mung beans are the main ingredient.
It's also known as pad soon sen in many Thai restaurants. I am such a big fan of this dish and I think I have tried pad soon sen in every Thai restaurant in Houston. ;-)
A surprisingly simple recipe for such complex flavors!

Garlic Citrus Butter Shrimp

This is a very simple recipe that I just put together to make use of the shrimp we had in the fridge. It's cooked in butter, kalamansi or the Filipino key lime, and lots and lots of garlic. The main inspiration of this dish would be the what we call the "halabos sa hipon". This can be served as an appetizer or main course.

Ingredients
1 lb. shrimp, cleaned and deveined
6 cloves garlic, minced
2 tbsp. butter
4 tbsp. kalamansi juice or key lime plus 2 tbsp. water
1 tsp. brown sugar
1 tsp. pepper flakes or 1 small jalapeño, sliced
salt and pepper to taste
parsley and for garnishing

Instructions
Marinate shrimp in kalamansi or key lime and sugar mixture for at least 10 minutes
In a medium pan, sauté garlic over medium heat until golden brown
Add shrimp then cook until color turns orange-pink.
Add pepper flakes or freshly sliced jalapeño.
Season with salt and pepper then simmer for a minute or two. Now, there might be a little bit of sauce - what you can do is remove the shrimp from the pan and simmer the sauce a little longer or until the sauce evaporates.
Transfer to a serving dish and garnish with parsley

Fish with Ginger, Garlic and Black Bean Sauce

This is another quick and easy to prepare dish. I would recommend using only white fish for this recipe. Salmon or any dark meat fish seems to have this overpowering taste that affects that flavor of this dish.

This dish is very similar to the Philippines dish called fish with tausi (fish with salted black beans). The main ingredients of this recipe is black beans. If you use fresh ones make sure to soak them overnight. You can also use canned black beans or store bought black bean garlic sauce. However, be very careful when using black bean garlic sauce because it is very salty.

Ingredients
1 lb. cod fillets
3 tbsp. black beans, drained(canned or fresh soaked overnight) or 2 tbsp. if using black bean garlic sauce
1-inch piece of ginger, peeled and julienned
1 medium shallot, diced
4 cloves garlic, peeled and minced
1 1/2 tsp. olive oil (for the marinade and sauce)
2 tbsp. cooking oil
5 tbsp. sherry cooking wine or chinese cooking wine
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. cornstarch
3/4 cup chicken stock
1 tsp. brown sugar

Instructions

In a large bowl, combine 3 tablespoons of sherry cooking wine, 1 teaspoon olive oil and salt. Mix well and add the fish. Let stand for 1 hour
You can either deep-fry the fish or broil them. I opted to broil the fish. Broil each side of the fish on high for 5 minutes or until the fish turns light brown. Set aside
Meanwhile, make the sauce by combining chicken broth, remaining olive oil, 2 tablespoons of sherry cooking wine, 1 teaspoon cornstarch, freshly ground black pepper and sugar. Mix well.
Using a wok or any large pan, heat cooking oil. Sauté garlic, shallots, ginger and black beans for at least a minute
Add the sauce mixture, stir and simmer until the sauce has a thick consistency
Season with salt and pepper to taste
Toss in deep-fried or broiled fish into the wok or pan. Cook for 2 more minutes or until heated through
Serve hot

Cod with Italian Sauce

This is a great recipe on weekdays especially when I don't have a lot of time. It is very easy to make and has a fabulous array of flavors.

Seafood Soup (Sopa de Mariscos)

Anyone who knows me can attest that I love seafood! I can be a Pescetarian if I want to. So tonight, I made the best seafood soup I have ever tasted during my travel to Portugal. I guess tonight is throw back Monday, is there such a thing? :-)

This is another easy peasy recipe - you will have your dinner ready in 30 minutes.

Pot Roast

There are lots of different ways to make pot roast. I have tried most of them but this recipe is one that I enjoy the most. The meat is tender and it melts in your mouth! As long as you give it an ample time to cook, I promise you will not be disappointed with the result!

Sweet Savory Chicken Peach

Ingredients

6 pieces chicken breasts, skinless

2 tbsp. butter

2 tbsp. olive oil (extra virgin olive oil)

½ lemon, juiced

2 shallots, chopped

1 - 3-inch ginger, grated

½ cup peach preserves

¾ cup chicken stock

2 tbsp. Worcestershire sauce

2 tsp. hot sauce (Frank’s Red Hot)

1 red bell pepper, seeded and diced

Salt and freshly ground black pepper

Shrimp Scampi with Angel Hair Pasta

This is a very rich and mouthwatering dish but not one if you are watching your waistline.

The ingredients and recipe may seem intimidating but it’s not hard to make. I added spicy Italian sausage. And what’s not to love about this recipe! You get to “cook with wine” and this may mean holding a spoon in one hand and a wine glass in the other. ;-) There’s nothing wrong with enjoying a glass of wine while you cook. I love wine in certain dishes that I make. Water and stock work fine most of the time, but some recipes just wouldn’t be the same without the wine.

Oven-baked Chicken Fajitas

I love tex-mex fajitas however, it’s hard to replicate the recipe that makes Pappasitos’ fajitas one of the best in h-town. Of course, this is just my opinion. I’m sure everyone has their own favorite fajitas.

This is one of the recipes that make it into the regular rotation because it’s incredibly easy to prepare, it’s delicious and the cooking time is shorter. Of course, this is just my opinion. It is colorful and a “healthier” option if you are watching your calorie intake.

Fajitas are traditionally made stove top but this recipe simply calls for “toss and bake”.

Combine all the ingredients in a baking dish, pop it in the oven, bake it at 400 °F for 30-35 minutes These fajitas are good even as leftovers.

Spinach and Chive Pasta with Meatballs

This is one of my husband's favorite dishes. I've used canned marinara sauce before but it's a little too sour for me so this time I made my own version with a little tweak. It's pretty easy to make at home. Ready?

Chipotle chicken with mango-avocado salsa

Chipotle Marinade Ingredients:
2 lbs of chicken (I prefer drumsticks)
2 7oz cans of chipotle peppers in adobo sauce (La Costena or Goya)
2 tbsp. whiskey
2 tbsp. fresh lime juice
1 tbsp. adobo sauce (I use Doña Maria brand)
1 cup of your favorite barbeque sauce
4 cloves garlic, chopped
2 tsp. brown sugar
1/4 tsp. salt
2 tbsp. olive oil

Shrimp Linguine With Creamy Pesto Sauce

Chicken Gruyere and Fennel Au Gratin

Portugese Style Littleneck Clams in Garlic Wine Sauce

Beef-Mushroom and Blue Cheese Risotto

Baked Cod with Pancetta and Vegetables

Keft Mkaouara Tagine (Moroccan Meatballs with Eggs on Top)

Red Quino Fried Rice with Vegetables

Chicken Tagine with Fresh Lemons and Olives

Stir Fry Glass Noodles (Mung Bean Vermicelli)

Garlic Citrus Butter Shrimp

Fish with Ginger, Garlic and Black Bean Sauce

Cod with Italian Sauce

Seafood Soup (Sopa de Mariscos)

Pot Roast

Sweet Savory Chicken Peach

Shrimp Scampi with Angel Hair Pasta

Oven-baked Chicken Fajitas

Spinach and Chive Pasta with Meatballs

Chipotle chicken with mango-avocado salsa

Daily Meal

Filipino Cuisine