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!
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!
This recipe makes a great starter dish.
Continue Reading »
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.
Continue Reading »
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
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.
Continue Reading »
Posted in Daily Meal, Main Entree