Italy

seared shrimp with fresh pasta #quickandeasy

A friend recently asked me if during my upcoming visit, can I give her a few cooking tips. How flattering! I was trying to think if I actually had any tips. I’ve decided my tip is this: fresh lemon, fresh garlic, fresh herbs. That’s it! That’s really all you need. This recipe is proof as those three ingredients are the stars.

For this easy weeknight pasta (also a good date-night pasta) I buy raw, tail-on, deveined, large shrimp. I actually really love this kind. If you can get fresh, even better.  I use my go-to (everyday) seasoning mix: garlic powder, smoked paprika, salt, and pepper to season the shrimp and then I quick sear it. About a minute each side. So fast. If you really concentrate, this can be a 15-minute dinner! I use plenty of butter, lemon juice, and garlic, along with some pasta water to deglaze the pan after the shrimp have been removed. This creates a quick little sauce to toss the pasta with. Top it with shrimp and fresh parsley. I read somewhere to never add cheese to a seafood type pasta. So I don’t. But you definitely can. I mean, lobster mac and cheese is delicious so it can’t totally be true. However, with a light and simple dish like this, I like to let my favorite trio of lemon, garlic, and herbs shine. And plus, you have all that butter.

seared shrimp with fresh pasta

Servings: 2 people- There should be enough for 1 person to have lunch the next day (if you behave yourself)

  • 12-16 oz fresh pasta (gluten-free if you desire) I like fettucini or linguini. This brand is good if you’re gluten-free
  • 6-8 oz. fresh or frozen shrimp- Or about 5-6 shrimp per person, depending on size, use more or less if you want
  • Everyday seasoning mix (garlic powder, smoked paprika, salt, pepper)
  • 4 cloves fresh garlic- minced
  • 1 large lemon or 2 small lemons, zested and juiced. Buy this and one of these if you haven’t already.
  • 1/2 a bunch of fresh Italian Parsley
  • 1/2 stick of unsalted butter (I like Kerry Gold or Kalona)
  • 1/2 cup water from the cooked pasta (reserve right before straining the pasta)
  • salt
  • pepper
  1. Dry the shrimp off and sprinkle both sides with all the seasonings (see: everyday seasoning mix)
  2. Heat a Large Pot of water to boiling.
  3. Meanwhile, zest and juice and lemon, chop the garlic and parsley, set aside.
  4. Once the water is boiling, add some salt (this will help flavor the sauce later) and add the pasta, cook according to package directions. Some fresh pastas are done in as little as 2 minutes, so pay attention!
  5. Reserve a 1/2 cup of the pasta water before you strain the pasta, set the pasta aside.
  6. Heat a little oil in a non-stick pan- or use a little more oil if not a non-stick, heat to medium-high.
  7. Once the pan is hot, add the shrimp. Sear each side for about 1 minute each. Remove the shrimp.
  8. Add about half the pasta water to the pan, and continue to keep over medium-high heat. Scrape up any cooked shrimp and seasoning bits to de-glaze the pan. Save the rest of the pasta water to add to the sauce later in case more liquid is needed.
  9. Reduce heat to medium-low. Add the butter, lemon zest, lemon juice, garlic. Season with salt and pepper. Stir in 1/2 the parsley.
  10. Add the pasta to the pan with the sauce. Toss well.
  11. To serve, divide the pasta and top with the seared shrimp and fresh parsley.

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Europe, France

pachamama farm carrots with cilantro pesto

My husband was given some carrots from Pachamama Farm, in Longmont, Colorado. These carrots had grown all winter and were delicious and sweet.  I love roasted carrots, but since these carrots were so fresh and flavorful on their own, I wanted to create a dish using them raw.  Growing up, we always had grated carrot in our salads.  I enjoyed this much more than chunks.  It was a way to give their flavor in a more delicate package. In French cuisine, shredded carrot salad is a classic and I always love to refer to it to make good use out of my carrots. For this recipe, I’m using long ribbons of carrots that are created using your vegetable peeler.  It’s like you’re peeling the skin and then you just keep on peeling! If you’re using organic carrots, just scrub them clean and use the whole carrot.  If not, then peel away the outer skin and then start saving the rest.  I mixed the carrot ribbons with cilantro pesto. Cilantro pesto is very easy to make and makes good use of the rest of your cilantro after you bought a bunch for a recipe that calls for 2 tablespoons.

carrot ribbons with cilantro pesto


serves 8 small servings

ingredients:

6-8 carrots peeled or scrubbed clean if organic

pesto:

1/2 of a bunch of cilantro- very roughly chopped

1/2 cup cashews (other nuts like almonds or walnuts would be good)

1 garlic clove

1 lemon, juiced

1 garlic clove

1/4 teaspoon red pepper flakes (optional)

1/2 cup extra virgin olive oil

salt and pepper to taste

Using a vegetable peeler, peel long ribbons off of the carrot into a bowl. Put the cashews in a pan over medium heat. Shake them up quite a bit in the pan and heat until they are fragrant. Put the cilantro into a food processor and pulse a few times. Add the garlic, lemon juice, red pepper flakes if using, and some salt and pepper to the food processor.  Pulse until well combined. Now, start pulsing in the olive oil very slowly until everything is mixed together. Taste it.  Probably needs more salt! Add more and pulse, pulse, pulse. Add as much of the pesto as you like to the bowl of carrot ribbons and mix together. Bon appétite!