pasta

Recipe of the Week - Creamy Shrimp Pasta

 

I love to cook and I enjoy improvising from recipes I find online (or watch on Food Network or the Cooking Channel) to make dishes my own.  One of the super-easy recipes I make almost weekly is for Creamy Shrimp Pasta.  Now, I don't have specific measurements - I tend to cook to taste, so all of these directions should be amended to whatever size meal you are making and to your specific preferences.

Start some pasta cooking.  Hubby likes fettuccini, so that I what I use most often, but this dish would be yummy with any kind of pasta.

I use whatever size shrimp I have in the freezer (and that just depends on what I find on sale) and thaw and peel it.  I then sauté some chopped garlic (I like a lot of garlic, but, again, make this to taste!) in olive oil to start cooking.  Before the garlic is fully cooked, I add the thawed & peeled shrimp to cook up until they are just pink (it really only takes 3-4 minutes, depending the size of the shrimp).

Once the shrimp are cooked, I add some white wine and let that cook to burn off a little of the alcohol (this step can absolutely be left out if you prefer!).  To finish the dish, I add some heavy cream, salt, pepper and some cayenne pepper or red pepper flakes for a little heat.

Then toss the sauce with the fettuccini (or your pasta of choice), perhaps grate some parmesan cheese over it (if you are cheese lovers like we are) and serve!

 

 

 

Recipe of the Week - Garden Veggie Linguine with Cilantro Pesto

I may or may not have a secret love life with Pesto.  I love everything about him from his dairy free, herby, nutty, personality to his beautiful color and versatility.  And I love to just eat him up with a spoon. Every now and then, pesto and I go out on the town.  We normally meet up with pasta and veggies.  We have a grand ol’ time.

I thought I’d share this pairing with you.  This version of pesto is good for many reasons—summery, inexpensive, and easy.

So enough about my love life.  On to the ingredients to create your own affair.

Image sourced from: http://www.bhg.com/recipe/pasta/garden-veggie-linguine-with-cilantro-pesto/

Ingredients:

8 oz. dry linguine or fettuccine (I use half whole wheat and half white)

8 oz. zucchini, sliced

8 oz. pkg. peeled fresh baby carrots, halved

2 oranges

½ cup olive oil

1 cup fresh cilantro leaves

1 tsp. dry mustard (I prefer to use a little Dijon mustard instead)

1 tsp. minced garlic

½ tsp. crushed red pepper

Cilantro and/or finely shredded orange peel and/or orange juice (optional)

Meat or Cannellini Beans for protein (optional; we LOVE cannellini beans in any Italian recipe.  We normally sauté them with onions.  YUM!).

Note:  the veggie listings are easily substituted with whatever you have on hand and whatever sounds good.  I’ve used snap peas, cabbage, spinach, and they’ve all tasted great.

Directions:

  1. Cook pasta according to package, adding zucchini and carrots (and any other veggies) during the last five minutes.  Drain, reserving ¼ cup pasta water.
  2. For pesto, peel and quarter one orange.  You could also take some zest from the peel and add it to the pesto.  In a processor or blender combine orange, olive oil, cilantro, 1 tsp. salt (I don’t add this much), mustard, garlic, and red pepper.  Add pasta water or orange juice until you get the consistency you want.
  3. Peel and chop remaining orange.  Toss orange, pasta and veggies, and pesto all together.  Top with more cilantro and orange peel.  Makes 4 servings

Recipe adapted from Better Homes and Gardens.  You can view it here:  http://www.bhg.com/recipe/pasta/garden-veggie-linguine-with-cilantro-pesto/

Recipe of the Week - Chicken Pesto Cavatappi

spoon_edited-1

  I’m feeling rather generous today and sharing with you my "go to" meal for company. This recipe is a family favorite in the Earl household. My husband and my 21 month-old both ask for seconds and I think it tastes even better the next day, cold, out of the fridge. It is easy to prepare - especially if you’ve cooked the chicken earlier in the week along with another meal. I usually just serve it with a good loaf of bread and maybe a glass of red wine.

Chicken Pesto CavatappiPesto Pasta with Grilled Chicken Recipe

  • 1lb Cavatappi Pasta (I use whole wheat rotini)
  • 12 ounces boneless, skinless chicken breasts
  • Olive oil cooking spray
  • ¼ tsp each salt and pepper
  • 1 tub (6-7 ounces) basil or cilantro pesto
  • 1 cup jarred roasted peppers – red and yellow (drained and cut into strips)
  • 1 cup halved grape tomatoes

Cook pasta and reserve 1 cup of water. Coat chicken in olive oil; sprinkle salt and pepper. Grill on stovetop grill pan 4-5 minutes until cooked through. (I just cook it in the oven on 350 for 30 minutes or so). Cut chicken into strips. Add to pasta, pesto, peppers, tomatoes and ½ of pasta water. Mix and serve! Enjoy.

--- The Motherhood Collective is on Facebook. Like us, then comment on our giveaway post for a chance to win a family photo shoot from Adam Barnes Photography. Our contest ends when we hit 500 Likes!