Today was an easy going day. I left work early, took a nap, and decided to make a pasta for dinner. Shrimp was on my mind, so the obvious choice was to make a shrimp scampi. I really like shrimp scampi, but weirdly, I have never ordered it at a restaurant, nor have I ever made it before. I guess that is because my mom loves shrimp scampi and it’s almost a 100% guarantee that she will order it, which would allow me to finish her meal or at least steal some when we go out. But today I made it for the first time, but definitely not the last. Oh, and I got the recipe courtesy of the Food Network.
- 1 lb pasta (I used linguine)
- 4 tbsp butter
- 4 tbsp EVOO
- 2 shallots, finely diced (I used red onions since I already had some)
- 2 cloves garlic, minced
- Pinch red pepper flakes,to taste
- 1 lb shrimp, peeled and deveined
- Salt and pepper
- 1/2 cup dry white wine (I used a Pino Grigio)
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
- Salt and boil pasta, then drain
- Melt 2 tbsp butter in 2 tbsp EVOO in a large skillet or saucepan over med-high heat
- Saute shallots (onions), garlic, and pepper flakes until the onions are cooked through
- Salt and pepper the shrimp
- Add the shrimp to the pan and cook until pink/orange, then remove the shrimp
- Add the wine and lemon juice, bring to a boil
- Add 2 tbsp EVOO and melt 2 tbsp butter into the liquid
- Add the shrimp, parsley, and pasta to the mix
- Add salt and pepper and mix thoroughly
- Eat it!
The recipe online also says to drizzle some EVOO on top at the end, but I found this to be unnecessary since there was plenty of oil before that, so I didn’t add any. This recipe was a lot simpler and quicker than I thought it would be, which is pretty awesome, because it was pretty delicious. Add some parmesan cheese and top it with some parsley and that’s it. Hope you enjoy it too.
Happy Monday! I was pretty surprised Nate was up to do another dish for the blog today. That’s 3 in a row! I was thinking once a week was going to be our average quota. Nate opted to do a noodle based dish today, so I persuaded him to do pasta! Mostly because of my love for cheese and the fact that his basil plant was starting to wither. He forgot plants needed sun. After going on a quick run to Trader Joe’s after work, we were set to start cooking.
This is the recipe Nate used.
The Dish: Chicken Pesto Pasta
- A Couple of Chicken Breast
- 2 cups of Basil (or all of his potted plant basically)
- Cherry tomatoes
- Heavy Cream
- Pasta (we used linguine)
- 1/2 Cup of Parmesan Cheese
- 3 cloves of Garlic
- Olive Oil
- 1/3-1/2 cup of walnuts or pine nuts
- Salt & Pepper
- Add 1/3-1/2 cups of walnuts and 3 cloves of garlic to a food processor and pulse it a few times
- Add the basil and pulse a few more times
- Slowly add the 1/2 cup of EVOO and pulse a bit more (scraping off all the sides)
- Add the 1/2 cup parmesan cheese and pulse it yet again
- Add salt and pepper to taste
- Boil the water and salt it accordingly to cook your pasta
- Heat the pesto in a pan with a little EVOO and stir it
- Add as much cream as you deem necessary (We ended up adding more than we originally planned to thicken it, but it didn’t turn out super creamy)
- Add some tomatoes
- Salt and Pepper to taste
- Add the pasta and mix thoroughly
- Salt and pepper
- You can grill it or pan fry it (He used a pan, since he can’t have a grill at his apartment)
- Cook throughly
- Cut and enjoy!
Here is the final product!
Add the grilled chicken
Needs more cheese!
After the two major fails (see below), Nate’s dish actually came out as a major success! He was very impressed with himself, which he claims is hard to do. Obviously, I added more parmesan cheese to my pasta. The pasta wasn’t as heavy as I expected which is how I prefer it. It was pretty light dish overall and I loved the nutty and crunchy texture of the pesto. We paired our pasta dish with a light side salad as well to balance out the heavy carbs.
Stay tuned tomorrow for our next noodle dish!
**Please don’t be as clumsy as we were
Dropped a whole box of linguine unto the floor
Poor blue saucer