Blackened Shrimp Stroganoff

Oh my . . . guess what is for dinner tonight?

The combination of shrimp, fresh mushrooms and roasted red peppers is perfection.  Readers of my blog know how much I love shrimp pasta and always try new versions.  Something tells me this will be my favorite!

After drooling over this recipe, The Captain and I discussed what we would like to change in the recipe.  First off, no capers.  We will also opt to make shrimp stock and use white wine where the recipe calls for the second application of chicken stock.  To begin with, we will be marinading the shrimp for at least two hours to ensure maximum flavor.

Make this recipe uniquely yours by adding ingredients that your family loves, don't use the ones you don't love. Adjust the hot and spicy element of this dish by using a cajun seasoning that suits your taste.

Don't forget a loaf of hot crusty bread to complete this meal.  I will update this post after trying the recipe!



UPDATE

Our first try making this recipe was a comedy of errors.  First of all, we DO NOT RECOMMEND using white wine.  The first batch of making the gravy was ruined by the funky taste and also wasted the beautiful shrimp stock we made.  

We ended up using chicken stock in the second attempt at the gravy, which was delicious.

How do you forget one of the most attractive and delicious ingredients in this recipe?  We forgot the roasted red peppers!!!

All in all, it was still a delicious meal with all the errors and we will be making it again using shrimp stock and roasted red peppers.

Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 6 ounces fettuccini pasta
• 1 tablespoon butter
• 3 cups fresh mushrooms, sliced
• 1 tablespoon chopped shallots
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 (7 ounce) jar roasted red bell peppers
• 1 tablespoon drained capers

Directions

Combine peeled shrimp, oil, and Cajun seasoning and set aside in a medium bowl. 

Add pasta to a large pot of lightly salted boiling water, cook for 8 to 10 minutes or until al dente; drain.

Melt butter over medium heat in a large frying pan.

Cook and stir mushrooms and shallot in butter until tender. Remove from pan. 

Cook shrimp until they turn pink (about 2 to 3 minutes . . . do not overcook). Remove from pan. 

Cook 2/3 cup chicken broth and bring to a boil. Cook uncovered, until reduced to 1/4 cup (2 to 3 minutes).

Stir together sour cream and cornstarch in a small bowl. 

Mix in 1 cup chicken broth. 

Stir mixture into reduced chicken broth in the frying pan. 

Cook and stir until thick and bubbly. 

Cook 1 minute more. 

Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. 

Serve over pasta.



Footnotes

You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.



Photo and recipe source

Shrimp and Roasted Red Peppers Pasta

Another variation of one of my favorite meals . . . shrimp pasta.

I love the addition of roasted red peppers, whipping cream and white wine to make a different and delicious sauce.  Can't wait to try it!!

Although the recipe photo shows penne pasta, your favorite pasta would work as well and I think it would be awesome over garlicky white rice.

The recipe comes from the test kitchens of Better Homes and Gardens!

Ingredients

1 1/2 pounds fresh peeled and deveined medium shrimp
1/4 cup butter
2 tablespoons olive oil
1/3 cup finely chopped onion (1 small)
6 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 12 ounce jar roasted red sweet peppers, drained and chopped
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup snipped fresh basil
1 cup finely shredded Parmesan cheese (4 ounces)
12 ounces dried pasta, cooked and drained

Directions

Rinse shrimp and dry with paper towels. Set aside. 

Heat butter and oil in a large skillet over medium-high heat until butter is melted. 

Add onion and garlic . . . cook and stir for 1 to 2 minutes until onion is tender. 

Add shrimp and crushed red pepper . . . cook and stir for 2 minutes. 

Add roasted peppers and wine.

Bring to a boil and reduce heat. 

Simmer, uncovered, about 2 minutes, stirring occasionally (do not overcook shrimp!). 

Stir in cream. Return to boiling and reduce heat. 

Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to cooked pasta, tossing gently to combine.

Nutrition Facts (Shrimp and Roasted Red Peppers)

Per serving:
598 kcal cal.,
26 g fat
(13 g sat. fat,
2 g polyunsaturated fat,
9 g monounsatured fat),
230 mg chol.,
461 mg sodium,
49 g carb.,
3 g fiber,
2 g sugar,
37 g pro.

Percent Daily Values are based on a 2,000 calorie diet

Red Lobster Copycat Shrimp Pasta

Shrimp pasta is my favorite meal ever.  I must have a gazillion recipes posted for different variations.  Well, here is another one that is a copycat version of Red Lobster's Shrimp Pasta.

Although I make this dish often at home, I always order it when we go out for dinner.  What can I say?  I love shrimp pasta with a passion!

Photo and recipe source

Ingredients

• 1/3 cup extra virgin olive oil
• 3 garlic cloves (I added more!)
• 1 lb shrimp, peeled, deveined and tails removed
• 2/3 cup clam juice (or chicken broth)
• 1/3 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 8 ounces pasta, cooked and drained

Directions

Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.

Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.

Add clam juice (or chicken broth) and bring to a boil.

Add wine; cook over medium high heat for three (3) minutes, stirring constantly.

Reduce heat to low; add cream, stirring constantly.

Add cheese, stirring until smooth. Cook until thickened.

Add shrimp back in to sauce. Heat thoroughly.

Add remaining ingredients except pasta.

Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.

Serve with additional grated parmesan cheese.

Shrimp Fra Diavolo

How can you go wrong with a shrimp meal from Iron Chef Geoffrey Zakarian?

The Kitchen is becoming one of my favorite shows on the Food Network and I try not to miss it on Saturday mornings.  It is repeated during the week . . . refer to the schedule from the website and check out this show!

I have directed the link to the show page this recipe was featured on instead of the recipe itself.  It was a great show with too many recipes to leave out, like homemade mayonnaise recipes, churros, various tacos . . . a hot and spicy Cinco de Mayo show!

While I am very adventurous in the kitchen, I am fearful of the flambe.  The last thing I want to do is put my kitchen on fire!  This recipe calls for a step that includes flambe . . . I'm just going to skip it!  Any thoughts on flambe? Please leave a comment!  I'm curious how many home cooks actually do this.

Another thing I would do different . . . of course I would serve this with angel hair pasta!  Yes!  Another shrimp pasta recipe :)

Recipe courtesy of Geoffrey Zakarian
The Food Network
SHOW:  The Kitchen
EPISODE: Cinco de Mayo with Bobby Flay


Ingredients

• 3 tablespoons olive oil
• 1 pound jumbo or U-12 shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon red chile flakes
• 3 cloves garlic, thinly sliced
• 1/2 serrano chile, seeded and finely minced
• 1/4 cup limoncello or sambuca
• 1/4 cup white wine
• 2 cups crushed San Marzano tomatoes
• 1/2 cup grated Parmigiano-Reggiano
• 1 tablespoon fresh parsley leaves, finely minced
• 1 teaspoon fresh basil leaves, finely minced
• 1 teaspoon fresh oregano leaves, finely minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• Zest and juice of 1 lemon
• Garlic Bread, recipe follows

Garlic Bread:

• 1 baguette, split lengthwise
• 4 tablespoons butter, melted
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, peeled and minced
• 1 shallot, minced
• Kosher salt and freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup chopped fresh parsley
• 1 teaspoon chile flakes, optional

Directions

In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. 

Add the chile flakes, garlic and serrano chile. 

Remove from the heat, add the limoncello, and then flambe. (I'm a bit leary of this step!)

Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.

Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. 

Serve immediately with Garlic Bread.


Garlic Bread:

Preheat the oven to 400 degrees F.

Lightly toast the baguette cut-side up in the oven, 4 minutes.

Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. 

Slather the mixture generously on the cut side of the toasted baguette. 

Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. 

Warm in the oven until the cheese is melted. 

Cut into 3-inch slices and serve warm.

Linguine With Shrimp and Artichokes

Yes!  Another Shrimp Pasta recipe!

This recipe, which comes from one of my favorite go to websites for recipes, Real Simple, offers a different perspective to the usual shrimp pasta meals that I've made in the past.  

I have no idea whether or not I like artichokes or not, but I will add them since The Captain likes them and it is great to try new foods.  Who knows?  I always thought I hated broccoli until my first husband introduced me to what is now one of my favorite veggies!

The change I would make is to add large chunks of fresh mushrooms . . . well, I may not like the artichokes!

Vegetarians can obviously omit the shrimp and possibly add some black olives, mushrooms . . . whatever herbs and veggies you like!

Ingredients

• 3/4 pound linguine 
• 3 tablespoons olive oil 
• 1/2 cup panko bread crumbs 
• kosher salt and black pepper 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1 pound peeled and deveined large shrimp (raw) 
• 12 ounces marinated artichoke hearts, drained and halved (1 1/2 cups) 
• 1/4 to 1/2 teaspoon crushed red pepper 

Directions

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot. 

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and ¼ teaspoon each salt and black pepper and cook, stirring, until golden brown, 2 to 4 minutes. Mix in the parsley and transfer to a plate. Wipe out the skillet. 

Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque throughout, 4 to 6 minutes.

 
Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes. 

Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes. 

Serve the pasta sprinkled with the bread crumb mixture.

Source

By Dawn Perry , April, 2012

Photo by David Prince

Shrimp Pasta with Broccoli

This is one of my favorite meals . . . a variation of Shrimp Pasta.

Sorry, I don't measure anything!

Shrimp Pasta is one of those meals that just evolves from whatever is in the refrigerator at the time.  We had lots of veggies that needed to be used, so they all went in the pot!

First of all, the feature of the meal is shrimp.  

We use 1 pound for a regular batch of sauce.

We prefer large, but whatever your preference.

While the shrimp are thawing out . . .

Gather up, wash and cut all the veggies . . . in this batch I used:

2 bunches of green onion, cut up . . . I use all but the roots

1 large basket of button mushrooms cut in half, smaller ones left whole

3 poblano peppers (deseeded and white veins trimmed)

4 plum tomatoes, quartered

1 whole broccoli head, tips only

I use all fresh veggies, but you can use frozen if that is your preference.

In my large heated skillet, I heat up olive oil with a large heaping spoonful of minced garlic and immediately throw in the green onion and peppers . . . season with a dash of cayenne pepper and a handful of dill weed.  Saute around 15 minutes.

Add the tomatoes, mushrooms and broccoli.

Cook at least 45 minutes with the lid on . . . it will produce a nice flavorful juice.  

The aroma is fabulous . . .

Add two jars of white pasta sauce (I love the roasted red pepper flavor).  We add one jar of no fat half and half, but you can use any type of milk or cream that you prefer.  

In my opinion, the no fat tastes just as good with a fraction of the fat.  You can also add some cream cheese to give it a richer taste, no fat cream cheese also adds richness without the fat.  I make it different ways, depending on what I have on hand.

This is how I doctor up basic white pasta sauce that comes in a jar.  It is often buy one, get one free . . . so I stock up and always keep it on hand.  This sauce will not taste like it came out of a jar!

Simmer on medium-low heat covered with lid at least one hour!

Looking good!

Peel and devein shrimp sometime while the sauce is simmering.

When the sauce is ready, cook pasta of your choice.  In the last four minutes of pasta cooking time, stir the shrimp into the sauce . . . put lid back on the pot.

Drain pasta, top with shrimp, veggies and sauce with lots of parmesan cheese.

Delish!

Angel Hair Pasta with Spicy Shrimp

Angel hair pasta is one of my favorite types of pasta.

What I really love . . . it is ready to go from boiling water to plate in 3 or 4 minutes.  When I don't know what I'm hungry for, I start the water boiling with salt and garlic, throw in the Angel Hair Pasta and on the side melt some butter in a little olive oil, add minced garlic.  Drain the pasta, add the butter and garlic mixture and liberally add parmesean cheese.  One of my favorite meals ready within 10 minutes!  Add a salad and some bread and you've got an awesome meal.

But if you want to get a little fancier . . . try Angel Hair Pasta with Spicy Shrimp!  With my version, I saute garlic, green onion, cayenne pepper and dill in a mixture of olive oil and butter, add shrimp and cook for just 4 minutes (or until the shrimp is pink) . . . don't overcook the shrimp!!  Pour over the pasta, add some parmesean cheese . . . mmmm!

  Here is a version I found on the

 website Real Simple that I really want to try:

Ingredients

• 12 ounces angel hair pasta or spaghetti (3/4 of a box)
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1 pound peeled and deveined medium shrimp
• 3/4 cup dry white wine
• 1/4 teaspoon crushed red pepper
• kosher salt
• 2 tablespoons butter

Directions

1. Cook the pasta according to the package directions. Drain and return pasta to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown).
3. Add the shrimp, wine, red pepper, and ½ teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter.
4. Toss the pasta with the shrimp mixture.

Shrimp and Sweet Pepper Linguine

Fast and easy recipes are what I seek out on those days when it seems like there are not enough hours in the day.  I've gotten into a cooking groove that I can whip out in 30 minutes or less since that is what our lifestyle calls for recently . . . except for our two days off.  Fast and easy is smart cooking, but doesn't have to compromise the quality of the meal.  

This recipe has everything I look for in a fast, easy and quality meal.  Add a salad and some good bread to complete the meal.

This Shrimp and Sweet Pepper Linquine recipe comes from Crisco's website.  They are currently hosting an awesome giveaway . . . their theme . . . 

"The authentic flavors of Crisco® Olive Oil can inspire you to transform everyday ingredients into something extraordinary. And you can share your inspirations for a chance to win a trip to Italy!"

Click here to get details and enter the contest.

Ingredients

1/4 cup Crisco® Pure Olive Oil

4 to 6 cloves garlic, minced

1/2 cup chopped onion

1 large red pepper, cut into strips

1/2 pound medium raw shrimp, peeled and de-veined

Salt and pepper, to taste

1/2 pound linguine, cooked and drained

Parmesan cheese, to taste

2 tablespoons chopped Italian parsley

Directions

1.HEAT oil in a large skillet over medium heat. Add garlic. Cook and stir until golden. Add onion and peppers, cooking until tender.

2.ADD shrimp, salt and pepper. Cook shrimp until pink and tender. 

(I never cook shrimp more than 4 minutes)

Serve over cooked linguine. 

Top with grated Parmesan cheese and parsley.

There are countless ways to vary this recipe  

and ways to make it even easier on a busy day.

Variations!

Use chicken instead of shrimp 

Make it a veggie meal by adding mushrooms, broccoli, green beans or diced tomatoes or sun dried tomatoes instead of shrimp or chicken.  Experiment with what you like or what you have in the fridge.

Kick it up a notch by using jalapeno peppers if spicy hot is what you like.

Kitchen tips to make it easier!

Use pre-cut onions and peppers . . . when I have time, I'll cut peppers and onions and place them in freezer bags.  For one thing, they don't go to waste if you don't use them fast . . . second, this meal can really come together way faster if you don't have to spend the time to cut your veggies.
  

Another thing I've started doing to make things easier . . . I buy minced garlic in a big jar since I use so much garlic in my cooking.  Garlic dries out so fast and I hate waste.  Or you can make your own minced garlic in olive oil packed in a glass jar and kept in the fridge.  Make it on the same day you cut your peppers and onions to freeze . . . get it all done at one time so you won't have to be bothered with that stuff until you run out.

Have you experimented with sun dried tomatoes?  Try throwing some in a sauce or a stir fry type of meal like this one.  

How about roasted red peppers that come in a glass jar?   Some come packed in garlic for awesome flavored peppers that are ready to go with no fuss.  I love them!  They add a new dimension to any recipe that calls for peppers.

Since I finally have a "life" with the awesome new man in my life, I'd rather spend more time with him than in the kitchen . . . I'm finding ways to cook faster and with convenience foods, and adopting the "Sandra Lee" style of cooking.

Hope these tips help save you some time!

Shrimp and Pasta

The combination of shrimp and pasta is among my favorites. You won't be surprised to know I have many variations. This is one that is quick, easy and delicious. Serve with lots of parmesean cheese and italian bread!

Ingredients:

2 lbs. raw shrimp, cleaned
2 Tbs. butter
2 Tbs. olive oil
4 cloves garlic, chopped
1 tsp. red pepper flakes
1 tsp. Old Bay season
1 lb. angel hair pasta



Directions:

Cook pasta according to package directions. In a large skillet melt butter into olive oil and lightly saute the garlic. Add shrimp and sprinkle with pepper flakes and Old Bay. Saute just until shrimp begin to turn pink.

Add your cooked pasta to the pan and finish cooking the shrimp.

Do not overcook!

Shrimp Scampi with Linguini

One of my favorite meals!  There are many ways to make what I call shrimp pasta, either a butter base or white sauce with many variations in between.  If you click on the label "shrimp pasta," you will find more recipes.

This recipe comes from one of my favorite chefs, Tyler Florence from the Food Network.  All of his recipes are fabulous!  The link to more recipes from him follow the recipe.

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover.

When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.

Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice and bring to a boil.

Add 2 tablespoons butter and 2 tablespoons oil.

When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper.

Drizzle over a bit more olive oil and serve immediately.


Source: The Food Network . . . Tyler Florence