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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
from Campbell's Kitchen
Ingredients:
1 tbsp. butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomato
1 lb. fresh fish fillet (flounder, haddock or halibut), cut into 2-inch pieces
4 cups hot cooked linguine
Directions:
Heat the butter in a 10-inch skillet over medium heat.
Add the onion and cook until it’s tender.
Stir in the soup, milk and tomatoes. Heat to a boil.
Add the fish to the skillet and reduce the heat to low.
Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
Serve over linguine.
Serves 4
Make it cheaper . . .
Leave out the fish and make veggie pasta by adding broccoli, cauliflower . . . veggie leftovers would be perfect.
This would also be good with rice . . .
An idea for leftovers of this meal . . . use the sauce with some rice in a frittata!
I'm bumping up this article on Frittata since I consider this one of the best "cheap meals" ever. It is one of my favorite recipes to go to when I am low on funds and have leftovers. Since I eat rice often, I've perfected my frittatas and vary them often.
Last night I made a basic Broccoli Frittata and decided to add some seasoned bread crumbs to the mix and it was AWESOME. I was low on many ingredients that I normally use in my frittata . . . so this was very basic . . . rice, broccoli, egg, Parmesan cheese, mozzarella cheese and a handful of seasoned bread crumbs . . . seems like you can't mess this up!
Frittata is a type of Italian omelet that frequently features fillings such as meats, cheeses, and vegetables . . . the main ingredient is usually rice or pasta. This is one of my favorite meals that is great with a salad.
My way of cooking has changed since becoming a widow and cooking for one. I always cooked as if I had a large family since my husband and I always had company just showing up and ended up eating dinner with us. That practice taught me how to cook using leftovers and has come in handy now that it is just me. Especially since I really don't want to eat the same meal night after night and hate to freeze food that I end up throwing away.
The frittata is one of those versatile meals you can throw together fast and vary the ingredients to what you have on hand. My cooking style does not take a recipe and follow it . . . I use it as a guide.
The frittata is perfect for my type of cooking. For instance, I've never used the frozen chopped broccoli . . . since I eat lots of fresh steamed broccoli or green beans, I use the left overs . . . whatever I have left. If I have leftover mushrooms, they go in too. You get the idea. You can also vary the type of rice or substitute rice with any type of pasta.
You can't really mess it up! Just experiment, try to keep the ratios balanced, using the basic ingredients and have fun with it!
Here is a recipe for a Broccoli Frittata that I use as a guide:
2 1/2 tbsp onion, chopped
1 pkg. frozen chopped broccoli (cooked and drained)
2 1/2 tbsp. Parmesan cheese
1/4 cup milk
1/2 cup mozzarella cheese, shredded
2 tbsp. butter or margarine
1 small garlic clove, crushed
1 cup Rice, cooked
2 eggs, slightly beaten
1/2 tsp. salt
dash of pepper . . . great with cayenne or red pepper if you like hot
Saute onion in butter until tender. Do not brown. Add broccoli, garlic, rice and Parmesan cheese, mix well. Combine eggs, milk and seasonings. Stir into rice mixture. Turn into well-buttered shallow 1 qt casserole dish. Top with mozzarella cheese. Bake at 350 degrees for 20-25 minutes until set. Makes 2 servings.
BROWNIES:
1 cup butter or margarine
4 (1-oz.) squares unsweetened chocolate
2 cups sugar
1-1/2 cups flour
4 eggs, slightly beaten
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
1 cup chocolate chips
FILLING:
1/4 cup sugar
2 Tbs. margarine or butter, softened
3 oz. pkg. cream cheese, softened
1 egg
1 Tbs. flour
1/2 tsp. vanilla
Heat oven to 350.
In 2-quart saucepan combine 1 cup butter and unsweetened chocolate.
Cook over medium heat, stirring occasionally, until melted
(4-6 minutes).
Stir in remaining brownie ingredients except chocolate chips.
Fold in chocolate chips.
Spread half of batter into greased 13x9 pan.
In small bowl stir together all filling ingredients. Spread over brownie mixture.
Spoon remaining batter over cream cheese. (Batter will not entirely cover cream cheese mixture).
Bake for 30-35 minutes or until brownies begin to pull away from sides of pan.
Source: Land O'Lakes Butter
