Lemon Shrimp Linguine

 

Hello friends! It's been awhile! A few months actually... Nevertheless, I am back with more awesome recipes for you! 

This dish is so quick and easy, it takes around 15-20 minutes from start to finish. And tastes so great people will think you spent an hour or more! It is also great because most of the ingredients are pantry staples, so you shouldn't have to go out and buy a ton of ingredients.

Adapted from Ina Garten's recipe for Linguine with Shrimp Scampi

Lemon Shrimp Linguine

250g uncooked linguine

2 tablespoons olive oil
3 tablespoons butter

1 1/2 tablespoons freshly minced garlic

150-200g frozen cooked mini shrimp, thawed

1/4 teaspoon ground pepper
1 1/2 teaspoons salt
1/2 teaspoon flour
1 tablespoon dried parsley flakes (or 1/3 cup chopped fresh)
1/8 teaspoon hot chili flakes (or to taste)
juice of half a lemon

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2-3 servings

Start by peeling and mincing the garlic cloves as this takes the longest. Set aside.

Bring a large pot of boiling salted water to a rolling boil. Add linguine and drizzle lightly with a bit of oil, if desired. Cook for 8 minutes, or according to package directions.

Meanwhile, in a medium saucepan, melt the butter and olive oil together until bubbly. Add minced garlic and sautee for about 1 minute. Add the shrimp, salt, and pepper; cook for another 5 minutes, until shrimp is heated through. Sprinkle with flour and stir constantly until the sauce thickens slightly. Remove from heat and pour over cooked linguine. Add parsley, chili flakes, and lemon juice and toss well. Garnish with lemon slices, if desired.

Enjoy!

Broccoli and Cheddar Soup

Autumn is fast approaching, and tis the season of comfort foods to keep you warm on chilly nights. And even though the warm weather is still lingering, I've been itching to make this soup.

The soup itself has very basic ingredients and isn't hard to make as a whole, but you do have you keep your eye on it for most of the cooking time because of the cream base. You don't want it to burn or bubble over. The end result is a thick and creamy soup with the tang of sharp cheddar and the sweetness of broccoli.

Broccoli and Cheddar Soup

1/2 cup butter
1 onion, diced
2-3 cloves garlic, minced
1/2 cup flour
4 cups light cream (or 2 cups each of half-and-half and milk)
4 cups chicken or vegetable broth
2-3 broccoli florets, chopped into very small pieces
1 teaspoon dried tarragon leaves
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
300 grams grated sharp cheddar

Yield: 10-12 servings
Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 50-60 minutes

First, prepare the broccoli, onion, and garlic.

In a large stock pot (at least 16 cups), saute the garlic and onion in the butter until tender. Add the flour, stirring constantly until thick. Gradually add the cream and broth. Bring almost to a boil, stirring constantly. Reduce heat to medium/low, add broccoli, and simmer for 20 minutes (while this is simmering you can grate the cheddar cheese).

Season with herbs, salt, pepper, and any other seasonings you like. Stir in cheese, and simmer for another 10 minutes before serving.

Freeze in small containers for easy, toss-and-go lunches!

Spicy Chicken Creole

For Hallowe'en weekend this year, Justin and I are going to New Orleans! We are so excited to eat spicy cajun food, drink lots of bourbon, and dance to jazzy music.

This is a traditional Louisiana dish, usually made with shrimp, but I decided to use chicken. It's also a great way to use up all of your garden veggies that you don't know what to do with!

Spicy Chicken Creole
1 tablespoon olive oil
1-2 boneless skinless chicken breasts, diced
1/2 small onion, diced
4 cloves garlic, chopped
1 teaspoon paprika
1-2 teaspoons crushed chilis (for heat - to taste)
1/2 teaspoon chipotle chili powder
1/2 teaspoon oregano
1 large can diced tomatoes
2 stalks celery, chopped
1 small green pepper, chopped
2 cups cooked rice

Yield: 4-6 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Start by cooking your rice (or use leftovers), and set aside. In a large pan or small stockpot, fry the chicken in the oil on medium-high heat until no pink remains. Add in the onions and garlic sautee until tender. Add spices and heat through. You can use any combination of spices you like. I have a delicious smoked paprika and rosemary blend that tasted wonderful (see my cute little handmade label?). If you're using crushed chilis and aren't a fan of super spicy foods, add a little bit at a time until you like the level of heat. Crushed chilis contain the seeds, which are what makes things spicy, so be careful how much you're adding! If you want something a little milder, use crushed red pepper flakes.

Add the tomatoes and diced veggies (again, use what you have in the fridge or in your garden). Turn the heat down to medium-low and let simmer, covered, for about 15-20 minutes.

Pour this mixture into a large serving dish, add the rice, and mix well. Garnish with parsley and enjoy!