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Spicy Zucchini and Shrimp over Linguini

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The zucchini in my HighCross Farm CSA box this week was phenomenal.  It has been a busy weekend, so I’ve been pressed for time.  I wanted something good and healthy for dinner, but didn’t want to spend a lot of time on it.

I threw this together and it was awesome.  The zucchini was nice and soft, the shrimp perfectly cook and the spice…WOW!  Very good.

Supplies:

  • Zucchini, chopped
  • Shrimp, uncooked, shelled and deveined
  • Linguini, cooked (I used Barilla whole wheat linguini)
  • Red pepper flakes, to your liking
  • Hot sauce (I used the pimp of hot sauce…Franks), to your desired liking
  • 2 cloves of garlic, finely chopped
  • Olive oil
  • 1 tablespoon butter
  • Italian flat leave parsely for garnish
  • (I threw in a handful of left over asian greens…very optional)
  • S & P to taste

In a large skillet heat olive oil and butter until butter melts.  Add garlic and sautee until garlic starts to get soft.

Add zucchini and sautee unti it is just starting to get soft.  Add shrimp and cook until orange in color and opaque. 

Add S/P, red pepper flakes and hot sauce.  Put over cooked linguini, garnish with parsley and enjoy.

 I didn’t put measurements on most of the ingredients.  I like to freestyle and I encourage you to as well.  I like a lot of heat in my dishes so I was heavy on red pepper flakes and hot sauce.  The best part of this recipe is you can control how hot or not you want this dish.  Either way it’s going to taste great.

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Posted by on August 16, 2009 in shrimp, zucchini

 

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Roasted Tomatoes and Shrimp w/ a Garlic Wine Sauce over Pasta

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With the 2009 CSA season about to start, my mind has been racing thinking of what I can do with this season’s share.  HighCross Farm grows the most amazing cherry tomatoes ever.  I won’t see those until later in the summer so I had to suffice with store bought.

I like using the off-season time to experiment and practice.  I can’t wait to take what I’ve played with over the winter months and apply it using the best produce around from HighCross Farm.  I truly am excited for the start of the season.

The Supplies:

  • 1 container grape tomatoes, halved
  • 3 cloves of garlic, finely chopped
  • 1 small onion, finely chopped
  • 3 tablespoons olive oil
  • fresh basil, chopped
  • A good handful of precooked or uncooked (peeled and deveined) shrimp
  • 1/2 Cup (or more if you so desire) good white wine (I had a Chenin Blanc on hand)
  • 1/4 teaspoon red chili flakes (optional)
  • S & P to taste
  • cooked pasta of your choice

I took a container of grape tomatoes and sliced them in half.  I kept is simple by using  just a drizzle of olive oil and salt and pepper.

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Baked them off in a 400 degree oven for about 30-40 minutes.  They should come out looking like these beauties…

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Mmmm!  Tomatoes are naturally sweet; when you roast them you heighten their sweetness ten fold.  It’s like eating candy..really.

Next, I took about 3 cloves of garlic and a small yellow onion and chopped them up finely.  I sweated them out with some olive oil until they were translucent.

To that I added a good white wine and let it simmer until it reduced by half. 

This is a good time to start your pasta.

Once the wine has reduced add in your roasted tomatoes, shrimp and basil.  Let simmer until the shrimp are either heated all the way through or cooked all the way through.  You will have something that looks like this…

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Cook your pasta to al dente, drain and mix into the sauce. Plate and enjoy.  This dish is fantastic!!

One more picture…

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Posted by on May 17, 2009 in basil, pasta, tomatoes, wine

 

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