Linguine with Shrimp Scampi

I made this dish so many times and it is one of my family's favorite pasta dishes. A very good scampi recipe. Delicious, simple to make and the lemony flavor brings light and freshness to it and really highlights the shrimp. 

Linguine pasta not available? No problem. You can use spaghetti instead or even zucchini pasta if you prefer a healthier version. It is even great when paired with just plain white rice. I love lemon so the amount it calls in the recipe is perfect for me but if you're not keen in too much lemon or you're afraid the taste is overpowering, simply omit the use of lemon zest and slices. So it really depends on your taste. 

  LINGUINE WITH SHRIMP SCAMPI

Total: 25 minutes

Prep: 10  minutes

Cook: 15 minutes

Yield: 3 servings

Level: Easy

INGREDIENTS:

1 pound large shrimp, peeled and deveined
3/4 pound linguine pasta
1 tablespoon kosher salt plus 1/2 teaspoon

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

vegetable oil

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon zest, grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes (optional)

DIRECTIONS:

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.

3. Add the garlic. Saute for 1 minute. (Be careful, the garlic burns easily!).

Pasta Puttanesca

This is an amazing pasta dish. All of the ingredients blends perfectly into a flavorful, rich sauce.

PASTA PUTTANESCA

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: Serves 4-6

INGREDIENTS:

2 tablespoons olive oil

1/2 cup finely chopped onion

3 cloves garlic, chopped

3-4 canned anchovies, chopped

2 tablespoons tomato paste

1/2 teaspoon red pepper flakes

1 28-ounce can crushed tomatoes

2 teaspoons dried oregano

2 tablespoons capers

3/4 cup (95g) pitted olives (black or green), roughly chopped

1 pound spaghetti

Salt

Olive oil for drizzling

1/4 cup chopped fresh parsley

DIRECTIONS:

1. Saute onions, anchovies, garlic. Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, saute the onions until soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.

2. Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.

3. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Turn the heat down to a gentle simmer.

4. Cook the spaghetti: Bring a large pot of salted water (5 quarts water, 2 tablespoons salt) to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.

Rigatoni Pie

I first saw this pasta dish in a YouTube video. I was fascinated as I found it unique and worth a try, but the thought of spending lots of time standing each of the pasta up looked pretty daunting. Nevertheless, my curiosity got me. I decided to give it a try and I'm so happy I did. It may be a little labor intensive, but it's totally worth the effort. I am impressed. It is as delicious as it looks! 

RIGATONI PIE

Servings: 10

INGREDIENTS:

1 tablespoon olive oil

1 pound ground beef

2 cloves garlic, minced

1 teaspoon salt

1/4 teaspoon pepper

1 28-ounce can crushed tomatoes

1 pound rigatoni pasta

1 cup Parmesan, grated

1 cup mozzarella, shredded

Special equipment: 

8" Springform pan

DIRECTIONS:

1. Boil the rigatoni in salted boiling water until just underdone or al dente.

2. Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.

3. Preheat oven to 400°F (200°C).

4. In a pan, heat the olive oil and add the ground beef.

5. Break up and stir the beef until brown.

6. Add in the garlic, salt, and pepper. Stir until combined.

7. Add in the crushed tomatoes and simmer until thickened, about 20 minutes.

8. Sprinkle the prepared pasta with the Parmesan cheese and mix.

9. In a springform pan, place the rigatoni noodles standing up to fill the pan.

Creamy Lemon Chicken Piccata

This is a simple and flavorful (lemon-y) dish with a kick of saltiness from the capers. It is very easy to make and ready on the table in or about 30 minutes. If you like lemon and chicken, this recipe is for you. 

CREAMY LEMON CHICKEN PICCATA

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

INGREDIENTS:

4 whole boneless, skinless chicken breasts

salt and pepper to taste

1/4 cup all purpose flour

2 tablespoons butter

2 tablespoons olive oil

1 cup chicken broth

2 whole lemons

3/4 cup heavy cream

1/4 cup capers

chopped parsley, for garnish

1 pound Angel hair pasta or Jasmine rice

DIRECTIONS:

1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter).

2. Salt and pepper each side of the chicken breasts and dredge in the flour.

3. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.