Sunday, May 30, 2010

Lemon Pepper Shrimp Pasta

We have definitely been on a pasta kick lately. And boy, do we love this pasta. It's like a flavor explosion when it touches your tongue. Lemon Pepper, garlic, basil, pepper and did I say lemon?
First you start with some Pancetta. If you don't have Pancetta, bacon will do. But Pancetta is so worth it...

Fry it crisp..

Enters the shrimp...mighty tasty with the pancetta flavor. (I won't use the word grease.)

Season them with a little basil, and let them get slightly brown on each side. Remove from pan.

Add a little olive oil if needed and toss in the garlic. It only needs to saute a minute or less. You don't want it to burn.

Then, throw in your mushrooms with the garlic and enjoy the aroma....WOW.

After the mushrooms are tender, remove those from the pan as well. Let the pan keep it's heat and pour in the wine. This deglazes the pan and gets all those bits off the bottom so they can stick around for the good part - the sauce.

Add the mushrooms and garlic, lemon zest (I love lemon zest!!), lemon juice, chicken broth, salt pepper and butter. It will reduce in half...

and throw in the pasta. Gently stir and let the pasta soak up the sauce. Toss the shrimp and pancetta in at the last...and enjoy.

Lemon Pepper Shrimp Pasta
  • 4 ounces Pancetta
  • 8 ounces pasta of choice
  • 6 cloves garlic, minced
  • Mushrooms, sliced
  • 1 cup Chicken Broth
  • 1/2 cup white wine (drinking wine)
  • 1 lemon, juiced
  • zest of 1 lemon
  • Shrimp
  • 1/4 cup butter
  • 1/2 tablespoon basil
  • Salt and pepper to taste
Cut Pancetta into small pieces, saute in large pan. Remove from pan and place shrimp seasoned with basil. Cook about 1-2 minutes on each side and remove from pan. Add olive oil if needed and saute garlic for 1 minute, add mushroom and cook until tender, remove. Pour wine into pan and stir the bottom to deglaze and get all bits off bottom of pan. Add chicken broth, mushroom garlic mixture, lemon juice, butter, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by about 1/2.

Meanwhile, cook pasta in salted water, drain. Add to sauce mixture and stir. Let pasta begin to soak up sauce. Toss in shrimp and Pancetta and serve.

Saturday, May 29, 2010

Fruit Salsa!!

Summer is here, and there's nothing better than refreshing fruit on a hot summer day. This salsa recipe is absolutely amazing and addictive!!

You could use any combination of fruit, or preserves. I used Sugar Free Strawberry. I also serve mine with Cinnamon Grahams, but to be perfectly honest, I could eat this right out of the bowl with a spoon and have no regrets.

Fruit Salsa
  • 2 kiwis, peeled and diced
  • 2 Fuji Apples, peeled, cored and diced
  • 8 ounces Raspberries, cut in half
  • 1 pound Strawberries, sliced
  • 2 tablespoons brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • Cinnamon Graham crackers
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, brown sugar and preserves. Cover and chill in the refrigerator at least 15 minutes. Serve with cinnamon graham crackers. (Best if served the same day).