Shrimp Scampi with Linguine

Here is a classic.  Shrimp scampi and noodles.  I love the fresh parsley in this dish it gives great color and fresh flavor.  Never underestimate fresh parsley!  Most of these ingredients you may already have in your pantry and this meal cooks in about 15 minutes.  Perfect for a weeknight meal.

Ingredients:
Vegetable oil
kosher salt
1 1/2 lbs linguine
6 TBS (3/4 stick) unsalted butter
5 TBS good olive oil
3 TBS minced garlic (9 cloves)
2 lbs large shrimp (about 30 shrimp), peeled and deveined
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
grated zest 1 lemon
1/2 freshly squeezed lemon juice (3-4 lemons)
1/2 lemon thinly slices in half-rounds
1/4 tsp hot red pepper flakes


Cook the linguine in a large pot of salted water for 7-10 minutes until al dente.
In a large skillet add the olive oil and butter over medium low heat.

Add the garlic and continuously stir for about 1 minute.

Add the shrimp 1 tsp salt and 1/2 tsp pepper and saute for about 5 minutes until the shrimp have just turned pink.

Remove the pan from the heat and add the lemon zest, lemon juice, parsley, lemon slices and red pepper flakes.

Toss everything together.
Serve the shrimp mixture over the linguine noodles.

Roasted Asparagus

Oven roasted asparagus.  I like the skinny asparagus because the tips get nice and crispy when they are roasted in the oven.  Add a little squeeze of lemon after taking them out of the oven for an extra little kick of flavor. 

Ingredients:
1 bunch fresh asparagus
Olive oil
kosher salt
freshly ground pepper
lemon (optional)

Preheat oven to 400 degrees.  Wash the asparagus and cut off the ends about 3 inches from the bottom. 

The ends are tough and chewy so we definitely want to cut them off.  Spread the asparagus out on a baking sheet and drizzle with olive oil.  Sprinkle with about 1-2 tsp of kosher salt and 1 tsp of freshly ground pepper. 

Roast in oven for 10-15 minutes and tips are a little crispy.  Squeeze a little lemon juice over the asparagus if you desire. 

Cucumber Cream Sauce for Crab Cakes

Sometimes a nice cool sauce just goes so well with crab cakes.  

Ingredients:
1 medium cucumber
1/2 cup sour cream or Greek yogurt
1 TBSP lemon juice
1 tsp grated onion
1/4 tsp freshly ground pepper

Peel and seed the cucumber.

Grate enough cucumber to measure 1/2 cup.

Combine grated cucumber, sour cream and the remaining ingredients in a small bowl.  Cover and chill.  Goes great with crab cakes.  

Jumbo Crab Cakes

This recipe is a cross between Southern Living and Thomas Kellers crab cake recipe.  I added the panko bread crumbs for a nice crunchy outer layer.  Its really good.  Add the cool cucumber sauce for another layer of flavor.  You can make the patties earlier in the day and then pull them out later for a quick dinner!

Ingredients:
3 large eggs, lightly beaten
1/2 cup finely chopped onion
1 cup finely chopped sweet red or green pepper
3 TBSP white wine Worcestershire sauce
1 tsp dry mustard
3/4 tsp ground red pepper
1 lemon, halved
1 lb fresh lump crab meat, drained
1 1/2 cups Italian seasoned breadcrumbs, divided
1/4 cup butter or margarine
Olive oil
2 cups Panko bread crumbs
Cucumber cream sauce or Tarter Sauce

Preheat oven to 375 degrees.
Mix the first 6 ingredients, stir in the juice of half of one lemon, crab meat, and 1 cup bread crumbs.
Shape into 8 (4 inch) patties.  On a small plate coat the crab cakes with the panko bread crumbs.  Heat 2 TBSP oil and 1 TBSP butter in large sauce pan over medium heat.  Cook the crab cakes for about 4 minutes on each side.  Transfer the crab cakes to a baking dish.  Place in oven for an additional 4 minutes.  Arrange on platter and serve with lemon wedges and cucumber cream sauce or tarter sauce.

Tomato Basil Bread Side Dish

Well it happened again.  We ate this before I could take a picture of the final product!  Earlier this year I got the new Weeknights with Giada cookbook.  It hasn't let me down yet!  This is a great side dish.  Something different than just bread and butter.  In the cookbook it is called a bread pudding but that is just weird to me.  I think of bread pudding as a dessert.  This is a savory bread dish.  Its really good so try it!!

Ingredients:
1/2 multi grain loaf (8 oz) cut into 1/2 inch cubes
1/3 cup olive oil
1 large or 2 small shallots, thinly sliced
2 garlic cloves minced
1 pint cherry or grape tomatoes, halved
kosher salt and freshly ground pepper
1 packed cup chopped fresh basil
1 1/2 cups grated Parmesan cheese
7 large eggs, at room temperature
1 cup whole milk

Preheat oven to 375 degrees and be sure that the rack is in the center of the oven.  Butter or spray pam into a 9x13 glass baking dish and add the bread cubes.  Set this aside. 

Over medium high heat in a large skillet, heat the olive oil.  Add the shallots and garlic, stir constantly and cook for about 1 minute. 

Add the tomatoes, 1 tsp salt and 1/4 tsp pepper.  Cook for about 2 minutes. 

Remove the pan from the heat and add the basil.

oops a little blurry!

 Pour this tomato mixture into the bread cubes, add the Parmesan cheese and stir together. 

yayy for cheese!

  In a large bowl, beat the eggs, milk, 1 tsp salt and 1/2 tsp pepper until well blended.

 Pour this mixture over the bread and toss gently to coat. 

Bake for 25 to 30 minutes until it is slightly puffy and golden brown.  Cool for 5 minutes then cut into wedges to serve.