Tag: shrimp

Fettuccine with shrimp and ricotta

Serves 2

Ingredients

  • 1/2 red bell pepper,  diced medium
  • 2-3 cloves garlic, finely chopped
  • 1/2 yellow onion, diced medium
  • 4 scallions diced
  • 1 1/2 cups baby spinach leaves
  • 1/2 lb. peeled shrimp
  • 1/3 cup ricotta cheese
  • 1/4 cup 1% milk
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp salt
  • freshly ground black pepper to taste
  • 1 Tbs olive oil
  • 1/3 lb fettuccine
  • 2 quarts water
  • 1 Tbs salt

Procedure

  • Bring water to boil
  • Add salt and fettuccine
  • Stir the fettuccine to avoid sticking
  • While fettuccine is cooking (about 8 minutes), begin the sauce
  • Heat olive oil in saute pan over medium high heat
  • Add red pepper flakes to the oil
  • Add garlic to oil and cook for 30 seconds or until fragrant.
  • Add onion and cook until softened
  • Add red bell pepper to the garlic and onion mixture and cook for 2 minutes.
  • Add scallions to the mixture and cook 1 minutes
  • Add shrimp and cook until just turning pink, about 3-4 minutes
  • In a small bowl, combine the ricotta and milk to thin the ricotta; add to the sauce and mix until throughly combined
  • Taste and adjust seasoning.
  • Drain the fettuccine and add to the sauce; toss or fold the pasta to combine with the sauce and heat through.
  • Garnish with freshly ground black pepper and Parmesan cheese

Possible garnishes

Chives, parsley, or other fresh herbs

Shrimp, chicken and rice medley

Inspired by a paella recipe, this made a really nice weekend evening meal. If I had made it during the week, I might have used a quicker cooking rice. It is intended to be only mildly spicey. For those who like it hot, additional peppers or hot sauce could be added.

Ingredients

1 poblano pepper
1 red bell pepper
1 onion
4 cloves garlic
2 tbs olive oil
1/2 tsp ancho chili powder (or more to taste)
2 chicken thighs
1/2 pound turkey chorizo sausage (or other spicy sausauge)
1 cup brown rice
2 1/2 cups chicken stock
1 pound shrimp (shelled and de-veined)
1 lime (zest and juice)
1/2 cup chopped cilantro
1/2 tsp salt
1/2 tsp black pepper (or to taste)

Suggested garnishes:

Cilantro, chopped scallions, wedges of lemon or lime, garlic bread

Directions:

  1. Chop into a medium dice the peppers (red and pablano) and onion.
  2. Mince the four cloves of garlic on a cutting board. Add a pinch of salt for an abrasive. Using the flat side of a knife, make a paste of the garlic and salt. You could also use a garlic press to accomplish the same thing, but then you would have one more thing to wash.
  3. Add the olive oil to a pot and heat over a medium-high flame until the oil shimmers.
  4. Add the onions, peppers and garlic and cook 2-3 minutes until the vegetables soften (about 3-4 minutes).
  5. Add the ancho chili powder and black pepper to the pot and cook for 1 minute.
  6. In the pot, move the vegetables to the side of the pan so there is space for the chicken. Place the chicken thighs skin side down. Cook covered for 3-5 minutes until the skin begins to brown.
  7. Remove the casing from the chorizo sausage and cut into bite-sized chunks. Add to the pot.
  8. Add the rice and chicken stock to the pot and bring to a boil.
  9. Add the rice and allow to cook for 40-45 minutes, maintaining a slow simmer. (You could substitute a white rice that would cook more rapidly if you choose).
  10. Remove the chicken from the pot and allow to cool slightly.
  11. Use a grater or microplane to remove the zest of the lime. Add the zest and the juice of the lime to the rice mixture.
  12. The desired consistency is loose, almost soupy. Add more stock or water to reach the desired consistency.
  13. Stir the shrimp into the rice mixture and cover for five minutes.
  14. While the shrimp is cooking, remove the skin from the chiken thighs. Remove the meat from the bones of the chicken thighs and add to the rice mixture.
  15. Check seasoning. Add more salt or pepper if desired.
  16. Add the chopped cilantro.
  17. Serve in bowls with desired garnish.