Tag: Italian

Shrimp Scampi Florentine Recipe

Shrimp Scampi FlorentineThis Shrimp Scampi Florentine recipe is not only easy to make, but also incredibly delicious. It’s full of healthy and tasty vegetables, and none of the heavy cream that a lot of the shrimp pasta dishes out there rely on. You could easily expect to pay $25 for a dish of this caliber at a fine Italian restaurant, but why not make it at home and save some cash without compromising taste?

This recipe is also delicious minus the shrimp as an awesome vegetarian pasta dish!

This recipe SERVES 2.

Shrimp Scampi Florentine – What You’ll Need:

  • 8-12 large shrimp
  • One bag fresh spinach
  • 2 cloves garlic
  • 10 Cremini mushrooms
  • One jar marinated artichokes
  • One small can sliced black olives
  • 2-4 servings fettuccine
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 2 tsp dried or fresh thyme
  • 2 tsp dried oregano
  • 1 tsp red pepper flakes
  • 1/4 cup white wine (optional)
  • Fresh lemon
  • 1/4 cup grated Parmesan cheese
  • A few sprigs fresh parsley

Ingredients for Shrimp Scampi Florentine

Shrimp Scampi Florentine – What You’ll Need to Do:

Get the water boiling for the fettuccine (do not add pasta yet), cut the mushrooms into quarters, and peel and clean the shrimp. Coat the shrimp with some olive oil and sprinkle with salt, pepper, thyme, and oregano. Then set the shrimp aside. Heat a large skillet over a medium flame and add the olive oil, red pepper flakes, thyme, and oregano. Then cook until mushrooms start to brown. Add salt and pepper to taste.

Grate two cloves of garlic into the pan, and then add the drained marinated artichokes and black olives. Cook for a couple minutes over medium-high heat, then add the white wine (optional) and reduce to a tablespoon or so of liquid. Add the pasta to the boiling water and cook according to the directions on the box.

At this point, add half a bag of spinach to the pan and cook just until it wilts. Then push all the items in the pan to the perimeter and add a tablespoon of butter to the center. After the butter foams up, add the shrimp to the center of the pan and cook on both sides until the shrimp turn pink. Douse with some fresh lemon juice.

When the shrimp are done, remove them from the pan and set aside so that they do not overcook. Drain the pasta and add it into the pan with the vegetables. Toss it all together and add the Parmesan cheese and give it another toss until the cheese is fully incorporated.

Separate the pasta and vegetables into two serving bowls then place the shrimp on top. Sprinkle on some more Parmesan, fresh cracked black pepper, and red pepper flakes to taste. Finally, top with some freshly chopped Italian flat leaf parsley.


Shrimp Scampi Florentine - Serves 2

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Sauteed Squash Side Dish Recipe

Get Squashed!Sauteed Squash with Roasted Chicken Thighs

This sauteed squash side dish recipe is a great option for light summery meals or brisk Autumn nights. Pictured here with roasted organic chicken thighs (recipe coming soon), this side dish is an easy, healthy accompaniment to a variety of proteins including fish and pork. And although not technically a squash, eggplant works great in this dish as well.

Sauteed Squash – What you’ll need:

  • 3 (large) to 6 (small) assorted squashes including yellow squash, zucchini, or eggplant (pictured)
  • 2 Tbsp extra virgin olive oil and/or butter
  • 2 tsp Kosher or sea salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp granulated garlic
  • 1/2 tsp red pepper flakes
  • 1 clove of garlic, minced fine

Herbs and Spices

Sauteed Squash – What you’ll need to do:

Slice the squashes on the bias (at an angle) into about 1/4-inch pieces, discarding the very top and bottom pieces. Place a large saute pan over medium heat and then add the olive oil and/or butter to the pan. Add the red pepper flakes, oregano, and thyme to the pan. Then add the sliced squash. Give it a quick toss in the oil, then add the salt, pepper, and granulated garlic.

Saute the squash

Cook with the lid on for about 10 minutes, giving it a toss occasionally. You want to brown the pieces that are at the bottom of the pile; the browning gives the squash a great flavor. Then add the minced garlic and cook for another 5 to 10 minutes, again with the lid on the pan. When the squash is completely tender, turn off the heat. You can keep the dish covered and it should stay warm and steamy for a while if the rest of your dinner isn’t yet complete.

For additional kitchen tips, check out this article on how to organize and store herbs and spices.

Sauteed squash with roasted chicken thighs

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Heirloom Tomato Salad with Fresh Mozzarella Recipe

Heirloom Tomato SaladThis heirloom tomato salad is ridiculously easy to make, and it’s so refreshing and delicious! How can you go wrong?

Upon seeing an overload of heirloom tomatoes at the market, I was inspired to make this summery, Italian side dish. It works really well as a side dish for some roasted chicken or as an appetizer or salad course.

This dish is a slight variation on Jamie Oliver’s “Tomato Mothership” recipe from Jamie at Home. If you’d like to watch the original video, he describes some of the preparations in greater detail.

Heirloom Tomato Salad – What you’ll need:

  • 1 to 2 pounds of various heirloom tomatoes, the more variety the better.
  • 1/2 to 1 pound fresh mozzarella balls (depending on how much cheese you like)
  • 1/2 pound mixed Mediterranean olives
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic
  • 1 Tbsp dried oregano
  • 2 tsp dried basil
  • 1/2 tsp dried red pepper flakes
  • splash of red wine or balsamic vinegar
  • 2 tsp kosher salt

Heirloom Tomato Salad – What you’ll need to do:

Chunk the tomatoes into various sizes and shapes. This will give the heirloom tomato salad a rustic, homemade appearance.

The next step is very important:

Put the chunked-up tomatoes into a colander and sprinkle them generously with kosher salt. Give them a toss and sprinkle on a bit more salt. Let them drain in the sink or into a bowl for 20 minutes. This will remove the excess water and seriously intensify that delicious tomato flavor.

Next, transfer the tomatoes into a big salad bowl, and finely GRATE one garlic clove over the tomato mixture.

Add the mozzarella balls and olives, and then add the oregano, basil, and red pepper flakes. Drizzle generously with the extra virgin olive oil and give it a splash of vinegar. Then give the whole mixture a thorough toss.

Cover and refrigerate for at least 30 minutes prior to serving to let the flavors mingle.

NOTE: If the mozzarella balls and/or olives are already marinated, you may need to use less olive oil when assembling the salad.

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