Pasta al Limone (With Shrimp)

This pasta dish is creamy and flavorful. The ingredients are simple and easy to find many times I already have them on hand. It's not a difficult dish to make but it is so good. perfect quick weeknight meal.

Sesame Ginger Salad and Kabobs

Whole 30 Sesame Ginger Skewers.

This meal is pretty quick to put together. The marinade doubles as a salad dressing that we just love. Because this is a Whole 30 complaint meal there is no soy, dairy, gluten, grains, or processed sugar. I promise you won't even miss them! My oldest kids and I have this favorite Korean BBQ place that we used to go to before I started Whole 30. They have this salad that is so good, it's light but flavorful. We ask for 3 bowls to share each time we go! Each bowl has a few servings. One day I was making this marinade and my oldest child walked by and goes "Mom, what is that smell! It smells like my favorite salad from the Korean place!" So I asked her to taste it and she said it's even better because the ginger has a kick. The restaurant doesn't use ginger. She asked me to not use all of it for a marinade so she could have it over salad. That is how this Sesame Ginger Salad came about.

Curry Shrimp Lettuce Wraps And Noodle Bowls

Curry Shrimp Lettuce wraps are a favorite around here. It's an easy meal to throw together and is pretty healthy. Lots of colorful veggies, it's a great way to get my kids to eat vegetables. I have posted Curry Shrimp before, made with a curry powder. This is a version made with Thai curry paste, both are flavorful and good. Just use your favorite kind of curry. Make this as spicy or mild as you like. If you don't like shrimp you can cook fish filet with these flavors, or even strips of chicken and use those in a wrap.

Manic Monday- Curry Noodle Bowl

 

One of our very favorite meals here at Give Peas A Chance is this Curry "Noodle" Bowl. Very simple, very easy to make. I've also made it without the lemongrass, ginger, and fresh garlic, simply because I didn't have them on hand. This meal is perfect for weeknights, the broth comes together quickly. Garnishes can be prepared the night before.

Click on the picture above to make it larger to read the print if it's too small. Then go to the original Curry "Noodle" Bowl post, and make some tonight! Need some Curry Powder? We've got you covered, follow the link here.

Happy "Manic Monday". Find more "ManIc MoNdaY" posts here.

You can find this on Chowstalker too!

Shrimp and Scallop Penne with a Garlic Sauce

This dish is so simple. I came up with it while trying to clean out our refrigerator and freezer before moving. I don’t have actual measurements. But it’s so good, the girls loved it. You’ll be using the same pan for the whole dish, don’t wash it in between uses- you’ll build more flavor on the bottom when you deglaze. That and I’d much rather wash a pan once.

GPAC Shrimp and Scallop Penne with a Garlic Sauce

1 tablespoon olive oil

3 tablespoons of butter

1 cup scallops- rinsed and patted dry with a paper towel, I find they sear better when dry

2-3 cloves of garlic minced

¼ - 1 teaspoon red pepper flakes

1/3 small red onion sliced- or a shallot sliced

1 cup packed fresh spinach

8 oz mushrooms sliced- cremini would be good or button

2-3 tablespoons flour

Salt and pepper

½ cup of broth or stock (Seafood, chicken, vegetable- if you don’t have any, use water)

¼ cup cream

Pinch of nutmeg

1 – 1 ½ cup cooked, peeled and deveined shrimp

Penne pasta cooked with 1 cup of cooking liquid reserved

Sear the scallops in the olive oil on med-high heat. Remove them from the pan.

In the same pan, on medium high heat add a tablespoon of butter, garlic and pepper flakes and cook until fragrant.

Add the shallots or red onion, cook until almost soft.

Add the mushrooms and cook until tender. Stir in the spinach and let it start to wilt. Remove the vegetables from the pan. Set aside.

In the same pan, add the remaining 2 tablespoons of butter, three tablespoons if it looks like it needs it ;-). Scrape up some of those brown bits on the bottom of the pan. Heat the butter until it gets foamy then sprinkle in the flour.Stir and cook until the flour no longer smells like raw flour, it will start to smell a little nutty. Add salt and pepper.

Whisk in the broth or stock. Once combined add the cream and nutmeg. Cook on low until thickened.

Put the vegetables, pasta, shrimp and scallops into the pan. Stir to coat. If the pasta is dry add some of the reserved cooking liquid. Once heated through serve.

Shrimp scampi dinner

I have a ton of pictures to post for this recipe, I am going to try to upload them so if you see them on here- I was successful. If not, well I gave up. I wish our desktop was working :-(
You can't go wrong with pasta in a cream sauce and shrimp in a citrus butter sauce can you? Oh and lots of garlic, who doesn't love garlic?

Shrimp Scampi
Shrimp- peeled and cleaned tails on
3/4 cup broth (chicken, veggie, seafood)
salt and pepper
3 cloves of garlic minced
1/4 cup white wine (I didn't have any so I used champagne vinegar)
flat leaf parsley chopped
1 tablespoon olive oil
3-4 tablespoons butter
zest of one lemon
lemon juice to taste
Place shrimp in one layer in a baking dish. Turn your oven on, I think I did 375? I don't remember.
Place the garlic and parsley - leave some for garnish, in a food chopper with olive oil and process. or use a knife, I used the food processor because I used that garlic olive oil on the garlic bread and in the Alfredo sauce).
In a sauce pan melt butter, add some garlic and parsley mixture. Cook until fragrant, don't let the garlic brown. Add broth, wine, zest, lemon juice and salt and pepper. Bring up to a boil, taste and adjust seasonings.
Pour the mixture over the shrimp, place it in the oven until the shrimp are done. Garnish with parsley.

Alfredo sauce
2 teaspoons of the garlic and parsley mixture above
4 tablespoons butter
2 cups half and half
nutmeg
salt
pepper
a few handfuls or grated Parmesan cheese
Fettuccine- save a cup of the cooking liquid in case you need it for the sauce

Melt butter in sauce pan add and cook the garlic mixture, add half and half, nutmeg, salt and pepper. Cook until simmering and thickened. Don't let it boil. Add the cheese, stir and toss with pasta. if it's too thick add a little bit of pasta water.