I just realized that I posted this recipe back in September, 2024. I take pride in that all 1500 recipes/posts are different and sometimes have similarities. I have occasionally repeated myself and I guess that is a good thing because in this case I made it again with minor changes. For now I am going … Continue reading
First of all lumache is a pasta which resembles a snail’s shell and is popular for its versatility in holding sauces with its ridged exterior and spiral-like curves that gives every bite packed with flavor. Sfoglini has added Calabrian chili peppers that gives the pasta a smoky, spicy depth of intensity that complements other flavors … Continue reading
There are more veggies in this dish such as red onion, red and yellow bell peppers, petite peas and an extra kick with saffron threads and oregano. I was going to change the title to include more information but decided viewers need to look at my recipe more closely and see for themselves. I mentioned … Continue reading
I eat a fair amount of rice because I love stir fries, Asian dishes and recipes that use rice as a base or side. It was nice to make orzo (oval-shaped pasta) instead as it provided a tasty base for some juicy marinated shrimp. New York Times Cooking once again provided a delicious shrimp recipe … Continue reading
This recipe comes from Dan Pelosi through the New York Times Cooking site. It was given high ratings and good comments from readers. My only suggestion would be to use a different pasta such as fusilli or shells – something smaller. The corn seemed to get lost in the linguine (I did use bucatini). This … Continue reading
You may know that shrimp is a favorite ingredient – it easily adapts to so many flavor profiles and cooks quickly. I used a sweet mango chutney to serve from Brooklyn Delhi, a favorite Indian company who also has a spicy mango chutney. This recipe comes from New York Times Cooking by Zainab Shah.
This is my kind of recipe loaded with shrimp, some favorite veggies that always seem to pair well with so many dishes and Gochujang, a spicy condiment which kicks up this dish beautifully. Christopher Kimball has a new cookbook “The World in a Skillet” published 2022 which includes this recipe. Using one skillet is always … Continue reading
So many favorite ingredients in this recipe; shrimps, pesto, pasta, garlic, tomatoes in a creamy sauce. This dish is bursting with flavor and really shines with homemade pesto. Not low-cal but it cooks quick and is just simply delicious!
Shrimp is so versatile and there are so many ways to use it in a recipe. It also can be prepared in many ways such as roasting, stir-fries, shrimp cocktail or grilling like in this simple recipe, but always oh so good. The best thing is the meal can be entirely cooked on the grill. … Continue reading
Shrimp Scampi is flavored with a lemon (not too lemony), butter (not too rich) sauce with a little heat from red pepper flakes. Add some angel hair pasta and you have a special meal – all you need is a salad and maybe some homemade bread. A sister was visiting for a few days and … Continue reading