Okay, let's try this again. I picked something that I knew we would like. The comment in the recipe says you can sub chicken if you don't like seafood. I think chunks of cod would be delicious as well.
The two recipes were on the same page, so I'm guessing they are meant to be served together, but I might do them separately and save the bruschetta to have with a dinner salad one night.
Please join in and post your pix and reviews on Monday, October 3rd.
SHRIMP SCAMPI LINGUINE with tomatoes & capers
If you are not a fan of seafood, you can substitute one pound of cubed, boneless skinless chicken breast, just be sure to cook it a little longer.
8 oz. dry linguine
2 Tbsp. extra-virgin olive oil
1 lb. large shrimp, peeled and deveined
2 Tbsp. minced fresh garlic
½ tsp. red pepper flakes
1 cup each dry white wine and low-sodium chicken broth
2 Tbsp. unsalted butter, cubed
1 cup seeded and diced Roma tomatoes
½ cup chopped scallions
2 tsp. minced lemon zest
2 Tbsp. each, capers and fresh lemon juice
1. Cook linguine in a pot of boiling salted water according to package directions. Drain.
2. Heat oil in a skillet over medium-high heat. Add shrimp and sauté until firm and opaque, 1 minute per side; transfer to a plate.
3. Add garlic and pepper flakes to skillet; cook 1 minute. Deglaze skillet with wine and broth, bring to a boil, and reduce by half, 3-4 minutes. Whisk in butter, a cube at a time, letting each cube melt fully before adding the next.
4. Toss in tomatoes, scallions, zest, capers, lemon juice, shrimp and linguine and serve immediately.
Servings: 4
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PROSCIUTTO BRUSCHETTA with cheese & scallions
For the best flavor, look for an Italian shredded cheese blend that includes mozzarella, Parmesan, provolone, Romano, and Asiago.
1 Tbsp. extra-virgin olive oil
1 3 oz. packge prosciutto, diced
2 demi-baguettes, sliced in half horizontally and brush with extra-virgin olive oil
1 cup shredded Italian cheese blend
2 Tbsp. minced scallions
1 tsp. minced lemon zest
1. Preheat oven to 375°. Line a baking sheet with foil.
2. Crisp prosciutto in oil in a nonstick skillet over medium heat, 3-4 minutes; transfer to a paper-towel lined plate and let cool briefly.
3. Combine prosciutto with cheese, scallions, and zest; divide among baguette slices.
4. Bake bruschetta until cheese melts, 8-10 minutes; slice each in half and serve.
Servings: 4
The two recipes were on the same page, so I'm guessing they are meant to be served together, but I might do them separately and save the bruschetta to have with a dinner salad one night.
Please join in and post your pix and reviews on Monday, October 3rd.
SHRIMP SCAMPI LINGUINE with tomatoes & capers
If you are not a fan of seafood, you can substitute one pound of cubed, boneless skinless chicken breast, just be sure to cook it a little longer.
8 oz. dry linguine
2 Tbsp. extra-virgin olive oil
1 lb. large shrimp, peeled and deveined
2 Tbsp. minced fresh garlic
½ tsp. red pepper flakes
1 cup each dry white wine and low-sodium chicken broth
2 Tbsp. unsalted butter, cubed
1 cup seeded and diced Roma tomatoes
½ cup chopped scallions
2 tsp. minced lemon zest
2 Tbsp. each, capers and fresh lemon juice
1. Cook linguine in a pot of boiling salted water according to package directions. Drain.
2. Heat oil in a skillet over medium-high heat. Add shrimp and sauté until firm and opaque, 1 minute per side; transfer to a plate.
3. Add garlic and pepper flakes to skillet; cook 1 minute. Deglaze skillet with wine and broth, bring to a boil, and reduce by half, 3-4 minutes. Whisk in butter, a cube at a time, letting each cube melt fully before adding the next.
4. Toss in tomatoes, scallions, zest, capers, lemon juice, shrimp and linguine and serve immediately.
Servings: 4
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PROSCIUTTO BRUSCHETTA with cheese & scallions
For the best flavor, look for an Italian shredded cheese blend that includes mozzarella, Parmesan, provolone, Romano, and Asiago.
1 Tbsp. extra-virgin olive oil
1 3 oz. packge prosciutto, diced
2 demi-baguettes, sliced in half horizontally and brush with extra-virgin olive oil
1 cup shredded Italian cheese blend
2 Tbsp. minced scallions
1 tsp. minced lemon zest
1. Preheat oven to 375°. Line a baking sheet with foil.
2. Crisp prosciutto in oil in a nonstick skillet over medium heat, 3-4 minutes; transfer to a paper-towel lined plate and let cool briefly.
3. Combine prosciutto with cheese, scallions, and zest; divide among baguette slices.
4. Bake bruschetta until cheese melts, 8-10 minutes; slice each in half and serve.
Servings: 4
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."
Had it planned for dinner one night this past week and Ron made a face. Wasn't in the mood for it. I will have to do it another time.