Table for Two - Shrimp & Pasta Review - Issue 51
#8
  Re: (...)
I had some jumbo shrimp in the freezer and wanted to use them, so I went back through my [Email]C@H[/Email] "library" for something different to try and chose the Angel Hair with Garlic Oil, Tomatoes, Spring Herbs & Shrimp - Issue 51, page 19. (I tried to search the forum for this recipe and don't find this one was ever reviewed.) We also have the remnants of our tomato harvest to use, so I had to buy the spring herbs since my garden is done for the year. I also made the Spinach Salad with Creamy cucumber dressing, the recommended side.

This was really good, easy and just the right amount for two servings. I know I have the seasons wrong, so I had to buy the parsley because I don't grow mint or dill in my garden anyway - they seem to take over, so I don't plant them any more. I'll go put the recipes in MC and then add here.


* Exported from MasterCook *

Angel Hair with Garlic Oil, Tomatoes, Spring Herbs & Shrimp

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cherry tomatoes -- quartered
1/2 cup feta cheese -- crumbled
1/4 cup scallion -- sliced (green part only)
1/4 cup fresh flat leaf parsley -- torn
2 tablespoons fresh dill -- torn
2 tablespoons fresh mint leaves -- torn
1 tablespoon capers -- drained
Zest of one lemon -- minced
extra virgin olive oil -- divided
1/2 pound jumbo shrimp -- peeled and deveined
salt and pepper -- to taste
4 cloves garlic -- sliced
pinch red pepper flakes
4 ounces angel hair pasta

Bring pot of salted water to a boil for the pasta.

Toss tomatoes, feta, scallions, herbs, capers, and lemon zest together in
a large bowl; set aside.

Season shrimp with salt and pepper. Heat 1 tsp oil in a skillet over
medium-high heat; add shrimp and saute until cooked through, 4-5 minutes.
Remove shrimp and reduce heat to medium.

Add 3 T oil to the pan; saute garlic and pepper flakes until garlic turns
golden, about 1 minute. Return shrimp to the pan to warm through.

Cook pasta in water according to package directions. Drain well, then
return it to the cooking pot. Toss oil and shrimp with the pasta, then
add to the tomato-herb mixture; toss to combine. Season with salt and
pepper.

Serve pasta warm or at room temperature with lemon wedges and salad.

Copyright:
"Cuisine at Home Issue 51"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 460 Calories; 11g Fat (22.0%
calories from fat); 37g Protein; 51g Carbohydrate; 3g Dietary Fiber; 206mg
Cholesterol; 644mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1
Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook *

Spinach Salad with Creamy Cucumber Dressing

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cucumber -- seeded and chopped
1 shallot -- chopped
2 tablespoons white wine vinegar
1 teaspoon sugar
pinch red pepper flakes
2 tablespoons plain yogurt
2 tablespoons mayonnaise
salt and pepper -- to taste
2 cups fresh spinach -- stems removed and torn
1/4 cup radishes -- thinly sliced

Puree cucumber, shallot, vinegar, sugar and red pepper flakes in a food
processor. Transfer to a mixing bowl. Stir in yogurt and mayonnaise;
season with alt and pepper.

Drizzle spinach and radishes with some of the dressing. You won't use it
all, so cover and chill the remainder. It will keep for 2-3 days.

Source:
"Cuisine at Home Issue 51"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 12g Fat (76.2%
calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 7mg
Cholesterol; 114mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 1
Fat; 0 Other Carbohydrates.

Reply
#9
  Re: Table for Two - Shrimp & Pasta Review - Issue 51 by HomeCulinarian (I had some jumbo shr...)
hmmm, will have to look at this one - I too, have some good size shrimp/prawns in the freezer. sounds good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#10
  Re: Re: Table for Two - Shrimp & Pasta Review - Issue 51 by cjs (hmmm, will have to l...)
That is a good recipe. Made this a while back, but forgot about it. Didn't make the spinach salad. Now that's sounding good. Thanks for bringing this up.

Maryann
Maryann

"Drink your tea slowly and reverently..."
Reply
#11
  Re: Re: Table for Two - Shrimp & Pasta Review - Issue 51 by Mare749 (That is a good recip...)
OH, we love that one!! Makes us feel like sunny Greece.
The "Table for Two" recipes are almost always winners.
You can splurge a little if it's just for two

Cis
Cis
Empress for Life
Reply
#12
  Re: Re: Table for Two - Shrimp & Pasta Review - Issue 51 by farnfam (OH, we love that one...)
YUM! I made one up just like this a while back, but my spinach went IN the pasta dish. We love it, especially in summer...so refreshing!
Daphne
Keep your mind wide open.
Reply
#13
  Re: Re: Table for Two - Shrimp & Pasta Review - Issue 51 by Gourmet_Mom (YUM! I made one up ...)
Thanks to an anon, I don't think I have still tried this one and again, I have some shrimp in the freezer!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#14
  Re: Re: Table for Two - Shrimp & Pasta Review - Issue 51 by cjs (Thanks to an anon, I...)
Go for it, Jean, it's a goodie!!
Cis
Empress for Life
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)