Saturday, May 2, 2020

Sunday Dinner May 3, 2020

On the Menu

Shrimp Florentine Pasta
4 Servings
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon oregano
½ teaspoon crush red peppers
1 tablespoon sea salt – divided (to be in different parts of recipe)
1-pound Shrimp, peel, clean, and pat dry
10 ounces spaghetti
1 tablespoon olive oil
1 large shallot, chopped
4 garlic cloves, minced
12 ounces baby spinach, rinse and pat dry
8 ounces light cream
2 ounces Parmesan cheese, grated
1-ounce fresh parsley, coarsely chopped

In a small bowl, mix together the granulated garlic, granulated onion, oregano, crushed red peppers, and 1 teaspoon sea salt and set it to the side.
Place the dried shrimp in a bowl and sprinkle with 1½ teaspoons of the seasoning mix. Toss by hand until the shrimp is thoroughly coated with the seasoning. You can let the shrimp marinate in the seasoning mix a few hours or overnight in the refrigerator for ultimate flavor.
Bring 8 cups of water and 2 teaspoons of sea salt to a boil in a medium pot, add the pasta and cook until al dente, approximately 7 – 8 minutes. Reserve ¼ cup of the pasta water. Drain pasta in a colander and set aside.
While pasta is cooking, heat the olive oil in a large non-stick pan over medium-high heat. Add shrimp and cook 1 – 2 minutes on each side. You just want them to be browned a little on each side. Remove from pan and set to the side. They will be returned to the pan at a later time to complete the cooking process.
Lower the heat on the pan to medium, add the shallots and garlic, cook about 30 seconds add the spinach stirring occasionally until spinach is wilted, 2 – 3 minutes. Stir in cream, parmesan the remaining seasoning mix, and half of the reserved pasta water and the pasta. Bring it to a simmer. Once simmering cook until sauce is slightly thickened, add the shrimp and cook another 3 minutes. If too dry, add the additional pasta water. Remove from burner Add the parsley and taste for flavor adjust the salt/pepper if needed. Serve immediately.

Red Leaf Lettuce with Mandarin Oranges

4 Servings
1 head red leaf lettuce
½ red bell pepper, sliced thin
3 mandarin oranges, segmented
1 orange juiced, ½ cup
½ lemon, juiced, 1 tablespoon
½ cup extra virgin olive oil
½ teaspoon of sea salt
½ teaspoon granulated garlic
¼ teaspoon crushed red chili peppers

Place lettuce, pepper, and orange segments in a medium bowl.
Whisk together the orange and lemon juice, olive oil, salt, garlic, and chili peppers.
Pour over salad just prior to serving.

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