Lemon Shrimp with Asparagus and Angel Hair

It's no secret that I love to cook. I hunt out recipes in my countless cookbooks or peruse blogs and the Food Network website to find ideas for specific food items but sometimes recipes find me. Maybe its in a magazine or on the top of an oatmeal can or on the back of a pasta box (as it was in this case). I collect these handy little recipes on 4x6 index cards in a little box. Sorted out by main ingredient or type of dish, I use these guys frequently and have made this tasty pasta dish more than once to good reviews.

Lemon Shrimp with Asparagus and Angel Hair - serves 4

Have it:
1 lb. asparagus spears, trimmed, cut into 1-in. pieces
1 tbl. extra virgin olive oil
1/2 lb. medium shrimp, peeled & deveined (I use frozen shrimp that can be thawed under cold water for fast meals)
1/2 c. chopped red pepper
1/4 teas. crushed red pepper flakes
1 c. half & half
1/2 teas. salt
2 tbl. lemon juice
2 teas. lemon zest
8 oz. angel hair pasta
1/4 c. freshly grated parmesan cheese

Do it:
1. Bring a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside. This is to get the cooking process started and then stop them from cooking all the way through.

2. Heat oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally.



3. Reduce heat to medium-low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.

4. Meanwhile, cook angel hair pasta according to package directions; drain and return to pot.

5. Add shrimp sauce to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese.



Source: Barilla Pasta

Chicken Marsala with Fettucine

Not your mama's marsala, this recipe adds cream and employs the use of your crock-pot. I'm already starting to drool remembering how delicious this one turned out. Rich sauce, juicy chicken breast and carb heavy pasta, ahhhhhhhhh. Alright, back to the important stuff, the how and what so you can make it too. I've included the full recipe for 4 servings but I reduced everything by half except for the liquid ingredients, which I reduced by a third, so it would be appropriate for two people without leftovers.

Chicken Marsala with Fettucine - serves 4

Have it:

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 tbl. vegetable oil

1 onion, chopped

1/2 c. Marsala wine (I used a wine found near the vinegar, you can find selections in the wine section as well)

2 pkg. (6 oz. ea.) sliced brown mushrooms (I used mini-portabellas)

1/2 c. chicken broth

2 teas. Worchestershire sauce

1/2 teas. salt

1/2 teas. fresh groun pepper

1/2 c. whipping cream

2 tbl. cornstarch

8 oz. cooked fettuccine

2 tbl. chopped fresh parsley

Do it:

1. Coat 4 1/2-quart Crock-Pot slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to Crock-Pot slow cooker.

2. Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2-3 minutes or until mixture reduces slightly. Stir in mushrooms.

Add broth, Worcestershire sauce, 1/2 teas. salt and 1/2 teas. pepper. Pour mixture over chicken. Cover; cook on high 1 1/2 - 1 3/4 hours or until chicken is done. (I only cooked two pieces and checked at 1 hour, they were ready and tender at this point so I removed them.)

3. Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired. ( I cooked the noodles during this part and it worked out great!)

Honestly, this was one of the most delicous meals as of late. The chicken was unbelieveably tender and juicy. And even better, the Crock-Pot made this a great weeknight meal!

Source: Crock-Pot The Original Slow Cooker Recipe Collection

Garlicky Shrimp Pasta

Delicious yes, but do make breath mints available after this meal. Garlic breath can make converstion uncomfortable. Coming from one of my favorite sources, America's Test Kitchen, this meal is great for weeknight nosh as it's quick and easy to prepare and you most likely have all of the ingredients on hand. Use frozen shrimp and thaw by running under cold water. This saves on time and is easier on your wallet than fresh shrimp.



Garlicky Shrimp Pasta - serves 4

Have it:
5 garlic cloves, minced (about 5 teas.) plus 4 cloves, smashed (I told you it was garlicky!)
1 lb. large shrimp (21-25 count), peeled and deveined, each shrimp cut into 3 pieces
3 tbl. olive oil
1 lb. short pasta such as mezze rigatoni (love these little guys), fusilli or campanelle
1/4 - 1/2 teas. red pepper flakes
2 teas. unbleached all-purpose flour
1/2 c. dry vermouth or white wine
3/4 c. clam juice (can find near the canned tuna)
1/2 c. chopped fresh parsley
3 tbl. unsalted butter
1 teas. fresh lemon juice plus 1 lemon, cut into wedges for serving
Pepper

Do it:
1. Toss 2 teas. of the minced garlic, the shrimp, 1 tbl. of the oil, and 1/4 teas. salt in a medium bowl. Let the shrimp marinate at room temperature for 20 minutes. This can marinate as you prepare the remaining ingredients.

2. Heat the smashed garlic cloves and the remaining 2 tbl. oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4-7 minutes. Remove the skillet from the heat and use a slotted spoon to remove the garlic from the skillet; discard the garlic. Set the skillet aside.

3. Bring 4 quarts water to a boil in a large Dutch oven (if you don't have a DO, you can use a large pot. However, the DO is a great tool and I would recommend investing in one.) over high heat. Add 1 tbl. salt and the pasta. Cook, stirring often, until just al dente. Drain the pasta, reserving 1/4 c. of the cooking water, and transfer the pasta back to the pot.

4. Meanwhile, return the skillet with the oil to medium heat; add the shrimp with the marinade to the skillet in a single layer. Cook the shrimp, undisturbed, until the oil starts to bubble gently, 1-2 minutes. Stir the shrimp and continue to cook until almost cooked through, about 1 minute longer. Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teas. minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and cook, stirring constantly, for 1 minute. Add the clam juice and parsley; cook until mixture starts to thicken, 1-2 minutes. Off the heat, whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with up to 1/4 c. reserved pasta cooking water. Season with pepper to taste. Serve, (in a lovely Crate & Barrel serving dish as I have) passing the lemon wedges separately.

To complete this yummy meal, serve with crunchy crostini bread and steamed asparagus to keep the meal light. Top off with a glass of your favorite white wine and wow, a flavorful meal with easy behind the scenes work for you!

Source: The Best of America's Test Kitchen Best Recipes & Reviews 2010, pick this up at your local grocery or book store in the magazine section.