Tag Archive for Pasta

Vodka Pasta with Shrimp

Shrimp Vodka Pasta

Believe it or not, I made vodka pasta with shrimp for my family a few weeks ago. Melissa made me touch fresh shrimp recently and literally pull off its legs with my fingers so when I was buying shrimp for this recipe, clearly I was going the “already prepared frozen” route. The uncooked, peeled and deveined shrimp looked too small. I wanted larger shrimp and the only option was cooked, peeled, tail on. Yeah me…I didn’t have to do ANYTHING except defrost it! Yes…one member of the family was irritated that she had to deal with tails herself, but when I told her she was lucky I don’t ever make her clean a whole chicken, she was good. My point in saying this is that you can easily use raw or frozen shrimp, precooked or uncooked for this particular recipe as it was delicious…or so I was told!! 

Level of Difficulty: Easy
Time Required: 20 min. 

Ingredients:

9 oz. fresh refrigerated fettuccine

1 T. olive oil

12 shrimp (you can buy frozen that is already cooked and defrost it, or buy uncooked, peeled and deveined)

4 cloves of garlic, crushed, divided

1/3 c. vodka

1 1/2 c. mariana sauce

1/2 c. basil, chopped plus more for garnish, if desired

1/4 c. heavy whipping cream

1/2 tsp. salt

1/4 tsp. pepper

Preparing Vodka Pasta with Shrimp:

Cook pasta according to directions and drain. Set aside. Heat oil in large skillet over medium high heat. Add shrimp and half of the garlic (if it’s already cooked and defrosted, you are just heating it up. If it’s raw, cook until done, about 4-5 minutes). Remove shrimp from pan. Add the rest of the garlic and cook for about one minute. REMOVE PAN FROM STOVE and add the vodka (pouring alcohol into a pan that is a directly over a flame could be a recipe for disaster. I did it once….needed baking soda to put the fire out and ruined the dish). Anyway, cook the vodka for about one minute. Add the marinara, basil, cream, salt and pepper.

Shrimp Vodka Pasta

Bring to a simmer. Return pasta and shrimp to pan and heat all the way the through. Serve hot!

Shrimp Vodka Pasta

Important Tips:

When cooking shrimp, remember that when the shrimp looks like a “C” it’s cooked. If it looks like an “O” it’s overcooked! 

Variations:

If you don’t like seafood, throw in some chicken instead of shrimp!

 

Grilled Eggplant Pasta

roasted eggplant pasta

Ok, so I know Denise will never try this with her family but I’m just saying that my 5 year old, who had no idea what she was eating, loved it! It’s simple and tasty and beautiful. It could be a main dish or a side dish, your choice.

Level of Difficulty:Easy
Time Required:Prep Time – 10min; Cook Time – 20 min

Ingredients:

1 lb spaghetti rigati (I like the grooves)

2 medium sized eggplants

Olive oil

Salt and Pepper

Fresh thyme

1 t garlic powder (if I wasn’t cooking on the grill, I’d just roast some garlic cloves with the eggplant in the oven)

Zest of 1 lemon

Parsley

Feta Cheese

Special Equipment and Other Items Needed:

Grill

Preparing grilled eggplant pasta:

Get your grill ready for direct heat. If you don’t want to use the grill, you can roast it in the oven too.

Slice the eggplant in half lengthwise. Drizzle with olive oil, sprinkle with salt and pepper and garlic powder. Grill flesh side down for about 15-20 minutes.

 grilled eggplant

While it is cooking, cook your pasta. If you need to know the best way to make the best pasta, check out this article.

When the eggplant is done, use a spoon to scrape out the cooked flesh from the skin. Place in a bowl. Add the thyme, lemon zest and parsley. Stir together and mash up the eggplant as you go.

When the pasta is done, drain and add to the bowl with the eggplant but leave a little bit of pasta water too (maybe 1/4 cup). Stir together. Add salt, pepper and olive oil as needed. At the last minute add the feta and serve.

roasted eggplant pasta

 Cut me some slack. Eggplant is probably the one vegetable I am not a huge fan of. If I won’t eat it, my family surely won’t. It’s a texture thing…like seafood! ~Denise