Garlic Shrimp and Sundried Tomato Pasta

Whenever C is out for the evening, Miss F and I always indulge in seafood. We had visited my parents for crabs and got a couple pounds of fresh shrimp from the Kemah seafood market. The shrimp there are so much better than what you can get in the grocer.  Miss F has become and expert shrimp peeler, which makes dinner prep a breeze.  She wasn't a huge fan of the sun dried tomatoes, but that meant all the more for me.  I used dried sun dried tomatoes and rehydrated them with boil water.  I added a bit of the water the tomatoes steeped in to the sauce.  This recipe is adapted from Julia's Album.

Garlic Shrimp and Sundried Tomato Pasta

12 ounces linguine pasta
2 tablespoon butter
4 cloves garlic, minced
½ cup sundried tomatoes
1 pound shrimp, peeled and deveined
½ teaspoon salt
¼ teaspoon paprika
1 cup half and half (or milk)
1 teaspoon dried basil
¼ teaspoon crushed red pepper
1 cup Parmesan cheese, freshly grated

Prepare the pasta per package instructions, drain and set aside, reserving the cooking water.

Heat the butter in a large skillet over medium high heat. Add the garlic and tomatoes, sauté for 1 minute, until fragrant. Add the shrimp, salt and paprika, cook for 5 minutes more, until the shrimp are pink. Add the half and half, basil and red pepper, bring to a boil, reduce heat to simmer. Stir in the Parmesan cheese and pasta, adding any of the reserved cooking water if the sauce needs thinning.

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Emeril’s Shrimp Etouffee

Emeril’s Shrimp Etouffee

2 tablespoons unsalted butter
2 ½ tablespoons flour
½ cup onions, chopped
½ cup green bell pepper, chopped
3 cloves garlic, minced
3 Roma tomatoes, seeded and diced
1 bay leaf
½ teaspoon salt
2 teaspoons Cajun seasoning Emeril's Original Essence
1 ½ cups vegetable stock
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a large sauté pan over mmedium heat, melt the butter. Add the flour, stirring continuously to make a roux. Stir until the roux is peanut butter colored, about 5 minutes. Add onions, peppers and garlic to roux, cook stirring often for about 5 minutes. Add the tomatoes, bay leaf, salt and 1 teaspoon of the Cajun seasoning. Cook for 2 minutes. Add the vegetable stock, whisking well to incorporate the roux. Bring to a boil, reduce heat to low and cook for 20 minutes, stirring occasionally. Season the shrimp with the remaining Cajun seasoning. Add the shrimp to the pan and cook for 5 minutes, until the shrimp are cooked through. Serve over rice.

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Summer Shrimp Stir Fry

I have had this recipe from Pioneer Woman pinned for years.  I finally got around to making it for Miss F and I, but I made a bunch of changes from the original.  We don't have air conditioning in Colorado, even though we are at nearly 9000 feet, it gets hot in the evening.  I prefer to spend as little time in front of the stove as possible, so I decided to cook everything at once instead of in phases.  The tomatoes melted into the butter providing the most delicious sauce which was really brightened up with the squeeze of lemon at the end.  You could easily toss a half pound of angel hair with this dish for an even more substantial meal.  But cooking angel hair means more heat in my kitchen, so that wasn't happening.

Summer Shrimp Stir Fry

3 tablespoons butter
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
1 zucchini, sliced
2 ears of corn, kernels removed
2 tomatoes, seeded and chopped
½ teaspoon salt
¼ teaspoon pepper
Juice of ½ lemon

Melt the butter in a large skillet over a medium-high heat. Add the shrimp, garlic, zucchini, corn, tomatoes, salt and pepper. Sauté for 3 to 4 minutes, until the shrimp are cooked through. Squeeze the lemon half all over the shrimp and vegetables, toss well to coat, serve.

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Thai Basil Shrimp

Long time, no post... It's been a crazy month or so. We took an amazing vacation to Thailand, Cambodia and Laos for two and a half weeks and then drove up to our house in Colorado, where we will be spending the next five weeks.  It made for lots of amazing eating, but not so much in the way of cooking.  Miss F devoured basil shrimp when we were in Thailand, she couldn't get enough, so I decided to try and replicate the recipe at home and I think I was pretty successful.  I used a mild Fresno chile, but feel free to amp up the heat if you are so inclined.  This dish was successful, the rice, not so much.  Cooking rice at nearly 9000 feet is proving to be very tricky.

Thai Basil Shrimp

2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons brown sugar
½ cup basil leaves
2 tablespoon vegetable oil
¼ cup minced onion
3 cloves garlic, minced
2 teaspoons minced ginger
1 chile, seeded and chopped (I used Fresno)
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a small bowl, stir together the fish sauce, soy sauce, brown sugar and basil leaves. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger and chiles to the skillet, sauté for 1 minute, until fragrant. Add the shrimp, stir fry 2 minutes more. Pour the sauce over the shrimp, stir fry 2 to 4 minutes more, until the shrimp are cooked through. Serve over rice.

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Shrimp with Cucumber, Tomato and Avocado Salad

My mom broke her patella while she was in Maryland a few weeks back, so she hasn't had quite the summer that she imagined she would have.  Luckily, she didn't need surgery, but she did need help in the kitchen.  My dad isn't a cook.  He once boiled hot dogs and corn on the cob in the same pan.  His rationale was that the grease from the hot dogs would "butter the corn."  Gross.  My mom has lots of fresh herbs and she always has gulf shrimp from the Kemah seafood market.  I stopped at the store on the way to her house to make lunch, picked up some fresh vegetables and this salad was invented.  Miss F inhaled the shrimp, tolerated the avocado and refused the rest.  Her loss.

Shrimp with Cucumber, Tomato and Avocado Salad

3 tablespoons olive oil, divided
1 lemon
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 large or 2 small tomatoes, chopped
1 cucumber, chopped
1 large avocado, chopped
10 leaves basil, minced
2 pounds shrimp, peeled and deveined

Whisk together 2 tablespoons of the olive oil, juice of ½ the lemon, ¼ teaspoon of salt and pepper in a large bowl. Gently toss the tomatoes, cucumber, avocado and basil in the dressing. Set aside.

Heat the remaining oil in a large skillet over medium high heat. Sprinkle the shrimp with the remaining salt and pepper. Add the shrimp to the pan, juice the remaining lemon half over the shrimp. Sauté until the shrimp are pink and cooked through, about 5 to 7 minutes. Serve the shrimp with the salad on the side.

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Butter Shrimp

Miss F served crawfish macaroni and cheese at her school Farm to Table presentation. One of her good buddies had chosen to present on shrimp. His mom brought in a crockpot full of shrimp and there wasn't a shrimp left! All the kids loved them, especially Miss F. I got the "recipe" from his mom and there wasn't much to it, but it was a huge hit at our house with Miss F's Grammy and Grandad.  My friend recommended HEB's house rub, but I realize that HEB isn't a national chain.  Any seafood rub will work, whatever best suits your taste.  I bet it would be amazing with Cajun seasoning as well.

Butter Shrimp

¼ cup butter
2 pounds shrimp, peeled and deveined
1 teaspoon HEB House seafood rub (or your favorite spice blend)

Heat the butter over medium high heat, once melted, add the shrimp to the pan. Sprinkle the shrimp with the rub and sauté for 5 to 7 minutes, until the shrimp are pink and cooked through. Serve.

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Spicy Shrimp and Tomato Pasta

Whenever C is out for the evening, I usually default to some sort of shrimp dish since it is a quick meal that I know Miss F will gobble up. I had a ton of grape tomatoes (and wine!) left over after a dinner party and I knew I wanted to make a shrimp pasta with them. The tomatoes "pop" once they simmer in the sauce for a bit, which adds a nice flavor to the sauce. Add as much cayenne as you prefer, Miss F and I enjoy spice, so I added a heaping 1/2 teaspoon, the spice was tempered by the half and half.  Be sure not to over cook the shrimp, they can get chewy very quickly, which is why it is best to keep them warm on a plate while you make the sauce.

Spicy Shrimp and Tomato Pasta

12 ounces linguine pasta
1 pound raw shrimp, peeled, deveined and tails removed
½ teaspoon kosher salt
¼ to ½ teaspoon cayenne pepper
2 tablespoons butter
4 cloves garlic, minced
½ cup white wine
1 tablespoon cornstarch
½ cup chicken broth
1 cup grape tomatoes
½ cup half and half

Prepare the pasta per package directions. Sprinkle the shrimp with the salt and cayenne pepper. Melt the butter in a large skillet over medium high heat. Add the shrimp in a single layer, flipping after 2 to 3 minutes. Remove the shrimp to a plate. Add the garlic and sauté for 30 seconds. Deglaze the pan with the white wine and simmer for 1 minute. Whisk the cornstarch into the chicken broth, slowly add to the pan, stirring constantly, stir in the tomateos. Simmer for 5 minutes more, gently pressing a few of the tomatoes once they soften. Stir in the half and half, pasta and shrimp. Stir gently to combine and cook for 2 minutes more. Serve.

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Garlic Sizzling Shrimp

Is it bad that Miss F and I devoured nearly this entire pan of shrimp? That's how good they are. This recipe comes from Emeril Legasse (feel free to use his "essence" in place of the Tony's) and it is fantastic. I served these with corn on the cob and biscuits, a full on southern meal. The shrimp would be great over polenta or rice. Next time I make this, I will serve it with a big garden salad.

Garlic Sizzling Shrimp

1 pound shrimp, peeled and deveined
1 teaspoon Tony Chacheres or other Cajun seasoning
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon roughly chopped garlic
3 tablespoons chicken broth
1 tablespoon freshly squeezed lemon juice

In a medium sized bowl, toss the shrimp with the Cajun seasoning and salt. Set aside.

Heat the oil in a large skillet over medium high heat, when hot, add the butter and garlic. After 30 seconds, add the shrimp and cook for 3 minutes, until the shrimp are cooked through. Add the broth and lemon juice, cook for 1 minute more. Serve.

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Lobster and Shrimp Paella

Firstly, let me apologize for my extended absence.    We have been travelling a ton and life has just gotten a bit crazy... Whenever C goes out of town, it is a seafood extravaganza around here.  I had originally planned on making paella for a dinner party, one seafood and one chicken & sausage.  I decided that might have been a lofty goal, so I decided to make it for Miss F and my parents one night while C was out of town for work.  This paella couldn't be any easier, it is brimming with shrimp and lobster, which are the standouts of paella for me.  Now that I know how easy it is to make, I will be making this for a dinner party in the future.  This recipe was inspired by Ina Garten.

Lobster and Shrimp Paella

¼ cup olive oil
1 yellow onion, chopped
1 red bell pepper, sliced
3 cloves garlic
2 cups white rice
5 cups chicken broth
2 tomatoes, chopped
½ teaspoon saffron threads, crushed
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 lobster tails, split in half
1 pound shrimp, peeled and deveined
½ teaspoon paprika
¼ cup white wine
1 (10-ounce) package frozen peas
1 lemon, cut into wedges

Preheat the oven to 425 degrees. Heat the oil in a large Dutch oven, add the onions and cook over medium-low heat for 5 minutes. Add the bell peppers and cook for 5 minutes more. Add the garlic and cook for 30 seconds. Stir in the rice, chicken broth, tomatoes, saffron, red pepper, salt and pepper. Bring to a boil, cover the pot and place in the oven for 15 minutes. Remove the lid, stir the rice gently and nestle the lobster tails and shrimp into the rice and sprinkle with the paprika. Return the pot, uncovered, to the oven and bake for 15 minutes more. Return the pot to the stove top over medium heat. Stir in the wine and peas, stir until the wine is absorbed. Turn off the heat, cover the pot and let rest for 10 minutes. Serve, garnished with lemon wedges.

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Sriracha Shrimp Stir Fry

I wanted to make my most favorite stir fry ever, Ultimate Sriracha Chicken Stir Fry, with shrimp. I knew it would be great and I knew Miss F would gobble it up.  I was right on both accounts.  Miss F celebrated Lunar New Year this past week at her school, they had take out Chinese food and she was thrilled they had dumplings, but quite disappointed that there weren't any shrimp dishes.  Thank goodness we can have it at home whenever we like, as long as C isn't hope to complain about the seafood smells.

Sriracha Shrimp Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound shrimp, peeled and deveined
½ onion, chopped
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the shrimp, onion, bell pepper, broccoli and mushrooms. Sauté for 5 minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.

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Chipotle Lime Shrimp Fajitas

I am obsessed with having seafood whenever C is out of town. Miss F is equally obsessed, thank goodness, so even though this dish screams summer to me, we had it in December. Which in Houston, is much like summer sometimes, even in the winter (hello, high of 80 degrees this coming Saturday!)  I love the smoky flavor of chipotle, C is not a fan, so even better that I can incorporate it in a dish that he won't be around for.  These fajitas come together in 20 minutes, including marinade time.  It couldn't get any easier!

Chipotle Lime Shrimp Fajitas

1 pound shrimp, peeled and deveined
juice from 1 lime
1 chipotle, minced, plus 1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
1 large avocado
1 tomato, seeded and chopped
8 corn tortillas, warmed

In a shallow bowl, toss the shrimp with the lime juice, chipotle, adobo, chili powder, salt and pepper. Let sit for 10 minutes. Heat the oil in a large skillet over medium-high heat. Add the shrimp with the marinade and sauté , stirring often, for 5 to 7 minutes, until the shrimp are cooked through.  Mash the avocado. Spread each tortilla with the avocado, add the tomato and top with the shrimp. Serve.

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Oven Baked Shrimp Po-Boys

Miss F could eat her weight in fried shrimp. I am tempted to take her to Red Lobster for their endless shrimp special just to see how many she could eat, but the problem would be that she would probably reject the shrimp they serve there. She always hates kids' menu shrimp because "there is more fried part than actual shrimp." I agree. The main issue with frying shrimp at home is that the fried shrimp smell lingers for quite a bit. I had never served a po-boy to Miss F before, but she was a huge fan! She didn't have a single topping, just shrimp and bread, but she loved it. I had all the toppings (and all the shrimp!) These po-boys are generous with the shrimp, a half pound on each sandwich. Feel free to convert the recipe to serve four half sandwiches if you are serving them alongside something else.

Oven Baked Shrimp Po-Boys

¼ cup mayonnaise
1 tablespoon ketchup
1 teaspoon mustard
1 tablespoon relish
hot sauce

¼ cup flour
½ teaspoon salt
dash cayenne pepper
1 egg
2 tablespoons milk
½ cup Panko breadcrumbs
1 pound shrimp
2 sub rolls
1 tomato, sliced
½ cup chopped lettuce

Preheat the oven to 400 degrees.

In a small bowl, stir together the mayonnaise, ketchup, mustard, relish and hot sauce to taste. Set aside.

In a shallow bowl, stir together the flour, salt and cayenne pepper. In a second shallow bowl, whisk together the egg and milk. In a third shallow bowl, add the Panko. Grease a sheet pan with cooking spray. Peel and devein the shrimp. Dredge the shrimp in the flour, then dip in the egg-milk mixture and finally toss in the Panko. Place the shrimp on the prepared pan and spray lightly with cooking spray. Bake in the oven for 12 to 15 minutes, until shrimp is starting to brown.

Split each roll; top with half of the lettuce, then half of the tomato and half of the shrimp. Drizzle each with the sauce and serve.

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New Zealand Shrimp Pasta

We spent an amazing vacation in New Zealand this summer. When we arrived in Lake Taupo, it was just about lunch time. We stopped at the most wonderful café, Waterside. It had an incredible view of the gorgeous lake and mountains.  I ordered a prawn pasta and Miss F couldn't resist eating nearly all of my lunch.   When C went out of town, she asked if we could try and recreate the dish at home.  This is my best attempt at doing do and she agreed that it was exactly like the dish we had in New Zealand.  The whole meal took less than 15 minutes to make, which means it will go into regular rotation when C isn't home for dinner.

New Zealand Shrimp Pasta

12 ounces linguine pasta
1 pound raw shrimp, peeled, deveined and tails removed
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons butter
4 cloves garlic, minced
½ cup white wine
1 tablespoon cornstarch
½ cup chicken broth
½ cup half and half
1 cup grape tomatoes, halved
½ teaspoon dried basil

Prepare the pasta per package directions. Sprinkle the shrimp with the salt and pepper. Melt the butter in a large skillet over medium high heat. Add the shrimp in a single layer, flipping after 2 to 3 minutes. Remove the shrimp to a plate. Add the garlic and sauté for 30 seconds. Deglaze the pan with the white wine and simmer for 1 minute. Whisk the cornstarch into the chicken broth, slowly add to the pan, stirring constantly. Simmer for 3 minutes more. Stir in the half and half, grape tomatoes, basil, pasta and shrimp. Stir gently to combine and cook for 2 minutes more. Serve.

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Thai Sweet Chili Shrimp

C was in London for a week for work, which meant it was seafood for dinner every night he was gone. I first became obsessed with Thai Sweet Chili sauce years ago at a sushi restaurant. They served it alongside their fried calamari appetizer. When we were in Vancouver, specifically China Town, we were looking for a spot to grab an early dinner. A man came out of a restaurant and raved to me about the Thai Sweet Chili Shrimp on the menu, he said it was a must order. And he was right! I have craved that dish for the longest time and really wanted to try and recreate it at home.  I adapted this recipe from Once Upon a Chef.

Thai Sweet Chili Shrimp

1 pound shrimp, peeled and deveined
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 tablespoons bell pepper, finely chopped
2 teaspoons finely grated fresh ginger
2 cloves garlic, minced
1 tablespoon Thai Sweet Chili Sauce
¼ cup water
1 teaspoon soy sauce
¼ teaspoon Asian sesame oil
2 cups cooked white rice

Toss the shrimp with the cornstarch until lightly coated. Heat the oil in a large skillet over medium-high heat, add the oil. Add the shrimp and stir fry until starting to turn pink, about 2 minutes. Add the bell pepper, ginger, garlic and sweet chili sauce, sauté for 30 seconds. Add the water and soy sauce and cook 2 minutes more. Stir in the sesame oil and serve over rice.

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Cajun Crispy Shrimp Pasta

When C has a last minute dinner out with friends or co-workers, I usually try to convert our meal plan for the evening to have seafood in it somehow. C doesn't eat anything from the sea and the rest of us are obsessed with anything that comes from the sea. Miss F's most favorite at the moment is shrimp. I buy a ton whenever we go down to the Seabrook seafood markets and freeze it in one pound portions. And she can easily take down a half pound of shrimp.  Cajun chicken pasta is a favorite around here and I decided to swap out the chicken for crispy shrimp...it was delicious!  Miss F was a huge fan and cleared her plate.  And so did I.

Cajun Crispy Shrimp Pasta

12 ounces linguine
1 pound shrimp, peeled and de-veined
2 teaspoons Cajun seasoning (I use Tony Chacheres)
2 tablespoons flour
2 tablespoons butter
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 clove garlic, minced
¼ cup white wine
¾ cup cream
½ teaspoon dried basil
½ cup grated parmesan cheese

Prepare the linguine per package instructions, drain and set aside. Toss the shrimp with the cajun seasoning and flour. Heat the butter in a large skillet over medium heat, saute the shrimp and bell pepper for 5 to 6 minutes, until the shrimp is crispy and cooked through. Add the garlic and cook for 30 seconds more. Add the wine to deglaze the pan, scraping up any brown bits on the bottom. Bring to a simmer. Add the cream and basil, stir and heat through. Stir in the parmesan and linguine, toss to coat and serve.

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Shrimp in Tomato Cream Sauce

So Tide and Thyme pretty much lives my dream life, her Instagram breeds jealousy with every post.  I knew this recipe of hers would be a huge hit with Miss F, as long as I omitted the spinach.  I am not a huge fan of cooked spinach anyhow, so it was also a win for me.  We got amazing shrimp from the Seabrook seafood market and they were perfection.  Miss F may have taken down a half pound of shrimp on her own.  I used the amazing Fasta Pasta and dinner was ready in under 15 minutes, it doesn't get any better than that.

Shrimp in Tomato Cream Sauce

½ pound angel hair pasta
1 pound medium or large shrimp, peeled and de-veined
3 tablespoons butter
¼ red onion, finely diced
3 cloves garlic, minced
¼ cup white wine
½ cup heavy cream
¼ cup Parmesan cheese
3 Roma tomatoes, diced (a small handful reserved for garnish)

Prepare the angel hair pasta per package instructions, drain and set aside.

Season the shrimp with salt and pepper. Heat the butter in a large skillet over medium high heat, add the shrimp and cook for 2 minutes. Flip the shrimp over and cook 1 minute more. Remove to a plate and set aside. Add the onion and garlic to the pan, sauté for 1 minute. Deglaze the pan with the white wine, scraping up the browned bits from the bottom and let reduce for 2 minutes. Add the cream, parmesan and tomatoes. Cook over medium-low heat for 3 minutes. Return the shrimp to the pan and simmer for 3 minutes more. Add the angel hair to the pan and toss well to combine. Serve topped with the reserved tomatoes.

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Fried Shrimp with Meyer Lemon Tartar Sauce

I need to find an all you can eat fried shrimp place to take Miss F. And hopefully they charge less for a child. And then laugh and laugh when she takes down fried shrimp by the dozen.  She prefers her shrimp plain, no dipping sauce needed.  When I was her age, I was a ketchup only kind of kid, but I learned to appreciate tartar sauce and remoulade as time went by.  And I still don't mind ketchup!  I made this tartar sauce with the Meyer lemons from my mom, but it could be made with regular lemon juice, just half the amount.

Fried Shrimp with Meyer Lemon Tartar Sauce

½ cup mayonnaise
2 tablespoons capers, roughly chopped
2 tablespoons Meyer lemon juice
1 tablespoon sweet pickle relish
hot sauce

1 egg
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 pound shrimp, peeled and deveined

In a small bowl, stir together the mayonnaise, capers, pickles, lemon juice and hot sauce to taste. Cover and chill for one hour.

In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko and flour. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.

Serve the shrimp with the tartar sauce.

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Meyer Lemon Shrimp Pasta

Miss F is obsessed with shrimp, she can nearly devour an entire pound on her own. Whenever C isn't home for dinner, she usually requests that I make shrimp. I had originally planned to bake shrimp with lemon and have green beans on the side, but when I picked her up from dance class, she requested pasta. Luckily I had a package of spaghetti on hand, so Meyer Lemon Shrimp Pasta was born. This meal comes together incredibly quickly, I picked Miss F up at 5 pm from dance class and by 5:30 pm we were seated at the table having dinner. This was entirely possible because of Fasta Pasta and such an easy sauce.

Meyer Lemon Shrimp Pasta

12 ounces thin spaghetti
1 tablespoon butter
1 pound shrimp, peeled and deveined
½ pound green beans, chopped
¾ cup cream
¼ cup chicken broth
Juice from ½ a Meyer lemon
¼ teaspoon salt
¼ teaspoon pepper

Prepare the spaghetti per package instructions, drain and set aside.

While the spaghetti is cooking, heat the butter over medium-high heat in a skillet. Add the shrimp and green beans, sauté for 5 to 7 minutes, turning the shrimp half way through the cooking time and stirring the green beans. In a two cup measure, stir together the cream, broth, lemon juice, salt and pepper. Pour over the shrimp and toss well to coat completely. Bring to a simmer and reduce the heat to low, simmering for 1 to 2 minutes more. Add the spaghetti and toss with the sauce, shrimp and green beans. Serve.

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Spicy Shrimp Pasta

Miss F's first choice for dinner whenever C isn't home for dinner is always shrimp. She also adores pasta, so I knew this recipe from Budget Bytes would be a huge hit in our house.  I was completely correct!  I used fresh tomatoes because I love the flavor they provide with shrimp, but a 14.5 ounce can of diced tomatoes would work just as easily.  I also used the magical Fasta Pasta to prepare the spaghetti.  The whole meal took less than 15 minutes to make, including peeling the shrimp (easy peel, of course!)  Feel free to double the crushed red pepper or sprinkle more on before serving if you prefer a little more heat.

Spicy Shrimp Pasta

8 ounces pasta
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic
½ pound peeled & deveined shrimp
1 pound roma tomatoes, diced
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt

Prepare the pasta per package instructions, drain and set aside. While the pasta is cooking, add the oil and butter to a large skillet and heat over medium. Add the garlic, shrimp, tomatoes, red pepper and salt to the skillet and sauté for 5 minutes, until shrimp turn pink. Add the pasta and toss well to coat. Serve.

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Emeril’s Shrimp Creole

Miss F liked this meal so much, she requested it for the next trip C had out of town. The use of fresh tomatoes really amps up my usual Shrimp Creole recipe. I have been making Shrimp Creole for years, but always with tomatoes from a can. Making it with fresh tomatoes is about a million times better.  Miss F inhaled her shrimp.  She also doused hers in lots of Tabasco sauce, such a smart kid.  The sauce is so rich and tastes as if it has been cooking for hours.  In reality, this meal comes together incredibly quickly.  It is going to be in our standard daddy is out of town rotation.

Emeril’s Shrimp Creole

¼ cup butter
1 cup chopped onions
1 cup chopped green bell peppers
½ teaspoon salt
1/8 teaspoon cayenne
1 bay leaf
1 pound peeled, seeded and chopped tomatoes
1 ½ teaspoons minced garlic
Dash of Worcestershire Sauce
Dash of hot sauce
1 tablespoon all-purpose flour
½ cup water
1 pound of large shrimp, peeled, tail-off, and deveined
1 teaspoon Cajun seasoning
2 cups cooked long-grain white rice

In a large sauce pan, melt the butter over medium heat. Add the onion and bell peppers to the pan, season with salt and cayenne; sauté for 6 to 8 minutes. Stir in the bay leaf, tomatoes and garlic. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes, add water if needed. Add the Worcestershire and hot sauce. Whisk the flour and water together in a small bowl, stir into the tomato mixture and cook for 5 minutes more. Season the shrimp with the Cajun seasoning and add to the pan, cook for 5 minutes more. Serve over rice.

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