Summer Shrimp Scampi with Tomatoes & Corn

This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.

Yield: 4 to 6 servings

  • 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
  • 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves
  • 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
  • crusty bread, for serving, if desired
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  4. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
  5. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
  8. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

Mushroom Carbonara with Orecchiette

I found one additional recipe that I’ve been waiting to share from Bon AppĂ©tit’s popular recipe list. Most of these popular recipes are comfort food dishes- no surprise!

This vegetarian carbonara has wonderful rich flavor from the deeply browned mushrooms combined with shallots and garlic. Genius. The luxurious sauce is made with the traditional Italian method, using egg yolks and cheese. This recipe is from Bon Appétit, contributed by Molly Baz. Very nice.

Yield: Serves 4 to 6

  • Kosher salt
  • 1 1/2 lbs crimini or button mushrooms, stemmed and quartered
  • 6 garlic cloves
  • 2 medium shallots
  • 1 cup parsley leaves with tender stems (about Âœ bunch)
  • 5 large egg yolks
  • 1 large egg
  • 1 1/4 cups (4 oz) freshly grated Parmesan cheese, plus more for serving (I used Parmigiano-Reggiano)
  • 1 1/2 tsp freshly ground black pepper, plus more
  • 4 T extra-virgin olive oil
  • 1 lb orecchiette
  1. Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Meanwhile, tear off and discard stems of mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl.
  3. Lightly smash and peel the garlic cloves, then thinly slice.
  4. Peel and finely chop the shallots.
  5. Coarsely chop the parsley.
  6. Whisk the egg yolks, whole egg, Parmesan, and freshly ground black pepper in another medium bowl; set aside.
  7. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan.
  8. Toss mushrooms and 4 T extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown.
  9. Once mushrooms have been cooking for about 10 minutes, put the orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  10. When the mushrooms are deeply browned, reduce heat to medium-low and add garlic, shallots, and 1Âœ teaspoons of salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
  11. When pasta is 2 minutes shy of al dente, reserve 2 cups pasta cooking liquid, then drain pasta.
  12. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce).
  13. Remove from heat and let cool 1 minute. (Don’t skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  14. Add 1/2 cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs.
  15. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  16. Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  17. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.

Creamy Bucatini with Crispy Mushrooms

As in my last post, this wonderful dish is also part of Bon AppĂ©tit’s Most Popular Recipes of 2019. I made this and several other dishes on the list before it was compiled- apparently I was not alone! 😉

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I added garlic and white wine. Yummy comfort food.

Yield: Serves 4

  • 4 T extra-virgin olive oil, divided
  • 1 lb mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces (I used 10oz quartered cremini and 8oz torn shiitake)
  • Kosher salt
  • 2 medium shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 lb spaghetti or 12 oz bucatini
  • 1/2 cup white wine
  • 1/2 cup reserved pasta water
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped parsley
  • zest and juice of 1/2 lemon
  • 2 T unsalted butter, cut into pieces
  • 1/2 oz Parmesan, finely grated (about 1/2 cup), plus more for serving (I used Parmigiano-Reggiano)
  • freshly ground black pepper
  1. Heat 2 tablespoons of oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
  2. Using a slotted spoon, transfer mushrooms to a plate; season with salt.
  3. Repeat with remaining 2 tablespoons of oil and mushrooms and more salt.
  4. Finely chop the shallots and garlic in a mini-food processor, if desired.
  5. Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and garlic; cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve 1 cup of pasta water.
  7. Using tongs, transfer pasta to pot with mushrooms and add cream, white wine, and 1/2 cup pasta cooking liquid.
  8. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
  9. Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz Parmesan, and lots of pepper and toss to combine.
  10. Taste and season with more salt if needed. Adjust consistency with additional pasta water, if needed.
  11. Divide pasta among bowls and top with more Parmesan and parsley, as desired.

Spicy-Sweet Sambal Pork Noodles

This tasty and quick dish is listed as one of Bon AppĂ©tit’s Most Popular Recipes of 2019. It’s a great list! 🙂 The dish is inspired by pad kee mao, known as drunken noodles.

I used fresh noodles from an Asian grocery that were the most similar to fresh ramen noodles. This dish was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. Great.

Yield: Serves 6 to 8

  • 2.5 T extra-virgin olive oil
  • 2 1/2 lbs ground pork, divided
  • 1 2 1/2-inch piece fresh ginger, peeled, cut into thin matchsticks or finely chopped
  • 10 large garlic cloves, thinly sliced
  • 2 1/2 T granulated sugar
  • 2 1/2 T tomato paste
  • 2 sprigs basil, plus more for serving
  • 6 T hot chili paste (I used sambal oelek)
  • 5 T soy sauce
  • 5 T unseasoned rice vinegar
  • 2 lbs fresh ramen noodles or 16 to 20oz dried spaghetti
  • Kosher salt
  • 2 1/2 T unsalted butter

  1. Heat oil in a large wide heavy pot over medium-high. (I used a large enameled cast iron Dutch oven.)
  2. Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer.
  3. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.
  4. Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes.
  5. Add chili paste, soy sauce, vinegar, and 2 1/2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.
  6. Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Reserve 1 cup of pasta water. (I cooked 1 pound of noodles at a time for 1 minute each, removing the first batch with a bamboo strainer.)
  7. Add to cooked noodles to the pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.
  8. Adjust consistency with additional pasta water, as desired.
  9. Divide noodles among plates. Top with torn basil.

Butternut Squash, Sage, & Ricotta Manicotti

I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops. :/

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.

Yield: Serves 8 to 10

  • 6 T olive oil, plus more for baking dish
  • coarse salt and freshly ground black pepper
  • 2 (8 oz each) packages manicotti (there will be leftover noodles)
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
  • 4 large shallots, chopped
  • 3/4 cup milk (I used whole milk)
  • 2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
  • 1/4 tsp freshly grated nutmeg
  • 2 (15 oz each) containers of whole milk ricotta cheese
  • 1 1/2 cups freshly grated Parmigiano Reggiano cheese
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
  3. In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
  4. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
  5. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
  6. Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
  7. Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
  8. Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
  9. In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
  10. Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
  11. Bake until warmed through, about 25 minutes.
  12. Broil until top is browned, 2 to 3 minutes.
  13. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.
  14. Serve the casserole topped with fried sage.

Cauliflower Bolognese

This healthy, hearty, and tasty vegetarian dish is from one of Bon AppĂ©tit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.

Yield: 6 servings

  • 12 oz mushrooms, such as shiitake or crimini, stems removed
  • 1 medium head of cauliflower (about 2ÂŒ lbs), broken into florets
  • 6 T extra-virgin olive oil, plus more for drizzling
  • 4 T unsalted butter, divided
  • 1 large onion, finely chopped
  • 6 to 10 garlic cloves, thinly sliced
  • 1 chile, such as serrano, Holland, or Fresno, thinly sliced, or Âœ tsp crushed red pepper flakes
  • 1 T finely chopped rosemary
  • ⅓ cup double-concentrated tomato paste
  • Kosher salt
  • 1 lb rigatoni
  • 2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
  • 3 T finely chopped parsley
  • freshly grated zest of 1/2 to 1 lemon
  1. Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
  2. Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
  3. Heat Πcup oil and 2 T butter in a large heavy pot over medium-high.
  4. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
  5. Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
  6. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
  7. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
  8. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
  9. Season with salt, then keep warm over low heat.
  10. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
  11. Using a slotted spoon, transfer pasta to pot with sauce.
  12. Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
  13. Remove from heat and stir in parsley.
  14. Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
  15. Finely zest lemon over pasta and toss once more.
  16. Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.

Pad See Ew (Thai Stir Fried Soy Sauce Noodles)

This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.

The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.

This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.

Yield: Serves 4 to 6

Noodles:

  • 24 oz fresh wide rice noodles or 14 oz dried wide rice stick noodles

For the Sauce:

  • 1/4 cup dark soy sauce
  • 1/4 cup oyster sauce
  • 4 tsp light soy sauce
  • 2 tsp white vinegar
  • 4 tsp granulated sugar
  • 1/4 cup water

For the Stir Fry:

  • 6 T peanut or vegetable oil, divided
  • 5 cloves garlic cloves, thinly sliced
  • 4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
  • 2 large eggs
  • 3 to 4 baby bok choy or 8 stems Chinese broccoli

To Prepare the Ingredients:

  1. If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
  2. If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
  3. To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
  4. Shred or slice the cooked chicken.
  5. Thinly slice the garlic.

To Cook the Stir Fry:

  1. Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
  2. Add garlic, cook 15 seconds.
  3. Add chicken, stir.
  4. Add bok choy or Chinese broccoli stems.
  5. Add bok choy or Chinese broccoli leaves, cook until just wilted.
  6. Push everything to one side, crack eggs in and scramble.
  7. Remove everything onto a plate (scrape the pan clean).
  8. Return pan to stove, heat remaining 4 T oil over high heat.
  9. Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
  10. Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.

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