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.

Creamy Bucatini with Crispy Mushrooms

As in my last post, this wonderful dish is also part of Bon Appétit’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.

One-Pan Bucatini with Peas, Baby Greens & Pancetta

The first time I made a one-pan pasta dish, I was skeptical about the results. Now I know that this technique is absolute genius. Cooking the pasta in the pan results in fabulously creamy sauce. The bonus is the ease of producing a great dish with minimal cleanup.

This recipe was adapted from America’s Test Kitchen’s book, Cook It in Your Dutch Oven, via Cups and Spoonfuls.com. I literally started making the dish within an hour of reading the post. 🙂 It’s a perfect quick dinner made with pantry items- all in a single pot. Great!

Yield: Serves 4 to 6

  • ½ cup panko bread crumbs
  • 1 ½ ounce of Parmigiano-Reggiano cheese, about ¾ cup, divided
  • extra virgin olive oil, for toasting the bread crumbs
  • freshly grated zest from one lemon, divided
  • coarse salt and freshly ground black pepper
  • 2 slices of thick-cut bacon or 2 ounces of pancetta, cut into 1/4 inch pieces
  • 4 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 2 ½ cups water, more as needed
  • 2 cups chicken stock
  • 12 oz (3/4 pound) bucatini
  • 5 ounces of mixed baby greens (baby chard, kale, & spinach), about 5 cups
  • 1 cup frozen peas
  1. Toast breadcrumbs in a small skillet with a bit of olive oil until golden brown.
  2. Next, mix together toasted breadcrumbs, ¼ cup of Parmesan, 1/2 of the lemon zest, ¼ teaspoon of coarse salt, and ¼ teaspoon of freshly ground black pepper in a small bowl.  Set aside.
  3. Cook bacon or pancetta in your Dutch oven over medium heat until crisp, about 4 to 6 minutes.  Using a slotted spoon, remove and place on a plate lined with a paper towel.  Set aside until ready to serve pasta.
  4. Add garlic and remaining lemon zest to Dutch oven and cook until fragrant, about 30 seconds or so.
  5. Add wine, scraping any browned bits and cook until the wine is almost evaporated, about 4-5 minutes.
  6. Add water and stock and bring to a boil.
  7. Stir in pasta and return to a strong simmer.  Cook pasta, stirring often until the pasta is tender, about 8 to 10 minutes.
  8. Add greens and peas.  Stir and continue to cook until the vegetables are tender, about 4 minutes.
  9. Add remaining Parmesan and stir until pasta is creamy and completely coated about 30 seconds.
  10. Add extra hot water if pasta seems too dry.  Season to taste with salt and pepper.
  11. Serve and sprinkle each serving with crispy pancetta and lemon panko breadcrumbs.

Bucatini with Burst Cherry Tomatoes & Basil

My kids are back in school! I can get back to sharing dishes that we enjoyed this summer (and probably last spring as well). I have quite a few to share. 🙂

This is a fabulous, restaurant-indulgent, late summer pasta dish. The real beauty of it is that it could be made in any season to bring back the taste of summer. It was also quick and easy to prepare- the best combination. The cheese adds creaminess to the finished dish but can easily be omitted for a vegan version.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I used grape instead of cherry tomatoes, bucatini instead of spaghettini, and modified the proportions. I am definitely going to make this dish year round. Great.

Yield: Serves 4 to 6

  • 1 pound bucatini, spaghettini, spaghetti, or angel hair pasta
  • Kosher salt
  • 1/2 cup olive oil, plus more for serving
  • 1 small red onion or 1/2 large red onion, thinly sliced, about 1 cup
  • 4 large garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes
  • 2 pounds (about 3 pints) grape or cherry tomatoes
  • 1 1/2 cups loosely packed torn basil leaves, plus more for garnish
  • 2-4 T finely chopped fresh flat leaf parsley
  • 3/4 cup (6 oz) fresh whole-milk ricotta cheese
  • freshly grated Parmigiano-Reggiano cheese, for serving
  • coarsely ground black pepper
  1. Cook the pasta in a large pot of well-salted boiling water until al dente. (Simmons recommends 2 T of kosher or fine sea salt in 4 quarts of water.)
  2. Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
  3. Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
  4. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
  5. Reserving 1 cup of the pasta cooking liquid, drain the pasta.
  6. Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.
  7. Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with olive oil, if desired, and serve immediately.

Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

  • coarse salt
  • 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
  • 3 T unsalted butter, cubed, divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino Romano
  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
  4. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
  5. Transfer pasta to warm bowls and serve.

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Hugh Acheson’s Bucatini Amatriciana

I have a couple of fast weeknight pasta dishes to share. Classics. Both are served with bucatini, a house favorite. 🙂

This amatriciana sauce has rich and meaty flavor from the pancetta which balances nicely with the spiciness from crushed red pepper flakes. The flavors really come together as the sauce simmers. Simple and delicious.

This recipe was adapted from a “staff-favorite” Food and Wine recipe, contributed by Hugh Acheson. I omitted the marjoram.

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Bucatini with Roasted & Fresh Tomatoes

This is a wonderful seasonal dish to make with summer tomatoes. It was especially fabulous with my new favorite pasta, bucatini, too. We ate it warm but it could also be enjoyed at room temperature. The crunchy, cheesy croutons really added something special.

I used store-bought ricotta as a shortcut, but included a link to freshly made ricotta below. This recipe was (very slightly) adapted from Martha Stewart Living. Quick and delicious!

Yield: Serves 4
  • 1 pound grape or cherry tomatoes (3 cups)
  • 7 tablespoons extra-virgin olive oil, plus more for drizzling
  • coarse salt and freshly ground black pepper
  • 3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups) (I used Trader Joe’s Tuscan Pane)
  • 1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
  • 2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
  • 1/4 cup packed shredded fresh basil, plus sprigs for serving
  • 3 tablespoons shredded fresh mint, plus sprigs for serving (I omitted the mint)
  • 12 ounces bucatini, spaghetti, or linguine
  • 1 cup fresh ricotta
  1. Preheat oven to 425 degrees, preferably on convection.
  2. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes.
  3. Meanwhile, on a parchment paper-lined rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
  4. Toss diced tomatoes, basil, and mint (if using) with remaining 2 tablespoons oil; season with salt and pepper.
  5. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
  6. Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper.
  7. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons.
  8. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

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