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
- If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
- Pat the shrimp very dry and season with salt and pepper.
- 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.
- 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.
- 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.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- 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.
- 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.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
- Serve over pasta or with crusty bread, if desired.
Posted in Pasta, Quick, Recipes, Shrimp
Tags: bucatini, cherry tomatoes, chives, corn, dinner, garlic, grape tomatoes, lemon, linguini fini, parsley, pasta, scampi, shrimp, summer, tomatoes, white wine
Posted in Greens, Quick, Recipes, Shrimp
Tags: cherry tomatoes, dinner, farro, feta, grape tomatoes, Greek, kale, mustard greens, quick, Sara Moulton, shrimp, spinach, tomatoes
Why have I never thought of making a BLT taco before? Genius.
This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.
Yield: Serves 4
- 1 pound thick-cut bacon, about 10 slices
- 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
- 1 small Serrano or jalapeño chile, seeded or not, finely chopped
- 2-3 T cilantro, chopped
- 1 T fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½ cup mayonnaise
- 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
- 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
- Romaine lettuce leaves, sliced into bite-size pieces
- 1 avocado, sliced into eighths
- refried beans and rice, for serving, optional
- Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
- While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- In a small bowl, whisk together mayonnaise and hot sauce.
- Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm. (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
- Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
Posted in Pork, Quick, Recipes, Tacos
Tags: BLT, cherry tomatoes, chipotle, cilantro, corn tortillas, dinner, easy, grape tomatoes, jalapeño, lime juice, mayonnaise, romaine, salsa, sandwich, serrano, Tabasco, Tacos, tomatoes, tortillas, wrap
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
- 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.)
- Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
- Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
- 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.
- Reserving 1 cup of the pasta cooking liquid, drain the pasta.
- 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.
- 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.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: angel hair, basil, bucatini, cherry tomatoes, dinner, easy, fast, Gail Simmons, grape tomatoes, Italian, Parmigiano Reggiano, parsley, pasta, red onion, ricotta, spaghetti, spaghettini, summer, vegan, vegetarian
This dish is amazing summertime comfort food as well as a great dish to make celebrating summer tomatoes. It is a variation of a delicious Martha Stewart Living one-pot pasta dish that I’ve also enjoyed and posted in the past.
This recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I increased the quantity to make 4 main course servings, modified the proportions, and used a Vidalia onion as well as freshly picked vine-ripened tomatoes. (from a friend- lucky me!) The fresh backyard basil was the icing on the cake.
Serves: 4 as a main dish, 3 as a hearty main dish, or about 6 as a side dish
- 3 cups water
- 1 1/2 cups semi-pearled farro (the package will note a 30-minute cooking time)(I have used Nature’s Promise farro & Trader Joe’s “10 minute” farro))
- 1 large onion, preferably Vidalia
- 4 cloves garlic
- a generous pound or grape, cherry, or small vine-ripened tomatoes
- 2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 tablespoons olive oil, plus extra for drizzling
- basil leaves, cut into thin ribbons, for garnish
- freshly grated parmesan cheese, for serving, optional
- Place water and farro in a medium saucepan to presoak (5 to 10 minutes is sufficient) while you prepare the other ingredients.
- Adding each ingredient to the pot as you finish preparing it, cut onion in half, and very thinly slice it into quarter-moons.
- Thinly slice garlic cloves as well.
- Halve or quarter the tomatoes.
- Add salt, red pepper flakes (to taste) and 1 1/2 tablespoons olive oil to pan, and set a timer for 30 minutes.
- Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. (I used a medium-size enameled cast iron pot.)
- When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes, until farro is more tender.
- Adjust seasonings as desired.
- Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind.
- Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Serve immediately.
Posted in Pasta, Recipes, Vegetarian
Tags: basil, dinner, farro, grains, grape tomatoes, parmesan, semi-pearled farro, side dish, Smitten Kitchen, tomatoes, vegan, vegetarian, vidalia
I realize that many people avoid using the oven in warm weather, but I have a couple of quick sheet pan meals that make using the oven completely worth the extra summer heat.
In this dish, the pasta even cooks in the oven! It was super creamy as a result. The roasted lemon added incredible brightness. This recipe is from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. The cheese can be omitted for a vegan version. Delicious!
Yield: Serves 4 to 6
- 1 pound grape or cherry tomatoes, halved
- 1 medium-size lemon, thinly sliced into rounds, seeds removed
- 3 large garlic cloves, very thinly sliced
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1/2 cup dry vermouth or dry white wine
- 16 oz orzo pasta
- 3 3/4 cups boiling water
- 1/4 cup basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
- 6 oz fresh mozzarella cheese, roughly torn by hand
- 1/4 cup finely grated Parmigiano Reggiano cheese
- Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400 degrees, preferably on convection roast.
- Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine.
- Carefully turn the tomato mixture out onto the heated sheet pan, spread it in an even layer, and roast for 10 minutes.
- Remove the sheet pan from the oven and stir the vermouth into the tomato mixture.
- Using a spatula, press down on the tomatoes and lemon slices to extract their juices.
- Stir in the orzo.
- Pull the oven rack partway out of the oven and place the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly.
- Wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
- Uncover the pan, add the remaining 1 tsp salt, stir, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, about 5 minutes more.
- Preheat the broiler to high.
- Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmigiano Reggiano cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes more. Watch carefully!
- Remove from the oven and let stand for a few minutes.
- Sprinkle the remaining basil over the top just before serving.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: basil, dinner, fast, grape tomatoes, lemon, meyer lemon, mozzarella, orzo, Parmigiano Reggiano, sheet pan, tomatoes, vegan, vegetarian, vermouth, white wine
I couldn’t stop myself from trying- and sharing- one more recipe in Christopher Kimball’s Milk Street: The New Home Cooking book. 🙂 This recipe was inspired by Madhur Jaffrey’s tomato rice recipe in Vegetarian India.
This quick and versatile dish can be served as a side with seafood, chicken, or, as Kimball suggests, a simple fried egg. We ate it as a light meal with sautéed chard with garlic and cumin. I loved the layers of spices. I used serrano chiles instead of bird’s-eye chiles.
Yield: Serves 3 to 4
- 1 cup white Basmati rice, rinsed
- 1 1/4 cups water
- 2 T tomato paste
- 2 T grapeseed or other neutral oil (I used canola oil)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp brown or black mustard seeds
- 2 serrano or bird’s-eye chiles, stemmed and halved lengthwise
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh ginger
- 1 1/2 tsp kosher salt
- 1/2 pound cherry or grape tomatoes, quartered
- 1/4 cup chopped fresh cilantro leaves
- In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch. Let soak for 15 minutes. Drain the rice very well
- In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
- In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chiles, garlic, and ginger. Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute.
- Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
- Stir in the water-tomato paste mixture and bring to a simmer.
- Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
- Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes.
- Stir in the cilantro, fluffing the rice with a fork.
Posted in Quick, Recipes, Sides, Vegetarian
Tags: bird's eye chiles, cilantro, coriander seeds, cumin seeds, grape tomatoes, Indian, Milk Street, rice, serrano chiles, side dish, tomatoes, vegan, vegetarian