Cajun Shrimp and Pasta

Cajun Shrimp

Serves one but easy to double.

INGREDIENTS

1 Teaspoon kosher salt
4 ounces penne pasta
1/2-pound raw shrimp deveined, cleaned, tails removed
1 tablespoon Cajun seasoning
2 Teaspoons olive oil
1 Tablespoon butter
1/2 cup heavy cream
1/4 cup parmesan cheese

INSTRUCTIONS

Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness, approximately 6 to 7 minutes. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.

While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with Cajun seasoning and olive oil in bowl. Toss to combine.

Heat large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once.  Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.

Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in Parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat.

Creamy Tuscan Shrimp

Creamy Tuscan Shrimp

This Creamy Tuscan Shrimp is loaded with flavor! Succulent shrimp in creamy and rich garlic Parmesan sauce with sun dried tomatoes and spinach. The perfect easy shrimp recipe to impress your guests if you increase the portions.

Ingredients

• 2 tablespoons unsalted butter
• 3 - 4 garlic cloves, chopped finely (1 tablespoon minced from a jar)
• 1/2 pound large or jumbo shrimp
• Salt and ground black pepper to taste
• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup onion, chopped
• 1/4 teaspoon lemon juice
• 1/4 cup white wine (optional)
• 1/4 cup sun dried tomato strips (optional)
• 1/2 cup heavy cream
• 1/4 cup water or vegetable broth
• 1/2 teaspoon Italian seasoning
• 1 ½ cups fresh baby spinach leaves
• 1/3 cup Parmesan cheese
• 1 tablespoon fresh basil, chopped finely (1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped finely (1 teaspoon dried)

If Serving Over Pasta

• 4 ounces pasta cooked until al dente, drained
• 1/2 cup reserved pasta cooking water

Instructions

In a large skillet over low heat, melt the butter and add the garlic. Cook on low for 2 - 3 minutes. Don't let the garlic get browned.

Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook on medium heat for about 2 minutes per side or just until it starts getting pink. You want the shrimp a bit under cooked. Transfer to a bowl and set aside.

In the same skillet, heat the olive oil over medium high heat. Add the chopped onions and cook for about 3 - 4 minutes or until they become soft and translucent. Add the wine and scrape the bottom of the skillet.  Cook for about 3 minutes or until the wine reduces by about half.

Add the sundried tomato strips and mix well. Cook for a couple of minutes. Stir in the heavy cream and water or broth and seasonings. Simmer over low heat stirring frequently for about 2 - 3 minutes.

Add the spinach leaves and allow to wilt. Add the Parmesan cheese and mix to combine. You are welcome to adjust seasoning to your taste.

Return the shrimp to the skillet. If using fresh add the fresh herbs and gently mix well to combine. Let the shrimp cook for about 2 - 3 minutes or until cooked through.

Mexican Chicken Pasta

Mexican Chicken Pasta

A simple and quick spicy chicken dish for one person.  It is easy to double the recipe and leftovers keep and reheat well if you add a little water. 

 

Ingredients

    2 tablespoons olive oil

    1 chicken breast

    2 teaspoons cumin, divided

    2 teaspoons chili powder, divided

    1/4 teaspoon salt, optional

    1 medium bell pepper, red for color, or 4 small bell peppers different colors, cleaned and sliced

    2 oz diced green chiles

    4 oz pasta (fettuccine)

    2/3 cups heavy cream Coupons

    2/3 cup milk

    1 cup cheddar cheese, shredded

    1/2 cup mozzarella cheese, shredded

Instructions

Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet.

To the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green chiles. Add back cooked chicken to the skillet.

In the meantime, cook pasta according to package instructions, drain.

Add cooked and drained pasta to the skillet with the chicken and vegetables. Add heavy cream and milk, bring to boil. Immediately add cheese (cheddar and mozzarella) and mix until the cheese is melted and the sauce is smooth. Reduce heat to simmer. Add the remaining half of the spices, and mix to combine. Adjust seasonings, and add more salt, cumin, and chili powder, if needed.

Creamy Garlic Chicken

Creamy Garlic Chicken

INGREDIENTS

• 1 boneless chicken breasts
• 1 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoons butter
• 3/4 cups sliced small mushrooms (I prefer baby portobello)
• 1/2 small onion, sliced
• 1 clove garlic, minced (1 ½ teaspoons bottled minced)
• 1 tablespoons flour
• 1/2 cups chicken broth
• 1/4 cup heavy cream, half and half or whole milk
• 1/2 teaspoon minced fresh rosemary (1/4 teaspoon dried)

INSTRUCTIONS

Heat a large skillet over medium heat then add in the olive oil. Season the chicken breasts with salt and pepper to taste and add to heated skillet. Cook for 5-7 minutes on each side or until juices run clear. Remove from the skillet and set aside loosely covered with foil to keep warm.

To the same skillet add the tablespoon of butter along with the mushrooms and onions. Cook and stir occasionally for about 5-7 minutes or until browned to your liking. Add in the garlic and cook until fragrant 1-2 minutes.

Stir in the flour and then the broth, cream and rosemary. Stir well to combine and scrape up all the browned bits from the bottom of the pan.

Return the chicken to the pan and gently simmer for 2-3 minutes just to reheat.

Sam's Tuna Salad

I am big on eating sandwiches at lunch so I like to have this in the refrigerator as a go to.  It also makes a great meal served on a bed of lettuce.  It will keep in an air tight container in the refrigerator for up to five days.

Sam’s Tuna Salad

1 6.4 oz Package of Albacore White Tuna

 ½ Medium Onion - Red for color optional 

1 tsp. Dijon mustard 

2 tbsp Mayonnaise (I like mine creamy, only use 1 for less creamy) 

1 tbsp. Sweet relish 

1 tsp. Lemon juice 

1 tsp. Honey Dijon dressing 

½ tsp celery seed or ¼ cup finely chopped celery (more to taste) 

Black pepper to taste

Your choice of bread but I prefer Honey Wheat.