For Foodies: Friday’s Flavors ~ Mediterranean Langoustine Seafood Pasta

Hey, Foodies! Happy Friday!

m11By now you probably know that I could live on Mexican food. Or Italian. Or cheese. But my absolute favorite meal is seafood pasta.

Lobster, shrimp, scallops, clams – I don’t discriminate. Likewise, bring me your cream sauces and your scampis, your carbonaras and your marinaras, your wine sauces and your pestos, because I’ll eat them all. Happily.

But as much as I love a gooey, cheesy, thick alfredo, sometimes you want something lighter (and healthier). When that happens, this Mediterranean style pasta recipe goes well with most seafood and is a tasty, easy option.

Ingredients:

8 oz langoustines (or shrimp, scallops, etc.)

1 large shallot, chopped

4 cloves garlic, pressed

sundried tomatoes

Kalamata olives

capers

fresh basil

2 handfuls fresh spinach

pine nuts (optional)

1 tablespoon butter

1/4 olive oil

1/4 cup dry white wine (pinot grigio)

salt and pepper or Nature’s Seasoning to taste

Parmesan cheese (optional)

cooked pasta of choice

Makes 2 servings

Preparation:

m2mI’ve only ever seen precooked langoustine, so if that’s what you’re using, defrost, rinse, and wring dry to remove excess moisture. Set aside.

Chop the shallot, sundried tomatoes, olives IMG_202007201_174338and basil, peel garlic, and gather the rest of your ingredients.

m3While your pasta is cooking, add 1/4 cup olive oil and 1 tablespoon butter to a large sauté pan on medium high heat. When butter is melted, add shallots, cooking until translucent, then add garlic. Stir, add spinach, then stir again. When spinach is wilted, add sundried tomatoes, olives, capers, pine nuts, and 1/4 cup white wine. Mix and season, allowing to reduce slightly while m4m5straining your cooked pasta.

Add langoustines to pan and stir, allowing to cook until just heated. (If you’re using a different type of seafood, add earlier and adjust cooking time accordingly.) Add pasta, mix, top with fresh basil (and maybe a little freshly grated parmesan cheese) and serve.

                         m7 m8 m10

If you make it, I’d love to know how you liked it!

For more recipes, check the archives or come back next Friday!

For Foodies: Friday’s Flavors ~ Easy Clam Pasta

Hey, Foodies! Happy Friday!

c5Now, I’ve got to be honest about this – if you had told me even a year ago that I’d not only be eating a recipe made with canned clams, but loving it, I wouldn’t have believed you. It’s not something we had in the house when I was growing up.

But . . . life happens.

I have low B12, and was taking weekly injections to help, but I started getting the worst muscle spasms. Turns out that synthesized B12 is made with my arch nemesis (and food sensitivity) yeast. So, I had to find ways to incorporate large amounts of B12 into my diet, and guess what has a ton of B12? Clams!

Even if you don’t have low B12, it’s not one of those vitamins where excess builds up in your system causing adverse effects, and it’s great for your energy levels and metabolism, so there’s no reason not to pack your diet full of B12.

Ingredients:

1 can of clams

1 large shallot

6 large garlic cloves

2 tablespoons butter

1/4 cup olives oil

nature’s seasoning or salt and pepper

pasta of choice

optional: shaker or fresh grated parmesan cheese

Preparation:

cc1Chop shallot and garlic. (I save all my largest garlic cloves for this recipe.) Add olive oil and butter to a large frying pan, melt butter over medium high heat, then add shallots and garlic. Sauté until shallots are translucent.

Add drained clams, cooking until heated. Season to taste. Add pasta and mix. And that’s it. It really is so simple and even c2c3better, it tastes really good. This is one of the few recipes where I prefer shaker parmesan to fresh, but a bit of cheese really brings out the flavor of this dish!

If you try it, please let me know if you like it!

c4

For Foodies: Friday’s Flavors ~ Pizza Stuffed Pasta Shells

Hey, Foodies! Happy Friday!

ff4I’ll tell you – one of the hardest parts about developing food sensitivities in adulthood is that you’ve spent years indulging in all the wonderful things you’re no longer supposed to have. And while many great strides have been taken by manufacturers to eliminate certain ingredients, like gluten, all the gluten-free breads, pizza crusts, beer, etc., still contain yeast, which is a major bummer, but . . . I’m pretty determined, so I’ve created several recipes to help me feel like I’m not missing out on too much.

This one combines two of my favorites – pizza and pasta!

Ingredients:

jumbo pasta shells

1 medium sweet Vidalia onion

1 stick pepperoni (no MSG), cut into chunks

ricotta

garlic powder

nature’s seasoning

fresh basil

block mozzarella, cut into cubes

shredded mozzarella

marinara sauce (while I love a good homemade sauce, I don’t always have the time to make it from scratch. When using a store bought jar, I 1) look for a brand without high fructose corn syrup or the like and 2) doctor it by sautéing onion with fresh pressed garlic, fresh basil, dried tarragon, nature’s seasoning, pepper, and if it really needs it for flavor, a splash of cooking wine like sherry or marsala.

optional: shredded parmesan, shredded Italian blend

Preparation:

IMG_20200529_165612 (1)Preheat over to 350 and bring salted water to a boil.IMG_20200529_165724 (1)

Add shells to boiling water and cook until done. Drain and rinse shells under cold water, then set aside to cool. (Note – I decide on the dish I’m going to use, then count how many dry shells it takes to fill it. Then, I add a few extra shells, because some are ffbound to break.)

Chop basil, onion, pepperoni and block mozzarella. The size you chop, and how much you use are up to your own tastes. I used about 1/2 a small mozzarella block, 3/4 of the stick pepperoni, and a medium sized onion. (Tip – after rinsing the basil, I place the leaves inside each other and roll them before chopping. It makes it really easy to cut them into ribbons without bruising the herb too badly.)

ff1Put ricotta in a bowl (I used about 12 ounces) and season how you want. I used garlic powder, nature’s seasoning, and fresh basil. Mix well. Add onion, pepperoni chunks, and mozzarella cubes, and mix again.

Place a thin layer of sauce in the bottom of your cooking dish (if you’re worried about cleanup, spray with a cooking oil first). Stuff shells with the pizza style ricotta mixture. I found this was easily done using a spoon.

ff3When all your shells are stuffed, cover with more sauce, then add shredded cheese. Bake at 350 for 30-35 minutes or until the sauce and cheese at the edges begins to bubble. Enjoy!

If you make this, I want to hear if you liked it!

Do you have any recipes that would satisfy my pizza and calzone cravings? If you do, let me know!!

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