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 ~ Greek Salad

Hey, Foodies! Happy Friday!

gsI don’t know about you, but I love a good salad, especially a Greek salad. That said, with the number of lettuce recalls over the last few years, I’ve started making most of my salads without lettuce. And while I’ve learned to be rather creative, peeling zucchinis into ‘lettuce’ strips and shaving fennel, Greek salad seems to lend itself naturally to a lettuce free version. Besides that, this recipes is incredibly quick and easy!

This recipe serves makes 2 servings.

 

Ingredients (for the salad):

1 ripe tomato

1 cucumber

1 small red onion

sliced Kalamata olives

capers

feta cheese

optional: caper berries

Ingredients (for the dressing):

1/8 cup (1/2)  lemon

1/8 cup olive oil

1-2 tablespoons red wine vinegar

1-2 teaspoons dried oregano

1-2 teaspoons sugar

1-2 cloves garlic

salt and pepper (or Nature’s Seasoning) to taste

Preparation:

gs1For the salad, chop the tomato, cucumber, and onion. Mix in a bowl with sliced Kalamata olives and drained capers. Top with feta cheese and the optional caper berries.

For the dressing, everything is to taste. Some like a sharper flavor, some a milder, so you do you!

Juice half a large lemon in a measuring cup (you should get about 1/8 cup lemon juice). I juice the lemon first because it makes removing the lemon seeds easy.

Add olive oil, red wine vinegar, dried oregano, pressed garlic and salt and pepper or Nature’s Seasoning to taste. Stir ingredients together with a fork.

The sugar helps curb the acidic nature of the lemon and vinegar, balancing the flavor nicely, but a little goes a long way. It’s easier to add more than take it out, so start sparingly, stirring and tasting as you go until you get the balance you want.

Dress the salad, and viola, it’s as easy as that. A delicious salad and home made dressing in less than 10 minutes!

As always, if you try it, please let me know how you liked it!

 

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