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!

Mediterranean Zucchini Salad

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Zucchini. A member of the summer squash family that is low in calories, a good source of fiber and potassium, contains a decent amount of antioxidants, and a bunch of other healthy benefits.

So why wasn’t I eating it more?

Because all the recipes I knew for zucchini were time consuming and labor intensive.

But . . .  zucchinis are great. If you do all your shopping for the week in one trip (like I try to do) zucchinis are one of those vegetables that stay fresh until the end of the week. So I came up with this simple recipe that turned zucchini into a quick and tasty option.

Ingredients:

  • zucchini
  • sweet white onion
  • sun-dried tomatoes
  • feta cheese

I throw together a quick salad dressing of:

  • olive oil
  • rice wine vinegar
  • honey or Dijon mustard
  • pepper
  • Nature’s Seasoning
  • basil leaves

mixed to taste.

I use a Tupperware bowl because I always make enough for leftovers (this has become a favorite in my house). I use 2 large zucchini, which makes enough for about 4 servings.

First, mix the dressing or open salad dressing of your choice, chop the onions and sun-dried tomatoes, wash the zucchini and remove the rind. Then, drizzle some dressing in the bottom of the bowl and grate 1/2 of the first zucchini into the bowl using a vegetable peeler. Add a handful of onions, a sprinkling of tomatoes, some feta, and another drizzle of dressing. Repeat the process with the rest of the ingredients, making three or four layers. Then add put the lid on the bowl (tightly) and shake every direction and upside down. Voila! Zucchini ready to eat in less than 10 minutes!

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