I don’t really remember when I first heard of the book Jerusalem, or the book Plenty, or the author, or even the restaurant Ottolenghi. All I knew is that I wanted those books. I added them to my wish list on Amazon and then soon […]
“Who buys cookbooks anymore? When I want a recipe I just find one online and print it out!” Seeing that statement a few weeks ago on Pinterest made me cringe. Who buys cookbooks??? ME!! I buy cookbooks! I love cookbooks! I like seeing my […]
This is not your mama’s salad. With that said, it’s not your normal salad either. This is the salad you’d serve with a super rich dish. I thought this one up while making my last recipe, “Tomato Cream Sauce With Linguine.” The pasta has a […]
Tomato Cream Sauce Pasta Recipe: Italian Linguine Enveloped In Creamy Tomato Sauce And Topped With Seared Shrimp
It’s officially Spring and I’m officially still eating pasta. Although a lot of restaurants are serving lighter meals with this season I’d thought I’d make this meal lighter with… the salad. muah ha ha ha (Recipe will be posted shortly). For the pasta I used a bronze cut linguine which has a rougher surface area allowing for more delicious sauce stickage to be possible. I used canned whole tomatoes, homemade chicken stock infused with the shells from the shrimp, some cream, bacon, shallots, garlic, and fresh basil. What more could you ask for?
Italian Tomato Cream Sauce with Linguine and Seared Shrimp
Crushed Tomatoes, crispy bacon, shallots, and garlic get reduced down in shrimp infused stock and made gloriously delicious with pasta water and heavy cream.
- 2 slices bacon, or pancetta (1/4 cup) diced
- 1/2 pound raw shrimp, unpeeled
- 1 can whole tomatoes ( 14.5 oz)
- 1 small shallot, minced (about 2 Tablespoons)
- 4 garlic cloves, about 1 Tablespoon
- 1/2 package Bronze cut Linguine (8 oz. uncooked)
- 1 cup Chicken stock, homemade or unsalted
- Parmesano Reggiano
- Step 1 Peel shrimp, devein if needed, and reserve shells.
- Step 2 In a small pot add chicken stock and shrimp shells. Bring to a boil for 1 to 2 minutes. Turn on low heat to keep warm
- Step 3 Bring to boil 4 to 5 quarts of water in a stock pot.
- Step 4 While waiting for water to boil, start sauce.
- Step 5 In a warmed pan set on medium heat add 1 tablespoon olive oil and 1 teaspoon butter. Season shrimp with salt and pepper and place in hot fat, cooking about a minute and a half on each side until cooked through. Remove from pan and set aside.
- Step 6 Add diced bacon to pan and cook until crispy. Add shallot and cook 1 or 2 minutes or until translucent. Turn down heat. Add garlic and stir and cook until fragrant, about 1 minute. Strain chicken stock into pan and add canned tomatoes. Crush the whole tomatoes with your hands while adding to pan.Turn heat to high and let cook, reducing down
- Step 7 Your water should be boiling for your pasta. Add salt and pasta and cook for 5 minutes.
- Step 8 Your sauce should be about 1/2 way up the pan and somewhat thickened. If not, continue to cook until more liquid is reduced out.
- Step 9 Using the same pot you warmed your stock transfer the sauce from the skillet to the pot and (using a hand mixer) blend all the ingredients until smooth. Or use a blender, but be very careful since the sauce is hot like lava!
- Step 10 Once blended nicely, add back to skillet. When the noodles are finished cooking remove them to the pan, stirring, and add 1/2 cup of the pasta water to the pan with the sauce. Stir and add in 1/2 cup of your cream. Stir until combined. Taste for salt and pepper and the firmness of the noodle. If the pasta is too firm to your liking let it cook in the sauce a bit longer.
- Step 11 Remove from heat and toss in Seared shrimp as well as some freshly grated Parmesan and shredded fresh basil. Toss together and Serve.
- Step 12 Buon Appetito!
- Step 13 If you want to cook your noodles before starting the sauce you can do that as well. Just make sure to reserve a bit of the pasta water. Also pour a little olive oil on the noodles to keep them from sticking. You’ll only need about a teaspoon or so. 🙂
This pasta is tomato rich with a background of shellfish. The shrimp shells really help infuse the flavor of the shrimp for this pasta and the bacon lends a smokiness to the sauce. I did not have to season this sauce AT ALL with salt. You have salt from the pasta (remember that 1/4 cup we added to the water?). You have salt from the bacon. And you have salt from the Parmesan cheese. So please, refrain from salting this dish until everything is combined and ready to be plated.
Serve this rich, but not too too heavy, pasta meal with a bitter greens salad. I’ve got a recipe I’ll be posting shortly which has fresh dandelion greens, baby kale, and a tangy mustard seed vinaigrette that’ll make your tongue pop!
Got any favorite Spring…or not so Spring recipes you’d like to share or have me share? Hit me up below! 🙂 Here’s a little short vid on how your sauce should be looking before you add in the pasta water, noodles, and cream!
St. Patrick’s Day means a lot to us down here in Savannah. You know. Leprechauns, green eye shadow and hair, shamrocks everywhere, green food, green fountains, lotsa lotsa beer and booze, more leprechauns, beads, and a few more leprechauns thrown in for good measure. The […]
I won’t make you wait that long. A griddle cake is a PANCAKE. Mystery solved. Your welcome. But if you stop reading now you won’t get the juicy details leading up to my deliciously divine recipe: Savory Three Meat n’ Cheese Griddle Cake Topped with […]
I stumbled upon this cool little building while researching one of my last posts on coffee. And by researching I mean drinking… a cup…of coffee. If you read that post you’d remember me saying that the coffee shop was in an area of town “leaning” into revitalization. By leaning into, I mean make SURE you’re aware of your surroundings at all times whilst skipping through the streets sucking down your cold brew.
While driving off from the local coffee roaster I found myself saying aloud, “Wut is thaaaaat?!” and literally stopped my car in the middle of the road. After I made sure the coast was clear, I jerked my car into reverse and pulled to the curb to check out this curious building.
To my right was this guy:
What a super cool idea in a neighborhood that really needs some love. I decided to do a bit of googling. This particular project was the brainchild of a SCAD student, Meagan Hodges, via her masters final project and was brought to life by a local non-profit called Emergent Structures. This organization firstly aids in collaborations between developers, architects, engineers, local government, and property owners and teaches them how to replace common parochial construction demo with sustainable deconstruction.
Several local and nationwide businesses contributed to this awesome cause. IKEA was the largest contributor to the project with notable help from business’ such as Guerry Lumber, Gulfstream, Southern Pine Company, Savannah Technical College, and even Whole Foods.
Their aim is to reduce waste by re-purposing materials such as old timber from dilapidated houses, slabs of granite and marble, and even bath tubs. These materials are used to build structures such as this greenhouse located within an area of Savannah known as a food desert.
This structures intended use is for an agricultural training center for Savannah teens with special needs. The training is provided by Meagan’s local non-profit organization called Design For Ability which trains teens in the area of green jobs.
If you’re in the area and would like to stop by you can find the greenhouse off E. Broad Street and 34th. I think the YouTube video provided below can better explain what the project is all about and how it’s meant to benefit the local surrounding community here in Savannah.
This is such a noble cause. If you’d like to find out more about Emergent Structures and other projects they’re working on or to learn how you can possibly collaborate with them you can find them at: http://emergentstructures.org/
There’s so much you can learn about your community by just driving around it! It’s funny how we get caught up in the day of work, and busy schedules, and family that we somehow forget to look AROUND us. There’s so many things going on around us it’s nice to be reminded that there’s more to this life than what’s going on in mine alone.
What local projects or nonprofits have your heart? Have you ever been a part of something like this that benefits your local community? I’d love to hear about it! Any comments, thoughts, suggestions just leave below!:)
I guess my website will just have to fit into that category of healthy-ish…well in this case…NOT healthy-in any way, shape, or form. But it’s southern, as am I, and a pretty popular breakfast dish here in Georgia. I actually did not grow up eating […]
If you’ve ever ventured into a coffee shop here in Savannah you may have happened upon an amazing cup of coffee that just so happened to be roasted in a local company called Perc. What I didn’t realize was that Perc (besides selling wholesale to […]
I made this dish not too long ago on a whim and kinda threw it together one afternoon for a weeknight meal. It was awesome and I (and my family) gave myself a pat on the back. The next day I realized I didn’t write anything down about the dish and kicked myself for not thinking ahead. This week I thought about that casserole again when my mom had a plate of spiral ham leftover from dinner. This time I wrote everything down and I’m sure you’re gonna love it. It’s a favorite combo of ham, broccoli, potatoes, and cheese. It’s topped with a few ritz crackers for crunch and a little more cheese.
This recipe is easy to put together because of time saving things like leaving the potatoes unpeeled and using packaged shredded cheese. If you’re really in a crunch for time you can sub in frozen broccoli (after a quick thaw under cold water) rather than using fresh and just mix it in the casserole right before baking it.
Easy Ham And Potato Casserole
*4 medium Russet Potatoes, (skins on) diced into 1/2″ cubes
*1/2 pound broccoli florets, cut in half (or bite size pieces)
*1 cup ham, diced
*1/2 stick butter
*3 Tablespoons flour
*1 teaspoon salt
*1/2 teaspoon black pepper
*1/8 teaspoon cayenne pepper
*1/8 teaspoon garlic powder
*2 cups milk
*2 cups shredded cheese/ divided ( I use a mix of cheeses, your call)
Spray a 2 quart casserole dish with cooking spray and set to side. Preheat oven to 350°. Cover (over 2″ above) diced potatoes in a 1 1/2 quart sauce pan with cool water and about 1/4 cup salt. Bring water to boil.
In a separate sauce pot melt butter and gently stir in flour and seasonings. Cook about a minute and a half until bubbling and fragrant. Slowly add (while continuously stirring) the milk. Turn heat on medium high and continue to stir until bubbling. Turn off heat and stir in 1 1/2 cups of the cheese. Stir until smooth.
Once potatoes are almost fork tender, drop in fresh broccoli and cook two minutes. Strain.
Stir together potatoes and broccoli, ham, and cheese sauce and pour into prepared dish. Top with remaining 1/2 cup of cheese and Ritz crackers.
Bake for 25 minutes and turn oven up to 400°. Bake another 5 minutes until casserole is bubbly and golden brown. Let sit 5 to 10 minutes before serving.
What are your go to weeknight meals? Please share them below!
This week has been a doozy. Besides work and social “thangs,” I’ve also been researching how I wanted to do this whole “better eating thing.” If you’ve read any of my stuff before you know that I am a bit of sweetaholic. My dentist can […]