Wednesday, July 5, 2017

Spaghetti with Spicy Shrimp and Tomato Cream Sauce

Proverbio Italiano of the day
 "Fà bbene e scuordate; fà male e piensece."

Meaning: Do bad and think about it, do good and forget about it. It's a good reminder to always do the right thing in life regardless of what was done to you. Be the bigger person, do the right things and then forget about it and let things be, as opposed to doing bad things and then having them on your conscience.

I recently found this recipe online but of course tweaked it a bit to my liking. 

I really love cooking with shrimp and linguine type pasta in the summertime, it's a delicious and light combination. Buon Appetito!

serves 4   

2 tbsp. olive oil
1 pound shrimp without shells
crushed red pepper
1 small onion, finely chopped
4 cloves, minced
2 cups crushed tomatoes
1/4 cup water
1 package or half cube chicken stock
1/2 cup heavy cream
8 oz spaghetti

let's make it
1. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook about 1 minute.
2. Add crushed red pepper, paprika and salt. 
3. Remove shrimp once cooked and set on a plate aside.
4. Using the same skillet, add chopped onion and garlic, cook on medium heat olive oil until onions soften.  
5. Dissolve chicken stock in 1/4 cup boiling water. Add to skillet, as well as crushed tomatoes. 
6. Add basil, oregano and simmer in mixture for about 10-15 minutes. Make sure all of the tomatoes are crushed into small pieces.
7. Add heavy cream, mix well. Boil pasta in another pot according to directions on box. 
8. Once pasta is cooked add it to the skillet along with shrimp. Mix all together. Add more salt and pepper if you like. 
9. Sprinkle with fresh chopped basil and crushed red pepper, serve hot.

Monday, May 15, 2017

Linguine with Shrimp and Mushrooms

Proverbio Italiano of the day

 "Chi tira troppo a cordo a spezza."

Meaning: Who pulls the rope too much, eventually will break it. Which really means when you overwork something or try to push something beyond its limit, eventually it will reach a breaking point. 

I took this recipe out of a cookbook I recently bought. I love pasta with creams such as penne alla vodka or fettuccine alfredo

So I decided to try this one, but changed it a bit to suit my family's tastes more. Everyone really loved it, including my dad who is a restaurant owner and quite a food critic... so I know it must be delicious!  

This is perfect for hosting dinner. It's simple and doesn't take too much time or ingredients. Not to mention looks bellissimo too. Buon Appetito!


serves 4   

2 tbsp. olive oil
2 garlic cloves, finely chopped
8-12 fresh raw jumbo shrimp, peeled
7 oz button mushrooms, finely sliced
31/2 oz ham, finely sliced
2 cups white wine
1/2 cup vegetable stock
1/2 cup heavy cream
14 oz linguine
salt and ground black pepper
fresh parsley

let's make it

1. Heat the oil in a large pan over medium heat, and cook the garlic for a few minutes, until it starts to soften. 

2. Add the washed and peeled shrimp to the pan, and season with salt and pepper. Sauté for a few minutes, then add the mushrooms and ham.

3. Pour the white wine and reduce the heat. 

4. Next, pour the vegetable stock and continue cooking for 10 minutes. 

5. Add the heavy cream and stir. 

6. In another pot, cook the linguine, slightly salted until al dente

7. Drain the linguine, and add it to the shrimp and mushrooms.

8. Mix well and cook for a few more minutes. Add a sprinkle of fresh chopped parsley and serve hot.    

Tuesday, May 2, 2017

Carne alla Pizzaiola

Proverbio Italiano of the day:

"Meglio da solo... che male accompagnato."

Meaning: Better alone, than with bad company. Ain't that the truth?

We've been making this recipe at home for as long as I can remember. It's simple, quick, and delicious.

It only requires a few ingredients, and you can easily serve it with a simple tossed salad. It would also be the perfect secondo, second plate after the main dish. Buon Appetito!


serves 2-4

2 tbsp. olive oil
tomatoes (from jar, or freshly chopped)
a few cloves chopped garlic
2-4 thin sirloin steaks
salt to taste
dried or fresh oregano
fresh mozzarella sliced (optional)

let's make it

1. Over low heat, sauté some chopped up garlic cloves in olive oil. 

2. Take tomatoes from the jar or freshly chopped, and mash them so the juice comes out. 

3. Add the tomatoes, salt and oregano to the hot sauteed garlic and oil in the pan. 

4. Take thin sirloin meat slices (the thinner the better), and lightly rinse them under water. Take a paper towel to dry them and then place them in pan, one by one. 

5. Place lid over pan, and have the sirloin steaks cook for about 2-3 minutes on each side. They cook very quickly because the are thin. 

6. When steaks are done cooked, add fresh sliced mozzarella over each piece and place lid back on top for about 1 minute.

7. Be sure to eat the Pizzaiola hot. Can be served with a fresh side salad.