Tag: lemon


Oct
2015

Rosemary Shrimp Pasta

categories: Dinner, Homemade Italian, Recipes

My food friend Tasha from The Food Tasters was coming over and we were baking with Wigle Whiskey‘s rums for a super fun event. Of course, we had to eat! So I whipped up a pasta with rosemary, lemon, shrimp, mushrooms, and tons of parmesan cheese. It was amazing!

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The Food Tasters’ Tasha said it was her best meal in months! Good old home cookin’ is the best and I can’t wait to share this recipe with you! It’s so easy and absolutely delicious.

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I served it with my favorite salad- baby greens tossed with candied pecans and dried cranberries and topped with a homemade honey lemon dressing! I am hooked on a local honey “The Wright Stuff” made by the beautiful beekeeper and WTAE-TV news anchor Michelle Wright! It is smooth and not too sweet making delicious dressings, sauces, and baked goods! Click here for the HONEY LEMON DRESSING RECIPE!

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And oooh the pasta- Setaro pasta is my favorite dry pasta because it cooks up like fresh pasta. A little more expensive, like 5X, but it is so worth it! In Pittsburgh, I get my pasta at Pennsylvania Macaroni Co. in the city’s shopping district, the Strip!
Ok, I will stop talking…
Here is the recipe!

Rosemary Shrimp Pasta
(Feeds 6-8)
Ingredients:

1-1/2 – 2 lbs. shrimp, peeled and deveined
8 tbsp. butter, melted, halved
1 lemon, cut in half
1 tbsp. rosemary, finely chopped, halved
1 pint mushrooms, sliced
1 2 lb. bag Setaro linguini/fetuccini pasta
1/4 cup white wine
2 tbsp. olive oil
3/4 cup parmesan cheese
rosemary springs for garnish
lemon wedges for garnish
salt/pepper

Directions:
Preheat oven to 350 degrees.
Place shrimp on a foil-lined cookie sheet.
Drizzle half of the melted butter, half of one lemon, and sprinkle 1/2 tbsp. chopped rosemary on the shrimp.
Bake 7-10 minutes or until shrimp are pink.
Line mushrooms on a foil-lined cookie sheet.
Drizzle the remaining butter, squeeze one half of a lemon, and sprinkle chopped rosemary.
Bake 5 minutes or until fragrant and slightly cooked.
Boil pasta in a large pot until al dente.
Heat 2 tbsp. olive oil to a large sauce pan.
Add white wine, shrimp, and mushrooms.
Drain pasta and add to the pan.
Mix in parmesan cheese and coat.
Transfer to a serving bowl, garnish, and enjoy!

Ciao!


Apr
2014

Lemon Parmesan Grilled Artichokes!! The Perfect Spring and Summer Side Dish!

categories: Dinner, Healthy Living, Recipes, Sides

Lemon Parmesan Grilled Artichokes

The three A's of Spring! Asparagus, Artichokes and Avocados!!
The three A’s of Spring! Asparagus, Artichokes and Avocados!!

Ingredients:

6 artichokes washed, cut in half up and down.
1/4 cup olive oil
1/2 cup lemon juice
1/4 cup freshly grated Parmesan
Salt and pepper

Directions:
Fill a sauce pot with 3 inches of water and place artichokes in the pot to steam on the top rack of your grill.

You can always steam the artichokes on the stove! Just do not overcook- about 15 minutes if you are grilling!
You can always steam the artichokes on the stove! Just do not overcook- about 15 minutes if you are grilling!

Steam for 15-20 minutes until the artichokes soften and a sharp knife easily pierces the stem.

Cut along the axis of symmetry -up and down.

The bit of char mixed with Parmesan, olive oil and lemon is amazing!! And enough! No need for a butter/ Dijon dip!
The bit of char mixed with Parmesan, olive oil and lemon is amazing!! And enough! No need for a butter/ Dijon dip

Brush olive oil on both sides – salt, pepper.
Grill cut side down until grill lines appear and they have a nice char.

My grill gets the 6pm sun! What a beautiful evening!
My grill gets the late afternoon early evening sun! What a beautiful evening!

Serve with drizzled lemon juice.

Bursting with flavor! Serve grilled artichokes as an appetizer on a Friday paired with a refreshing Reisling !
Bursting with flavor! Serve grilled artichokes as an appetizer on a Friday paired with a refreshing Reisling !

Always top with freshly grated Parmesan! Enjoy!

Ciao!