PASTA RECIPES – Mei's Cookery®

Time Prep: 15 mins | Cook Time: 15 mins | Easy | Yield: 6-8 servings

Ingredients

8 oz spaghetti noodles
8 tbsp (1 block) unsalted butter, divided
4 tbsp olive oil, divided
1 lb shrimps, peeled and deveined
1 tbsp fresh lemon juice
1 medium onion, chopped
3 tbsp minced garlic
2 cups halves cherry tomatoes
¼ cup sweet white wine
½ lb fresh baby spinach
¼ cup chopped fresh parsley
1 tbsp crushed red pepper
1 tsp Italian Seasoning
3 cups grated Parmesan cheese
¼ tsp ground black Pepper

Instructions

1. Cook the spaghetti noodles according to its cooking instructions. DO NOT cook the pasta through, instead, cook them for only 75% as it will continue cooking after adding them to the “shrimp” pan, about 5 minutes. Drain but DO NOT rinse the pasta. Save the pasta water for later.

2. Heat 4 tablespoons of butter and 2 tablespoons of olive oil in a large pan over medium-high heat. Add in shrimps and lemon juice, and cook for 3 minutes. Remove the shrimps from the pan immediately. Set aside.

3. Put the remaining 4 tablespoons of butter and olive oil in the same pan. Add onion to the pan and sauté until translucent. Stir in garlic and tomatoes, and cook for 2 minutes. Pour in wine and cook for 2 minutes.
4. Add spinach and parsley to the pan, and cook for 2 minutes.

5. Mix in the pasta, and about 4 soup ladle spoons of pasta water. Add crushed pepper, Italian seasoning, Parmesan cheese and black pepper. Continue cooking until the spaghetti noodles are cooked. Check the flavor and add more seasoning if necessary.

6. Add the shrimps back to the pan. Stir to mix for a minute or two, and then remove the whole dish from the heat. Transfer to a serving dish. Serve hot.

Prep: 45 minutes | Cook: 35 min | Yield: 4-6 servings

Ingredients

1 pound linguine, recommended: DeCecco green spinach
2 ½ tablespoons unsalted butter
2 tablespoons olive oil
1 ½ pounds large shrimp, cleaned and deveined
2 tablespoons essence creole, recipe follows
1 tablespoon salt, divided
1 medium yellow onion, chopped
4 gloves garlic, minced
2 medium size eggplants, chopped
½ cup chopped mushroom
½ cup halves grape tomatoes
2 cups heavy cream
¾ cup pesto, recipe follows
2 tablespoons chopped fresh parsley leaves
½ cup chopped fresh basil leaves
1 cup grated parmesan cheese

Directions

Cook the pasta (in oiled water) until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, season the shrimp with 1 ½ tablespoons of essence creole. Using a large skillet, set the heat to medium-high. Add the butter and olive oil to the pan. Once the butter has melted, add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the eggplants, cook for 3-5 minutes. Add the mushrooms and tomatoes, cook for another 3 minutes. Add the heavy cream, pesto, and the remaining ½ tablespoon of Essence. Season with black pepper and salt. Cook the sauce until the cream is reduced by 1/4, about 2 minutes. Add the linguine and shrimp to the pan. Simmer and tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley, basil and parmesan cheese and toss to blend. Serve hot.

Essence Creole: Yield; ⅔ cup

2 ½ tablespoons paprika
1 teaspoon salt
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme

In a small plastic container with lid, put all ingredients, shake well. Store the remaining seasoning in a cool dry place.

Basil-Mint Pesto:

1 ½ fresh basil leaves
2 cups fresh mint leaves
¼ cup pine nuts, toasted
½ cup olive oil, or more
2 gloves garlic, peeled
Salt and black pepper
¼ cup grated parmesan cheese

Put the first 6 ingredients in a food processor, blend until finely chopped, or puréed. Transfer the pesto to a medium bowl. Stir in the Parmesan. Refrigerate until ready to use.

NOTE: Make the essence and pesto ahead of time.

P.S. To finish up the meal with a great tasting wine won’t be a bad idea at all. 😉