Shrimp and Veggie Fettuccine with Cauliflower Alfredo

INGREDIENTS

• 4 cloves garlic, minced
• 1 teaspoon unsalted butter
• 1 large head cauliflower, chopped into florets
• 1 cup vegetable broth
• ¾ cup whole milk
• ¼ cup freshly grated parmesan cheese, plus (optional) more for serving
• ½ pound of shrimp, peeled and deveined
• 2 cups cremini mushrooms, sliced
• 4 cups spinach
• Salt & pepper, to taste
• ¾ pound fettuccine (or pasta), cooked according to directions.

INSTRUCTIONS

1. In a large pot, steam the cauliflower for about 8 minutes, until soft when pierced with a fork.
2. Melt the butter in a large skillet over medium heat and add the garlic. Cook for 1-2 minutes, until just fragrant.
3. Combine the steamed cauliflower, cooked garlic, vegetable broth, milk, and parmesan cheese in a blender or food processor and purée until smooth and creamy. Set aside.
4. In the same pan you cooked the garlic in, add the shrimp and sauté for 2 minutes over medium high heat. Add the mushrooms and spinach and continue cooking until the spinach melts, and the shrimp is cooked completely through.
5. Add the sauce to the pan with the shrimp and veggies and cook until heated through, stirring to combine. Season with salt and pepper, to taste.
6. Toss the sauce with the cooked fettuccine and serve with freshly grated parmesan cheese on the side.

 

Enjoy it!

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Grilled shrimp with garlic butter

INGREDIENTS

1/2 lb medium-large shrimp

1 tablespoon chopped fresh garlic

1 teaspoon paprika

1/2 teaspoon fresh chopped parsley

1/2 teaspoon fresh chopped basil

1 teaspoon fresh lemon juice

3 tablespoons melted butter

1/2 teaspoon fresh black pepper

skewers

 INSTRUCTIONS

Start by melting butter in a small sauce pan and add garlic to it just long enough enough so it gets a little brown,maybe a minute or so. Transfer to a shallow dish. Place deveined and shelled shrimp on skewers and coat well with the butter garlic mix. Sprinkle coated shrimp skewers with paprika, parsley, basil and pepper.

Spray cooking spray on your Grill and preheat with the lid closed for at least 5 minutes. Use high setting if you have it. Just prior to placing shrimp skewers on grill, spritz them with some lemon juice. Not too much though.

Place shrimp skewers on grill, close lid, and let cook for approximately 3-5 minutes. Give the skewers a turn after 2 minutes to assure even grilling.

When shrimp are done it will be firm to the touch with an opaque color. Serve immediately.

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Caramelized Shrimp

4  servings

Ingredients

• 1/4 cup fish sauce
• 2 tablespoons dark brown sugar, packed
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup water
• 1/4 cup vegetable oil

• 1 medium yellow onion, finely chopped
• 5 cloves garlic, minced
• 2 pounds extra large shrimp, peeled and deveined
• 3 scallions, white and green parts, thinly sliced
• 1/3 cup chopped fresh cilantro

Instructions

1. Combine the fish sauce, dark brown sugar, crushed red pepper flakes and water in a medium bowl and whisk until brown sugar is dissolved.
2. Heat the vegetable oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook a few minutes more. Do not brown.
3. Turn the heat up to medium-high and add the shrimp. Cook, stirring frequently, until the shrimp are just barely pink and still translucent in spots, a few minutes. Add the fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more. (Note: the sauce will be thin.) Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.

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Zucchini Noodles with Lemon-Garlic Spicy Shrimp

1 serving
Ingredients:

1 1/2 teaspoons olive oil
pinch crushed red pepper flakes
4 oz peeled and deveined shrimp
2 cloves garlic, sliced thin and devided
1 medium zucchini, spiralized
pinch salt and fresh black pepper
1/4 lemon
1/4 cup halved grape tomatoes

Instructions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

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Easy Shrimp Soup

6 servings

INGREDIENTS

• 1 cup uncooked basmati rice
• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 tablespoon freshly grated ginger
• 2 tablespoon red curry paste
• 2 (12-ounce) cans unsweetened coconut milk
• 4 cups vegetable stock
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
• Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
• Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
• Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
• Stir in rice, shrimp, lime juice and cilantro.
• Serve immediately.
  

Enjoy it!

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