Roasted Garlic Parmesan Shrimp with a White Wine Butter Sauce

This is a rough recipe, as I’ve been tinkering with it but no one batch has been the same. This is the latest iteration to which I’ve added mushroom, spinach and loads of white wine. The other iterations are tacked on to the bottom. This came to life on Instagram and you can definitely check out our page @NibblesandNom.

Ingredients:

1 lb of angel hair pasta

7-9 mushrooms

Pint of cherry tomatoes

3-4 cups of fresh spinach (or 1 pack of frozen)

1 stick of butter

1 bulb of garlic, plus 4-5 cloves

1 shallot

Olive oil

Pinot Grigio (or any dry white)

2+ lbs of jumbo shrimp

Parmesan

Shredded mozzarella

Salt

Pepper

Crushed red pepper

Granulated garlic

Oregano

Parsley

Basil

  1. Preheat your oven to 350.
  2. Bring water to a boil
  3. Boil one lb angel hair pasta, reserve a cup of starchy pasta water
  4. Chop the end off of a bulb of garlic (yes, the whole bulb) and drizzle with olive oil and season with salt and pepper
  5. Wrap in foil, place on cookie sheet.
  6. Halve a pint of cherry tomatoes, drizzle with olive oil and season with salt and pepper
  7. Spread tomatoes on the cherry sheet
  8. Roast for 30-45 minutes
    • The garlic will likely be done before the tomatoes
    • Remove the tomatoes when they begin to shrivel up and are very fragrant
  9. Peel and devein your shrimp
  10. Slice or finely chop your mushrooms
  11. Chop 4-5 cloves of garlic and one shallot
  12. In a pan, over medium heat melt one whole stick of butter (yum!)
  13. Sautee the shallot and garlic, then add the mushrooms and season
  14. Nestle in your shrimp in a single layer, do this in batches if you need to, season.
  15. Add in your spinach and toss until it begins to wilt
  16. Add in your white wine (I honestly used about 75% of the bottle. Sue me.)
  17. Toss to incorporate, season with salt and pepper, I added granulated garlic and crushed red peppers
  18. Add the roasted tomatoes
  19. Toss your drained pasta in with everything, add in a generous amount of parmesan, I added a handful of mozzarella too
  20. Drizzle in a couple of tbsp of olive oil
  21. If this mixture is getting to dry, add some of that reserved pasta water
  22. Taste and adjust your seasonings as necessary, add in your Italian herbs (think basil, oregano, parsley).

This is an easily adaptable recipe. I’ve made it several times with different variations. Like I always say, use what you’ve got!

(Spinach, shallot, bell pepper, roasted garlic, chopped garlic, squash, sun-dried tomato)

(Fresh basil, sliced mushroom, artichoke, slow roasted tomato, roasted garlic, chopped garlic)

Quinoa, Chickpea and Feta Salad

This is one of my go-to salads. I am obsessed with all things feta. I’d eat it by the handful, tbh. I often do variations of this based on what I have in my house at the time. This salad can be served warm or cold. Sometimes you just crave a big colorful bowl of veggies. Feta and balsamic go together beautifully.

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Some optional add ins:

  • cucumber
  • zuchinni
  • squash
  • fresh basil
  • fresh mint
  • fresh oregano
  • tofu
  • chopped chicken if you absolutely need meat

Ingredients:

  • 1 can of rinsed and strained chickpeas (Garbanzo beans)
  • 1 medium red onion, chopped
  • 1 tomato, chopped
    • you can use a cup of halved cherry tomatoes
  • 2 cup of fresh spinach
  • 1 cup (measured uncooked) quinoa
  • 1 cup of feta
  • 1 tbsp of balsamic vinegar (optional, I love vinegar)
  • 1 tbsp of balsamic dressing
  • Seasoning, to taste:
    • kosher salt
    • black pepper
    • crushed red pepper
    • crushed mint
    • oregano
  1. Prepare your quinoa
    • I prepare my quinoa the same way I prepare my brown rice: LIKE PASTA! Boil it to your desired doneness and then drain in a strainer. Boom!
  2. Chop your veg
  3. Measure out your seasoningsal2
  4. Add to a large bowl
  5. Add cooked quinoa
    • The cooked quinoa will warm the salad and wilt the spinachsal1
  6. Add seasoning
  7. Add dressing(s)
  8. Toss
  9. Serve warm or coldsal3sal4sal5

 

Creamy Chicken and Gnocchi Soup

It is my favorite season of the year. Time for boots, scarves, pumpkin spice everything and hearty, comfort food. I decided to whip up a soup this Sunday. I am hosting my nana and my aunt and I figured comfort food would be the way to go. This was my first time working with gnocchi and in true form I chose to make them myself instead of buying them from the store. Fortunately, it was not a tragedy. This soup is super flavorful and pretty damn easy to make! Feel free to use store bought gnocchi! I am not Ina Garten. Use what you want or what you got!

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Ingredients:

 

Large Onion

Celery

Carrots

4-5 cloves of garlic

Chicken

3 cups of half and half

1 ½ containers of low sodium chicken stock (32oz)

Kosher salt

Thyme

Rosemary

Three handfuls of fresh spinach

Splash of fish sauce

Splash of Worcestershire

6 tbsp unsalted butter

½ cup of flour

 

  1. Prepare your chicken as you prefer. I chose to roast three bone in chicken breasts at 400 degrees. I shredded the meat. Feel free to use your preferred cut of chicken or even a rotisserie chicken.20171015_15233020171015_16184220171015_162337
  2. Over medium heat, sautee your carrots, celery and onions until they’re softened. Towards the end add the garlic. Remove from the heat.
  3. Melt the butter and add the flour to create a roux.20171015_16351220171015_164018
  4. Add the half and half, stirring constantly.
  5. Add the chicken broth.
  6. Bring to a boil and reduce to a simmer, this will thicken.
  7. Season to taste. I used thyme, rosemary, salt, pepper, garlic and a couple of splashes of Worcestershire and fish sauce to deepen the savory flavor.20171015_165336
  8. If cooking: Remove your chicken, allow it to cool. Chop or shred. Add this to the soup.20171015_162701
  9. Taste and adjust your seasonings.
  10. Add gnocchi
  11. Add your spinach and allow it to wilt.20171015_173215
  12. Allow this to simmer
  13. Top with chopped tomato20171015_18265520171015_18265820171015_183117

 

© 2017 by Alexa Mason. All Rights Reserved