Lemon Pepper Shrimp Scampi

1 small box uncooked orzo
2 T chopped fresh parsley
1/2 t salt, divided
7 t unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp (we used the precooked frozen shrimp)
2 t minced garlic
2 T fresh lemon juice
1/4  black pepper

1. Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 t salt. Cover and keep warm.

2. While orzo cooks, melt 1 T butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 t salt. Add the shrimp to the pan. Saute for 2 minutes or until almost done (time can be shortened if using precooked shrimp). Transfer shrimp to plate. (If using jumbo jumbo shrimp, do this in 2 batches and add another t of butter before doing the second bunch).

3. Melt remaining 1 T butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, lemon juice, and pepper; cook 1 minute or until shrimp are done.

NOTE: The orzo may taste a tad bit plain since there is no sauce. We added a touch of balsamic vinegar to the pasta just to spice it up a bit.

Goes deliciously with Roasted Asparagus with Balsamic Butter Sauce (we also sprinkled some of this sauce over the scampi)

Calories: 403
Fat: 10.4 g (sat 4.8 g, mono 2.2 g, poly 1.4 g)
Protein: 40.1 g
Carbs: 34.7 g
Fiber: 1.7 g
Cholesterol: 276 mg
Iron: 4.3 mg
Sodium: 549 mg
Calcium: 97 mg

Linguine and Spinach with Gorgonzola

4 servings

1 (9-ounce) package fresh linguine
1 T butter
1 T flour
1 (12-ounce) can evaporated low-fat milk
3/4 cup (3 ounces) crumbled Gorgonzola cheese
3/4 t salt
1/4 t pepper
1 (6-ounce) bag fresh baby spinach

Cook pasta according to directions.

While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase the heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heat, and stir in cheese, salt, and pepper. Combine the saucem pasta, and spinach, tossing gently to coat.

The sauce for this recipe has a strong flavor. Next time we make it, I would either make more pasta to spread out the sauce, or use a different type of cheese. It might be a good basic recipe to try for a healthier alfredo sauce. Monk does not like this sauce because it taste like goat cheese. 

Calories: 379
Fat: 12.3 g (sat 7.5g, mono 1.5g, poly 0.8 g)
Protein: 19.6 g
Carbs: 48.3 g
Fiber: 4.6 g
Cholesterol: 80 mg
Iron: 3.7 mg
Sodium: 898 mg
Calcium: 411 mg

Pasta for Two*

Originally from The Pioneer Woman

2 T olive oil
1/2 whole red onion, diced
3 cloves garlic, minced
1 can (14.5 ounce) diced tomatoes with juice
1/3 cups assorted olives, pitted and roughly chopped
1/3 cup white wine (white grape juice)
2 whole boneless, skinless, chicken breasts, pounded to even thickness
kosher salt
freshly ground black pepper
1 T olive oil
1 T butter
grated parmesean cheese
1/2 pound Linguine, cooked al dente and drained
1 t olive oil

Heat mediume skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.

Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.

While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 T olive oil and 1 T butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.

Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesean and serve immediately.

Grilled Chicken and Pesto Farfalle

10 servings

1 3/4 pounds skinless, boneless chicken breast halves
1 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
cooking spray
20 ounces uncooked farfalle
1 T butter
3 garlic cloves, minced
1 1/2 cups low-fat milk, divided
2 T flour
1 (3.5 ounce) jar commercial pesto
3/4 cup half-and-half
2 cups shredded fresh Parmesean cheese, divided
4 cups halved grape tomatoes
1/2 cup chopped fresh basil

1. Prepare grill to medium-high heat.
2. Sprinkle chicken evenly with 1/4 tsp salt and 1/4 sp pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken in 1/2-inch pieces; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in a large bowl.
4. Heat butter in a medium sauce pan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 tsp salt, remaining 1/2 tsp pepper, and 1 cup cheese; stir until cheese melts.
5. Add chicken and sauce to pasta, tausing well to coat. Add tomatoes and basil, toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

Calories: 508 (30% from fat)
Fat: 16.7 g (sat 7.7 g, mono 6.5 g, poly 1.1 g)
Protein: 38.3 g
Carbs: 50.7 g
Fiber: 2.9 g
Cholesterol: 81 mg
Iron: 3.5 mg
Sodium: 781 mg
Calcium: 397 mg

Add spinach, zuchinni, mushroom

Shrimp and Asparagus Pasta

1 bunch of asparagus
1 box whole wheat linguine, angel hair, whatever pasta you choose
4 cloves garlic, minced
1 T olive oil
1/8 cup butter
2 T lemon juice
medium shrimp (however much you choose)
5 ounces mushroom, sliced
grated Parmesean cheese
salt and pepper to taste

1. In a tall pan, steam asparagus; chop and set aside.
2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a roiling boil; cook until al dente. Drain well.
3. In a large saucepan, saute garlic in the olive oil over medium heat until the garlic is golden brown.
4. Place butter and lemon juice in the sauce pan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5. Toss the shrimp and vegetable mixture with the pasta and sprinkle with Parmesean cheese. Salt and pepper to taste.

Fettucine wih Sweet Pepper-Cayenne Sauce

12 ounces dry fettucine pasta
1 large red bell peppers, julienned
3 cloves garlic, minced
1/42 tsp cayenne pepper
1 cup reduced fat sour cream
1/2 cup chicken broth
3/4 cup grated Parmesean cheese
salt and pepper to taste

add onion with peppers
finish sauce before adding sour cream

1. Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8-10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil (or about 1 T of olive oil) in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 mintues.
3. Stir in  broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese. Next stir in the sour cream
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Pasta Fresca

NOODLES & CO. PASTA FRESCA

Sauté in hot pan:
2 tsp. extra virgin olive oil
2 1/2 cups penne (pre-cooked)
1/4 cup cubed roma tomatoes
1 tbs. diced red onions
2 shakes of kosher salt & cracked pepper

basil

Sear noodles, stirring occasionally until steaming hot

Add:
1 oz. baby fresh spinach
1 oz. fresca sauce (recipe below)

Toss to combine, serve with feta cheese

FRESCA SAUCE: (divide this in half normally because so many servings)
(for 15 servings)
1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup white grape juice
1 cup extra virgin olive oil

Top pasta with Parmesean Chicken.