Three Recipes

Happy Tuesday, everyone! In my last post, I mentioned that my mom and I cooked a lot while she was here, and I promised to share some of the recipes we made. So that’s what I’m going to do in this post! We didn’t create any of the recipes ourselves, so I’ll just include the links in case you want to try making any of them. I have to say that all three of them turned out absolutely delicious!

Curtis Stone’s Shrimp Pesto Pasta

Serves 4

1 ½ cups (lightly packed) fresh basil leaves
½ cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
12 cherry tomatoes on the vine
4 tablespoons extra virgin olive
Salt and freshly ground black pepper
9 ounces fresh linguine (from the dairy case)
2 garlic cloves, minced
20 large shrimp, peeled and deveined
Parmesan shavings (for garnish)

• To make the pesto: Grind the basil, pine nuts and grated Parmesan cheese with a mortar and pestle
until a smooth paste forms.
• (If you don’t have a mortar and pestle, use a food processor instead.)
• Slowly add the olive oil, grinding until a smooth sauce forms.
• Season the pesto with salt and pepper to taste.
• Then cover and set it aside.
• Preheat the oven to 450°F.
• Place the vine of tomatoes in an ovenproof skillet.
• Drizzle 1 tablespoon of the oil over the tomatoes and sprinkle them with salt and pepper.
• Roast the tomatoes in the oven for 8 minutes, or until heated through.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook,
stirring occasionally to prevent it from sticking for about 2 minutes, or until al dente.
• While the linguine cooks, heat the remaining 3 tablespoons of olive oil in a medium sauté pan over
medium heat.
• Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through
and the garlic is tender.
• Stir the pesto into the shrimp mixture.
• Drain the linguine, reserving about ½ cup of the cooking liquid.
• Toss the linguine in a large bowl with the shrimp- pesto mixture, adding enough of the reserved cooking
liquid to moisten the sauce so that it coats the pasta evenly.
• Using a two-pronged carving fork, swirl some pasta around the fork.
• Slide it off the fork letting it mound in the center of a plate.
• Repeat.
• Arrange the shrimp and roasted tomatoes around the pasta.
• Garnish with the cheese and serve.

Chicken Marsala

This is really good served with rice and a vegetable (I did steamed broccoli with it).

This is really good served with rice and a vegetable (I did steamed broccoli with it). (We used chicken tenders instead of buying the breasts and pounding them flat)

Chicken Stir-Fry

Chicken Stir-fry and rice

I actually didn’t make this one with my mom, but I made it for dinner last night. My dad and sisters loved it! I thought the sauce was really good, but I diluted the soy sauce a bit so it wasn’t too salty.  The thing I love most about this recipe is that it’s super versatile. You could easily use shrimp or tofu to make it vegetarian or vegan.

That’s all I have for today! Hope everyone is having a good week!


6 thoughts on “Three Recipes

  1. Oh that shrimp pesto pasta has been on my mind since reading your last post! I am definitely bookmarking this post so that I can make it some time 🙂 I love stir fries packed full of veg, it was my go-to dinner at uni!

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