Tag Archives: Italian

Seafood Arrabbiata 

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Seafood Arrabbiata 

Y’all, this is the most amaaaaazingly yummy dish! “Arrabbiata” is Italian for “angry”, and it comes from the red pepper flakes in the dish. I like my pasta’s anger somewhere between 1) they’re out of my mascara at the store and 2) on hold with American Airlines for an hour and they just hang up on you. Of course, you can add more or less to your liking 😄

You may have also noticed those aren’t regular pasta noodles in there. No, it’s not spaghetti squash either. It’s yellow summer squash and zucchini cut from my brand spankin new Veggetti! I’m so very happy with my “As Seen On TV” purchase! It cuts the squash into these deliciously long and incredibly pasta-like strands and you can choose thick cut like a linguini or thin cut more like spaghetti/angel hair. That being said, of course you could make this with traditional pasta, but I think you should give the veggie pasta a try!

First, here’s the Veggetti:

You can buy it here on Amazon cheaper than you can get it at Bed Bath & Beyond if you don’t already have one:
Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta

I used yellow squash and zucchini for this pasta, but next time I will probably just use zucchini because it cut up in half the time as the squash and I really couldn’t taste a difference. I’m so excited to try this with my other favorite pasta dishes!

Ingredients:

  • 4 squash, zucchini, or combination of them
  • 1 chopped sweet onion
  • Olive oil
  • 3 chopped garlic cloves
  • 1 15 oz can tomato sauce
  • 1 28 oz can whole peeled tomatoes drained and chopped
  • 2 tsp dried parsley flakes
  • 1/2 lb shrimp (peeled and deveined)
  • 1/2 lb scallops
  • 1/2 lb mussels
  • Red pepper flakes
  • Salt and pepper

1. Get your “pasta” ready by putting your four squash/zucchini through the Veggetti.

2. Get your can of whole peeled tomatoes and drain the juice, then chop the tomatoes and set aside.

Why am I not using diced tomatoes? Because whole tomatoes are generally the highest quality canned tomato and use plum/Roma tomatoes that have been peeled. Diced tomatoes can be a mix of different kinds of tomatoes and not always peeled, so it’s worth the effort to dice these up.

  

3. In a large skillet over medium high heat, drizzle olive oil and add your shrimp and scallops, season with salt and pepper, and cook until they’re totally done. You might need to drain off a little liquid while its cooking if they give off too much water. Once they’re finished, drain and set aside.

4. In the same skillet, add another drizzle of olive oil and add your chopped onion and season with salt, pepper, and red pepper flakes. Start out with 1/4 tsp and you can always add more later if that’s not enough for you. Sauté for 3-4 minutes.

5. Add your chopped garlic and sauté another minute.

6. Add your chopped tomatoes, tomato sauce, dried parsley flakes, and bring to a boil. Then add your “pasta” noodles, stir, and let boil for one minute.

7. Turn your heat down and add your seafood back into the dish you cooked earlier, plus your mussels.  At my store, mussels are sold already cooked and only need to be heated through. But, if the mussels you purchase are not cooked, add them to the sauce while its boiling and put a lid on your skillet to allow them to steam for a few minutes. You’ll know they’re done once they open up. Any mussels that don’t open are no good and will need to be removed.

Voila! Your angry Italian dish is complete and ready for a glass of wine to go with it!

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Garden Vegetable and Shrimp Alfredo

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Garden Vegetable and Shrimp Alfredo

Garden Vegetable and Shrimp Alfredo

I am so happy when summer veggies start coming up in my garden and love to use them in tons of different recipes. This pasta I made tonight was so yummy, and it uses summer squash and zucchini as the vegetables, but really any veggie you could want would do great in here. Peas, broccoli, asparagus, carrots, etc would be tasty! I also added shrimp for some protein, but feel free to leave it out or substitute grilled chicken instead.

Ingredients:
1/2 lb linguini pasta
1/2 pint (1 cup) heavy whipping cream
5 oz shredded Romano cheese (or use Parmesan if you prefer)
1 zucchini sliced into 1/2 rings
1 squash sliced into 1/2 rings
1 lb shrimp that’s been peeled and de-veined
1 stick of butter
1 clove garlic chopped
1-2 T chopped fresh herbs (I used flat leaf parsley and basil from the garden)
Salt and pepper
Cayenne pepper (optional)

1. First get your water boiling for the pasta and get your veggies started in a separate skillet with 2 T butter. Oh hello there cast iron skillet! You know how much I love you 🙂
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2. Saute on medium-high heat for a few minutes and season with salt and pepper, then add your chopped garlic and saute a few more minutes. Drain into a bowl and set aside.
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3. Next, saute your shrimp in 4 T of butter and season with salt, pepper, and a pinch of cayenne pepper. The last minute they’re in there toss in your freshly chopped herbs. Remove pan from the heat and set aside.
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4. For the sauce, just melt 2 T of butter in a small sauce pot over low to medium heat, and add your heavy whipping cream once it’s melted. Season liberally with salt and pepper, then add 3-4 oz of your shredded Romano cheese.
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5. Once it’s thickened and melted, it will stick to the back of your spoon and become a deliciously sinful white cheesy sauce.
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6. Combine your veggies, pasta, sauce, and shrimp all together and stir.
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7. Top with more freshly chopped herbs and the rest of your shredded cheese, then serve with cheesy garlic bread for a yummy summer Italian meal!
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Pasta Salad

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Pasta Salad

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Hey y’all! I bet you’ve been wondering where I’ve been and why I haven’t posted anything in a while. Well, that’s because I just finished my first trimester of my pregnancy and I am just now able to begin to look at food again. Seriously, looking at or smelling food in any way was a big no no up until now, so slowly but surely I’ll be coming back to post more Blonde Bitchin West Texas Kitchen recipes!

Here is my go-to pasta salad recipe whenever I’m going to a BBQ or even packing a picnic. It’s so yummy and kids love it too because of the string cheese surprise in there! Who puts string cheese in a pasta salad? I do 🙂

Ingredients:
1 box of pasta (spiral or penne works best)
1 cup Italian dressing (my favorite is the original Wishbone kind in the green bottle)
4 sticks of string cheese cut up into slices
1/2 bunch of green onions chopped
1/4 sweet onion finely chopped
1 cup total red and yellow cherry tomatoes chopped in half
*I also like to add whatever I have in the fridge that looks good and these are optional – chopped marinated artichoke hearts, chopped marinated green olives, sliced roasted red peppers marinated in oil
Salt and pepper to taste

1. First chop up all your ingredients and add them to a large bowl and add your Italian dressing and let that sit in the fridge while your pasta is boiling according to the instructions on the box.
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2. Add your cooked pasta noodles to the yummy mixture you have in your bowl and add salt and pepper all over and stir together.
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3. Place your pasta salad in the fridge and allow it to chill at least 1 hour prior to serving. So good!
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Chicken Parmesan

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Chicken Parmesan

Chicken Parmesan

I’m sure most of you are used to your traditional breaded and fried Chicken Parmesan, but this is a baked version. Read: I did not say this was recipe is better for you, but we can pretend I did if that makes you feel better 🙂 As I was saying, this recipe is less mess and so much tastier than the traditional version! So crack open a red and let’s get started!

Ingredients:
1 package boneless skinless chicken thighs
1 cup REAL mayo
1/2 cup Italian breadcrumbs divided
1/2 cup shredded Parmesan cheese (Notice I said shredded, not that imitation grated stuff on the shelf)
1 cup shredded mozzarella cheese
Salt and pepper

1. In a mixing boil combine mayo, 1/4 c Italian breadcrumbs, and Parmesan cheese.
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2. Place your chicken on a cookie sheet that’s been lined with foil and sprayed with nonstick spray. Season with salt and pepper. Then spread your mayo mixture evenly over the chicken.
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3. Sprinkle remaining Italian breadcrumbs over the chicken.
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4. Place chicken in a 375F oven for 40 minutes.
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5. Pull chicken out after about 40 minutes and sprinkle mozzarella all over the chicken. Put back in the oven for another 5 minutes.
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Serve with whole wheat angel hair pasta, marinara sauce, and cheesy garlic bread for a delicious dinner!