Tag Archives: shrimp

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!

Shrimp Linguini With Lemon Butter Sauce

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Shrimp Linguini With Lemon Butter Sauce



This is soooo yummy! It has a light white wine/buttery/garlicky/lemony deliciousness and I absolutely love it! You can of course use any pasta like angel hair, whole wheat spaghetti, penne, etc… But my favorite is linguini 😄

Ingredients:

  • 1 lb shrimp peeled and de-veined 
  • 3 T butter
  • A drizzle of olive oil
  • 1 lemon (juice and zest)
  • 1/2 lb pasta (8 oz)
  • 2 cloves garlic chopped
  • 2 glugs of white wine
  • Salt, pepper, crushed red pepper flakes, and dried parsley

1. Start boiling your water for your pasta. I like to add salt in there to help flavor it up a bit. Then add your noodles.



2. Start melting your butter over medium high heat in a large sauté pan and add a drizzle of olive oil to it.



3. Once the butter is melted, add your shrimp. It’s best to use shrimp after you’ve pat it dry a bit, otherwise it can make the sauce watery. Season it with salt, pepper, and a pinch of crushed red pepper flakes.



4. Now add two glugs of white wine. That’s the sound your bottle makes when you turn it into your pan. If you’re going with box wine, press the spout for a couple seconds over your pan. See how I keep it classy with my pinky out? 😄



5. Now add your lemon juice and garlic and cook for about five minutes. You’ll know the shrimp is done when it turns orange and form little c’s.



6. Once it’s done, turn the heat off and add your lemon zest and sprinkle parsley flakes all over it. Stir it all together.



7. Your pasta should be done by now. Drain and add noodles to your sauce pan. 



Stir it all together, pour yourself a glass of wine, and enjoy!