Dilly Shrimp and Scallops with Pasta

Thought I would try out a new combination today.  I really liked the dill with the goat cheese; at first bite I was afraid it was to dilly but as I continued eating it became more and more addictingly delicious.

DSCN3337 (640x480)

  • 4 o.z. angel hair pasta
  • 1 pound seafood ~ I used a shrimp and scallops combination
  • 1 Tbs olive oil
  • 1/4 tsp cayenne pepper; optional
  • salt and pepper to taste
  • juice of one lime
  • 3 o.z. goat cheese
  • 1 Tbs fresh dill

Cook pasta according to package directions.  In skillet heat olive oil; add seafood and season with cayenne, salt, and pepper.  Cook until seafood is just cooked through; about 6 minutes for medium size pieces.  Remove from heat, stir in lime juice, half of the goat cheese, and dill.  Serve over pasta and sprinkle with remaining goat cheese.

Enjoy ~ Kimberly

Hearty Chicken and Mushrooms with Tomato Sauce

I made this dish for for lunch yesterday.  It was very good; really more than we should have eaten!  This was a great alternative to my usual spaghetti dishes.   I really enjoyed the fresh mushrooms and the green pepper. I’ve come to learn that marjoram always works well with tomato dishes; it used to be one of my underused spices but I find it making its way into more and more dishes all the time.

Chicken and Mushrooms with Tomato Sauce

  • 1 large boneless chicken breast 6 o.z. fresh mushrooms ~ cut into sliced or chunks
  • 1/4 cup onion ~ sliced
  • 1 Tbs olive oil
  • 1/4 cup green pepper ~ diced
  • 1 jalapeno ~ diced 1 clove garlic ~ minced
  • 2/3 cup diced tomato
  • 1/4 tsp marjoram salt and pepper to taste
  • 2 – 3 o.z. angel hair pasta ~ cooked according to package directions
  • 2 – 3 o.z. goat cheese or mozzarella if desired

In large skillet heat oil; add mushrooms and onion.  Cook about 5 minutes.  Meanwhile cut chicken breast into small pieces.  Add green pepper, jalapeno, garlic, and chicken to mushrooms and cook for an additional 7 – 10 minutes or until chicken is cooked through. Stir in diced tomato season with marjoram, salt and pepper.  Serve over cooked pasta; sprinkle with cheese and broil for 2 – 3 minutes if desired.

Enjoy ~ Kimberly

Angel Hair Pasta with Crab and Spinach

Just a quick post today for the pasta we had for lunch.  I had some leftover crab meat and thought a pasta dish would be delicious.  Cooked shrimp would work well too with this recipe.

  • 6 o.z. angel hair pasta
  • 3 o.z. fresh spinach
  • 2 Tbs butter
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups crab meat
  • salt to taste
  • 2 tsp cornstarch
  • 1 Tbs water
  • 1/4 cup parmesan cheese

Cook pasta according to package directions until desired tenderness, add spinach to pasta during last minute or two of cooking.  Drain pasta reserving 1/2 cup of liquid.  In skillet melt butter.  Add cayenne, garlic, pepper, crab and reserved pasta water.  Heat to a simmer; mix cornstarch and cold water add to liquid stirring until thickened.  Pour over pasta, sprinkle with parmesan cheese and stir.

Enjoy ~ Kimberly

Angel Hair Pasta with Broccoli and Parmesan

We tried for a lighter lunch today.  Usually my pasta dishes are very heavy so I thought I would try to lighten it up a bit.  I really did enjoy this.  Full of flavor and totally delicious.

Angel Hair Pasta with Broccoli and Parmesan

  • 8 o.z. uncooked angel hair pasta
  • 2 cups fresh broccoli cut into bite size pieces
  • 1 Tbs butter
  • 2 cloves garlic chopped
  • 1/2 tsp thyme
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup reserved pasta water
  • 1/4 cup parmesan cheese

Bring large pot of water to boil.  Add a bit of salt and angel hair pasta.  Cook for 2 minutes; keep boiling and add broccoli and cook for about 3 minutes more.  Pasta should be cooked to desired doneness and broccoli should be just tender.  Reserve 1/2 cup of cooking water and drain pasta and brocoli.  Set aside.  Melt butter in skillet.  Over medium heat add garlic, thyme, crushed red pepper, salt and pepper.  Cook for about 3 minutes allowing garlic flavors to release but not toast.  Add reserved pasta water and toss with pasta and broccoli.  Stir in 1/2 of the parmesan and garnish with the rest just before serving.

Enjoy ~ Kimberly

Shrimp with garden fresh zucchini tomato and basil

Another quick post today; this would be another of my pasta and goat cheese recipes but I did take a slightly different and fresh approach to it.  I used a bruschetta type combination for the sauce;  a fresh basil, tomato, and olive oil. I also paired zucchini with the shrimp for a nice vegetable addition.

Shrimp with garden fresh zucchini tomato and basil

  • 8 o.z. angel hair pasta
  • 12 o.z. shrimp
  • 1 medium zucchini
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 Tbs fresh chopped basil
  • 3/4 cup diced tomato
  • goat cheese or parmesan cheese

Prepare pasta according to package directions or desired technique.  In large skillet melt butter; add shrimp and zucchini; sauté about  5 minutes or until shrimp is just cooked.  Meanwhile combine olive oil, basil and tomato.  Once shrimp has cooked add tomato mixture and heat through about  1 – 2 minutes.  Serve over pasta and add goat cheese or parmesan if desired.

Enjoy ~ Kimberly

Shrimp and Angel Hair Pasta with an Alfredo Style Sauce

I wanted to make a creamy sauce for the pasta today so I decided to go alfredo style.  Not perhaps a traditional alfredo; a little on the thin side and lightly seasoned yet a bit spicy.  Here’s my recipe for today.

Shrimp and Angel Hair Pasta with an Alfredo Style Sauce

  • 1 to 1 1/2 pounds peeled shrimp
  • 12 o.z. uncooked pasta ~ I choose angel hair pasta today
  • 3 Tbs butter – divided
  • 2 – 3 cloves garlic – minced
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/4 tsp italian herbs
  • 2 cups heavy cream
  • 1/2 cup fresh grated parmesan cheese
  • 1 Tbs fresh parsley – chopped

Thaw and drain shrimp and set aside; cook pasta according to package directions.  In skillet melt 1 Tbs butter; add garlic, salt, pepper, and crushed red pepper.  Stir together and cook for a couple of minutes.  Add cream and heat through over medium heat; about 5 – 10 minutes.  While cream is heating melt remaining butter in another skillet.  Add shrimp to melted butter; season with additional salt and pepper if desired.  Add italian herbs and cook until shrimp is just finished; about 4 minutes depending on shrimp size.  Stir parmesan cheese into cream sauce.  Add drained cooked pasta to shrimp pour sauce over top and mix together.  Sauce will be thin; remove from heat and allow 3 – 5 minutes for sauce to thicken and stick to pasta. Stir in fresh parsley and serve with additional parmesan cheese if desired

Enjoy ~ Kimberly

Chicken with Lemon, Capers, and Pasta

I was fixing Charles lunch today when I decided some capers would be delicious.  I didn’t exactly make a piccata, but very similar flavors. Angel hair pasta seemed like the perfect touch and just as I was finished Charles comes to the kitchen to see what I am doing; only to remind me he wasn’t taking lunch today as they are giving away hot dogs at work.  So, I imagine he will come home complaining of heart burn and I will remind him of the fabulous lunch I made for him that is still waiting in the fridge for tomorrow!  I had the tiniest taste and I think it will be delicious!

Chicken with Lemon, Capers, and Pasta

  • 1 boneless chicken breast – sliced or diced
  • salt, pepper, and a dash of cayenne if desired
  • 1 Tbs olive oil
  • zest of one lemon
  • juice of half a lemon
  • 2 tsp capers – drained and rinsed
  • 2 o.z. uncooked angel hair pasta – cooked according to package directions

Heat olive oil over medium heat.  Season chicken with salt, pepper, and cayenne (if desired).  Add chicken to skillet and sauté 5 minutes until browned on one side.  Flip pieces over and sprinkle with lemon zest.  Continue cooking until chicken is cooked through; another 5 minutes.  Add lemon juice and capers; remove from heat and pour over cooked pasta.

Enjoy ~ Kimberly

Lemon Shrimp and Asparagus Pasta ~ yes, another pasta and goat cheese recipe

I know I have posted a couple of recipes with variations of goat cheese and pasta but it is one of my favorite go-to pasta combinations. I’d hate to deprive all of my readers of yet another tasty dish so here we go again! I loved the way this came out.  I think the only change I will make next time is the size of the asparagus; I cut the asparagus into little 1/4 – 1/2 inch pieces but I think next time I will leave it larger so it’s easier get a piece or two in every bite.

Lemon Shrimp and Asparagus Pasta

  • 8 o.z. angel hair pasta
  • 1 pound large shrimp ~ peeled
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp crushed red pepper
  • 8 o.z. asparagus
  • 4 Tbs butter
  • 1 lemon ~ zest and juice
  • 3 o.z. goat cheese

Cook pasta according to package directions.  Melt 2 Tbs butter over medium high heat in large skillet add shrimp, salt, pepper, crushed red pepper, and asparagus; cook 4-5 minutes until shrimp is cooked through.  Add remaining 2 Tbs butter, lemon zest, and lemon juice.  Toss with cooked pasta sprinkle with crumbled goat cheese just before serving.

Enjoy ~ Kimberly