Shrimp Primavera

I had a craving for a Shrimp Primavera today.  I went with a simple pepper, mushroom and onion combination. Super tasty; I perhaps could have seasoned it a bit more but the flavors of each ingredient came through nicely as I made it.

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  • 1/2 pound angel hair or desired pasta cooked according to package directions (reserving about 1/4 cup of pasta water)
  • extra virgin olive oil
  • 1 bell pepper
  • 1/2 medium onion
  • 1/2 jalapeno
  • 8 o.z. mushrooms
  • 12 o.z. shrimp
  • salt and pepper to taste
  • 1 cup fresh tomato – cut into wedges
  • 3-4 cloves garlic
  • 1 Tbs fresh basil
  • parmesan cheese

In skillet heat about 1 Tbs olive oil. Cut pepper, onion, jalapeno and mushrooms into chunks.  Saute about 5 minutes until desired tenderness.  Remove from skillet and set aside.  In same skillet heat a little more olive oil.  Add shrimp; season with salt and pepper and cook until shrimp is cooked though about 5 minutes depending on size of shrimp.   Return veggies to pan and stir in tomato, garlic, basil and reserved pasta water.  Toss with pasta and serve with parmesan cheese.

Enjoy ~ Kimberly

Tangy Italian Pasta Salad ~ with Artichokes and Goat Cheese

Just a quick and easy pasta salad today.  I decided to go with an artichoke and goat cheese combination.  I think the tomato and basil complimented the salad very nicely.

Tangy Italian Pasta Salad ~ with Artichokes and Goat Cheese

  • 1 cup uncooked pasta
  • 1/2 cup quartered artichokes
  • 1/8 cup sugar
  • 1/8 cup rice vinegar
  • 1/4 cup diced tomato
  • 1 tsp fresh garlic ~ minced
  • 3 o.z. goat cheese

Cook pasta according to package directions.  Drain, rinse, and set aside to chill.  Combine drained and cooled pasta with remaining ingredients.  Refrigerate until ready to serve.

Enjoy ~ Kimberly

Pasta with Fresh Tomato Sauce and Shrimp

I have made a couple of different shrimp and pasta dishes, but this one was exceptionally delicious.  I think the marjoram really brought it to a new level.  I seasoned my shrimp with paprika, cayenne, garlic, black pepper and salt.  Simply just salt and pepper will do the trick though if you prefer to keep it a little on the milder side.

Pasta with Fresh Tomato Sauce and Shrimp

  • 1 pound large shrimp ~ peeled
  • 1 Tbs olive oil
  • 1 medium tomato ~ diced
  • 1 Tbs fresh basil
  • 1/4 cup diced red pepper
  • 1/4 tsp marjoram
  • salt and pepper to taste
  • 4 – 6 o.z. dry pasta

Cook pasta according to package directions until desired tenderness.  Meanwhile in skillet heat oil over medium high heat.  Season shrimp as desired with salt and pepper; add paprika, garlic and cayenne if desired.  Saute about 5 minutes or until finished.

Add tomato, basil, pepper, and marjoram.  Cook an additional 2 – 3 minutes until heated through.

Serve over cooked pasta.  Sprinkle with goat cheese or parmesan if desired.

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

Fresh Raspberry and Basil Salad Dressing

Just a quick post today of the salad dressing I made today.  Very good; quite a bit like the strawberry dressing I make.  I like the way the basil and raspberry work together. A nice creamy dressing for summer salads.

Fresh Raspberry and Basil Salad Dressing

  • 6 o.z. fresh raspberry
  • 1/2 cup mayonnaise
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 Tbs fresh basil
  • 1/4 tsp salt
  • 1/4 tsp pepper

In blender combine all ingredients.  I just washed the basil leaves and let the blender do the work.  Adjust the salt and pepper as desired.  Strain through a sieve to remove raspberry seeds.

Enjoy ~ Kimberly

Fresh Basil Italian Pasta Salad

I do hope no one is getting sick of my fresh basil posts.  My herbs are growing like crazy (despite this dry, dry weather we are having) so I am trying out new things all of the time.  I seem to be on a bit of a basil kick, but it is so good!  I am addicted to the purple basil; it’s flavor is full but perfectly sweet.  I try to use a mix of the varieties when I make a recipe so any type will do.  I threw this together with some pasta I had left over from my past couple of recipes, and I couldn’t resist adding a few black olives for that tangy touch.

Fresh Basil Italian Pasta Salad

  • 2 – 3 ounces pasta
  • 1 Tbs extra virgin olive oil
  • 2 Tbs rice vinegar
  • 1 Tbs sugar
  • 1 tsp fresh basil
  • 2 Tbs sliced black olives
  • 1 medium tomato
  • 1 green onion
  • salt and pepper

Cook pasta according to package directions.  Rinse and chill; drain well.  Prep basil by tossing with a little olive oil and slicing into thin strips ~ check out my fresh basil post for an easy technique.  Mix together pasta, olive oil, vinegar, sugar, basil, and olive.  Dice tomato and thinly slice green onion; add salt and pepper to taste.

Enjoy ~ Kimberly

Fresh Basil Shrimp with Pasta

I  managed to sweet talk Charles into fixing dinner tonight.  I was worn out from a busy day of prep at work and needed to rest for a bit.  It came out fabulously. He’s always his biggest critic but to be honest the only thing I would have done differently (and as soon as he served it he said the same thing) was to remove the shrimp tails first so I didn’t have to pluck them off while eating.  Perfect balance of flavor; nicely spicy from the crushed red, so back off a bit for the faint of heart.  Basil and tomato always compliment each other well and parmesan is just a perfect touch to just about any pasta dish.

Fresh Basil Shrimp with Pasta

  • 1/4 pound pasta
  • 12 o.z. shrimp
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1/2 tsp crushed red pepper
  • dash salt to taste
  • 1/4 tsp fresh thyme ~ chopped
  • 1 tsp fresh basil ~ thinly sliced
  • 2 cloves garlic ~ minced
  • 1 Tbs butter
  • 1 Tbs extra virgin olive oil
  • 1 medium tomato ~ diced
  • fresh grated parmesan

Cook pasta according to package directions.  Meanwhile sauté shrimp in butter, olive oil, crushed red pepper and salt for about 3 minutes or until cooked through.  Toss with thyme, basil and garlic.  Add remaining butter and extra virgin olive oil; toss with cooked pasta stir in diced tomato.  Serve sprinkled with fresh parmesan.

Enjoy ~ Kimberly

 

Bruschetta Pasta and Grilled Salmon

I couldn’t resist using some more of that fantastic basil I have in my garden. It is flourishing right now despite the dry weather we are having. This pasta dish came out perfectly. I love the way the fresh ingredients play off of each other; the heat of the pasta adds just enough warmth to bring all the flavors together so there is no need to cook the “sauce”. Adapt to your liking; we went heavy on the garlic and the jalapeno was just an extra touch that sounded good. We did sprinkle a little more salt and pepper on at the table.

Bruschetta Pasta and Grilled Salmon

  • 2 Tbs fresh basil
  • 1 tsp olive oil
  • 3 cloves garlic
  • 1 medium tomato diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs diced jalapeno
  • juice of 1/2 lime
  • 1 Tbs butter
  • 1/4 cup parmesan
  • 12 o.z. sockeye salmon
  • 8 o.z. dry spaghetti

Combine basil with olive oil and chop(see my fresh basil post for a great technique).

Stir together chopped basil, garlic, tomato, salt, pepper, jalapeno and lime juice.  Set aside.

Prepare pasta as directed.  Grill salmon as desired; we did ours about 3 minutes per side sprinkled with salt and pepper.  Drain cooked pasta and toss with bruschetta mixture and butter.  Sprinkle parmesan cheese on top.

Enjoy ~ Kimberly

Bruschetta ~ fresh tomato, basil, and garlic

I had a bit more fresh mozzarella to use so I decided to make a bruschetta tonight.  I love toasted italian bread anyway so adding some fresh ingredients was a no brainer.  You can use any type of mozzarella although the softness of the fresh mozzarella pearls was tasty.

Bruschetta ~ fresh tomato basil and garlic

  • 2 Tbs fresh basil ~ thinly sliced
  • 1 1/2 cups fresh diced tomato
  • 2 clove garlic ~ finely minced
  • 1 Tbs olive oil
  • 1 tsp salt
  • fresh ground black pepper to taste
  • Bread ~ crusty italian baguette works perfectly
  • mozzarella cheese

Prepare basil ~ I like the technique I posted in my fresh basil post seen here.  Combine basil, tomato, garlic, olive oil, salt and pepper.

Set aside and slice bread as desired.  Lightly toast bread on one side just enough to dry surface.  Flip over and toast other side. Flip back over and top with bruschetta mixture and mozzarella cheese.

Toast 2 – 3 minutes longer about 4 – 5 inches from broiler or until cheese is melted and edges of bread have browned.

Enjoy ~ Kimberly

 

Chunky Tomato Basil Salad Dressing

I wanted to make a nice salad with our lasagna so I decided to go with a vinegar based dressing and fresh tomatoes.  Not exactly a vinaigrette but a nice tangy herb dressing none-the-less.  Traditionally vinaigrettes have about 3 to 1 ratio of oil to vinegar and I just don’t see the need to add that much oil to salad dressing.  My love of cheese takes care of any fat I may be missing out on so I like to get my flavor from the herbs and vinegar!  My sister bought me a tasty apple balsamic vinegar for Christmas;  substitute a favorite vinegar if you have one or I am sure a simple rice or red wine vinegar would be tasty too.

Chunky Tomato Basil Salad Dressing

  • 1/2 cup diced or wedged tomato
  • 1 tsp fresh basil
  • 2 Tbs sugar
  • 2 Tbs apple balsamic vinegar
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 1 head romaine lettuce
  • 2 o.z. fresh mozzarella

Cut tomatoes as desired and add basil, sugar, vinegar, and olive oil.  Stir until blended; season with salt and pepper to taste.

Toss with torn lettuce and sprinkle with fresh mozzarella.

Enjoy ~ Kimberly