Green Olive Shrimp Pasta Recipe

Briny and herby with a healthy shower of fresh lemon juice, this meatless main doesn’t shy away from flavor.

CAL/SERV:580

YIELDS:4 servings

TOTAL TIME:0 hours 30 mins

INGREDIENTS

1/4 c. panko

1 tbsp. grated lemon zest plus ¼ cup juice

1 scallion, finely chopped

1 c. flat-leaf parsley

3/4 c. pitted green olives

1 clove garlic, pressed

1/2 c. fresh dill

2 tbsp. capers, drained

1/4 c. grated Parmesan, plus more for serving

3 tbsp. olive oil

Kosher salt

12 oz. angel hair pasta

1 lb. small peeled and deveined shrimp

DIRECTIONS

1. Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, about 6 minutes. Remove from heat and toss with lemon zest and scallion.
2. In a food processor, pulse parsley, olives, garlic, dill, and capers until finely chopped. Add Parmesan and pulse to combine, then add oil and 2 Tbsp lemon juice and pulse to combine.
3. Add 1 Tbsp salt to boiling water, then add pasta and shrimp and cook until shrimp are just opaque throughout, 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain shrimp and pasta and return to pot; toss with remaining 2 Tbsp lemon juice. Then toss with olive sauce and 1/2 cup cooking water, adding more water if pasta seems dry. Serve topped with lemony breadcrumbs.

PER SERVING: 580 calories, 17 g fat (3 g saturated), 36 g protein, 780 mg sodium, 67 g carb, 3 g fiber

©2020 Hearst Magazine Media, Inc. All Rights Reserved.

Colleen’s Slow Cooker Jambalaya

 

Prep 20 minutes  Cook 8 h  Ready In 8 h 20 minutes

Recipe By: MyPlate

Serve over cooked rice.

Ingredients

• 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth

• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time
   ALL RIGHTS RESERVED © 2017 Allrecipes.com
   Printed From Allrecipes.com 1/7/2017

 

Angel Hair Pasta with Garlic Shrimp and Broccoli

Recipe By:Robbie Rice

“This makes the best cream sauce I’ve ever had. It’s a quick meal that is a sure way to impress company without the hassle.”

Ingredients

• 1 (12 ounce) package angel hair pasta
• 2 1/2 tablespoons butter, divided
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 1/2 tablespoons pesto
• 1 1/2 tablespoons chopped fresh parsley
• 3 cloves garlic, minced

• 2 tablespoons grated Parmesan cheese
• 2 teaspoons salt, divided
• 1/2 teaspoon ground white pepper
• 1 dash Worcestershire sauce
• 1 dash hot sauce
• 1/2 (16 ounce) package frozen broccoli florets, thawed
• 1 pound jumbo shrimp, peeled and deveined
• 3 cloves garlic, minced

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
3. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
4. Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
5. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

ALL RIGHTS RESERVED © 2016 Allrecipes.com
Printed From Allrecipes.com 2/28/2016

4****Review: Louisiana Longhorn Cafe

Downtown Round Rock TX.

Hello,

I found myself downtown Round Rock at lunch time and chose to dine at a nice Cajun café.

Upon entering I was quickly seated by their wait staff. I ordered an ice tea and water to begin my dining experience. Then took a couple of minutes to browse their menu, it was nice to see that they had several items that looked appealing. I asked for some bread and was cheerfully brought a small basket with a selection of different breads with pats of butter. I chose to order their Voo Doo Pasta Salad which you see pictured below, it was delicious and perfectly prepared. My compliments to the chef.
The Voo Doo Pasta Salad dish was more that I could finish but I ate over half of it. I felt it necessary to try beans and rice in all cafes that specializes in Louisiana cuisine.
Their beans and rice did not disappoint.
The atmosphere was comfortable with the high ceilings, ceiling fans, light sound of music playing, and quiet chatter of fellow diners. I was a little cool towards the end of my meal which could of been the air vent above my table.
Now for a couple of complaints that I want to share that pushed my rating to a 4 Star instead of 5 Stars.
Even though the establishment was not very busy my waitress took sometime to check back with me. She did notice my tea needed refilled and took care of that right away.
Lastly as I mentioned I was beginning to become uncomfortably cold towards the end of my meal. So I asked for my ticket and it took another wait for her to appear back with it. I was dining alone and wondered if I had been forgotten after a while. I started to leave cash on the table and walk out to thaw out but about that time, my waitress reappeared. Other than a couple of glitches in service, it is a nice café for lunch or dinner. They are closed on Mondays but have noon and evening hours and a full bar.
If you are in the area of downtown Round Rock and crave some good ole authentic Cajun food they can take great care of your taste buds. Next visit I plan to order their other shrimp offerings, my pasta dish had blackened shrimp covering the pasta and it was scrumptious.

Credit: Photographs are owned by this blog owner, Kathy Bradshaw aka Nana.
I am not associated with this establishment and have not been compensated in anyway for this post.
This post is my opinions of my personal experience.
Again I give this café Four stars ****

To browse their menu and learn more about the Louisiana Longhorn visit their website.
http://www.louisianalonghorncafe.com.

Grilled Shrimp Tacos

This Recipe Serves 4

Ingredients

¼ cup nonfat plain Greek yogurt
2 tablespoons light mayonnaise
½ teaspoon chili powder
12 ounces peeled and deveined shrimp
4 long bamboo skewers, soaked in warm water
1 tablespoon olive oil
2 cloves garlic, minced or grated
1 lime, juiced
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
4 (6-inch) corn tortillas
1 cup shredded lettuce
½ cup salsa verde

Instructions

1. Preheat an indoor or outdoor grill.
2. In a small bowl, whisk together the yogurt, mayonnaise, and chili powder. Cover and keep in the refrigerator until needed.
3. Skewer 3 ounces of shrimp on each skewer.
4. In a small bowl, whisk together olive oil, garlic, lime juice, salt (optional) and pepper. Brush the shrimp with the marinade and grill for 3-4 minutes on each side until the shrimp are pink and just firm. Continue to brush with the marinade while grilling, using all of the marinade.
5. Heat the corn tortillas briefly on the grill. Remove the shrimp from one skewer and place in a tortilla. Top the shrimp with ¼ cup shredded lettuce, a heaping tablespoon of the reserved yogurt sauce, and 2 tablespoons of salsa verde. Repeat for the remaining three tacos.

Recipe Cost: $9.29

Side Suggestion: Serve this dish with a green salad tossed with cilantro lime vinaigrette.

credit: Copyright 1995-2015 American Diabetes Association. All Rights Reserved. Use of this website constitutes acceptance of our Terms of Service and Privacy Policy. – See more at: http://www.diabetes.org/mfa-recipes/recipes/2014-06-grilled-shrimp-tacos.html#sthash.JUZQwj10.dpuf

Recipe: Spaghetti With Roasted Zucchini

Spaghetti With Roasted Zucchini

Serves 4

Ingredients

12 ounce(s) spaghetti

• 3 tablespoon(s) olive oil
• 2 1/2 slice(s) fresh bread,  torn into 1-in. pieces
• 2 clove(s) garlic,  smashed
• 4 small zucchini (about 1 lb total),  sliced 1/4 in. thick
• 1/4 to 1/2 tsp crushed red pepper
• Kosher salt
• 1/4 cup(s) grated Parmesan (1 oz)
• 1/4 cup(s) flat-leaf parsley,  chopped
• 1 tablespoon(s) grated lemon zest

Directions

1. Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil.
2. Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
3. In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and ½ tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes.
4. Toss the pasta with the zucchini mixture, parsley and lemon zest.

tips & techniques

For a one-pan meal, skip the pasta and toss 1 lb large raw peeled and deveined shrimp with the zucchini and bread crumb mixture before roasting.

Recipe: Crab and Shrimp Louis

Recipe by Scotty

“This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.”

Crab and Shrimp Louis

Ingredients

Original recipe makes 4 servings

4 eggs

1 head iceberg lettuce, shredded

1/4 cucumber, thinly sliced

1/2 pound crabmeat

8 ounces cooked shrimp

1 avocado – peeled, pitted and sliced

8 cherry tomatoes, halved

2/3 cup mayonnaise

1/3 cup hot chili sauce

2 tablespoons sweet pickle relish

salt and pepper to taste

1 tablespoon chopped fresh parsley

1 lemon – cut into wedges, for garnish

Directions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
3. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

 

Credit: Recipe and photograph property of ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com

 

Recipe: Vietnamese Fresh Spring Rolls

 

Vietnamese Fresh Spring Rolls

Recipe by Paula

“These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.”

Original recipe makes 8 spring rolls

2   ounces rice vermicelli

8   rice wrappers (8.5 inch diameter)

8   large cooked shrimp – peeled, deveined and cut in half

1 1/3   tablespoons chopped fresh Thai basil

3   tablespoons chopped fresh mint leaves

3   tablespoons chopped fresh cilantro

2   leaves lettuce, chopped

4   teaspoons fish sauce

1/4   cup water

2   tablespoons fresh lime juice

1   clove garlic, minced

2   tablespoons white sugar

1/2   teaspoon garlic chili sauce

3   tablespoons hoisin sauce

1   teaspoon finely chopped peanuts

Directions

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures

Footnotes

The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.

Credit: ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com

Recipe: Caribbean Shrimp Salad

Caribbean Shrimp Salad

Ingredients
Juice And Grated Rind Of 1 Lime
3  tablespoons Olive Or Salad Oil
1  tablespoon Cider Vinegar
1   teaspoon  Honey
6  drops  Tabasco Sauce
3/4  teaspoon Salt
2  tablespoons  Chopped Cilantro Or Parsley
1   pound Cooked, Shelled Shrimp
15  ounce  Can
1   small Green Bell Pepper
1/2         Red Onion — Diced
2           Stalks Celery — Sliced
Thinly Sliced Lettuce
1/2  pound  Halved Cherry Tomatoes
Black Beans– Drained
Directions
Place lime juice and rind in large bowl.
Whisk in olive oil, cider vinegar, honey, Tabasco sauce, salt and cilantro.
Add cooked shrimp.
Stir.
Add beans, green pepper, onion and celery.
Stir.
Refrigerate until chilled.
Can be made a day ahead of time.
Serve on thinly sliced lettuce.
Garnish with cherry tomato halves.

Credit: Copyright © 2006 – 2014 HealthyHomeRecipes.Com. All rights reserved.

Recipe: Shrimp Cocktail With Herb Chill Sauce

Shrimp Cocktail With Herb Chill Sauce

Combine 1/3 cup olive oil, 1/4 cup chopped cilantro, 1/4 cup basil, and chives.
1/2 chopped Fresno or jalapeno chili chopped.
1 tablespoon lemon juice, and 1 chopped garlic clove.
Season with salt and pepper.
Serve with 1 1/2 pounds cooked peeled and devained large shrimp for dipping.

Shopping list
1 1/2 pounds shrimp
1 lemon
1 clove of garlic
Olive oil
Cilantro
Basil
Chives

If possible best results when you use fresh herbs.
Serves 8
Preparation time: 20 minutes