Shrimp Pasta with Lemon Cream Sauce

About 6 Servings

12 oz Medium Shrimp, peeled, deveined, and tails off

8 oz Pasta (I used spaghetti)

2 handfuls Fresh Spinach, roughly torn

4 oz Cream Cheese

1/4 cup White Wine

3/4 cup Chicken Broth

1/4 cup Heavy Cream

1/3 cup Parmesan

1/2 Medium Yellow Onion, finely chopped

2 Garlic Cloves, minced

2 tbsp Butter

Salt and Pepper to taste

Zest of 1 Lemon

1)  Cook pasta according to package directions. Drain and set aside. Toss with some butter to keep from sticking.

2)  Heat 1 tbsp butter in a medium sauce pan over medium high heat. Add onions and garlic and cook until fragrant and soft, about 3 mins. Reduce heat to medium and add wine, broth, cream cheese, cream, and salt and pepper. Stir and cook until mixture begins to thicken, about 5 - 7 mins. Then stir in Parmesan and lemon zest. Simmer about 5 mins to thicken. Remove from heat.

3)  Heat remaining 1 tbsp of butter in a medium skillet over medium high heat. Add shrimp and cook for about 2 mins on each side. Remove from pan and add the cream sauce. 

4)  Add spinach to the medium skillet and heat just until wilted, about 3 mins. Toss the cooked spinach and shrimp with the cream sauce. Serve cream sauce poured over pasta. Enjoy!

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Shrimp & Black Bean Tacos

2 Servings, 2 Tacos each

1/4   Red Onion, minced

1   Garlic Clove, minced

1 tsp   Dried Cilantro

1 tbsp   Lime Juice

1/2 tsp   Cumin

1/4 tsp   Paprika

16   Raw Shrimp, shelled, deveined, and tails off

4   Wheat Tortillas 

14.5 oz   Black Beans

1   Avocado, sliced

1   Roma Tomato, diced

1/4 cup   Sour Cream

1)   Combine 1/2 of the red onion, garlic, cilantro, lime juice, cumin, and paprika in a medium bowl. Add the shrimp and refrigerate for 10 minutes.
2)   Cook the beans in a small pot over medium heat.
3)   Saute the shrimp in a large skillet over medium high heat until shrimp are pink, about 3 minutes on each side.
4)   Warm the tortillas before assembling. Assemble tacos by adding layers of beans, 4 shrimp per taco, avocado slices, diced tomatoes, the remaining red onion, and sour cream. Enjoy!

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Creamy Pesto Pasta & Paprika Shrimp

A simple and quick lunch for 2!

2 Servings

Pasta

2 cups   Rotini Pasta

1/2 cup   Prepared Basil Pesto

1/4 cup   Heavy Cream

2.25 oz   Chopped Black Olives

1/8 cup   Parmesan, shredded

Shrimp
12   Raw Shrimp, defrosted, peeled, deveined, & tail off
1 tbsp   EVOO
1   Garlic Clove, minced
1 tsp   Paprika
1/2 tsp   Garlic Powder
1/8 tsp   Salt

1)   Bring a pot of salted water to boil and cook pasta according to package directions.
2)   Meanwhile, in a medium bowl, toss shrimp with garlic, paprika, garlic powder, and salt and set aside.
3)   Heat the pesto and heavy cream in a small sauce pot over medium heat and bring to a simmer but do not boil. Stir in olives and keep warm.
4)   Heat the EVOO in a skillet over medium high heat. Add the shrimp and cook about 3 - 4 minutes on each side.
5)   Drain the pasta and toss with the creamy pesto sauce.
6)   Serve pasta topped with 6 shrimp per person and sprinkle with shredded Parmesan. Enjoy!

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Shrimp & Zucchini Pasta

About 3 Servings

8 oz can   Tomato Sauce
2 tsp + 1 tbsp   EVOO
1/4 cup   Basil, chopped
2   Garlic Cloves, minced
1/4 tsp   Salt
1/4 tsp   Pepper
Pinch of Cayenne Pepper, or to taste
1 lb   Medium Raw Shrimp, peeled and deveined
2 cups   Rotini 
1   Large Zucchini, quartered lengthwise and cut into 1/4 inch slices

1)   Mix the tomato sauce, basil, 2 tsp EVOO, garlic, salt, pepper, and cayenne in a medium bowl. Stir in shrimp and let stand for at least 10 minutes.
2)   Meanwhile, cook pasta according to package directions. Drain.
3)   Heat the remaining 1 tbsp EVOO in a large skillet over medium high heat. Add the shrimp mixture and the zucchini. Cook until the shrimp are pink and just cooked through, about 3 to 4 minutes. 
4)   Stir in the pasta and cook until heated through, about 2 minutes. Serve and enjoy!

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Penne a la Betsy

Penne with bite sized shrimp in a creamy tomato and white wine sauce.

6 Servings

3/4 lb   Penne

1 lb   Shrimp, defrosted, peeled and deveined with tail on 

3 tbsp   Butter

3 tbsp   Olive Oil

1 Small Yellow Onion, finely chopped

2 Garlic Cloves, minced

1/2 cup   White Wine

8 oz  Tomato Sauce

1 cup   Heavy Cream

Torn Fresh Parsley, to taste

Torn Fresh Basil, to taste

Salt and Pepper to taste

1)   Cook the penne according to package directions.

2)   Meanwhile, heat 1 tbsp of butter and olive oil in a large skillet.

3)   Add the shrimp and cook for a couple of minutes until just opaque. Be careful not to overcook them.

4)   Remove shrimp to a bowl, set aside, and let cool. 

5)   Using the same skillet, heat 2 tbsp of butter and 2 tbsp of olive oil.

6)   Add the garlic and onion and saute until translucent. 

7)   Add the wine and allow to evaporate for a few minutes, stirring occasionally.

8)   Add the tomato sauce and stir until well combined then add the heavy cream and continue to stir. Turn the heat down to low and let simmer.

9)   Meanwhile, put the cooled shrimp on the cutting board and pull off the tails. Chop the shrimp into bite sized pieces and add to the tomato cream sauce. Stir.

10)   Toss in the herbs and stir. 

11)   Finally, add the cooked penne and stir until well combined. Serve and enjoy!

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Shrimp & Spinach Quesadillas

Quick & Simple Dinner for 2

2 Servings

2 dozen Medium Frozen Shrimp, peeled, deveined, & tail-off

1 tbsp Vegetable Oil

4 handfuls Fresh Baby Spinach

6.5 oz can Sliced Mushrooms, drained

2.25 oz can Sliced Black Olives, drained

1/4 cup Sliced Green Onions

2 tbsp Lime Juice

1/8 tsp Cayenne Pepper

1 tsp Dried Cilantro

2 tsp Nature's Seasoning

Non-Stick Spray

4 Wheat Tortillas

1 cup Fiesta Blend Shredded Cheese

1)   Defrost the shrimp by placing them in a strainer under cool running water.

2)   Meanwhile, bring a medium pot of water to a boil.

3)   Preheat oven to 350 and line a cookie sheet with foil. 

4)   Add the defrosted shrimp to the boiling water and cook for 2 minutes.

5)   Drain the shrimp and place them back into the pot.

6)   In a pan over medium heat, heat the vegetable oil then add the spinach.

7)   While spinach wilts, add the lime juice, cayenne pepper, dried cilantro, and 1 tsp of Nature's Seasoning to the shrimp and stir.

8)   Add the mushrooms, black olives, green onions, and remaining tsp of Nature's Seasoning to the wilted spinach and stir to combine. Cook for 3 - 5 minutes. Remove from heat.

9)   Spray 1 side of 2 tortillas with non-stick spray and lay them sprayed side down on the cookie sheet.

10)   Evenly spread 1/4 cup of the cheese on each tortilla.

11)   Evenly spread 1/2 of the spinach mixture and 1 dozen shrimp onto each tortilla then top with the remaining 1/4 cup of the cheese.

12)    Spray 1 side of the remaining 2 tortillas with non-stick spray and lay them sprayed side up on the quesadilla filling.

13)   Bake the quesadillas in the preheated oven for 12 - 15 minutes until tortillas are crispy and the filling is bubbly.

14)   Serve quesadillas by cutting each serving into 4 triangles using a pizza cutter. Enjoy!

TIP: My favorite go-to seasoning---Morton's Nature's Seasoning! It has the perfect blend of all of my favorites including garlic powder, onion powder, salt, pepper, dried parsley, and celery seeds.

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