Bowties with Shrimp in Creamy Tomato Sauce

After three servings each and stuffed bellies, both my dad and Carmine exclaimed this was the best pasta they have ever had. Ok so maybe they are being a little dramatic, but from a family who eats pasta at least twice a week, that has got to hold some merit. A spin on the classic alla vodka sauce, this creamy sauce is livened up with some white wine and loaded with fresh herbs. Try the recipe below and see if Carmine and my dad were right.

Recipe yields 4 servings

Ingredients
1 lb Bowtie pasta (or any other shape of your choice)
2 lbs large shrimp, cleaned with the tails off
2 tbsp unsalted butter
3 tbsp extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup dry white wine
28 oz Tuttorosso tomato sauce
3/4 cup heavy cream
1/4 cup fresh basil, chiffonade
1/4 cup fresh parsley, finely chopped
Salt & freshly ground black pepper, to taste
Grated Parmesan cheese, for topping

Put a large stock pot of lightly salted water up and bring it to a boil. (We will use this to cook the pasta). Once boiling, add the pasta and cook until al dente. Drain the pasta and set aside. (Coat with about 1/2 tbsp of olive oil to prevent it from sticking together).

In a large skillet, melt the butter and add 2 tablespoons of olive oil. Add the shrimp and cook for 2-3 minutes per side until opaque. Remove shrimp to a bowl and reserve. Add the remaining olive oil to the same skillet along with the onion and garlic. Turn heat to medium high and cook until onions are translucent and garlic is fragrant, about 3-4 minutes. Add in the white wine and turn up the heat. Allow to simmer for about 5 minutes until the wine reduces by at least half.

Pour in the tomato sauce and give everything a good stir and bring the sauce up to a slow boil. Reduce the heat to low and pour in the heavy cream as the sauce is simmering. Simmer for 8-10 minutes. With about 3 minutes left on the clock, toss in the herbs and seasoning and give it a good stir. Return the shrimp to the skillet and toss to coat with the sauce.

Place the cooked pasta in a large serving bowl and cover with sauce. Stir it all together so the sauce is evenly distributed. Serve with extra sauce on the side and lots of grated cheese for topping. Enjoy!

Sauteed Mahi Mahi

So for those of you who are regular visitors to The One Behind The Apron, you will notice this post is a little different than normal. (Hint: a LOT less photos) My kitchen is currently under construction and it is enough of a challenge to cook the meals, never mind simultaneously photograph them. So for the next few weeks, some of my recipes might not have as many photos as your used to. However, I do have some posts saved up from the pre-construction days, so I will sprinkle those in as well. With that in mind, if you have any questions on the recipe below (or the ones to come), do not hesitate to shoot me an email.

In the Northeast, it is not everyday that you catch Mahi Mahi. For those of you that don't know, Mahi Mahi is a dolphin - but don't worry, not like Flipper! So, when my grandfather came home from a day fishing with one, I jumped at the chance to cook it up for all of us. This is a simple recipe that can be used with any fish, so if you can't find Mahi Mahi, you can try this out with other white fish such as sea bass or striped bass. Also, this is delicious on a sandwich with some lettuce and tomato and a little Old Bay Mayonnaise (Mayo + Old Bay Seasoning = Old Bay Mayo).

Recipe yields 6 servings

Ingredients
4 lbs. fresh Mahi Mahi (Our fish was a lot bigger, so we just put the extra in the freezer for another time)
2 tbsp extra virgin olive oil
Salt & pepper, to taste
4 tbsp butter
1 tbsp basil

Season both sides of the fish with salt and pepper so there is an even coating. Heat the oil in a large skillet. Add the fish and cook 4-5 minutes, per side, depending on the width of the fish. You want the fish to be white all the way through, with no signs of pink in sight!

Once the fish is finished cooking, remove from the pan and place on a serving dish. Add the butter to the pan and use your spoon to scrape up all the browned bits on the bottom and mix with the butter. Add the basil and mix it in. Once the butter is fully melted, pour the mixture over the fish right onto the platter. Serve with fresh steamed vegetables for a healthy meal! Enjoy!

Basil Pesto Shrimp Skewers

Now that the New York heat wave has officially subsided, it is time to enjoy the BBQ once more. These shrimp skewers are a great choice for a hot night because they take only 7-8 minutes on the BBQ. Plus, seafood always makes a deliciously refreshing summer choice. Marinate the shrimp in some basil pesto before hand for a unique flavor, or just put them on the grill plain and serve with a side sauce or salsa.

Recipe yields 10 skewers

Ingredients
2 lbs large shrimp, cleaned
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
2 cloves garlic

In a food processor, add the basil leaves, olive oil, cheese and garlic. Pulse until it forms a smooth paste. If the pesto is too thick, add more oil, a teaspoon at a time.

Remember, we are using this pesto as a marinade, so we want it to be on the thicker side.

Add your shrimp to a bowl and top with the pesto. Mix together until all the shrimp are coated in the pesto sauce. Cover and refrigerate for at least one hour.

When you are ready to cook, heat up your grill. Place 4-5 shrimps on each skewer.

Lightly coat the grill in non-stick cooking spray and place the skewers in place. Cook for 2-3 minutes on each side on medium heat. The shrimp cook quickly, so be sure to keep an eye on them. Once they are white through the middle with a light pink outside, they are ready to eat!

Remove from the grill and serve alongside my Balsamic Skirt Steak for a delicious surf & turf dinner. Or serve on their own with a side salad for a light and refreshing meal. Enjoy!

Grilled Chicken Caprese

Yesterday was 90+ degrees and today we are set for the same fate. On a day like that, who wants to be slaving away in the kitchen? Not me! This is such a quick and simple weeknight dinner that requires minimal heat and prep work. I threw my chicken into a frying pan, seeing as I still do not have a grill. Hopefully my backyard will be fixed and finished before the summer is over! If you can't bare the thought of turning on the stove, throw your chicken on the grill.

Recipe yields 4 servings

Ingredients
4 chicken breasts
1 tbsp chicken seasoning (oregano, salt and pepper, garlic powder)
1 tbsp olive oil
1 beefsteak tomato
1 bunch basil
1/2 lb fresh mozzarella
1/4 cup balsamic vinegar

(Ignore the egg and breadcrumbs - I originally planned to bread the chicken and switched to grilled chicken instead.)

Heat olive oil in a large skillet. Season the chicken cutlet with the spices. Place the chicken in the skillet and cook for 6-8 minutes then flip the chicken and cook for an additional 3-4 minutes.

While the chicken is cooking, slice the tomato, slice the mozzarella and remove the stems from the basil leaves. Be sure to wash your basil really well under cold water to remove any dirt or sand.

Plate the chicken cutlet and top with a tomato slice, a slice of mozzarella and 1-3 basil leaves (depending on their size and your preference). Drizzle each piece with about a tablespoon of balsamic vinegar. Serve and enjoy!

Insalata Caprese

So simple and easy but yet so delicious. This Italian staple is perfect for a spring/summer appetizer. It is refreshing and comes together in no time. You don't need any special appliances and no cooking required. This is perfect for a lazy, laid back day.

Recipe yields 4 servings

Ingredients
1/2 lb fresh mozzarella
1 beefsteak tomato
4 large basil leaves
1/4 cup extra virgin olive oil
Salt & freshly ground black pepper, to taste

Slice mozzarella into 1/4" slices and similarly prepare the tomato.

Arrange tomato slices on a serving platter. Top each with a slice of mozzarella. Then add on a basil leaf.

Drizzle the platter with olive oil and sprinkle on a pinch of salt and pepper. Pure perfection. Enjoy!

Roasted Asparagus Pesto with Roasted Tomatoes

This pasta dish is great for summer nights when you want a simple meal that comes together in under 30 minutes. The pesto sauce is a great option for the pasta as it keeps it light and the vegetables help to fill you up. This asparagus pesto is a nice change to a regular pesto sauce that really packs an added punch.

Recipe yields 4 servings

Ingredients
1 lb bow tie pasta (or any shape you prefer)
1 lb asparagus
1 pint grape tomatoes
1/4 cup extra virgin olive oil
1/2 cup pine nuts
1/2 cup fresh basil
2 tbsp grated Parmesan

Preheat the oven to 400F degrees and arrange racks so there is one in the upper third of the oven and one in the bottom third. Add the pine nuts to a baking sheet. Spread them out so they are in one layer.

On a separate baking sheet. arrange the tomatoes and asparagus in an even layer. Sprinkle with a tablespoon of oil and a dash of salt. Place the vegetables on the top rack of the oven and the pine nuts on the bottom. Roast the vegetables for 20 minutes and toast the nuts for 10 minutes or until browned and fragrant.

While that is in the oven, pick off your basil leaves and clean under cold water to remove any dirt or grit.

Once your nuts are toasted, place in a food processor. Leave behind about a tablespoon of nuts to sprinkle over your pasta at the end. Blend until the nuts are only fine crumbs.

Add to the processor the basil leaves, Parmesan cheese, a dash of salt and 3 tablespoons of oil. Mix well until all ingredients are blended together. At this time, you can also bring a large stock pot of water to a boil to cook your pasta.

Once the vegetables are done (the asparagus will be browned at the tips and the tomatoes will have sunken) remove from the oven. Arrange the asparagus on a cutting board and cut off about 1 inch at the tip and reserve. Cut the remaining stems into about 1 inch pieces.

Add the pieces of the asparagus stems to the food processor with the rest of the sauce. Blend until you have a smooth paste. If necessary, add a tablespoon or so of the water from the pasta pot to the paste to give it a smoother consistency to help it easily spread on the pasta.

Once your pasta is cooked, drain it and add to a large serving bowl. Toss together the tomatoes, reserved asparagus tips, reserved pine nuts and the pesto sauce. Serve with extra Parmesan cheese on the side. Enjoy!

Roasted Parmesan Potatoes

This is a simple Italian seasoning recipe to add to potatoes that really enhances their flavoring. I am curious to see how it will taste on cauliflower or even roasted root vegetables. The possibilities are endless.

Recipe yields 6 servings

Ingredients
2 lbs baby red potatoes
2 1/2 tbsp extra virgin olive oil
1/4 cup grated Parmesan cheese
1 tbsp basil
1 tbsp oregano
1 tbsp parsley
2 tsp garlic salt
1 tsp freshly ground black pepper

Preheat the oven to 425F degrees and place a rack in the center. Scrub your potatoes clean.

Dice the potatoes into 1/4" chunks.

Add the potatoes to a baking dish and coat with oil. Toss in your spices and cheese and give it a good stir so all the potatoes are evenly covered.

Cover the pan with tinfoil and place in the oven for 30 minutes. Remove tinfoil, use a spatula to toss up the potatoes, and then return to the oven for another 30-40 minutes. During this time, check on the potatoes every 10-12 minutes and give them a turn so all edges get crispy.

If you would like the edges to get super crispy, I suggest placing the potatoes under the broiler for 5-10 minutes. Keep a close eye on them so they don't burn, but this will help those edges really crisp up (the way I like them). Serve and enjoy!

Brown Rice & Garbanzo Bean Salad

This isn't the first time I have told you about an easy side dish made with rice. Rice is versatile and can be used with so many different flavor combinations and main dishes. Here is one recipe that is takes it up a notch with the addition of the garbanzo beans.

Recipe yields 4 servings

Ingredients
1 cup long grained brown rice
1 can garbanzo beans
1 tbsp olive oil
4-5 cloves of garlic
2 tsp basil
1 lemon
2 tsp red wine vinegar

Bring a pot of water to a boil and cook the brown rice until soft and plump. While the rice is cooking, mince the garlic and juice the lemon.

Once the rice is cooked, remove to a serving dish.

In a small bowl, combine olive oil, lemon juice, red wine vinegar, basil and garlic paste. Mix well to create your dressing. Evenly coat the rice and beans with the dressing.

Serve & enjoy!