Linguini Scampi Primavera

Asparagus screams SPRING!  So make a Spring Pasta, or Pasta Primavera, as the Italians say.
6 oz mushrooms, sliced
1 Tbsp olive oil plus 2 Tbsp butter
8-10 shrimp, peeled and deveined
6 oz fresh linguini
1 bunch asparagus, trimmed and cut into 2-inch pieces, tips reserved
2 cloves garlic
2 plum tomatoes, diced
1/4 tsp crushed red pepper flakes

Bring 2 quarts of salted water to a boil in a pot. Meanwhile, sauté the mushrooms in a large skillet with the olive oil and butter until they release what water they will and begin to brown up a bit. Remove mushrooms to a bowl.

Add asparagus spears to the pan with a dash of olive oil. Cook for about 3-4 minutes, until they are only beginning to soften. Add the shrimp and cook about 1 more minute.

Meanwhile, add the linguini to the water and cook about 3 minutes. Reserve a cup of pasta cooking water and drain pasta.

While the pasta cooks, heat a small pan with a dash of olive oil to shimmering hot. Toss in the tomatoes and allow them to cook about 1-2 minutes.

Add the asparagus spears, the garlic and the red pepper flakes to the shrimp. Cook about 2-3 more minutes, until the asparagus spears are heated through.

Add the pasta to the skillet and toss with the shrimp mixture.

Add as much pasta cooking water as necessary to make a slight sauce. Gently fold in the heated tomatoes. Serve with lemon.

Serves 2.

Spring in the Mid-Atlantic

Spicy Shrimp and Cod Chowder

Cooking the shrimp separately with paprika and cayenne pepper is optional, but adds a layer of flavor to an otherwise quite mild dish.
1 leek, cleaned and diced
2 stalks celery, diced
1 carrot, finely diced
2 Tbsp better and 2 Tbsp canola oil
1/4 cup flour
1 tsp fresh (1/4 tsp dried) thyme
4 cups milk
2 small potatoes, diced 1/2-inch, about 1-1/2 to 2 cups
1 lb cod, cut into 1-inch pieces

1/2-lb shrimp, shelled
1 Tbsp olive oil
2 tsp Spanish pimenton, smoked paprika
1/4 tsp cayenne pepper

Sauté leek, celery and carrot in butter and oil in a soup pot. Cook the veggies for 10 minutes. Add the flour and thyme and cook the roux for about 3-4 minutes. Add the milk and bring to a boil. Add the potatoes and allow soup to simmer for about 10 minutes, until the potatoes are just becoming tender. Add the fish and heat on low until the cod is heated through. Salt and pepper to taste.

While the soup is warming, add the shrimp, oil, pimenton and cayenne to a small non-stick skillet over medium-high heat.  Cook only until the shrimp turns pink and is heated through.  Serve chowder in bowls, topped with a few shrimp.

Serves 4.

Cook's note: I used about 4-5 small assorted gold, redskin and purple potatoes.

Creamy Pasta with Shrimp and Broccoli

Here's a shrimp scampi on pasta made unctuous with the smooth creaminess of creme fraiche.  A French wonder, creme fraiche is becoming more available, and is slightly less sour than sour cream - but either could be used here.
1/2 lb multicolor pasta
3-4 cups broccoli flowerets
1 leek, cleaned, trimmed and diced

2 Tbsp butter plus 1 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp pickled jalapeno peppers, minced
20 medium shrimp, shelled

1/4 cup creme fraiche, or sour cream
juice of 1/2 lemon

Bring 4 quarts of water to a boil for the pasta in a medium pot. Salt generously and add the pasta. cook only just until al dente. Reserve a cup of the cooking water and and then drain the pasta mixture.

While the pasta cooks, add the leek and a dash of olive oil to a large non-stick skillet. Bring the leek to a nice sizzle and then add a tablespoon water. Cook until the leek softened nicely and the water all evaporates. Add the broccoli and stir fry for about 3-5 minutes, until the broccoli is heated through and is crisp-tender. Remove veggies to a bowl and keep warm.
In the same skillet, melt the butter in the oil. Add the garlic and jalapeño pepper and cook for about 2-3 minutes.

Add the shrimp and cook until the shrimp just turns pink, about 3-5 minutes.

Add the veggie mixture to the shrimp.

Then gently fold in the pasta.

Now gently fold in the creme fraiche or sour cream and heat through.

Stir in the lemon juice and then immediately turn pasta mixture into four bowls and garnish with parsley. Serves 4.

Cook's Note:  You can use your favorite pasta for this - I like the multicolor flowers that match the broccoli flowerette shape well.

Sesame Shrimp over Fresh Buckwheat Udon

Fresh buckwheat Udon noodles are a real treat, with a toothy bite and rich flavor.  If I have too much at one time I freeze them - they do fairly well in the freezer and I think are still better than dried noodles when thawed.
1/2-inch fresh ginger, minced
2 cloves garlic, peeled and minced
2 Tbsp golden raisins, very finely minced
1 fresh tomato, diced
1/4 tsp crushed red pepper flakes
1 Tbsp asian fish sauce
2 tsp sesame oil

1/4 lb fresh buckwheat udon noodles
1/4 cup frozen petite peas
16 shrimp, peeled and deveined

Heat a dash of canola oil in a medium pot. Add the garlic, ginger and raisins and cook about two minutes, stirring often. Add the tomatoes and red pepper flakes to the pot and bring to a sizzling boil. Cook for about 3-5 minutes, then turn to a simmer. Cook the tomatoes for about 5 more minutes to darken and develop their flavor. Add the fish sauce and sesame oil, stir and reduce to a low simmer.

Meanwhile bring a medium pot of water to a boil. Salt generously for the noodles. Cut the noodles if longer than about six inches in length. Add the noodles to the water and cook until just al-dente; this will take only a few minutes because the noodles are fresh. If you can only find dried buckwheat udon, then cook longer until al dente. Add the peas to the water for the last 30 seconds.

Add the shrimp to the tomatoes and bring to medium heat. Cook until the shrimp is just pink. Adjust seasoning with salt and pepper, only if necessary.

Drain noodles and divide into four bowls. Drizzle with a dash of sesame oil if desired.  Top evenly with shrimp mixture. Serve with lemon or lime wedges.

Serves 4.

Cook’s Note: Asian recipes like this often call for a teaspoon of sugar or other sweetener, just to cut the edge - and its very good. I did not add this as many are concerned about added sugars these days. Instead I used the raisins.

Lobster Scallops and Shrimp over Creamed Spinach and Gnocchi

The holidays are a time we splurge a bit for great food, and that includes scallops and lobster. Returning from an arduous semester at school, our daughter Stephanie helped me pull together this delicious number, with all our delicious shellfish food groups.
1/2 sweet onion, finely sliced
2 cloves garlic
1 Tbsp butter plus 1 Tbsp olive oil
1 lb baby spinach leaves
fresh grated nutmeg, about 1/4 tsp
1/3 cup fresh heavy cream

1/2 lb fresh gnocchi

1/2 lb large bay scallops, about 10-12, blotted dry
1 dozen shrimp, peeled and cut in half
1 lobster tail, meat removed and sliced 1/8-inch

1/4 cup sherry
1 Tbsp butter
2 green onions, sliced on the bias
1/4 tsp dried red chili flakes
1 lemon, cut into wedges, pits removed

Sauté onions in a large pot for about 3-4 minutes in the butter and olive oil. Add the garlic and cook another 2-3 minutes. Add the spinach and toss with tongs as it wilts and steam off as much water as possible. Use a spoon to remove any excess water after the spinach wilts, tilting the pan and pressing the spinach lightly. Season with the nutmeg and lightly with salt and pepper to taste. Add the cream and mix well. Cover and keep warm as you prepare the rest of the dish.

Bring 6 cups water to a boil in a medium pot. Salt generously. Cook gnocchi 3-4 minutes, until just tender throughout. Drain.

Meanwhile, sauté the scallops over HIGH heat in a dash of canola oil until browned on one side, about 2-3 minutes. A ceramic nonstick skillet is useful here to allow you to heat the pan to high, to get a nice browning going on. Do not stir or disturb the scallops as they brown. Once browned, flip the scallops once and cook another minute, just to cook through. Set scallops aside.

Add shrimp and lobster to the skillet with a dash more oil. Allow to cook through, just until shrimp turn pink, 1-2 minutes. Remove shrimp mixture to the scallops. Carefully add the sherry to the skillet and allow the alcohol to steam off for a minute or so. Before all the liquid has evaporated, add the butter and whisk to melt. Return the seafood to the sauce in the pan.

Toss the gnocchi with the creamed spinach. Plate the spinach mixture evenly on four plates. Top with the shellfish. Garnish with green onions and chili flakes. Serve with lemon wedges. Serves 4.

Pasta with Shrimp Kale and Andouille Sausage

As the holidays approach time compresses...  Here's a very nice and very quick dinner that at once healthful and festive.
6 oz mafalda (or other favorite) pasta

2 chicken breasts, cut into 1/2-inch cubes
2 links smoked andouille (or chorizo) sausage, diced
2 cloves garlic, minced
1 tsp fresh oregano, minced
4 cups Tuscan kale, chopped

1/2 lb shrimp, peeled and halved
juice of 1/2 lime

Bring six cups water to a boil. Salt well and add pasta. Cook, stirring every once in a while, until al dente. Drain and cover.

Meanwhile, sauté the chicken and sausage in a dash of olive oil until chicken is cooked through, about 5 minutes.

Add the garlic, oregano and kale and cook another 5 minutes, until kale wilts down a bit.

In a separate skillet, sauté the shrimp in a dash of olive oil just until pink - about 2-3 minutes total. Salt and pepper lightly, to taste. Remove from heat and sprinkle shrimp with lime juice.

Toss the pasta together with the chicken mixture and the shrimp in a serving bowl.

Serves 4.

Asian Seafood Stew

A hearty stew with a coconut based broth, rich with the umami of mushrooms, shrimp and scallops.
10 oz fresh mushrooms, sliced
1 shallot, finely diced
1 clove garlic, minced
1/2-inch fresh ginger, minced
1 red chili pepper, thinly sliced
1 dozen small fingerling potatoes halved
1 can coconut milk
2 cups chicken or turkey broth
1 bottle clam juice
2 Tbsp asian fish sauce
3 cups collard greens (or other hearty green like kale)

1 lb haddock or other white fish, cut into bit-sized pieces
1/2 lb sea scallops
1/2 lb shrimp, peeled and de-veined
palmful cilantro, chopped
1 lime, cut into wedges

Sauté the mushrooms and shallot in a dash of olive oil in a medium pot. Cook until the mushrooms have released what water they will, and have browned up a bit - about 10 minutes. Add the garlic, ginger, red pepper and the potatoes to the pot and cook another 2-3 minutes.

Add the coconut milk, broth, clam juice, fish sauce and collard greens and bring to a gentle boil.

Reduce to a simmer and cook about 10 minutes, to soften the greens.

Add the fish, shellfish and cilantro and return to a gentle boil. 

Reduce heat and simmer 2-3 minutes. Serve stew in bowls garnished with cilantro and lime wedges.

Serves four.

Korean Noodles

Shrimp, Asparagus, Egg

Although cabbage is ubiquitous in Asian cooking, I like to substitute Brussels sprouts because I love them, especially cooked quickly.  This preparation assembles Korean flavors in a noodle dish fortified with shrimp and egg.  Thinly sliced egg omelet is a common accoutrement in much of Asian cooking.
1 lb lean pork, cubed, 1/2-inch

Marinade:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

2 eggs, scrambled

1 sweet onion, peeled and finely sliced
1 bunch asparagus, trimmed and cut 1/2-inch slices, 2-inches of tips reserved
1 doz Brussels sprouts, base cut off, sliced in thirds
2 cloves garlic, peeled and minced
1/2-inch fresh ginger, peeled and minced
1/2 lb fine fresh lo-mein noodles
1 doz shrimp, peeld
juice of half a lime
1 Tbsp fresh mint, minced

Sauce:
2 Tbsp gochujang
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1/4 cup water

Whisk marinade together in a bowl and add the pork. Allow to marinate at least an hour.

Meanwhile, whisk eggs together with a dash of salt and pepper to taste. Add a dash of canola oil to a non-stick skillet and cook the eggs to make a thin omelet. Use a rubber spatula to lift and pull the eggs to the center as they cook. Add the garlic and ginger and cook another 2-3 minutes.

Transfer the omelet to a cutting board and cover to keep warm.

Sauté the Brussels sprouts, onion and asparagus in a dash of canola oil. Cook about 5 minutes, until crop-tender. Set aside.

Heat another dash canola oil in the pan and brown the pork.

When the pork is cooked through, add the veggies and the lo mien noodles to the pork. Whisk together the sauce ingredients and add to the pork and heat through.

In another pan, sauté the shrimp for about 1-2 minutes per side over high heat, until they are pink and just cooked through. Sprinkle with juice of half a lime.

Gently fold noodles together with the pork, shrimp and veggies.

Heat asparagus tips in a glass dish with a splash of water in the microwave for 1-2 minutes. Drain. Slice the omelet into strips.  Turn hot noodles into a serving dish and top with shrimp, omelet, asparagus tips and mint.

Serves 4-6.

Shrimp & Scallops with Calamari Pasta

Match seared scallops and shrimp with wonderful ribbon 'calamari' shaped paste in this brothy dish that celebrates both sea and shore.
1/2 lb calamari pasta, or other favorite pasta

2 Tbsp butter plus 1 Tbsp olive oil
1 lb bay scallops
1/2 lb large shrimp, shelled and cleaned
2 cloves garlic, minced
1/2 tsp dried crushed red pepper

1 5 oz can sliced mushrooms, juice reserved
2 cups clear chicken broth
1 bottle clam juice
1 Tbsp asian fish sauce
palmful fresh parsley leaves, chopped

2 green onions, sliced

Bring 2 quarts of salted water to a boil. Cook pasta, stirring often, just until al dente. Reserve 1 cup pasta cooking water, and drain pasta when cooked.

Meanwhile, melt butter in the oil in a wide skillet until all the water has bubbled off. Brown the scallops for about 2 minutes per side. Set aside on a rack sitting on a rimmed baking pan.

Add another dash olive oil into pan and bring to almost smoking. Carefully add the shrimp and allow to cook for a minute, shaking pan. Flip the shrimp and continue cooking another minute. Set shrimp aside with scallops.

Add a final dash of olive oil to pan and add the garlic and red pepper flakes. Cook for about 2 minutes. Add the mushrooms along with their juices to the pan. Stir in the chicken broth, clam juice, fish sauce, reserved pasta water and parsley. Bring to a boil.

Distribute pasta among four bowls. Then distribute seafood evenly among the four bowls. Then ladle a cup or so of broth, along with some mushrooms over the seafood. Garnish with green onions. 


Serves 4.

Cook's Note:  There are lots of cool artisan pastas out there that you could use, though frankly some are ridiculously expensive.  Try TJ Max to find great bargains on cool pasta.

Baked Zucchini Macaroni Shrimp and Tomato

Get ready to throw casseroles together this fall - one of my favorite past-times.  Message: try to extend veggies and carbs over proteins, but still make the dish a smashing success. Your judgement is the best success - and this platform is a great starting point.
2 medium zucchini, sliced (I crinkle cut them)
12 shrimp cut in half at waist
8 oz macaroni
3 fresh ripe plum tomatoes, sliced1/4-inch

Sauce:
2 Tbsp butter plus 1 Tbsp canola oil
2 cups milk
1/2 tsp salt
1/8 tsp red pepper
palmful lemon balm, minced
1 Tbsp lemon thyme leaves, minced

5 ox monterrey jack cheese, grated
5 oz aged cheddar, grated

Topping:
1/2 cup panko bread crumbs
1/4 tsp garlic powder
1/4 cup grated monterrey jack cheese
2 Tbsp parmesan grated
palmful fresh mint or basil leaves
1 tsp crushed red pepper flakes
fresh ground black pepper
1 Tbsp olive oil

Preheat oven to 375F. Bring a medium pot of well salted water to a boil for the pasta. Meanwhile, sauté the zucchini until slightly browned.

Add the pasta to the boiling water and cook, only until al dente.

While the pasta cooks, make white sauce by frying flour in the butter and oil in a small sauce pan. Cook for about 2-3 minutes until achieving a slight nutty fragrance, but don’t brown the flour much at all. Whisk in the milk and increase the heat. Whisk every once in a while until sauce comes to a gentle boil and thickens. Add the salt, pepper, lemon balm and thyme. Remove from heat and cover.

When the pasta is cooked, drain and place in a large mixing bowl. Add the shrimp and the cheeses.

Whisk the sauce to homogenize and pour over the pasta. Mix well.  Toss the topping ingredients into a small bowl. Mix well.

Lay zucchini in bottom of oiled casserole.

Pour the pasta mixture on top.

Layer the tomatoes atop the pasta and sprinkle on the panko crumb mix.

Bake for about 30-45 minutes, until browned and bubbly.

Serves 4-6.

Singapore Noodles

East meets West in this Asian curried noodle.  Recipe following soon.

Baked Macaroni Shrimp and Salmon

More than just your average tuna noodle casserole.  But equally comforting, and fast.
1/2 lb large ribbed macaroni
1 dozen medium shrimp, peeled and cut in half
1/4 lb salmon fillet, skinned
1/2 cup frozen peas, thawed
1/4 lb Jalapeno Jack cheese, cubed 1/4-inch

Béchamel sauce:
1 Tbsp butter plus 1 Tbsp canola oil
1/4 cup flour
2+ cups milk
1/2 tsp dried dill weed

1/2 cup panko crumbs
palmful fresh parsley, minced
dash garlic powder, about 1/4 tsp
1 Tbsp olive oil

Preheat oven to 375. Bring 2 quarts of water in a medium pot to a boil for the pasta. Season generously with a tablespoon of coarse kosher salt. Stir in the pasta and cook until al dente. Drain and set aside.

Meanwhile prepare the Béchamel sauce. Melt the butter in the oil in a small sauce pan. Add the flour and cook for about 3-5 minutes until smelling a bit nutty but not darkening much. Add the 2 cups milk and turn heat to high. Whisking every once in a while, allow the mixture to come to a gentle boil and thicken. Add the dill and season to taste with salt and pepper. Adjust thickness with a bit more milk if necessary. The pasta will absorb a lot of the moisture, so the sauce should not be too thick - it should just coat the back of a spoon well. A slightly thinner sauce will keep the dish moist and creamy.

Toss the shrimp, salmon, peas and cheese into a large mixing bowl.

Add the pasta and the sauce and mix well. Turn into an oiled casserole.

Mix together the panko crumbs with the parsley, garlic powder and oil.

The crumbs should just be moist. Scatter the crumbs on top of the macaroni and bake for about 30 minutes, until nicely browned and bubbly.

Serves 4.

Cook’s Note: I used leftover previously poached salmon in this case, but you could just as well use fresh uncooked fish. You could also substitute many other varieties of fish such as grouper or cod. I also tossed in a few leftover sautéed zucchini I had hanging around. This is the perfect dish to rescue lonely leftovers. Waste not, want not.