Shrimp Scampi with Linguine


What’s up guys? It’s been forever, I know. This holiday season was a crazy one! I believe I mentioned it, but my boyfriend and I moved over the holiday… so much hard work, packing, moving boxes and furniture, and then cleaning. I am so thankful all that is over! The last time I moved, it was out of my parent’s house and so this is the first real move I’ve ever done. I just can’t believe how much stuff one can accumulate in 6.5 years.  Anyway, that is over now so hopefully, fingers crossed, I can now commence regular blogging. I miss it so much!

I thought I’d come back with one of my favorite recipes to share. I first made this shrimp scampi years ago, and have made it probably a dozen or so times since, which is a lot for me since I am forever wanting to try new recipes, rather than repeat them. I have yet to try an Ina Garten recipe that I haven’t liked, and this is one of my favorites of hers. I really must try some more of her recipes- but first I need to locate my cookbooks!

Shrimp Scampi

Shrimp Scampi with Linguine

Serves 4


3/4 lb linguine

3 Tbsp unsalted butter

2 1/2 Tbsp olive oil

3-4 cloves garlic, minced

1.5 lb large shrimp, peeled and deveined

1 1/2 tsp kosher salt, plus more for salting pasta water

1/4 tsp freshly ground black pepper

1/3 cup fresh parsley, chopped

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (1-2 lemons)

1/8 tsp crushed red pepper flakes


1. Bring a large pot of salted water to a boil, and cook pasta according to directions.

2. While pasta is cooking, place a large skillet over medium-low to medium heat and add the butter and olive oil. When the butter is melted, add the garlic and saute about 1 minute. Add the shrimp, salt and pepper. Cook about 5 minutes, until the shrimp are cooked through.

3. Remove from the heat, and add the lemon zest, lemon juice, parsley and red pepper flakes. Stir to combine. When the pasta is done, drain and add to the shrimp mixture. Toss to coat.

Source: barely adapted from Ina Garten via


Summer Vegetable Soup

Every week I try to make a healthy lunch that will last me for the week. I love not having to put something together every single night… and I feel much better about taking something homemade rather than store-bought (although sometimes in a pinch that stuff is awesome!). Soups make a great lunch. Usually they taste even better after sitting for a couple of days as it allows the flavors to meld together. This vegetable soup is a delicious, healthy, and very customizable recipe that made for an awesome lunch. You can use pretty much any vegetable you have on hand, mix and match depending on your own personal preferences, use up frozen vegetables from the freezer, and little bits of leftover pasta. This was a great recipe to use in my quest to clean out my fridge/freezer/pantry. I had an open bag of frozen peas that I threw into this, a bit of Israeli couscous, some red potatoes that were on their last hurrah, a can of cannellini beans that has been in my pantry forever, and all I had to buy was some zucchini, vegetable stock and green beans. You can throw in some diced sweet potatoes, fresh tomatoes instead of canned, yellow squash, spinach, leeks instead of onions… the sky’s the limit.

Summer Vegetable Soup

Summer Vegetable Soup

Serves 6


1 Tbsp olive oil

1 small onion, quartered and sliced thin

6 cups low-sodium vegetable broth (or more, if desired to make the soup broth-ier)

1-2 small zucchinis, halved lengthwise and sliced into 1/4-inch pieces

1 (15-oz) can cannellini beans (or Navy beans)

5 small red potatoes, diced

1 cup peas (fresh or frozen)

1 cup corn (fresh or frozen)- I omitted this because I didn’t have any

1 cup green beans (fresh or frozen), cut into 1-inch pieces

1 (14-oz) can diced tomatoes, with juice

1/2 tsp ground black pepper

3/4 tsp Kosher salt

1/8 tsp tumeric

2-4 ounces Israeli couscous (or other small pasta shape), optional

2 Tbsp tomato paste


1. Place a large pot or Dutch oven over medium heat. Add onions and saute for 3-4 minutes, until softened.

2. Add the vegetable broth, zucchini, beans, potatoes, peas, corn, green beans, diced tomatoes and juice, salt, pepper, and tumeric. Bring to a boil, and then lower heat to a simmer, cover, and simmer for 25-30 minutes, until the vegetables are tender. If you are using pasta, add when there is about 10-15 minutes left of cooking time.

3. Remove from the heat, and stir in the tomato paste. Season to taste with salt and pepper.

Source: barely adapted from Prevention RD (originally adapted from

Sausage Cacciatore

So Ron’s birthday went wonderfully 🙂 We had these bacon, egg and grilled cheese sandwiches for breakfast, which were really awesome!! For lunch I made chicken quesadillas, and then for dinner Ron requested the three cheese, rosemary and pepperoni pizza, and we ordered some buffalo wings as well. For dessert I made these chocolate chip cookie dough brownies in lieu of cake. He decided all he wanted to do all day was sit on the couch and watch Top Gear, so that’s what he did. I fully support people doing exactly what they want on their birthdays. Want a big party? Awesome! Want to be a super-lazy couch potato? Equally awesome!!

Anyways… this Sausage Cacciatore is a great Monday night meal (unless you are doing Meatless Monday- then it definitely doesn’t qualify). Its pretty easy- saute some sausage and vegetables, cook up some pasta, toss it together, and you’re done! The portion sizes are generous, and the flavors are great! I just love the combination of peppers and mushrooms!!

Sausage Cacciatore

Sausage Cacciatore

Serves 4


3 links sweet Italian sausage

2 Tbsp olive oil

1 small onion, sliced

1 red pepper, sliced

1 green pepper, sliced

4 cloves garlic, minced

8 oz cremini mushrooms, sliced

2 (14-oz) cans diced tomatoes

1 cup beef or chicken stock

1/2 tsp marjoram or oregano

1/4 tsp thyme

2 bay leaves

salt and pepper, to taste

1 tsp sugar

3/4 lb (12 oz) pasta (I used rotini, but you could use any kind of similar shape such as medium shells, or penne)

Parmesan cheese (for topping)


1. Place a large skillet over medium heat, add sausage links and brown on all sides. Remove from pan to a cutting board.

2. Add the olive oil to the skillet, and add the onions, peppers, mushrooms, and garlic. Cook about 3 minutes, stirring occasionally, until beginning to soften. Slice the Italian sausage into 1/4-inch slices, and add back to the skillet. Add the tomatoes (with their juices), stock, herbs, sugar, salt and pepper. Cover the pan, and let simmer 20-30 minutes., until the sausage and vegetables are cooked though, and the flavors have had a chance to meld together.

3. While the sausage mixture is simmering, place a pot of water on the stove to boil, and cook pasta according to package instructions.

4. When the sausage mixture is done, season to taste with salt and pepper. Mix with pasta if desired, or serve over the top. Top with Parmesan cheese if desired.

Source: Lauren’s Latest

Spicy Sausage Pasta Skillet

Who is ready for the 4th of July? My plans include going to a cookout at my parent’s house, eating some ribs, celebrating my dad’s birthday (belatedly), and not much else… which is just the way I want it! I do think fireworks can be fun to see, and are really pretty, but I hate fighting the crowds that come with going to a fireworks show. I am just not that into being in large crowds of people. It can be so overwhelming, and then the traffic afterward can be such a nightmare. I’m sure I’ll be able to hear my fair share of fireworks being set off throughout the day, and maybe even be able to see some small displays from my yard. I think that’ll be enough for me this year!

This meal has nothing at all to do with the 4th of July, but you should still make it! I love meals that can be made in just one pot or skillet. Seriously… the less dishes I have to wash, the better. Washing dishes is probably my least favorite chore, and sometimes it seems like they are never ending. I get through one stack of dishes, only to then cook another meal, and have another stack to wash. Maybe someday I’ll be able to get a robot to help me around the kitchen, and clean up my messes. This pasta is worth washing a couple dishes for though. The smoked sausage and spicy tomatoes give it so much flavor, and I love the pop of freshness and color from the baby spinach. Even Ron will eat spinach when it’s mixed into a pasta dish like this 🙂

Spicy Sausage Pasta Skillet

Spicy Sausage Pasta Skillet

Serves 4


1 tsp extra virgin olive oil

12 oz smoked turkey or chicken sausage, sliced

2 large shallots, or 1 small onion, chopped

2 garlic cloves, minced

2 cups chicken broth

10 oz Rotel (or canned tomatoes with green chiles)

1/2 cup half and half

8 oz pasta (rotini, penne, or other similar sized pasta)

4 cups baby spinach

Parmesan cheese, for topping


1. Place a large skillet over medium-high heat and add oil. Add sausage and shallots (or onions), and saute for about 5 minutes, just until starting to curl and brown. Add garlic, and saute about 30 seconds.

2. Add chicken broth, Rotel, half and half and pepper. Increase heat to high, and bring to a boil. Add pasta and stir to combine. Place lid on skillet, and simmer for 10-12 minutes (or more depending on pasta), until pasta is cooked to your liking.  (The mixture may look curdled when you remove the lid, but stir it around a bit and it’ll come together, so don’t worry!!) Add baby spinach, stir to combine, and cook another minute until the spinach is wilted. Top with Parmesan cheese, when serving.

Source: Iowa Girl Eats

Mushroom and Shrimp Noodle Bowls

I subscribe to a lot of food magazines- Cook’s Illustrated, Bon Appetit and Every Day with Rachel Ray among others. While I find some of the things in Rachel Ray’s magazine a little hokey (such as the nicknames for certain foods), and there are months where I’m not really compelled to make any recipes, there are other times where I get one of her magazines and I want to make everything, and this is what keeps me a subscriber. That, and I’ve yet to make a recipe of hers and not like it. This past issue (the April issue) was one of the later. There were so many recipes I wanted to try, and up first were these mushroom and shrimp noodle bowls. Making this recipe also gave me an excuse to buy five-spice powder, an ingredient that I’ve never cooked with before. I loved the complexity it gave this dish, and while it still would have been tasty without it, it gave it a little extra something that added more interest to these noodle bowls. There are many variants of five-spice powder, so depending on the mixture you buy it could contain star anise, cloves, cinnamon, Sichuan pepper, fennel (these five are common ingredients), anise, ginger, nutmeg, tumeric, black pepper, orange peel or galangal. Therefore, your noodle bowls may have variation in flavor depending on the brand of five-spice powder. I bought a blend at Whole Foods (the only blend I could find), and theirs contained orange peel, tamari powder, lemon peel and organic spices (which spices are not specified). Regardless of what may or may not have been in the mix, I loved the flavors in this dish.

Mushroom and Shrimp Noodle Bowls

Mushroom and Shrimp Noodle Bowls

Serves 4


Salt and pepper

1 lb spaghetti (regular or whole wheat)

3 Tbsp vegetable oil

3/4 mixed mushrooms (i.e. shiitake, cremini, hen-of-the-woods or maitake)

1/4 head savoy or napa cabbage, thinly sliced

1 bunch scallions, thinly sliced on the diagonal

1 small red chile pepper, thinly sliced

3-4 cloves garlic, chopped

1 (1-inch) piece fresh ginger, grated

1 lb medium shrimp, shelled and deveined

1 tsp Chinese five-spice powder

2 cups vegetable or chicken stock

1/4 cup tamari, soy sauce, or liquid amino


1. Bring a large pot of salted water to a boil, and cook spaghetti until al dente.

2. While the spaghetti is cooking, heat the oil in a large (12-inch) skillet over high heat. Add the mushrooms and stir-fry 3-4 minutes until any liquid evaporated, and they become browned. Add the cabbage, scallions, chile pepper, garlic and ginger. Season with pepper. Stir-fry, stirring constantly, for 2-3 minutes.

3. Add the shrimp and the five-spice powder. Stir-fry, stirring constantly, for about 2 minutes until the shrimp turn pink. Add the chicken or vegetable stock and the tamari or soy sauce, lower the heat to medium, and continue to cook until the shrimp are cooked through.

4. Serve the mushroom and shrimp mixture over the pasta. Either mix together, or place the pasta in bowls and ladle the shrimp-mushroom mixture over the top.

Source: Every Day with Rachel Ray, April 2013


Pasta with Mushroom-Sausage Ragu

It’s hard to know what to say on a day like today when such a terrible event has occurred. I’ll just say that my thoughts and prayers are with the people of Boston, and their loved ones.  It’s hard to think of much other than Boston at a time like this, but I still wanted to share a recipe with you tonight, as I feel like there needs to be a sense of normalcy to provide comfort and peace, at least for me.

This recipe is a very comforting, and fairly healthy one. The mushrooms and onions, combined with the turkey sausage make a wonderfully hearty, but light topping for the pasta. Ron and I both loved this one.


Pasta with Mushroom-Sausage Ragu

Serves 4


8 oz pasta (a short shape such as penne, ziti, or shells)

1 cup plus 1 Tbsp 2% milk, divided

1 tsp cornstarch or arrowroot powder

2 Tbsp olive oil, divided

8 oz. button mushrooms, sliced

6 oz. portobello mushrooms, chopped

1 medium red onion, chopped

3 cloves garlic, chopped

1/4 tsp sea salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

8 oz. Italian turkey sausage, hot or mild, removed from casings

1 Tbsp tomato paste

1 Tbsp fresh thyme leaves, divided

1/4 cup Parmesan cheese, grated

red pepper flakes, to taste (optional)


1. Over high heat, bring a pot of salted water to a boil. Add pasta, and cook until al dente.

2. Combine the cornstarch (or arrowroot powder) with 1 Tbsp of the milk in a small bowl. Set aside.

3. While the pasta is cooking, place a large skillet over medium-high heat, and add 1 Tbsp of olive oil. Add the mushrooms and onions and cook about 9-11 minutes, until the liquid has evaporated, and the mushroom-onion mixture is lightly browned. Add the garlic, salt and pepper, and cook a minute more. Remove the mixture from the pan, and place in a bowl. Set aside.

4. Place skillet back on the stove, and add the remaining Tbsp of olive oil. Add the turkey sausage, and cook, breaking up the sausage, until cooked through, about 3-5 minutes.

5. To the sausage, add a cup of milk and the tomato paste, and bring to a simmer. Reduce the heat to medium low, add the cornstarch slurry, and cook about a minute until slightly thickened, stirring constantly. Add back the mushroom mixture, and 2 tsp of fresh thyme. Taste, and add salt and pepper to taste, and red pepper flakes if desired.

6. Serve over the pasta, or do as I did, and mix together with the pasta. Sprinkle the remaining thyme over the top.

Source: Apple a Day (who adapted it from Clean Eating, March 2013)


Pasta Salad with Cheddar Cheese, Pepperoni, Roasted Red Peppers and Chickpeas

Pasta salad seems like such a classic summer dish to me- all you have to do basically is cook up some pasta, toss in some dressing, and some ingredients of your choice.  It is a quick meal that has only a minimal amount of time in a kitchen that can be stifling in hot weather- especially when you have the 100 degree weather we had here in Connecticut this past week- that paired with the very likely chance that we would lose power due to the intense storms that were going through the state, made this a perfect dinner- although what I would have done had the power gone out mid-pasta cooking I can’t quite say- I may have been out with my grill in the pouring rain trying to boil water.

So I know that the June issue of Bon Appetit told us to get away from cold fusilli salad- but hey- I love cold fusilli salad, and like I’ve said before- I DO WHAT I WANT!!!  Take that Bon Appetit (don’t worry I still love you).  Anyways,  I used tricolor fusilli for this pasta salad because it’s pretty, and then threw in some additions… since I was not just making it for myself, I had to think about things that my boyfriend likes to eat (which pretty much rules out all vegetables other than peppers).  I settled on cheddar cheese (because I have a massive amount of it in my fridge due to an awesome sale at Whole Foods), pepperoni, chickpeas, and roasted red peppers (got to have some kind of vegetable in there, right?).  For the dressing, I chose one that my mom has used on her pasta salad in the past, which I think is quite delicious, and that is Ina Garten’s vinaigrette for green salad- although, I of course being the rebel I am didn’t have anything resembling green in my salad- other than the spinach fusilli.  I like using a vinaigrette in pasta salad rather than a mayonnaise based dressing because that’s just how I roll.

Pasta Salad with Cheddar Cheese, Pepperoni, Roasted Red Peppers and Chickpeas

1 pound pasta (I used tricolor fusilli)
4 ounces pepperoni, cut into 1/2 inch cubes
2-3 ounces Cheddar Cheese, cut into 1/2 inch cubes
2-3 roasted red peppers, cut into 1/2 by 1 1/2 inch strips
1 can chickpeas, drained
Ina Garten’s Vinaigrette (recipe to follow)

1. Cook your pasta in boiling salted water until al dente, drain.
2. Toss the pasta with the pepperoni, cheese, peppers, and chickpeas.
3. Add vinaigrette, and toss everything to combine.


  • These are pretty rough estimates for how much of each ingredient to use.  It’s really all up to you individually- these are about the amounts I used this time, but you can do it all to taste- add more or less ingredient as you see fit.
  • Substitutions and additions are also welcome.  You can use mozzarella instead of cheddar.  Salami instead of pepperoni.  Add in some halved cherry tomatoes, or sundried tomatoes, or cucumber, or sauteed zucchini or summer squash.  Add what you personally like!
Ina Garten’s Vinaigrette 

1 tsp Dijon mustard
1 tsp minced fresh garlic
3 tbsp Champagne vinegar (or other wine vinegar- red or white)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper 
1/2 cup olive oil
1. In small bowl, whisk together mustard, garlic vinegar, salt and pepper.
2. Slowly whisk in olive oil until emulsified.

  • I used red wine vinegar for my dressing because I didn’t have any Champagne vinegar on hand and it was still perfectly delicious.
  • This vinaigrette is originally for a green salad, which you can obviously do as well, but I love the way it pairs with a pasta salad.  If serving with a green salad, it will make enough for 6-8 servings.