Saturday, October 24, 2020

Shrimp and Gnocchi in Parmesan Cream


Looking for a wonderful dish to make when you feel like something comforting and delicious?  Try this recipe I put together last night.  So good!  Serve with some crusty Italian bread and a side salad!

Shrimp and Gnocchi in Parmesan Cream

 To make Gnocchi:

1 (16-ounce) package of Gnocchi
2 tablespoons butter, divided
Salt for boiling water

Add the Gnocchi to a boiling pot of salted water and cook for 3-5 minutes. Once all the gnocchi has floated to the top of the pot, remove the gnocchi with a slotted spoon to a large bowl and cover with paper towel.

To make shrimp:  

1 pound large shrimp, peeled and deveined, tails removed
6 oz. imitation crab meat 
2 cloves garlic, minced
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley

Melt 2 tablespoons of butter over medium heat in a large skillet. Once the butter has melted, add the garlic and cook for 2 minutes or until fragrant.   Add shrimp and salt and pepper to taste. Cook, stirring occasionally, until shrimp is pink, about 2-3 minutes; remove from heat and set aside.


Parmesan Sauce

1/4 cup salted butter
4 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 cup chicken broth, or more, as needed
3/4 cup half and half or ½ cup of heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 cup freshly grated Parmesan Reggiano Cheese
salt and freshly ground black pepper, to taste

To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.


Gradually whisk in chicken broth and half and half (or cream) whisking constantly. Keep stirring until it is incorporated and begins to thicken. Add in thyme and basil and stir.  

Add in Parmesan cheese and stir until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Add more milk if you need to thin out the sauce at any point it gets too thick.
Stir in shrimp and gnocchi, and imitation crab and gently toss to combine.


Serve immediately, garnished with parsley, if desired.

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Steak fettuccine with Mushroom Alfredo Sauce


Make any weeknight meal feel special with this dish. The mushroom Alfredo sauce is out of this world good! I sometimes use leftover steak slices for a great way to use leftovers.  Serve with garlic bread and a side salad.

 Steak Fettuccine with Mushroom Alfredo Sauce

16 ounces fresh portabella or crimini mushrooms
2 cloves fresh minced garlic
1/2 cup butter, divided
1 lb. sirloin steak
1 cup heavy whipping cream
1 pound fettuccine
1/2 cup Parmesan cheese
1 cup reserved pasta water
1 teaspoon salt (more to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon of onion powder

Clean mushrooms with damp paper towel or cloth to remove dirt. Chop in small pieces. 


Make your mushroom sauce. Melt 2 tablespoons of butter in a large skillet. Sauté minced garlic and chopped mushrooms until the mushrooms are soft with deep brown color (about 10-15 minutes). Add the cream and the rest of the butter. Simmer over low heat, stirring occasionally until thickened.


Coat both sides of steak with oil and season generously with salt and pepper, garlic and onion powder. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.

Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pot with heat off.

Add mushroom sauce to the hot fettuccine in the pan and toss with tongs until coated. Add steak and Parmesan and up to 1 cup of reserved pasta if needed.  Add more seasoning as needed. Pour in serving bowl and enjoy!

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Saturday, October 10, 2020

Spinach Mushroom Tortellini Soup


It’s quick. It’s creamy. It’s so delicious!  What more could you want from a soup?  Oh yes, it’s hearty too!  This is a keeper my friends!

Spinach Mushroom Tortellini Soup

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 (8 oz.) package cremini or button mushrooms, sliced
1 yellow onion, chopped
4 cloves garlic, minced
2 teaspoons fresh thyme, stems removed
1 teaspoon dried sage
1/4 teaspoon nutmeg
1/4 cup all-purpose flour
1/2 cup white wine
1 (32 oz.) cartons low sodium chicken broth
1 (8 oz.) package cheese tortellini (or meat)
3/4 cup parmesan cheese, grated, plus more for garnish
1 (5 oz.) package fresh spinach, roughly chopped
1/2 cup heavy cream
salt and freshly ground pepper, to taste


Melt butter and olive oil in a large stock pot or Dutch oven over medium-high heat and sauté mushrooms and onion for 10-12 minutes, or until softened and onions are translucent.  


Season with salt and pepper, then add garlic and cook for 1-2 minutes, or until fragrant.  Add thyme, sage, and nutmeg, and stir to combine.

Sprinkle flour in and cook for 2-3 minutes, or until veggies are thoroughly coated, then pour in white wine to deglaze pan. 


Pour in chicken broth and tortellini, then bring to a boil and cook for 7-9 minutes, or until tortellini is cooked and al dente. 

Reduce heat to low. Stir in spinach, parmesan cheese and cream, cooking until spinach is wilted and cheese is melted. Top with more Parmesan cheese if desired.  




Transfer to bowls and serve hot! 


Serve with crusty french or Italian Bread for a real treat!


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