Shrimp with Lemon Cream Sauce and Angel Hair Pasta

Shrimp with Lemon Cream Sauce and Angel Hair Pasta

Some recipes amaze me.  Sometimes it’s the recipes that are so quick to make and so simple that taste the best.  Tender succulent shrimp bathed in lemon cream and then tossed with herbs and angel hair pasta, and freshly grated Parmesan cheese.  I mean, butter, cream, pasta and cheese?  What could be any better than that?  Can you cut back on the butter, leave out the cream?  I guess so…but it won’t be nearly as good. 

Shrimp with Lemon Cream Sauce and Angel Hair Pasta

1 tablespoon olive oil

2 tablespoons butter

3/4 cup heavy cream

1/4 cup chicken stock

3 tablespoons fresh squeezed lemon juice

3/4 pound angel hair pasta 

salt and pepper to taste

1 pound raw large shrimp, peeled and deveined

1/2 cup chopped parsley

1/4 cup chopped chives

zest of a one lemon

1/2 cup freshly grated parmesan cheese

Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.  Drain the pasta in a colander, and return to warm pot and set aside. 

Meanwhile, in a large 12-inch skillet over medium-high heat, add the olive oil and butter. Saute the garlic until just tender and then add the shrimp.  Saute the shrimp until just cooked through, about 2 to 3 minutes. Add salt and pepper and remove to a plate and set aside. 

In a small saucepan, heat the cream, chicken stock and lemon juice to a low simmer for about 5 minutes.  Pour sauce into the pot of pasta and add parsley, chives, lemon zest and the freshly grated Parmesan and toss well.   Add shrimp and toss again until everything is coated.

Transfer to a serving platter and serve immediately. 

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Delicious Pork Schnitzel

 

 

 

 

 

 

 

 

 

 A simple pork chop cutlet with a crispy, crunchy coating makes Pork Schnitzel an irresistibly easy meal.  Let me start off by saying Schnitzel is so easy to make and so good.  You will want to make it often.  Talk about easy?   Simply pound, season, dip, pan fry.  It’s just that simple!  That crispy coating makes all the difference. It takes the flavor from simple to simple-yet-sublime. Perhaps more importantly, it adds crispy, crunchy texture. Yum!

 Delicious Pork Schnitzel

 2 lbs boneless pork chops
1/3 cup all-purpose flour
1 Tablespoon garlic salt

1/2 tsp paprika
1/2 tsp black pepper

3 large eggs
2 cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil
Lemon wedges to serve

 

Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Set up three bowls. In the first combine 1/3 cup flour, 1 tablespoon garlic salt, 1/2 teaspoon paprika and 1/2 teaspoon pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

 

 

 

 

 

 

 

 

 

 

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

 

 

 

 

 

 

 

 

 

 

 

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. 

 

 

 

 

 

 

 

 

 

Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly.  

 

 

 

 

 

 

 

  

 

Remove to plate.  Serve with lemon wedges.

 

 

 

 

 

 

 

 

 

 

 

Serve with mashed potatoes and maybe a salad. 

 

 

 

 

 

 

 

 

 

 

So crispy on the outside and moist on the inside!  Perfect.

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Balsamic Glazed Pan Seared Skirt Steak

 

Oh my. This is a steak. This is an incredible steak. Words cannot describe it. It’s just that Heavenly. 

 Balsamic Glazed Pan Seared Skirt Steak

1 lb skirt steak (about 3/4 inch thick)

extra-virgin olive oil

1 cup good-quality balsamic vinegar

2 tablespoons brown sugar

salt and pepper to taste

Combine Vinegar and sugar in a small saucepan.  Heat the sauce over low heat for 4 minutes, stirring until sugar has dissolved. Bring to a boil and then reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

Season the steak generously on both sides with the salt and pepper. Let the steak come to room temperature, about 40 minutes.

Heat a large skillet over medium-high heat, and let the pan get very hot. Add the oil and when the oil is just barely smoking, add the meat. Lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes on each side for medium rare.

Transfer the meat to a cutting board and tent with foil. Allow the steaks to rest for 5 minutes. Cut into slices, on the diagonal, and serve with glaze.

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Steak tips in Gravy with Rice

This is such a nice recipe for those times that you just want something comforting and quick to make.  Love this recipe.

Steak tips in Gravy with Rice

2 lbs Tenderloin steak, cut in bite sized cubes

1 small onion, chopped

2 cloves garlic, minced

salt and pepper to taste

1 tablespoon olive oil + 2 tablespoons butter for frying

4 tablespoons of flour

4 tablespoons (1/2 stick) butter

2 cups half and half or cream

2 cups cooked rice

Melt butter in a large heavy skillet and then add olive oil. Over medium heat, saute onions and garlic until tender. Add steak tips and fry until brown on all sides. Cover and simmer on low heat for about an hour or until meat is very tender. 

NOTE: You can also pre-cook beef cubes in a crock pot for 6 hours on high with a little beef broth for fork tender beef for all your stews and soups. I do this often and freeze until I need them.

In a separate skillet, add 4 tablespoons of butter and 4 tablespoons of flour and whisk quickly to blend. Cook, for about 1 minute until lightly browned, stirring the entire time. Whisk in half and half and continue whisking until sauce begins to thicken. Turn off heat and salt and pepper to taste. I like a lot of pepper in mind. 

Finally, pour your sauce into the skillet with your meat and with a wooden spoon stir, making sure that you scrape all the bits of meat and garlic and onion from the bottom. Cover for another 10 minutes while rice is cooking.

Cook rice as directed on package. Pour into bowl. Add meat and sauce over rice.

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