4-Ingredient Garlic Shrimp
Ingredients: (For 1)
• ½ lb. shrimp
• 3 garlic cloves, thinly sliced
• 3 T butter
• ½ cup white wine
Directions:
Pat shrimp dry before cooking. Defrost under cold running water for 10 min if frozen. In a medium sauté pan, place 1/2 of the sliced garlic with 1 T butter and a touch of oil if it’s handy- start in a *cold* pan. Then, heat gently until garlic starts to just turn golden and then add shrimp. Single layer only. Cook a couple minutes, or just till they turn pink. Then set aside cooked shrimp and repeat with remaining shrimp and garlic. When shrimp are cooked- Don’t clean the pan! We’ll make a quick pan sauce. Put back on heat and add white wine. On high heat cook until just a spoon or two of liquid remains. (Strain if you like). Then, turn off the heat and place 1 T butter and swirl in.
Serve sauce with shrimp and pasta. Garnish with parsley.
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Bagel smoked salmon cream Cheese fans- this one’s for you! This is an original recipe by Marta. It’s the perfect way to feel like you’re eating at a restaurant ‘al fresco’ in Italy in summer. . It’s been two weeks since Marta have cooked together and it feels two weeks too long! Cooking together has been one of the joys of this quarantine because Marta is so positive, generous and kind. Each recipe she shows me is truly a gift and I can even feel it through the screen- thank you Marta! . Here is a slightly adapted recipe that I did. For Marta’s original recipe visit @martascooking . I don’t normally do creamy dishes but this one used a small amount of cream and made it tasty. Like Marta says, “salmon asks for cream”- they go really well together. Give it a try and you’ll see. . Salmon with Lemon, Cream and Pistachio . Ingredients (serves 2-3) * 2-3 salmon fillets, skinned and cut to small pieces * ½ lb. penne pasta * 1 shallot, sliced thin * 4 T butter * 1 garlic clove, minced * ¼ cup parsley, chopped * 1/2 cup cream * 1 lemon, zest * ¼ cup pistachio, ground . Directions: 1. In a large sauté pan, add butter and shallots and cook on medium heat until shallots become very soft, but not brown. 2. Then, add garlic and parsley to the pan and stir a minute or two. 3. Add the salmon pieces (about ½” size cubes) and cook 2 minutes or it goes from pink to white. 4. When salmon is almost cooked through, add cream and simmer for couple minutes until cream gets thick. Then turn off heat. 5. Cook the pasta to al dente. When pasta is done add it to the pan with the salmon and stir a minute or two to coat pasta. Turn heat back on to low. 6. When the pasta is cooked to your liking (taste) add 1 T pistachio crumbles. Plate the pasta and add a pinch of lemon zest on top and more parsley to garnish. Eat immediately. Wine pairing suggestion from @altrottasamphora: Pinot noir or no oak wines Music: Voyage Musician: @iksonmusic #salmon #pescatarian #instarecipe #italian #italianfood #penne
A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Aug 4, 2020 at 1:08pm PDT
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