Spinach, Tomato & Shrimp in Garlic Butter Sauce

It’s been quiet around here and we’ve really enjoyed getting a chance to relax. This week is Thanksgiving and I’m so thankful to have a few days to recharge and get ready for a busy holiday season. We have some fun activities coming up and planning to take full advantage of all the amazing events that our community holds from Santa to train rides and everything in between.

I bought a pack of gorgeous heirloom tomatoes at Costco recently and knew I had to make something with them! When I was working on my weekly menu, I came across this recipe on Pinterest. It looked amazing and would be a perfect way to highlight those tomatoes. It’s a quick and easy meal to make for busy weeknights too!

Spinach, Tomato & Shrimp in a Garlic Butter Sauce | Join Us, Pull up a Chair
1 lb uncooked shrimp, shelled and deveined
pint of grape heirloom tomatoes, halved
16 oz package baby spinach
3-4 Tbsp butter
5 garlic cloves, minced
1 Tbsp paprika
1 Tbsp olive oil
1/4 small lemon
10 oz fettuccine or thin pasta
1/2 cup Parmesan cheese, grated
fresh ground pepper
salt

In a large skillet, heat 1 tablespoon of butter and olive oil over medium-high heat. Add the shrimp and half of the minced garlic. Season with the paprika and salt and saute for 1 minute or until the cooked side of shrimp is pink. Flip the shrimp over and cook for an additional minute or two. Transfer the shrimp to a plate. Add in another tablespoon of oil if needed and saute the spinach, tomatoes and remaining garlic until cooked. Remove from heat and add in the shrimp.

While the shrimp is cooking, start cooking your pasta according to the package. When the pasta is cooked to your likeness, add it directly to the skillet with the cooked shrimp. Place an additional 1 to 2 tablespoons of butter on top and a squeeze the lemon over the pasta. Add a little pasta water if you need to thin out the sauce. Place the skillet back on the stove to make sure the shrimp are fully cooked and the entire dish is heated through.

Source: Julia’s Album

Garlic Shrimp and Spinach Pizza – The Secret Recipe Club

It’s the third Monday of the month and you know what that means…Secret Recipe Club reveals!!! I’m excited to share this month’s recipe with you! It comes from Sara who blogs at Cook with Sara. I feel like our styles of cooking are very similar, both perfect for sharing with our families and we both found our love of cooking from our relatives. I had a hard time picking out a recipe this month, since I was looking for sometime to make for dinner and tried to avoid desserts. So after spending hours looking through recipes, I decided on Sara’s recipe for Garlicky Shrimp and Spinach Pizza.

The pizza was really good and different. I made it for Ross and I on Friday night for dinner since I knew the kids would turn their noses up at it. Neither one like shrimp, so it wasn’t even worth the fight in getting them to try it. We’re still having dinner issues with Cooper – he now doesn’t like any of his favorites, mac & cheese, chicken nuggets – so I’m at a loss where to go from here. I used a different recipe for the crust – I made a whole wheat crust with a little Italian seasoning mixed in. I’ll just be sharing the sauce and toppings part of the recipe, so you can use whatever type of dough you prefer. Sara used a bread machine to make hers and incorporated mozzarella cheese and other seasonings.

Garlic Shrimp & Spinach Pizza | Join Us, Pull up a Chair

Sauce:
1 Tbsp butter
4 1/2 tsp flour
1 /4 tsp ground mustard
1/8 tsp smoked paprika
1/8 tsp salt
1 cup milk
1/4 cup shredded Parmesan cheese
1 Tbsp minced garlic

Topping:
1 Tbsp olive oil
1 cup sliced mushrooms
4 cups fresh baby spinach
1 Tbsp minced garlic
8 oz cooked shrimp (I used frozen Canadian cold water shrimp – just thawed and drained)
1 1/2 cups mozzarella cheese, shredded

Preheat your oven to 425 degrees. Once ready, roll out your dough to the desired size of your pizza. Bake on a pizza stone for 10 to 12 minutes. Remove from oven until ready to top.

While the crust is baking, prepare the sauce. Melt the tablespoon of butter in a small saucepan. Add in the flour, mustard, pepper and salt. Stir well and cook until it starts to bubble. Add in the milk and minced garlic. Continuously stir until the sauce becomes thick. Remove from the heat and add in the Parmesan cheese. Stir until the cheese has melted and pour over the pre-baked crust.

In a medium pan, warm the olive oil over medium heat and then saute the sliced mushrooms and garlic for 2 minutes. Add the baby spinach and cook until the spinach has wilted. Place the toppings over the sauce and then add the shrimp and top with the shredded mozzarella. Bake for an additional 10 to 12 minutes until the cheese has melted.

Check out all the other great recipes in this month’s reveal in the link below!

Quick Risotto with Shrimp, Corn and Edamame

Who else is glad this winter is over? Whew, it felt like it would never end! Storm after storm and bitter cold. I’m just glad all the snow is melted, the birds are chirping and the grass is getting green again! With this winter, I haven’t been cooking new recipes like I had previously done, but I’m trying to get back into a good groove and hoping with the access to fresh veggies soon, it will be easier!

I loved this recipe! I’m a fan of risotto but my husband could leave it. I was hoping this recipe would change his mind, and I think it did! The original recipe says it serves 4, but I found it was more closer to 6-7 servings. Neither of my kids like it, but that was fine since I enjoyed it for lunch. The risotto is made with instant brown rice and was so easy to make! The addition of cream cheese made it super creamy without a lot of extra calories (especially great since I gained a little weight over the winter).

1 Tbsp EVOO
1 bunch of scallions, sliced – green and white parts separated
2 cups instant brown rice
1 cup dry white wine
2 cups reduced-sodium chicken stock
1 lb peeled and deveined raw shrimp
1 cup frozen edamame, shelled
1 cup frozen corn, thawed
4 oz reduced-fat cream cheese, cut into small pieces
1/2 cup finely shredded Parmesan cheese
1/4 tsp ground pepper

In a large skillet, heat the oil over medium heat. Add in the white part of the scallion and rice, stirring constantly for 1 minute. Add in the wine and cook until the majority of the wine has evaporated. Add the chicken stock and return to a boil. Reduce the heat, cover and simmer for 5 minutes.

Place the raw shrimp on the rice and cover. Cook for 5-7 minutes until they’re completely cooked through. Stir in the frozen edamame, thawed corn and the pieces of cream cheese. Mix until completely incorporated. Continue cooking uncovered, stirring occasionally until the majority of the liquid is evaporated.

Remove from heat and stir in the Parmesan cheese and season with fresh ground pepper. Divide into portions and top with the reserved scallion greens.

Source: Eating Well Magazine

Shrimp and Veggie Ramen

I love ramen noodles, I know they’re so bad for you…but I still enjoy them every once in awhile. Plus they’re my go-to meal when I’m feeling sick.

This soup was delicious. We all gobbled it up and I loved how quick and easy it was to make. It definitely took Ramen noodles to a whole new level. I’m thinking next time I’ll swap out the ramen for another thin noodle, like vermicelli to make it healthier.

2 tsp canola oil
1 small yellow onion, halved and thinly sliced
4 cups low-sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 cups baby spinach, chopped
1 package ramen noodles, broken in half and seasoning packet discarded
8 oz medium shrimp, peeled and deveined

In a medium pot, heat the canola oil over medium heat. Add the onions and cook stirring occasionally until they’re soft and translucent. Add the broth and 1 tablespoon soy sauce, increase the heat to high and bring to a boil.

Add the chopped spinach and cook for 1 minute. Add the ramen noodles and cook for another minute. Finally add the shrimp and cook until the shrimp are opaque and the ramen is cooked. Taste for seasoning and add another tablespoon of soy sauce.

Divide between 4 bowls and serve.

Source: Pretty Delicious Cookbook by Candice Kumai

Cajun Shrimp and Rice

Ok, I didn’t fall off the face of the Earth last week. I was just swamped with work and didn’t get time to blog about our meals. I’m also trying to empty out of our freezer to get ready for my next shopping trip to BJ’s warehouse.

I made this last week and it was very good. I eliminated the cajun seasoning but used some Old Bay I had in the spice cabinet. I don’t do much cajun cooking, but this was a quick one pot dinner.

1 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
3 cloves garlic, minced
2 tsp cajun seasoning
1 lb large shrimp, peeled and deveined
kosher salt and fresh ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
2 cups cooked rice
3 Tbsp fresh parsley, chopped

Heat the butter, olive oil and garlic in a large non-stick skillet over medium0high heat until fragrant. Add the cajun seasoning and shrimp. Cook until shrimp begin to curl and then season with salt and pepper.

Add the tomatoes and scallions and cook, continually stirring. Add the rice and 1/4 cup water. Continue to cook until the rice is warmed through and the shrimp are fully cooked, approximately 3 more minutes. Stir in the parsley and serve.

Source: Food Network Magazine – Great Easy Meals Cookbook

Shrimp Scampi Linguine

This was a quick and easy recipe. The sauce is very flavorful and my husband thought it tasted great as leftovers the next day.

1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 can (14 oz) low-sodium chicken broth, divided
3 Tbsp flour
1 lb peeled and deveined shrimp
1 Tbsp lemon juice
2 Tbsp butter
1 Tbsp chopped parsley
12 oz linguine, cooked according to package instructions
Red-pepper flakes (optional)

In a large saucepan, heat oil over medium heat. Add onion, cover and cook until soft for about 6 minutes. Add garlic and cook for 1 additional minute.

Pour 1 cup of the chicken broth and the flour into a jar with a tight-fitting lid. Shake to blend well.

Add the remaining broth and the broth-flour mixture into the pan, bring to a boil whisking constantly. Reduce the heat and simmer for 5 minutes. Stir in shrimp and cook for 3 minutes until shrimp are cooked. Stir in lemon juice, butter and parsley. Pour shrimp and sauce over cooked linguine.

Recipe from Parents.com

Shrimp and Pineapple Fried Rice

We love ordering shrimp fried rice when we order take out from our favorite Chinese restaurant. I wanted to make it healthier since I know how salty and bad for you fried rice can be. This was a fairly quick and easy recipe and would be good for a weeknight when you’re pulled every which way.

2 eggs
1 small onion, chopped
1 tsp canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 oz) unsweetened pineapple chunks, drained
1 lb cooked medium shrimp, peeled and deveined
1 cup edamame, thawed
3 green onions, sliced
3 Tbsp reduced-sodium soy sauce
1 Tbsp hoisin sauce
1 tsp sugar
1 tsp sesame oil
1/4 tsp ground black pepper

In a small bowl, whisk the eggs. Heat a nonstick skillet coated with cooking spray over medium heat. Add eggs; cook and stir until set. Remove from skillet and keep warm in a small bowl.

In the same skillet, saute onion in the oil until tender. Add garlic and cook for an additional minute. Stir in the rice, pineapple, shrimp, edamame, and green onions. Heat throughly.

In a small bowl, combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper. Stir into the rice mixture and add eggs.

Recipe adapted from Taste of Home Healthy Cooking Magazine

Hoisin Shrimp & Broccoli

30 minutes and you have this? Well, actually in less than 30 minutes you can make this delicious meal! It was so good. I served it over whole wheat spaghetti, but would be great over rice as well. My almost three year old daughter loved it!

1 Tbsp cornstarch
1/3 cup reduced-sodium chicken broth
4 1/2 tsp reduced-sodium soy sauce
4 1/2 tsp hoisin sauce
1 tsp sesame oil
3 cups fresh broccoli florets
1 Tbsp canola oil
3 garlic cloves, minced
1 lb uncooked medium shrimp, peeled and deveined

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil, set aside.

In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the garlic, stir-fry for 1-2 minutes. Add shrimp, stir-fry 4-5 minutes longer or until shrimp are pink.

Stir in the cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened.
Recipe from Taste of Home Healthy Cooking Magazine

Grilled Shrimp with Citrus and Quinoa

I bought a bag of organic quiona a couple weeks ago and have been looking for a recipe to use it. I’ve never had it before, but have heard great things about it and it’s really good for you – high in protein. I was looking through the latest issue of Food Network Magazine and came across a recipe for Scallops with Citrus and Quinoa. Scallops were expensive so I figured I would substitute with grilled shrimp. I think the combination worked well, but didn’t care for the quinoa alone. I have some more and am going to try to work it into other recipes.

3/4 cup quinoa, rinsed well
salt
3 oranges (I used 2/3 cup orange juice)
4 tangerines
2 Tbsp sugar
1 Tbsp apple cider vinegar
1 tsp coriander seeds, crushed (I used 1/2 tsp crushed coriander)
2 Tbsp cold unsalted butter, cut into pieces
1 lb shrimp
ground pepper
chopped fresh parsley, chives or scallions

Combine the quinoa, 2 cups water and 1/2 tsp salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered until the water is absorbed, 12-14 minutes.

Meanwhile, grate 1 tsp orange zest then juice the 3 oranges and 4 tangerines into a bowl.

Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from heat and whisk in vinegar, citrus juices and zest and the coriander. Return to medium heat and whisk in butter; keep warm.

Season shrimp with salt and pepper. Place on a greased heated grill/grill pan and cook until pink.

Fluff the quinoa with a fork and divide among 4 plates. Top with shrimp and sprinkle with the citrus sauce and sprinkle with desired herbs.

Adapted from Food Network Magazine, January/February 2010

Mushroom, Tomato & Shrimp Pasta

I made this the other night for dinner and it was good – but so much better as leftovers the next day. It’s adapted from a Kraft recipe.

8 oz thin spaghetti
3/4 cup fat free italian dressing
2 cups fresh mushroom, sliced
1 lb uncooked cleaned shrimp
handful of cherry tomatoes
1 Tbsp chopped fresh parsley

Cook pasta according to package. In a large skillet, heat 1/2 cup of dressing over medium heat. Stir in mushrooms, cooking 5 minutes until mushrooms start to cook. Add the shrimp and parsley. Cook 2 minutes or until shrimp are pink and mushrooms are tender. Toss in a handful of cherry tomatoes to warm through.

Drain pasta and add to the skillet. Mix ingredients and stir in the remaining 1/4 cup of dressing. Toss lightly.