Tag Archive: easy


Shrimp Scallop Tomato Linguine_0023 120dpi @ 10 

I have been craving seafood like crazy lately.  Prices have been through the roof and fresh shellfish is not so easy to find in Southern Ontario, so, in this dish, I had to use a bagged combination of frozen bay scallops and shrimp.  If you are lucky enough to have access to fresh, by all means, use it!

 

Ingredients:

1/2 lb linguine

1 lb bag frozen shrimp and scallop mix (or 1/2 lb each of fresh, cleaned)

2 beefsteak tomatoes, cubed (seeds in)

1/2 red onion thinly sliced

3 cloves garlic, minced

1/4 cup white wine

1 tbspn olive oil

salt and pepper to taste

1 handful fresh basil, torn

1-2 tbspn grana padono, grated (or to taste) (Parmesan will also work)

 

Method:

Get a large pot of salted water boiling and cook linguine according to box directions.

Meanwhile, heat oil in a large skillet over med high heat.  Add onions and salt and cook until softened.  Add tomatoes, garlic and pepper, cook for about 3 minutes.  Add wine and reduce by half.  Then add the shellfish and continue cooking over medium heat until they are cooked through.  Roughly 5 minutes.  Add basil and check seasoning, adjust as needed.  

Drain the pasta and stir it into the skillet.  Plate and top with the grated cheese.

 

This is a great dish when you want something fresh and super quick.

Serves 2.

Ready in 15 minutes.

 

 

 

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I was looking through my fridge and noticed I had some bits of half used veggies, cheese and sausage.  I was also very aware of the fact that I didn’t have a lot of energy to make a big dinner.  What to do?  Frittata!  This is a versatile recipe and you could use whatever you happen to have laying around in your fridge (within reason, of course).  This one takes on an Italian flavor with the addition of fennel seed and oregano.

Image

 

*note: you will need an oven safe frying pan for this recipe, but avoid cast iron.  Non stick is best.

Ingredients:

2-3 Italian sausages cooked and cut into bite sized pieces

1/2 bell pepper diced

1/2 small onion diced

1 handful of mushrooms chopped

2 cloves garlic minced

small handful of grated mozzarella cheese (or whatever kind you like)

pinch each of fennel seed, oregano & dried basil

5 large eggs beaten with a couple tablespoons of milk

salt and pepper to taste

 

Preheat oven to 350 f.

Heat a small amount of olive oil in an oven safe frying pan on the stove top over medium heat.

Add the sausage, veggies and spices to the pan and sautee until the veggies are tender.

Pour the egg mixture into the pan and stir gently just until the eggs start to cook.  (do not scramble). Top with the shredded cheese.

Place the pan into the oven and cook for about 10 minutes, or until the eggs do not jiggle when the pan is moved.

Remove and let cool slightly before slicing.

Serve and enjoy!

 

 

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