![[HomeCookin’] bucatini w/ turkey, burst cherry tomato, spinach and fennel, saffron beurre blanc #food #pasta #saturday #cooking #simple #nyc #eastvillage](http://24.media.tumblr.com/95dd29178e0e3620d91303b91e90a897/tumblr_micfzmYEgV1qesvhso1_500.jpg)
[HomeCookin’] bucatini w/ turkey, burst cherry tomato, spinach and fennel, saffron beurre blanc #food #pasta #saturday #cooking #simple #nyc #eastvillage
![[HomeCookin] seared salmon w/ kale, mushroom & tomato pasta #simple #food #pasta #salmon #healthy](http://24.media.tumblr.com/41bfc32cc440cd179bdb2aaa5616682e/tumblr_mge4wcmz7i1qesvhso1_500.jpg)
![[SundaySupper] fettuccine w/ rock shrimp, squid & bay scallop w/ garlic, lemon, chili & tomato.
Simple and delicious pasta dish with just the right amount of spice!
[Boil] water and cook fettuccine to package directions
[Saute] 3 cloves of finely diced garlic, the zest of a lemon and 1 teaspoon of red pepper flakes on love to medium heat until fragrant.
Add 1/2 a large chopped onion and saute on medium heat until soft. Add two small chopped plum tomatoes and simmer until the tomatoes break down into sauce.
Add salt, pepper and the juice of a lemon.
Make a well in the centre of the pan.
Add 3/4 cup sliced squid & tentacles, 3/4 cup bay scallops and a cup of rock shrimp. Saute and stir through for 2-3 min mins.
Add 2 tablespoons of butter, a handful of chopped Italian parsley and the juice of a lemon.
Simmer on low until sauce thickens.
[Toss] through the pasta straight from the boiling water, so a little of the starchy cooking water binds with the sauce.
Serve with fresh parsley, a sprinkle of red pepper flakes and some fresh parmesan (blast to those who say NO cheese on seafood. Boo to you!!!)
ENJOY!
#food #nyc #seafood #eastvillage #cooking #pasta #dinner #yum](http://24.media.tumblr.com/tumblr_mdpth1DWDP1qesvhso1_500.jpg)
[SundaySupper] fettuccine w/ rock shrimp, squid & bay scallop w/ garlic, lemon, chili & tomato.
Simple and delicious pasta dish with just the right amount of spice!
[Boil] water and cook fettuccine to package directions
[Saute] 3 cloves of finely diced garlic, the zest of a lemon and 1 teaspoon of red pepper flakes on love to medium heat until fragrant.
Add 1/2 a large chopped onion and saute on medium heat until soft. Add two small chopped plum tomatoes and simmer until the tomatoes break down into sauce.
Add salt, pepper and the juice of a lemon.
Make a well in the centre of the pan.
Add 3/4 cup sliced squid & tentacles, 3/4 cup bay scallops and a cup of rock shrimp. Saute and stir through for 2-3 min mins.
Add 2 tablespoons of butter, a handful of chopped Italian parsley and the juice of a lemon.
Simmer on low until sauce thickens.
[Toss] through the pasta straight from the boiling water, so a little of the starchy cooking water binds with the sauce.
Serve with fresh parsley, a sprinkle of red pepper flakes and some fresh parmesan (blast to those who say NO cheese on seafood. Boo to you!!!)
ENJOY!
#food #nyc #seafood #eastvillage #cooking #pasta #dinner #yum
HomeCookin: fresh tagliatelle, portobello & shrimp w/ a roasted garlic tomato cream sauce. Yum! #food #pasta #easy #dinner #nyc #comfort (Taken with Instagram at East Village)
HomeCookin: Simple Sunday Supper- Gluten Free spaghetti with Shrimp, lemon, garlic and tomato cream sauce.
Kit and I have been trying our best to eat Gluten Free when we can. We usually don’t have too much of an issue because I cook so much asian food with rice noodles etc - but we do LOVE our Italian food as well. So pasta has taken a Gluten Free twist lately and I will tell you… it ain’t half bad!
The pasta we have been buying has cooked up really well and both the flavor and texture has been hard to fault.
Here is our simple recipe for tonight’s dinner….
*Put peeled & deveined shrimp in a bowl with 2 cloves crushed garlic, zest of one lemon, extra virgin olive oil & salt & pepper.
Dice tomatoes and crush two more cloves of garlic.
*Make pasta to package instructions…. I always test the pasta 2 mins before the cook time for Gluten Free. This particular spaghetti was pretty true to package directions.
In a saucepan, saute marinated shrimp for about a min or so each side until just pink.
Set aside.
Saute the crushed garlic until fragrant. Add 3/4 of the tomatoes (reserving the final 1/4 for later)
Let the tomato cook down for about 10 mins, stirring occasionally. Add salt, pepper and about a 1/2 teaspoon of crushed red pepper flakes.
Add the juice of one lemon and cook through on high heat.
When the tomato mixture is cooked down, add 1/4 cup of heavy cream. Stir through.
Add the shrimp & remaining tomatoes.
Once the pasta is al dente, quickly toss through straight from the pasta water. The starch will help pull the sauce to the spaghetti.
Serve immediately with a little lemon zest & red pepper flakes for garnish.
Enjoy!
