creamy spicy shrimp over whole grain penne

The original recipe for the shrimp is a Giada De Laurentiis original, I couldn't find it online for a link.  I usually serve this over brown rice, but there is usually so much yummy sauce that gets wasted so I served it with penne.  Another thing that I have made with this dish is whole wheat orzo with butter and feta and serve the shrimp over top with sauce.  For this recipe I used Barilla Plus for the extra protein and whole grain.  It is delicious pasta but keep in mind it takes a little longer to cook.

Creamy Spicy Shrimp over Whole Grain Penne

20 large shrimp, peeled and deveined (if frozen, defrost)
1 Tbsp olive oil
2-3 cloves garlic, minced
juice of one lemon (squeeze into measuring cup)
enough white wine to equal 1/2 C with lemon juice
1 Tbsp hot sauce (more if you like it really spicy)
1/4 C heavy cream
1/4 C grated parmesan cheese
1/2 package of whole wheat penne rigate (I used Barilla Plus)

Cook penne according to package directions (for the Barilla plus and most whole wheat pasta it takes almost 20 minutes).  Heat olive oil over medium heat, saute garlic 1-2 minutes (do not brown).

Squeeze lemon juice into measuring cup and add white wine to equal 1/2 C.  Add to pan and whisk in hot sauce.  Add shrimp and cook 2 minutes on each side or until pink throughout.  Once cooked, add heavy cream and parmesan cheese, stir.  Drain penne and add to sauce.  Serve immediately.

Baked Clam Dip

So I made this for Christmas, and it was such a hit! I used a recipe given to me by someone and improvised a little bit. I forgot to get a picture, so I stole one from the internet. This is pretty much what it looks like. Enjoy! Oh and its pretty garlicky, so don't kiss anyone the day after ;)

Baked Clam Dip

2 (6.5oz) cans minced or chopped clams, with juice
1 and 1/2 C breadcrumbs
1 stick of butter (you read that right)
5 cloves garlic, minced
1 sweet onion, minced
juice and zest of one lemon
2 tsp italian seasoning (or you can use Italian Bread Crumbs)
tsp of sea salt

Melt butter and saute onion til soft, add garlic the last two minutes of cooking. Mix all other indredients together into saute mixture. Put into pyrex pie plate and bake at 350 for 30 min. You can broil for a minute or so at the end to really brown the top. Serve with crackers or toasted bread

The Return of Seafood Sundays with Pan Seared Scallops with Creamy Vermouth Sauce over Whole Wheat Pasta

I love shellfish and I was cooking a different Shellfish recipe every Sunday...I have not done that in a couple of weeks...so I was craving some scallops and here we have it....a slightly healthier version of a creamy sauce...

Pan Seared Scallops with Creamy Vermouth Sauce Over Whole Wheat Fettucine

Creamy Vermouth Sauce:

1 Tbsp unsalted butter
1 clove garlic, minced
1 1/2 Tbsp flour
3 Tbsp dry vermouth
1 C (1% or skim) milk
1/4 C heavy cream
dash nutmeg
salt and pepper to taste
red pepper flakes to taste (optional)
1 C parmesan cheese
12.5 oz package of fresh whole wheat fettucine (or whatever pasta of your choosing)

Cook pasta according to package directions in salted water. While pasta is cooking...melt butter over med heat and add garlic, saute about a minute and add flour. Whisk to make a roux and cook until golden and no longer smelling like flour. Add vermouth and whisk until combined. Add heavy cream and milk slowly and whisk until smooth...continue to cook until thickened and coats the back of a spoon. Add dash nutmeg and salt and pepper to taste. Add red pepper flakes (if desired...I think it gives a nice little kick!). Toss sauce with pasta and set aside with lid on to keep warm.

Scallops:
canola oil (enough to coat the pan)
6 sea scallops, rinsed and patted dry
salt and pepper
tsp unsalted butter
couple of lemon wedges

Heat oil over high heat...season scallops with salt and pepper. Once ready place scallops in pan and DO NOT MOVE THEM! Or you wont get a nice sear. Cook for approx 2 minutes and flip over with tongs. Cook another minute or so until just done, do not overcook. Turn off heat and add butter and allow to melt and toss with scallops. Squeeze lemon juice over top. Plate fettucine and sauce and top with scallops and additional parmesan if wanted....Enjoy!