Tagged: arugula

Shrimp, Shrimp, Shrimp

Seriously, I love shrimp so much. They’re delicious AND good for you – two of my favorite things. 🙂 So finally, here’s shrimp recipe I promised you on Monday. I hope you love it (but don’t devour it as fast as I did…you’ll be sad when it’s all gone)!

Garlic Shrimp with Parmesan Spaghetti Squash and Simple Arugula Salad

nomshrimp

serves two

For Shrimp

  • 1/2 lb shrimp of your choice, peeled and deveined
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/4 dry white wine
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

For Spaghetti Squash

  • 1 spaghetti squash
  • 1-2 tablespoons butter or olive oil (I used smart balance)
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon oregano
  • 1-2 tablespoons grated parmesan cheese

For Arugula Salad

  • 2 cups arugula
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 garlic clove, minced
  • Salt & Pepper to taste

To start, slice the spaghetti squash in half and scrape out any seeds and guts (just like you would a pumpkin for Halloween!). Place the squash cut side down in a microwave safe dish. Fill the dish with water so it’s about 1/4 of the way up the sides of the squash. Microwave in 6 minute intervals until the squash interior is tender and the outside can be pierced with a knife with little resistance. (I’ll typically do 3 rounds of 6 minutes for perfect squash!)

While the squash is cooking, in a small dish combine all of the salad ingredients except the arugula. Whisk well to combine. Set aside. Toss with arugula just before serving.

When the squash is cooked, scrape the inside of the squash with a fork to remove the flesh from the skin. This is how you’ll get your “spaghetti” strands from it. Combine the squash with butter, garlic, oregano, and parmesan.

For the shrimp, heat the olive oil in a large skillet over medium low heat. Add the garlic and red pepper flakes and let heat for 2 or 3 minutes until fragrant. Turn the heat to high and add the shrimp. Let cook for 3 or 4 minutes on each side. Add the wine and lemon juice and let cook for about 3 minutes more until the liquid reduced to coat the shrimp lightly. Add the lemon zest at the last moment when the shrimp are opaque and pink and gorgeous.

Serve the shrimp over the squash with the arugula salad (though really you could serve it with the shrimp on the salad and the squash on the side…or you could mix it all together… or serve it on a boat….or with a goat….or on a train…okay I’m done now, but you get the picture…the choice is yours!) and enjoy.

It’s Over!

“But Jen, to what could you possibly be referring??”
I’m so glad you asked!
Winter.

Winter is over and Spring has finally arrived!!

Now that it’s official, I have decided to share with you the things that I like the least about Winter.

  1. The cold. I’m always freezing and when it’s freezing outside, too, there is no hope for a warm Jen.
  2. The snow. Pennsylvania drivers in the snow. Because they stink. Period.
  3. Shivering under three comforters at night. Basements get super cold, ya know.
  4. Wearing socks every day.

I. Hate. Wearing. Socks.

^^^ Sockless Comic Book Jen ^^^

I guess it’s only fair to also share what I’m going to miss most about Winter, right? Sooooo…..

  1. Using “being cold” as an excuse to drink excessive amounts of hot chocolate.
  2. Watching Quincy in the snow for the first time. First he was scared of it…and then he ate it.
  3. Making soup for dinner. (because I am the only person on the planet who would be perfectly content eating soup every night forever)
  4. Making fun of people in marshmallow jackets – because they look silly.

[I would LOVE to hear what you will and won’t be missing about the winter, too! leave comments!]

Now that I’ve said my formal farewell to Winter, I am so super excited that Spring is finally here!! Today, I decided to celebrate it’s arrival with a light, simple springy dinner. Now that I’ve shared with you my bare feet, I’m certain you’re starving!

Simple Chicken Cutlets

& Deconstructed Pesto Pasta

For the Chicken Cutlets:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1/2 cup grated parmesan cheese
  • Fresh cracked black pepper
  • 2 tablespoons garlic powder
  • 1 egg
  • 2 tablespoons water
  • Olive Oil, for frying
  • 1 lemon (use the zest for the pasta)

For the Deconstructed Pesto Pasta:

  • 1 box whole wheat linguine  (or whatever you enjoy)
  • 1 tablespoon lemon zest
  • 2 cloves garlic, diced
  • 2 tablespoons olive oil
  • 1 bunch fresh basil, chopped
  • 1 1/2 cups baby arugula, chopped
  • 1 cup toasted walnuts, chopped
  • 1/4 cup grated parmesan cheese

Preheat your oven to 325 degrees and bring a large pot of salted water to a boil.

Start with the chicken. It’s best for chicken cutlets to have a nice, thin piece of chicken. If your chicken is on the thick side, you’ll want to place your chicken on a cutting board and top with a piece of parchment paper. Whack it mercilessly with a heavy object – like a small frying pan – until each breast is about 1/4 inch thick, like so. (NOTE: Good to make after a bad day 🙂 )

*WHACK*  *POW* *THWAP* *ZONK*

(sorry, comic book Jen got a liiiiitttle carried away. back to your regularly scheduled recipe.)

Heat the olive oil in a large frying pan over medium-high heat.

Combine the flour, parmesan, pepper, and garlic in a shallow dish. Combine the egg and the water in a separate dish. Dredge the chicken breasts first in the flour mixture, then in the egg mixture, then back in the flour mixture. Gently fry the chicken in small batches (two at a time is good) on each side until golden brown. Place chicken onto an ungreased sheetpan and place into your preheated oven while you finish cooking the rest of them.

Meanwhile, cook the pasta to package directions. Before draining, reserve about 1/2 cup of the pasta water and set aside.

Once pasta is drained, leave it in your colander (drainer, strainer, whatever ya call it),  and heat olive oil, garlic and lemon zest  right in the pasta pot. Return drained pasta to the pot. Toss in the basil, arugula and walnuts. If it seems stiff, add the reserved pasta water. Add the parmesan immediately before serving.

Remove chicken from the oven and squeeze half of the lemon over top.
Serve immediately… with lemon slices if you’re feeling fancy!

Me, I’m always feeling fancy. 🙂