Shrimp Pasta

Shrimp Pasta

Rating: 5 out of 5.
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This shrimp pasta. WOW. It is by far the most delicious pasta I have ever made and the only pasta that beats it is from Florence, Italy. It’s super simple, but what makes it is my fresh lobster stock. Without it you’ll have an average shrimp pasta so please don’t skip the most important step!

Fresh seafood pasta…

Seafood pasta, with fresh seafood, is probably one of my favourite meals. The simplicity behind it really lets the ingredients shine and allows you to enjoy each component separately and together as a whole.

Shrimp Pasta

So quick and easy to make!

If you already have your lobster stock ready, this quick pasta is sure to blow your taste buds away. The secret to the most flavourful pasta dish is to boil your pasta in the lobster stock, and then used that reduced “pasta water” aka lobster stock in your pasta sauce too.

Shrimp Pasta

Variations:

This pasta is most definitely not limited to shrimp as your seafood of choice. I would have preferred to use lobster, but we had already eaten it all before I made the stock. Next time I’ll definitely put some lobster meat aside for this recipe. You can substitute the shrimp for pretty much any seafood you like but I’d suggest sticking to shrimp, lobster, or mussels.

In terms of the pasta itself, I used a spaghetti noodle, but a linguine or angel hair pasta would suit this dish as well.

If you don’t have your own lobster stock, I’d recommend using a store bought fish stock and maybe add a bit of clam juice to it too. It won’t be nearly as good, but it’s an easier option and will still result in a tasty dish.

Shrimp Pasta

Shrimp Pasta

An absolutely delicious shrimp pasta made in a fresh lobster stock.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Medium pot
  • Large saucepan

Ingredients
  

  • 4 cups fresh lobster stock (recipe on the blog)
  • ½ lb shrimp
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ tsp chili flakes
  • 1 tsp parsley fresh or dried
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • ½ package spaghetti noddles

Instructions
 

  • In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka "pasta water".
  • In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
  • Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!
Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta

Chicken Parmesan

Rating: 5 out of 5.
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Coming back to our Italian themed dinner last week, I wanted to share my super easy and flavourful chicken parmesan recipe. This is such a comforting recipe that was the perfect accompaniment to my fresh bocconcini salad and Inspired Taste’s focaccia recipe.

chicken parmesan

How to make it:

First and foremost, it’s important to beat your chicken breasts down into cutlets. I enjoy a thin chicken parmesan cutlet so I slice them in half lengthwise first and then lightly beat the halves until they reach my preferred thickness, about 1 inch.

Next, you want to season the chicken. You can absolutely change the spices based on your preference, but this recipe gives you a traditional flavour. Coat the cutlets in flour, then egg wash and finally in panko.

It’s important to then fry your cutlets in oil first, before assembling them and finishing them off in the oven.

Alternative ingredients…

  • No panko? No problem. Panko is easily substituted for bread crumbs, but I find that panko results in a crispier chicken cutlet.
  • Mozzarella definitely isn’t your only option! You can use parmesan alone or use a different white cheese like provolone.
  • In terms of the pasta/tomato sauce, you can used anything you have in your pantry! I used a Compliment’s pasta sauce, but you can even used a plain tomato sauce if that’s all your have on hand.
Chicken Parmesan

Chicken Parmesan

A classic Italian chicken cutlet baked with tomato sauce and parmesan cheese.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Baking sheet
  • 3 small bowls

Ingredients
  

  • 2 full chicken breasts cut in half lengthwise and beaten to a 1 inch thickness
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp herbs de provence
  • 1-2 eggs beaten
  • ½ cup panko
  • ½ cup flour
  • 4 tbsp olive oil
  • ¾ cup pasta sauce I used Compliment's Roasted Onion & Garlic Pasta Sauce.
  • 1 cup mozzarella grated
  • 1/2 cup parmesan cheese

Instructions
 

  • Cut the 2 chicken breasts in half lengthwise and then beat each half until chicken is about 1 inch thick. Season each cutlet with ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder and ½ tsp herbs de provence.
  • In 3 small bowls, put the flour, egg and panko in individual bowls. Coat the seasoned chicken cutlets in the flour, then the egg wash, and lastly the panko until fully covered.
  • Preheat oven to 350°F. In a large pan, put oil on medium-high heat. When oil is hot, fry the chicken cutlets for 4 minutes on each side.
  • Once fried, place the cutlets on a baking sheet. Put 1/4 cup of the mozzarella on each cutlet. Then cover the mozzarella with 2-3 tbsp of pasta sauce per cutlet. Finally, sprinkle 2 tbsp of parmesan cheese on each cutlet.
  • Bake the assembled chicken cutlets for 10 minutes.
  • Let cool for 2 minutes and they're ready to serve!
Keyword chicken cutlet, chicken parmesan, italian

Bocconcini Salad

Rating: 5 out of 5.
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A super simple and fresh salad…

After my latest Flora Friday post featuring basil, I just had to use the fragrant culinary herb in my next meal. This bocconcini salad highlights basil perfectly because its flavour enhances and brings the entire dish to life. This salad is super fresh and so quick and easy that it’ll only take you a few minutes to throw together. Paired perfectly with Italian cuisine, last night’s Italian themed dinner featured this delightful salad making it the perfect accompaniment to our chicken parm and inspired taste’s focaccia bread.

Bocconcini Salad

It’s all about quality…

Any recipe with few ingredients requires the best quality ingredients. There’s no where to hide with this bocconcini salad so I definitely recommend using top quality ingredients. Fresh basil from the garden brings a fragrant freshness to the salad. While perfectly ripe cherry tomatoes ensures you have a nice crisp bite each mouthful. Lastly, dressing your bocconcini salad with a high quality olive oil and salt will provide a noticeably tastier difference.

Tips and tricks

  • Cut your cherry tomatoes in half lengthwise as well as the bocconcini cheese. I find the smaller bites allow for better flavour distribution and the tomato juice adds to the dressing.
  • When chopping your basil, stack your washed basil leaves on top of one another. Then roll the stacked leaves and proceed to chop, which will result in uniformly thin stripes of basil.
Bocconcini Salad

Bocconcini Salad

A simple, fresh and fragrant salad.
Prep Time 5 mins
Course Salad, Side Dish
Cuisine Italian
Servings 4

Equipment

  • Small bowl

Ingredients
  

  • 1 pint cherry tomatoes rinsed and halved lengthwise
  • 100 g bocconcini halved
  • ¼ cup fresh basil chopped
  • ½ tsp salt to taste
  • ½ tsp pepper to taste
  • 1 ½ tbsp olive oil extra virgin

Instructions
 

  • Rinse the cherry tomatoes and cut into halves.
  • Cut the bocconcini cheese into halves.
  • Chop the fresh basil into uniform thin stripes.
  • Combine the tomatoes, bocconcini, fresh basil, salt, pepper and olive oil into a service bowl and mix until the salad is fully dressed.
Keyword basil, bocconcini, Bocconcini Salad, cold pasta salad, italian, tomato