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Shrimp Scampi

This classic seafood pasta is guaranteed to impress and surprisingly easy to make. This dish comes together in just 20 minutes and can instantly transport you to a candlelit dinner at your favorite Italian restaurant in the comfort of your home. It’s perfect for a Valentine’s Day date night at home or when you want something delicious and easy to prepare. We hope you enjoy this simply scrumptious shrimp scampi.

 

Ingredients:

1 ½ medium sized shrimp (shelled and peeled)
½ cup chicken broth or dry white wine
4 tsp minced garlic
2 T butter
2 T olive oil
1 tsp salt
⅛ tsp red pepper flakes
Pinch of black pepper
⅓ cup chopped parsley
3 T lemon juice
1 (16 oz.) box of linguine pasta

 

Instructions:

If you have chosen to use frozen shrimp for this recipe, make sure you have thawed your shrimp.

In a large pot, bring water to a boil. Add your linguine pasta and cook until al dente, about 10 to 12 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pot.

When your pasta has finished cooking, drain it, and set it aside.

In a large saucepan on medium heat, add your butter and olive oil.

Add your garlic and cook until fragrant, about 2 minutes, stirring frequently.

Pour in your broth or wine, salt, black pepper, and red pepper flakes to the saucepan. Simmer on low heat until the broth has reduced by half.

Add your shrimp to the saucepan and cook them until they turn pink, about 5 to 6 minutes. If you’re using pre-cooked shrimp, sauté the shrimp until they are heated all the way through and fully coated in the sauce.

Add your linguine pasta, lemon juice and chopped parsley and stir until combined.

Garnish with extra fresh parsley and serve immediately. Enjoy!

 

Creamy Mushroom Pasta (Vegan)

Makes 2 servings

This creamy mushroom pasta combines shiitake and white button mushrooms with a simple cream sauce to make one delicious dish. The Co-op carries a variety of fresh mushrooms and I was eager to create a recipe with them. Shiitake mushrooms have a smoky, earthy flavor, which pairs well with the mild flavor of the button mushrooms. I love cooking with mushrooms because they are versatile, hearty, and have a savory umami flavor. The cream sauce for this pasta is so simple to make and is made out of vegan butter, whole wheat flour, and soymilk. The silky sauce pairs perfectly with the savory mushrooms and tender pasta. If you’re looking for a new way to enjoy mushrooms, I recommend giving this recipe a try!

 

Ingredients:

2 ½ tbsp. vegan butter (I used Earth Balance Original)
12 oz. button mushrooms, sliced
4 oz. shitake mushrooms, sliced
1 tsp. dried oregano
1 tsp. dried basil
1 ½ tbsp. whole wheat flour
2 cups unsweetened soymilk
Salt and Pepper to taste
8 oz. dried spaghetti
¼ cup Italian parsley, chopped

 

Directions:

  1. In a large pan, sauté sliced mushrooms in 1 tbsp. of butter over medium-high heat for 5 minutes until mushrooms become golden brown
  2. Season the mushrooms with dried oregano, dried basil, salt, and pepper. Transfer sautéed mushrooms to a bowl.
  3. To the same pan, melt 1½ tbsp. butter over medium heat. Once the butter is melted, add in whole wheat flour
  4. Whisk the flour and butter mixture for one minute. Add in soymilk and turn heat to high. Continue to whisk the cream sauce. Once boiled, reduce the heat to low and simmer for 15 minutes. Whisk occasionally.
  5. While the cream sauce is simmering, bring a large pot of water to boil. Once water is boiled, add in spaghetti. Cook spaghetti for 12 minutes until noodles are tender.
  6. Add the mushrooms to the cream sauce and mix. Next, add in the spaghetti and mix. Transfer the pasta to bowls and garnish with chopped parsley. Enjoy!

 

 

By Tiffany Wu / Guest Blogger

Tiffany is a graduate of JMU, and majored in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.

 

 

 

Easy Two-Pan Vegetable Radiatori

This is the perfect dish to cozy up to on a crisp fall evening. It is light yet satisfying and full of healthy feel-good veggies. It is sure to please even your toughest critics.

Ingredients

  • 1-pound semonlina radiatori (or choose your favorite pasta)
  • 1-pint cherry tomatoes (halved)
  • 1 cup sugar snap peas (with the ends removed)
  • 1 delicata squash (peeled and diced ½ inch)
  • ½ bunch dinosaur kale (stems removed and sliced in half long-ways)
  • ½ cup shredded asiago cheese (I used basil olive oil flavored cheese for a fun touch)
  • ½ shallot (minced)
  • ½ tsp garlic
  • 2 tbsp capers (with a lot of the brine)
  • 2 tbsp fresh chopped basil
  • 4 sprigs of thyme (stems removed)
  • Zest and juice of a lemon
  • Salt and pepper to taste
  • Olive oil (approximately 3 tbsp)

Directions

  1. In a large pot, heat salted water to a boil.
  2. Coat a large skillet with olive oil. Add garlic, shallot, and tomatoes and sauté on medium heat for five minutes. Season with salt and pepper.
  3. Add squash, snap peas, basil, thyme, and the zest and juice of a lemon to the skillet. Cook covered on medium for five minutes or until squash become al denté. Season with salt and pepper.
  4. Cook pasta according to package directions (approximately 6 minutes)
  5. Add kale to the skillet and cook covered for another five minutes or until it has wilted and remove from the heat.
  6. Reserve 1/3 cup of pasta water before draining.
  7. Add drained pasta, reserved water, capers, and the cheese to the skillet with the vegetables. Stir to combine.
  8. Top each serving with extra cheese and fresh herbs and ENJOY!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio

Whole-Wheat Creamy Pumpkin Pasta with Sausage and Kale

October means fall and fall means everything pumpkin. Add it to pasta in this recipe and enjoy the splendid autumnal combination that is pumpkin, rosemary, andthyme. It is a feel good dish that will leave your belly full and your family happy!

 

Ingredients

1 lb whole wheat chiocciole pasta

1 lb pork sausage without the casing (I used a blend containing rosemary and thyme to mimic other flavors of the dish, but use whatever you prefer!)

1 (15 oz) can pureed pumpkin (not pumpkin pie filling)

1 ½ tsp minced garlic

1 minced shallot

4 cups lacinato kale (or a variety of your preference)

½ cup chicken broth

½ cup pasta water reserved

3 tbsp non-fat Greek yogurt

½ cup parmesan cheese

1 ½ tsp fresh thyme

1 tsp fresh rosemary

¼ tsp cayenne pepper

2 tbsp olive oil

Salt, Pepper

Instructions

  1. Heat a large pot of salted water to boiling. Cook the pasta according to package instructions.
  2. In a large skillet, heat the olive oil. Sauté the minced garlic and shallot for 1-2 minutes until slightly soft.
  3. Add the sausage to the skillet. Cook for 4-5 minutes or until the sausage is close to done, breaking it apart with a fork or spatula.
  4. Add the kale to the skillet. Cook the kale until just wilted about 2-3 minutes.
  5. To the skillet add the can of pumpkin, chicken broth, thyme, rosemary, cayenne pepper, and season to taste with salt and pepper. Let simmer on low heat until the pasta has finished cooking.
  6. Collect ½ cup of cooking water from the pasta pot and set aside. Drain the pasta and add to the skillet.
  7. Add the pasta water, yogurt, and parmesan cheese to the skillet.
  8. Stir thoroughly to coat.
  9. Top with extra cheese if desired, plate, eat, and enjoy!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton