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I love shrimp and I love pasta, so as soon as I saw Josie post this recipe for Lemon-Garlic Linguine with Mascarpone and Shrimp I knew I had to make it. I had it on the menu for a recent Friday but it got bumped because I'd had a hellish week and needed to get out of the house. I finally made it for Sunday dinner and boy, was it good.

The original recipe calls for cooking the shrimp in the pan but SP wanted to grill and I figured the added flavor would be great. Unfortunately the shrimp aren't on the grill long enough to get any of that delicious charcoal flavor, so it was an unnecessary step. I doubled the recipe so we'd have leftovers (plus I splurged and bought the real-deal mascarpone and it came in an 8-oz container). I should have taken my own advice and left out the red pepper flakes, but I was just blindly following the recipe and forgot to omit them, so this was spicy when all I wanted was creamy goodness. That didn't stop me from inhaling my portion.


I'm still trying to get Baby Girl to try shrimp. I know she'd love them but so far all I've gotten her to do is stick a piece in her mouth and then spit it out. We're working on it.

Lemon-Garlic Linguine with Mascarpone and Shrimp
Pink Parsley

Kosher salt
8 oz dried linguine
1 1/2 teaspoon lemon zest
Juice of 1 lemon
1 lb shrimp, peeled and deveined
Freshly ground black pepper
2 tablespoons butter
3 garlic cloves, thinly sliced
1 shallot, thinly sliced into rings
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup dry white wine
1/2 cup mascarpone cheese
2 tablespoons minced fresh chives
Lemon slices, for serving

Bring a large pot of well-salted water to boil. Add the linguine and cook until just al dente, 7 to 8 minutes. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, pat the shrimp dry and toss with half the lemon zest, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

In a large skillet set over medium-high heat, melt the butter until the foaming subsides. Add the shallot, garlic, and red pepper flakes and cook, stirring continuously, until the garlic is just turning brown, about 1 minute. Add the shrimp and cook about 90 seconds on one side. Turn the shrimp, reduce the heat to medium, and add the white wine and half the lemon juice.

Bring to a boil and cook about 1 minute. Add the mascarpone, reserved pasta water, and linguine, and toss to coat. Cook an addtional 1-2 minutes, or until the pasta is well coated and the sauce has thickened. Mix in the remaining lemon zest and juice, and the chives. Season with additional salt and pepper if necessary, and serve immediately with lemon slices.

I saw this recipe for Spaghetti with Shrimp, Roasted Tomatoes and Spinach in a recent issue of Parenting magazine, but for some reason it isn't showing up when I search their website. I had a pound of shrimp in the freezer and this seemed like an easy weeknight recipe.


I learned something very important while making this recipe - we do not like whole wheat pasta. The texture was gummy and the flavor totally overwhelmed the other flavors in this dish. Unfortunately it was all we had on hand and I thought it would be a good time to see if the healthier substitute would work. SP loved the shrimp but was trying to eat around the pasta. Next time I will go back to good old regular pasta, although I've been told to try Dreamfields before swearing off the healthier pasta options completely.

I made quite a few changes to the original recipe, mainly because I can't stand loose skin on tomatoes. The texture always makes me gag, so I subbed one can of drained diced tomatoes for the 1/2 pint of grape tomatoes in the original recipe. I also added white wine because I thought it would add better flavor then chicken broth, threw in two chopped leeks because I had some that needed to be used up, and coated the shrimp with flour to make them crispier. I can't wait to make this again with good pasta.

Spaghetti with Shrimp, Roasted Tomatoes and Spinach
As seen in Parenting magazine

1 can diced tomatoes, drained, juice reserved
3 cloves garlic, minced
1/4 cup + 2 tablespoons olive oil, divided
Salt and pepper to taste
1/4 cup Panko bread crumbs
1 pound linguine or spaghetti
2 tablespoons butter
1/4 cup flour
1 pound shrimp, peeled and deveined
2 leeks, sliced, soaked in cold water to remove grit and drained
1/2 cup white wine
2 cups baby spinach

Preheat oven to 450 degrees. In a baking dish, toss together the tomatoes, half the garlic, 1/4 cup olive oil, salt and pepper. Roast for 10 minutes. Sprinkle with the Panko and roast for another 5 minutes.

Boil the pasta according to the package directions. Drain and set aside.

Meanwhile, heat a large sauté pan over high heat. Add two tablespoons olive oil, butter to the pan and heat until smoking. In a plastic food storage bag, toss the shrimp and flour together to coat. Add the shrimp and sauté until they're pink and cooked through, about four minutes. Remove to a plate. Reduce the heat to medium-high and add the leeks. Cook until the leeks are soft, about 2 minutes, then add the wine and deglaze the pan. Cook for an additional two minutes, then add the pasta, roasted tomatoes and baby spinach and cook for another minute. Toss well and serve.

I love shrimp and I love tacos, but I rarely make them. That needs to change. Shrimp on a regular basis used to be out of my price range, but lately the price for frozen shrimp at the wholesale club seems to be dropping. I've seen this recipe for Spicy Citrus Shrimp Tacos floating around my cooking board recently, so I thought I'd give it a try.


We thought these were good (and probably would have been better with a squirt or two of lime once the tacos were assembled, which we forgot in our haste to eat), but we both prefer the Shrimp Tacos with Jalapeno-Ranch Sauce I've made a few times before. Citrus will cook the shrimp if left to sit too long, but that means I didn't taste any of the flavors after only 30 minutes. I'm planning to try the marinade with chicken since that can sit longer and really soak up the flavors of the orange, lemon and lime.

Spicy Citrus Shrimp Tacos
Slightly Modified from Pink Parsley

Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
2 chipotle chiles en adobo
1 teaspoon adobo liquid
2 tablespoons vegetable oil
1 teaspoon honey
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 jalapeno, ribs and seeds removed, roughly chopped
2 cloves garlic
Salt and pepper
1 pound shrimp, peeled and deveined
1 cup shredded romaine lettuce
Shredded Monteray Jack cheese
8 small (6-inch) flour tortillas
1/2 lime, cut into wedges or slices

Southwest Cream Sauce
1 cup Greek yogurt or sour cream
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
Juice of 1 lime
2 tablespoons chopped fresh cilantro

In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined. Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than 30 minutes.

Meanwhile, whisk together all the ingredients for the southwest cream sauce.

Thread the shrimp onto skewers, and grill on a well-oiled grate 1-3 minutes per side, until opaque and cooked through. Use the grill to heat the tortillas as well. You can also cook the shrimp in a skillet over high heat for about 2 minutes per side.

Assemble tacos with shrimp, shredded lettuce, shredded cheese and cream sauce. Spritz with lime wedges.

I love shrimp but I feel like I make the same recipes over and over again. I went searching through my recipe file for something new and came across this recipe for Penne with Shrimp and Herbed Cream Sauce. I also Googled it to see what other food bloggers thought and it received nothing but rave reviews.


I think a full pound of pasta is a little too much for this recipe and would cut it in half next time. The sauce was creamy and flavorful from the herbs. Even Baby Girl loved this, although she wasn't interested in the shrimp. Silly girl.

Penne with Shrimp and Herbed Cream Sauce
Recipe from Giada De Laurentiis

1/2 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

My friend Heather, who doesn't have a food blog but really should, raved about these tacos so much I had to make them to celebrate Cinco de Mayo.





I cooked the shrimp on my indoor grill but next time I'll have SP fire up the charcoal grill instead. I know these would be 100 times better with that charcoal flavor, which is saying a lot since these are pretty awesome all on their own. SP added a few drops of Blair's Original Death Sauce to his tacos and said that made them even better. I tried a bite and have to agree. So if you like some spice, add your favorite hot sauce.



Shrimp Tacos with Jalapeno-Ranch Sauce

Recipe by Heather



1lb shrimp, peeled and deveined

Olive oil

Juice of one lime

Chopped garlic

Chili powder or cayenne pepper

1 jalapeno, roasted, peeled and seeded

1 packet ranch dressing mix

1 cup sour cream

Flour tortillas

Shredded lettuce

Diced tomatoes

Shredded Monterey Jack cheese

Your favorite hot sauce



Combine shrimp, olive oil, lime juice, garlic and chili/cayenne in a bowl. Marinate shrimp for up to 30 minutes. Cook shrimp (on a charcoal grill, if possible).



Meanwhile, combine chilies/jalapeno with ranch dressing and sour cream in a food processor and blend until smooth. Warm the tortillas while the shrimp are cooking.



To assemble: smear some sauce on a tortilla, then top with shrimp, shredded lettuce, tomatoes and cheese. Drizzle with extra sauce and a few drops of hot sauce.

I wanted to make a special dinner on Saturday and I've had my eye on this recipe for Shrimp and Grits for awhile now.


It was an easy dish to make, which was great since I didn't fully commit to making dinner until after 5pm. I was able to cook the grits in the time it took for the shrimp to thaw, and the rest of the dish came together in no time. It was very tasty, but too rich, so I'm still on the hunt for the perfect shrimp and grits recipe.

Bar Americain's Shrimp and Grits
Modified from Bobby Flay's recipe

Grits (I used quick-cooking grits so I followed the directions on the package)
Salt and pepper
1 cup grated Cheddar
3 green onions, thinly sliced, for garnish

Sauteed Shrimp:
1/2 pound bacon, cut into lardons
2 tablespoons olive oil
1-lb large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper

Cook the grits according to the package directions. I cooked mine in chicken broth for extra flavor. Once the grits are cooked, add the cheese and whisk until smooth; season with salt and pepper.

Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.

Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high. Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.

Put the grits on the plate and top with shrimp. Drizzle with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with green onion.

One of our favorites, Ginger, Garlic and Scallion Shrimp:


I was going to make a different dish with the shrimp but at the last minute decided to go with an old favorite. It was delicious, but spicy!

One of our favorite restaurants for special occasions serves a grilled shrimp with anchovy butter appetizer that I've always wanted to try making at home. We had some jumbo shrimp leftover from Christmas Eve dinner and my parents were coming over, so it seemed like the perfect opportunity.


I grilled the shrimp until they were just barely cooked through. The smoke from the charcoal grill is imperative for this recipe since that's what gives the shrimp most of its amazing flavor. For the anchovy butter I melted a few tablespoons of butter in a pan and then added half a tin of anchovies. The anchovies melted into the butter, which I then drizzled over each serving. A squeeze of lemon adds brightness to the dish, accentuating all the flavors.

For Christmas Eve dinner I wanted to make something special, so I turned to one of our favorites - baked stuffed shrimp:


I just love the way the shrimp look all ready to go into the oven:


I also made baked potatoes and we had my favorite asparagus as a first course:


... roasted asparagus topped with a fried egg, salt, pepper and some grated Pecorino cheese. Delish!

Baked Stuffed Shrimp
Slightly Modified from Cook's Country Feb/March 2008

4 slices hearty white sandwich bread, torn into pieces
1/2 cup mayonnaise
1/4 cup bottled clam juice
1/4 cup fresh parsley
4 scallions
2 garlic cloves
2 teaspoons grated lemon zest and 1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
salt
1 1/4 pounds extra-large or colossal shrimp, peeled and deveined
1 tablespoon fresh lemon juice
1 tablespoon butter, melted

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse bread in food processor to coarse crumbs. Transfer crumbs to broiler pan bottom and bake, stirring halfway through, until golden brown and dry, 8 to 10 minutes. Remove crumbs from oven and reduce temperature to 275 degrees.

Add parsley, scallions and garlic to the food processor and pulse until finely chopped. Combine crumbs, mayonnaise, clam juice, parsley, scallions, garlic, lemon juice and zest, mustard, cayenne and 1/4 teaspoon salt in large bowl.

Pat shrimp dry with paper towels and season with salt. Grease the broiler pan with vegetable or other light oil. Using a sharp paring knife, cut a 1-inch opening along the back of shrimp (where the vein was located) to butterfly it. Arrange the shrimp cut-side down on the broiler pan. Divide bread crumb mixture among the shrimp, pressing it into balls between the tails and body. Bake 10-15 minutes for extra-large shrimp or 20-25 for colossal. As soon as the shrimp turn pink, they're done.

Combine lemon juice and melted butter. Remove shrimp from oven and drizzle with lemon juice and butter mixture before serving.