I love making big weekend dinners when I have the time. The weekdays, for the most part, feel so rushed, like I have to get something quickly prepared after work so I can go on about my day and get to bed early. But this past Saturday I was able to take my time and make a delicious meal, that’s so super easy really anyone can make it. Here are summaries of the recipes I made.
The salad was simple. Just spinach, crumbled goat cheese, and apples slices thin. We used a french vinaigrette that we had on hand. Tossed it all together for a perfectly simple, but delicious salad.
Next was the shrimp scampi. My mom makes this every year on Christmas, but instead of doing it in the oven like we usually do for Christmas, we sautéed the delicious, fresh shrimp in a pan. Here’s a breakdown:
- 1lb of peeled and deveined jumbo shrimp
- 1 lemon (you’ll be using the juice of one half, and slicing the other half)
- 2 cloves of garlic, minced or crushed in a garlic press
- 2 TBSP butter + a little olive oil
- crushed red pepper
- Italian flat leaf parsley, chopped
- Melt the butter in a frying pan with olive oil, and add garlic. Cook for a minute or two (but be careful because garlic burns really quickly)
- Add shrimp, lemon juice, salt, pepper, and lemon slices. Cook until the shrimp is pink and cooked through.
- Toss with parsley and serve!
It’s such an easy and beautiful dish. Easily served as a side or tossed together with pasta!
Lastly was the star of the show. The pappardelle pasta with a homemade tomato and mushroom sauce. We found this recipe in a cookbook my mom has, and it was really yummy. Plus, using fresh pappardelle really helped make this dish shine.
Ingredients (for 4 servings)
- 1lb vine ripe tomatoes
- 1lb wild mushrooms, sliced.
- 3-4 cloves of garlic, finely minced
- 2 TBSP butter
- Olive oil
- 2 TBSP fresh oregano, minced
- 1 TBSP fresh Italian flat leaf parsley, chopped
- Parmesean, for topping
- Core and dice tomatoes. This is a little time consuming, so plan accordingly. In a wide bottom pan, heat up olive oil and sauté the garlic, about a minute. Then, add the chopped tomatoes, and add salt and pepper. Let this cook for about 20 minutes. It will cook down and simmer.
- Boil the water for the pasta.
- In another pan, sauté the mushrooms with butter and olive oil. Once the mushrooms start to cook down, add the fresh oregano, as well as salt and pepper. Cook until they are browned and a bit shriveled. Once the tomatoes are done, add in the mushrooms and stir together. Add the parsley. Take out about a 1/2 cup of sauce and reserve.
- Add the cooked pasta in the pan with the sauce. when serving add the reserve sauce on the top, along with the cheese. Enjoy!