Sliced Steak Aglio e Olio – aka Garlic and Oil

Sliced Steak aglio e olio!? Sounds crazy don’t it? Team it up with some pasta aglio e olio and you have a very quick and easy weeknight meal that is also real good. Like, fancy restaurant good. Did I mention that it’s easy?

Per Wikipedia …”Spaghetti aglio e olio  “spaghetti with garlic and oil” is a traditional Italian pasta dish coming from Naples. The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.”

Put a pot of water on for the pasta and add some salt. Add a little more than your gut says because the pasta really needs the salt to get tasty. Add the pasta. Our pasta du jour was linguine but any type would work. Watch it and as soon as the pasta becomes a little pliable swirl it and get it all down into the water.

I did the steak and eggplant slices on a stovetop grill but a skillet would work just as good.

Sliced Steak Aglio e Olio-poppopcooks.com-grilled steak-spaghetti aglio e olio

We had a big New York Strip steak in the freezer but a London broil works just as nice for this weeknight supper.

Put skillet on at low heat with the good extra virgin olive oil and the garlic – slices or chopped – on at low heat. Add a little salt and some red pepper flakes (optional).

When the garlic has started to become translucent – not brown!- the pasta should be done . Using tongs lift the pasta out of it’s water and put it in the skillet with the garlic and oil (aglio e olio). Don’t worry about getting some of the pasta water in the skillet. In fact the water will blend with the olive oil and creat a nice sauce for the pasta.

An instant read meat thermometer is the most accurate way to tell if the steak is done the way that YOU want it. When the steak is ready the eggplant will be too.

NOW! Slice the steak, put the eggplant on the serving plates with the steak slices and add the pasta.

Spoon the aglio e olio over everything and dig in to your Sliced Steak Aglio e Olio.

Sliced Steak Aglio e Olio-3-poppopcooks.com-spaghetti aglio e olio-grilled steak

Chianti of course!!

And some of Poppop’s Eeeeeasy homemade bread to mop up that aglio e olio!

 

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Prep Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a pot of water on for the pasta and add some salt. Add a little more than your gut says because the pasta really needs the salt to get tasty. Add the pasta. Our pasta du jour was linguine but any type would work. Watch it and as soon as the pasta becomes a little pliable swirl it and get it all down into the water.
  2. Put skillet on at low heat with the good extra virgin olive oil and the garlic - slices or chopped - on at low heat. Add a little salt and some red pepper flakes (optional). When the garlic has started to become translucent - not brown!- the pasta should be done . Using tongs lift the pasta out of it's water and put it in the skillet with the garlic and oil (aglio e olio). Don't worry about getting some of the pasta water in the skillet. In fact the water will blend with the olive oil and creat a nice sauce for the pasta.
  3. An instant read meat thermometer is the most accurate way to tell if the steak is done the way that YOU want it. When the steak is ready the eggplant will be too.
  4. NOW! Slice the steak, put the eggplant on the serving plates with the steak slices and add the pasta. Spoon the aglio e olio over everything and dig in!
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Simple Garlic Shrimp – Quick and Easy – 20 Minutes

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Talk about Quick and Easy!  This Simple Garlic Shrimp is that and more, like, delicious, crowd pleaser, good for a weeknight after a hectic day and even for a Sunday sit down.

It is one of our favorites.

Along the lines of of our Pan Seared Scallops have the rest of the meal ready before you put the shrimp into the skillet.

Let’s get  the pasta going and throw together a caprese salad or…..

……any other kind of salad or veggie that YOU want to go along with your simple garlic shrimp.

Get the shrimp ready if you have to thaw, peel and devein them. Put a skillet on at medium heat and add a swirl of olive oil and half of the butter.

Chop up the garlic and when your pasta is cooked al dente drain all but a tiny bit of the water and put it on a small burner set to as low as it can to keep the pasta warm and stir it a couple of times while you work the quick and easy magic with your simple garlic shrimp.  

Put the shrimp in the skillet and spread them out so that they are all laying flat. Add the garlic, salt, pepper and red pepper flakes (optional).

Squeeze a little lemon juice and if your feeling a little adventurous also a dash of white wine. Give the shrimp about a minute a side.

When the shrimp is pink on the outside and opaque in the middle put in the rest of the butter and the chopped – or dried – parsley. Stir it all together and when the butter has melted…..

……..serve up and enjoy your Simple Garlic Shrimp. 

A nice white wine like a french Muscadet or an Italian Pinot Grigio pairs up real well with this Simple Garlic Shrimp.

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Shrimp sautéed in butter and garlic
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Course Main course
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Prep Time 10 minutes
Cook Time 10 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Ingredients
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Rating: 0
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Instructions
  1. Put a pot of salted water on for the pasta. Get the shrimp ready if you have to thaw, peel and devein them. Put a skillet on at medium heat and add a swirl of olive oil and half of the butter. Chop up the garlic and when your pasta is cooked al dente drain all but a tiny bit of the water and put it on a small burner set to as low as it can to keep the pasta warm and stir it a couple of times while you work the quick and easy magic with your simple garlic shrimp.
  2. Put the shrimp in the skillet and spread them out so that they are all laying flat. Add the garlic, salt, pepper and red pepper flakes (optional). Squeeze a little lemon juice and if your feeling a little adventurous also a dash of white wine on top.
  3. Give them about a minute a side and when the shrimp is pink on the outside and opaque in the middle put in the rest of the butter and the chopped - or dried - parsley. Stir it all together and when the butter has melted.....
  4. ......serve up and enjoy your Simple Garlic Shrimp.
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Spaghetti Aglio e Olio with Chicken

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Spaghetti Aglio e Olio is….

…… both the most popular and the simplest to make Italian Pasta dish. It has it’s roots in Naples but has spread all over Italy and now the world.

The dish is made by lightly sautéing sliced, minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti or linguini.

Chopped parsley can also be added along with grated parmesan or pecorino cheese.

Growing up in North Jersey I always heard it pronounced “allia-ool” due to the influence of Southern Italian pronunciation in the area. But when I spent a little time in Naples I got corrected by the locals, loudly and with glares for mis pronouncing their Aglio e Olio.

We have it in our house as a side dish and sometimes as a main dish with shrimp or with chicken, like tonight.

Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.

Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8″ deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Cook it until it is browned and firm.

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While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine.

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When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You’re going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.

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You don’t want the garlic to turn brown so let’s have it  just light golden and translucent – 2-3 minutes.

If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn’t stick together.

As soon as the garlic is ready add the pasta – with the little bit of water that you left in the pot –  to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish.  Gently stir it all together.

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You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!

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A little salad or some sautéed spinach as tonights veggie and some of Poppop’s easy homemade bread are real easy multi tasks and would go along great. 

And some good Chianti of course!

 

 

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Sautéed chicken and garlic mixed with spaghetti or linguini.
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Course Main course
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Prep Time 10 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.
  2. Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8" deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Stir it a few times and cook it until it is browned and firm.
  3. While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine. When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You're going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.
  4. You don't want the garlic to turn brown let's have it just light golden and translucent - 2-3 minutes. If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn't stick together. As soon as the garlic is ready add the pasta - with the little bit of water that you left in the pot - to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish. Gently stir it all together.
  5. You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!
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Alfredo Sauce with Fettuccine and Shrimp

  Alfredo Sauce with Fettuccine and Shrimp is Easy! 

When it was first done, hundreds of years ago, Fettuccine Alfredo was just pasta with melted butter and parmesan cheese. I had it like that myself a few times growing up in New Jersey and I still make it that way sometimes. Then the world turned and it had to have “Alfredo sauce” included to the extent that it’s now what we all think of when we see or hear of Fettuccine Alfredo.

Ya gotta do it for yourself. It’s so easy and so good. Or, you could buy some ready to go Alfredo sauce in the store on your way home.

Shh,,I won’t tell on you.

Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the  around so that won’t stick together and stir it occasionally as it cooks.

While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side. 

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Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.

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When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. 

Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce.

Alfredo Sauce-4-poppopcooks.com-shrimp alfredo-fettuchini alfredp recipe-alfredo recipe-fettuchini alfredo

Serve it up!

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With some good pinot grigio or maybe a nice chianti. Chianti wouldn’t be a sacrilege with a shrimp dish, would it?

Also, of course, some of poppop’s,,,,,,er,,,,YOUR homemade bread.

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Alfredo Sauce with Fettuccine and Shrimp.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the around so that won't stick together and stir it occasionally as it cooks.
  2. While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side.
  3. Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.
  4. When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce. Serve it up!
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