Shrimp Peas Pasta Quick and Easy

Shrimp Peas Pasta-7-poppopcooks.com

You could change things around a lot in this Shrimp Peas Pasta recipe. Like, leftover rotisserie chicken instead of shrimp and broccoli or string beans instead of peas and rice or gnocchi instead of pasta and on and on. Keep it in mind for those in a rush and gotta go with what’s on hand weeknights. But, your guests will really like it too.

Put a pot of salted water on for the pasta and when it starts to boil add the pasta and stir it up right away. Then stir it occasionally as it cooks.  Cook it al dente. If the pasta is done before the shrimp and peas just drain all but about a tablespoon of the liquid and leave it in the pot on the stove on an idle burner to stay warm. While the pasta process is going on put a skillet on at medium and add the extra virgin olive oil. Chop up the shallots (or onion) and add them to the skillet. Add salt, black pepper and a pinch of red pepper flakes if you’re feeling a little hot. If your shrimp is frozen just thaw them out in the microwave.

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When the shallots start to get translucent add the shrimp to the pan laying them out flat.

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Cook them just until they get pink and opaque on the pan side and turn them over and add the peas.

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Cook until the other side of the shrimp are done then gently stir it all together. Toss a few times as the peas warm up. When the peas are hot to the touch add the grated Parmesan cheese.

Shrimp Peas Pasta-5-poppopcooks.com

 

Add the pasta and the little bit of water to the pan and toss it all together getting everything coated with some parmesan. Then serve up your Shrimp Peas Pasta.

Shrimp Peas Pasta-7-poppopcooks.com

A good Chardonnay would go real nice. And, some garlic bread for dippin’ of course.

Shrimp Peas Pasta-5

 

 

 

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Shrimp sautéed with shallots (or onions) and peas
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Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Put a pot of salted water on for the pasta and when it starts to boil add the pasta and stir it up right away. Then stir it occasionally as it cooks. Cook it al dente. If the pasta is done before the shrimp and peas just drain all but about a tablespoon of the liquid and leave it in the pot on the stove on an idle burner to stay warm. While the pasta process is going on put a skillet on at medium and add the extra virgin olive oil. Chop up the shallots (or onion) and add them to the skillet. Add salt, black pepper and a pinch of red pepper flakes if you're feeling a little hot. If your shrimp is frozen just thaw them out in the microwave.
  2. When the shallots start to get translucent add the shrimp to the pan laying them out flat .Cook them just until they get pink and opaque on the pan side and turn them over and add the peas.
  3. Cook until the other side of the shrimp are done then gently stir it all together. Toss a few times as the peas warm up. When the peas are hot to the touch add the grated Parmesan cheese.
  4. Add the pasta and the little bit of water to the pan and toss it all together getting everything coated with some parmesan. Then serve up your Shrimp Peas Pasta.
    Shrimp Peas Pasta-7-poppopcooks.com
  5. A good Chardonnay would go real nice. And, some garlic bread for dippin' of course.
    Shrimp Peas Pasta-5
Recipe Notes

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Sautéed Peas and Onions

Sautéed Peas and Onions poppopcooks.com

Sautéed Peas and Onions are super simple to make and you can have it a lot of different ways. When you make this make a lot of it and put the leftover in a zip lock in the freezer. You can have it with Chicken Fried Rice or mixed in with Spaghetti or Tortellini or rice like this recipe or just all by itself as real good veggie side dish.

Sautéed Peas and Onions poppopcooks.com

First chop up the onions. Put a frying pan big enough to handle the whole shebang on at medium and add 3 Tbsp. extra virgin olive oil. add 1/2 tsp. salt and 1/4 Tsp. black pepper.

Sautéed Peas and Onions poppopcooks.com

When the onions get translucent add the frozen peas and the leftover rice from the freezer. Push the peas and the onions aside and let the rice thaw in the middle. If you are using rice that is not frozen just go with it.

Sautéed Peas and Onions poppopcooks.com

Toss it all together and when the peas and rice are as warm to the touch as you want them,,

Sautéed Peas and Onions poppopcooks.com

serve it up! There is your carbs and veggies all in one shot and it’s gluten free.

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Prep Time 8 minutes
Cook Time 15 minutes
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Prep Time 8 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. First chop up the onions. Put a frying pan big enough to handle the whole shebang on at medium and add 3 Tbsp. extra virgin olive oil. add 1/2 tsp. salt and 1/4 Tsp. black pepper.
  2. When the onions get translucent add the frozen peas and the leftover rice from the freezer. Push the peas and the onions aside and let the rice thaw in the middle. If you are using rice that is not frozen just go with it.
  3. Toss it all together and when the peas and rice are as warm to the touch as you want them,,,serve it up! There are your carbs and veggies all in one shot and it's gluten free.
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Gluten Free Gnocchi Carbonara

Gammy has to eat gluten free and I’m always surprising myself with the simple ways we can tweet our favorite stuff to have it gluten free. Even when I have to have pasta I just cook a little rice for Gammy and some pasta for me. In fact we almost always have some rice leftover in the freezer that just needs to be zapped in the microwave. Tonight we’re  going with gluten free potato gnocchi which needed no compromise from my palate, I like em.

 

Prissuto

Put a pot of water, with a little bit of salt in it, on to boil for the gnocchi. Put a pan on with a little olive oil and set at medium high. You will usually use bacon or pancetta for your carbonara, but, we had a few slices of prosciutto left over so we went with it. It turned out real good. Which ever you use chop it up and add it to the pan.

IMG_2471As it’s cooking chop up the onions, garlic and the tomatoes. When the meat starts to get a little crispy add the onions and when they start to get translucent add the garlic and mix it up with a wooden spoon getting the bits off the bottom. let the onions and garlic cook for just a minute and then add the tomatoes and the frozen peas. Squeeze half a lemon on it and toss in the rind.  Toss all that good stuff together.

It's ready!The water should be ready for the gnocchi by now. The gnocchi is only going to take 2 minutes, max. When it  floats to the top, it’s done. Spoon it out and add it to the other ingredients in the skillet. Don’t worry about getting some water in the skillet it will help bring all the flavors together and it will help the cheese perform it’s magic. Speaking of the cheese, turn off the heat and add it to the mix. Toss it a few times as you let the cheese melt and coat everything.

IMG_2476Scarf it up! By the way what you are seeing here is Gammy’s dish with her gluten free garlic bread.

 

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Potato gnocchi with prosciutto, veggies and parmesan.
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a pot of water, with a little bit of salt in it, on to boil for the gnocchi. Put a pan on with a little olive oil and set at medium high. You will usually use bacon or pancetta for your carbonara, but, we had a few slices of prosciutto left over so we went with it. It turned out real good. Which ever you use chop it up and add it to the pan.
  2. As it's cooking chop up the onions, garlic and the tomatoes. When the meat starts to get a little crispy add the onions and when they start to get translucent add the garlic and mix it up with a wooden spoon getting the bits off the bottom. let the onions and garlic cook for just a minute and then add the tomatoes and the frozen peas. Squeeze half a lemon on it and toss in the rind. Toss all that good stuff together.
  3. Scarf it up! BTW what you are seeing here is Gammy's dish with her gluten free garlic bread.
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Risotto with leftover rotissarie Chicken

IMG_2191Put  1 tbsp. of olive oil and about a tbsp. butter in a medium size sauce pan at medium high.  We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also.  When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent.  Add the rice and mix it all up so the rice becomes covered with the oil and butter.

 

 

 

IMG_2192

Add the wine and and a little more butter and stir it in. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about  forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It’ll be there waiting for you.  Or, you could buy some stock or some bullion powder.

 

 

 

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That’s our frozen stock settling in. Stir it up fairly often. Use a wooden spoon and  keep it from sticking to the bottom of the pot. The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice is done the way you like it.

 

 

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While all that is going on cut up the chicken into the size chunks you like.

 

 

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Core and seed a tomato then dice it.

 

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IMG_2202Add the chicken, tomatoes, peas and the cheese.

 

 

 

 

IMG_2203  Mix it up until the cheese has begun to melt.

 

 

 

 

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Serve up your risotto! With some of poppop’s, er, your homemade bread and some good wine!

I couldn’t help myself. I garnished it with a little chopped basil leaves.

 

 

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Risotto with leftover chicken and peas BigOven - Save recipe or add to grocery list Yum
You can make this with shrimp, ham, Diced cooked carrots, lima beans, etc., etc. Or just the risotto.
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put 1 tbsp. of olive oil and a tbsp. butter in a medium size sauce pan at medium high. We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also. When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent. Add the rice and mix it all up so the rice becomes covered with the oil and butter. Add the wine and and a little more butter and stir it in. Add about 1 cup of the stock. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It'll be there waiting for you. Or, you could buy stock or powdered bullion. Stir it up fairly often. Use a wooden spoon and keep it from sticking to the bottom of the pot.The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice done the way you like it.
  2. While all that is going on cut up the chicken into the size chunks you like. Core and seed the tomato then dice it.
  3. When the rice is done to your satisfaction add the chicken, peas, tomato and the cheese. Stir it up wit the wooden spoon. Until the cheese has started to melt (3-4 minutes)
  4. Serve up! your risotto! With some good wine and YOUR homemade bread.
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