Shrimp Fettuccine Aglio e Olio

Fettuccine Aglio e Olio poppopcooks.com

Shrimp Fettuccine Aglio e Olio is our little embellishment on the traditional Spaghetti Aglio Olio. Forgive us and then make this real good Shrimp and pasta dish for your own table.

Shrimp Fettuccine Aglio e Olio
Let the peeled and deveined shrimp rest in some lemon juice for a little while

Peel and deveined 12 large shrimp and let them sit in a bowl with some lemon juice and the rinds for a few minutes as you put a pot of lightly salted water on to boil for the fettuccine (or whatever kind of pasta you prefer). When the water starts to boil add the pasta and stir immediately.

Shrimp Fettuccine Aglio e Olio
Include the lemon in the pan with the shrimp

Chop up 6-8 cloves of garlic. Put a pan with 4 tbsp. of extra virgin olive oil and a tbsp. of butter on the stove at medium low. Let the oil and the butter heat up for a minute or so and add the garlic stirring it up to distribute it out in the pan. Add a pinch each of salt, black pepper and red pepper flakes. Spread the shrimp out in the pan laying on their sides. As soon as they turn pink on the down or pan side turn them over. When they are pink on both sides take the pasta out of the pot with a pair of grabbers or 2 large forks, whatever works for you, and put the pasta in the pan with the shrimp and garlic.  Add a couple of tbsp. of the pasta water and a about 2 tbsp. of chopped fresh parsley, (or 1tbsp. of dried) and 3-4 tbsp. of grated parmesan cheese to the pan. Mix it all together and toss a couple of times.

Serve it up! With some wine that you like and maybe some baked parmesan zucchini chips like you see in the pic Fettuccine Aglio e Olio poppopcooks.com

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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 mintes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 mintes
Servings
Ingredients
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Instructions
  1. Peel and deveined 12 large shrimp and let them sit in a bowl with some lemon juice and the rinds for a few minutes as you put a pot of lightly salted water on to boil for the fettuccine (or whatever kind of pasta you prefer). When the water starts to boil add the pasta and stir immediately.
  2. Chop up 6-8 cloves of garlic. Put a pan with 4 tbsp. of extra virgin olive oil and a tbsp. of butter on the stove at medium low. Let the oil and the butter heat up for a minute or so and add the garlic stirring it up to distribute it out in the pan. Add a pinch each of salt, black pepper and red pepper flakes. Spread the shrimp out in the pan laying on their sides. As soon as they turn pink on the down or pan side turn them over. When they are pink on both sides take the pasta out of the pot with a pair of grabbers or 2 large forks, whatever works for you, and put the pasta in the pan with the shrimp and garlic. Add a couple of tbsp. of the pasta water and a about 2 tbsp. of chopped fresh parsley, (or 1tbsp. of dried) and 3-4 tbsp. of grated parmesan cheese to the pan. Mix it all together and toss a couple of times.
  3. Serve it up! With some wine that you like and maybe some baked parmesan zucchini chips like you see in the pic.
    Fettuccine Aglio e Olio poppopcooks.com
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Oven Baked Zucchini with Parmesan

oven baked zucchini

Oven Baked Zucchini with Parmesan cheese is easy and it jazzes up a quick weeknight meal. Way better than frozen or canned veggies. Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.

Zucchini in a bowl
Sliced and getting baptized with olive oil and parmesan

Slice up a large zucchini in about 1/4″ slices. Put about 3 tbsp. olive oil in a mixing bowl add the zucchini and toss the slices getting them coated with the oil. Sprinkle with parmesan, salt, black pepper and red pepper flakes. Carefully toss again. Spice them up again and toss again.

Zucchini in the pan!
Zucchini in the pan!

 

Spread the slices out in the pan and place in the oven. When the bottom is browned turn  them over and brown the other side. It will take about 5-8 minutes a side.

oven baked zucchini
oven baked zucchini with parmesan as tonights veggie

Serve it up! It’s a great veggie dish that is gluten free and will go with anything. Tonight it’s going with shrimp aglio e  olio. With a gluten free version of the shrimp agile e olio for Gammy of course!

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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10-16 minutes
Servings
Ingredients
Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10-16 minutes
Servings
Ingredients
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Instructions
  1. Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.
  2. Slice up a large zucchini in about 1/4" slices. Put about 3 tbsp. olive oil in a mixing bowl add the zucchini and toss the slices getting them coated with the oil. Sprinkle with parmesan, salt, black pepper and red pepper flakes. Carefully toss again. Spice them up again and toss again.
  3. Spread the slices out in the pan and place in the oven. When the bottom is browned turn them over and brown the other side. It will take about 5-8 minutes a side.
  4. Serve it up! It's a great veggie dish that is gluten free and will go with anything. Tonight it's going with shrimp aglio e olio. With a gluten free version of the shrimp agile e olio for Gammy of course!
    oven baked zucchini
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Tossed Chicken Caprese Salad

We love Caprese Salad and tonight we had half of a leftover rotisserie chicken in the fridge so it became Tossed Chicken Caprese Salad. Gammy has to eat gluten free so it fit just fine.

IMG_2510Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?

IMG_2512Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt.

 

IMG_2513Top it off with a few “unchopped” basil leaves and some grated parmesan cheese. It was real good  and it was totally gluten free for Gammy.

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Tossed Chicken Caprese Salad is a is a real good twist on regular Caprese Salad. you'll like it and it is very easy.
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Cuisine Italian
Prep Time 15 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 15 minutes
Servings
Ingredients
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Instructions
  1. Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?
  2. Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt. Top it off with a few "unchopped" basil leaves and some grated parmesan cheese.
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Pork Tenderloin Parmesan

 

 

Pork Tenderloin Parmesan is a real nice change from chicken parmesan. We stopped doing veal parm  when we started getting nose bleeds at the check out.  A friend told us about doing it this way and it’s good. Real good.

IMG_2391Trim the fat off the tenderloin and cut it up in to  about 3″ pieces.

IMG_2392Cut into each piece lengthwise about halfway through. Then do the same into each half so it becomes opened up, kinda.

IMG_2395Flatten them with a meat mallet or if you don’t have one whacking  it with the bottom of a pot will work. Pre heat the oven to 350.

IMG_2397Put a frying pan on medium high and add about 2 tbsp. of olive oil. Salt, pepper and garlic powder each side of the cutlets and cook each side about 5 minutes or until they are firm to a poke from your finger. You can use individual cassarole dishes or do them all in a roasting pan. We”re just cooking for the two us tonight so we are going to put 2 dishes in the freezer. First a little bit of sauce, then the cutlet, then sauce on the meat, then mozzarella, then a little sauce spread out on the cheese. Very lightly drizzle a little olive oil. Then grated parmesan cheese all over them. Sprinkle on some dried oregano and basil.

IMG_2398Two in the freezer and two in the oven for 10-15 minutes or until the cheese is melted and the sauce is bubbling.

 

 

IMG_2401

Life is good!!

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Pork tenderloin made into tender cutlets and then comes Pork Tenderloin Parmesan.
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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Trim the fat off the tenderloin and cut it up in to about 3" pieces. Cut into each piece lengthwise about halfway through. Then do the same into each half so it becomes opened up, kinda. Flatten them with a meat mallet or if you don't have one whacking it with the bottom of a pot will work. Pre heat the oven to 350.
  2. Put a frying pan on medium high and add about 2 tbsp. of olive oil. Salt, pepper and garlic powder each side of the cutlets and cook each side about 5 minutes or until they are firm to a poke from your finger. You can use individual cassarole dishes or do them all in a roasting pan. We"re just cooking for the two us tonight so we are going to put 2 dishes in the freezer. First a little bit of sauce, then the cutlet, then sauce on the meat, then mozzarella, then a little sauce spread out on the cheese. Very lightly drizzle a little olive oil. Then grated parmesan cheese all over it. Sprinkle some dried oregano and basil on them. Two in the freezer and two in the oven. Or all of them in the oven for 4 servings tonight. Cook them for 10-15 minutes or until the cheese is melted and the sauce is bubbling.
  3. Life is good!
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