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Recipes
Penne with Shrimp and Herbed Cream Sauce
By Scoro_5300
Bring a large pot of salted water to a boil over high heat
- 1 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
Tilapia with Green Beans
By Scoro_5300
Combine the flour, oregano and parsley in a shallow dish
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh oregano, plus more for garnish
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 4 6 -ounce tilapia fillets
- 4 tablespoons unsalted butter
- 1/2 pound thin green beans or haricots verts
- 1 clove garlic, chopped
- 1 cup grape or cherry tomatoes, halved
- Juice of 1 lemon
Spicy Pasta With Tilapia
By Scoro_5300
Per serving: Calories 435; Fat 9 g (Saturated 1 g); Cholesterol 28 mg; Sodium 71 mg; Carbohydrate 63 g; Fiber 13 g;
- 1/2 pound tilapia fillets, cut into small chunks
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 1/2 to 3/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 28 -ounce can San Marzano tomatoes, crushed by hand
- 1/2 cup chopped fresh basil, plus more for topping
- Kosher salt
- 10 ounces multigrain spaghetti
- 2 tablespoons chopped fresh parsley
Lemony Shrimp Scampi Pasta
By Scoro_5300
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, ...
- 6 garlic cloves, pressed or grated
- 2 lemons, zested and juiced
- 5 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
- 1/4 onion
- 3/4 pound thin linguini
- 2 tablespoons butter
- 1 small bunch parsley, leaves chopped
Classic Spaghetti Carbonara
By Scoro_5300
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes
- 1/2 pound bacon, chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 1 pound fresh spaghetti, cooked al dente
- 4 large eggs, beaten
- Salt
- 1 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh parsley leaves
BLT Pasta Skillet
By Scoro_5300
Preheat the oven to 400 degrees F
- Kosher salt
- 8 ounces whole wheat fusilli pasta
- 3 strips bacon
- 3 cloves garlic, thinly sliced
- One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
- 1/4 teaspoon crushed red pepper
- 4 to 5 whole fresh basil leaves, plus more for garnish, optional
- 1/2 small head escarole, torn into bite-size pieces (about 4 cups)
- 1/2 cup part-skim ricotta cheese
- 1/4 cup freshly grated Parmesan
- 8 ounces part-skim mozzarella, cut into 1/2-inch cubes
Beef Stroganoff
By Scoro_5300
Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick
- 2 pounds top sirloin roast, trimmed
- Kosher salt and fresh cracked black pepper
- 3 tablespoons garlic infused olive oil
- 1 onion, chopped
- 2 cups good quality beef stock
- 1 1/2 cups sour cream
Roasted Brussels Sprouts with Bacon
By Scoro_5300
Preheat oven to 375 degrees F
- 2 (10-ounce) packages Brussels sprouts
- 2 ounce piece slab bacon cut into 3/4 inch cubes
- 1/2 cup walnut pieces
- 1/2 teaspoon salt
- Freshly ground black pepper
Frank's Italian Sauce (Spaghetti Sauce)
By Scoro_5300
For the meatballs: Combine all ingredients except the olive oil in a large bowl
- Meatballs:
- 2 pounds ground beef
- 4 eggs
- 1 1/2 cups plain bread crumbs
- 3/4 cups grated Pecorino Romano cheese
- 2 garlic cloves, chopped
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- 1/4 cup olive oil
- Gravy (sauce):
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1 (6-ounce) can tomato paste
- 2 (28-ounce) cans ground tomatoes
- 3/4 (28-ounce) can water (from empty ground tomato can), or 21 ounces water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon chopped fresh parsley leaves
20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce
By Scoro_5300
Preheat the broiler to high
- 1 cup whole wheat couscous
- 1/4 cup dried apricots, chopped (or golden raisins)
- 2 tablespoons olive oil
- 1/2 cup 2-percent plain Greek yogurt
- 1 tablespoon prepared hummus
- 2 tablespoons chopped fresh mint or dill
- Kosher salt
- 1 1/4 pounds medium shrimp, peeled and deveined, tails removed
- 1 cup cherry tomatoes, halved
- 1/4 to 1/2 teaspoon hot paprika
- Juice of 1/2 lemon