Spicy Parmesan Shrimp and Penne

If you're like me, then you can't get enough of spicy food. My friends agree, so they love when they walk into my apartment and smell aromas that boast a kick to come! I love to have my little darlings over for dinner when school is back in session - someone has to keep these college kids well-fed! - and for our first dinner back at the grind, I whipped up this spicy shrimp dish. The reviews are in, and I will definitely be making this again.

So, if you're looking for something different with a LOT of flavor, then this is just what the doctor ordered. But be forewarned, when I say spicy, I mean SPICY! Get ready!

Spicy Parmesan Shrimp and Penne

Ingredients (Serves 2-4):

1 Pound Raw Shrimp, Peeled and Deveined

1/3 Cup Olive Oil

1/4 Cup Parmesan Cheese

4 Garlic Cloves, Minced

2 Teaspoons Brown Sugar

2 Teaspoons Soy Sauce*

1/2 Teaspoon Red Pepper Flakes

2 Cups Uncooked Whole Wheat Penne

*I recommend using low-sodium soy sauce. It's a little less overwhelming and a little better for you.

**I am in love with parsley flakes! So, I added quite a bit to this recipe, and it tasted incredible. If you are a parsley nut, too, then go for it. 

1. In a bowl, whisk together olive oil, Parmesan, brown sugar, soy sauce, garlic and red pepper flakes. Rinse shrimp and pat dry. Add shrimp to a large zip-lock bag and pour your marinade over top. Seal the bag and shake to evenly coat the shrimp. Refrigerate for at least half an hour. For best results, refrigerate overnight. 

2. When ready to eat, cook penne according to the package directions. While pasta is cooking, heat a large skillet over medium-high heat. Add entire contents of shrimp bag and cook until pink (about 2 minutes per side).

 3. As soon as shrimp is finished, add pasta to skillet and toss to coat completely.

 4. Top with additional Parmesan and parsley flakes (optional), and serve!

***You'll notice that the sauce appears to be rather thin while in the pan. It will thicken up a bit once it gets on the plate, but if you like a thick sauce for your pasta rather than this light marinade-type sauce, try adding about 1/2 to 1 cup heavy cream. I have not tried this yet myself, so if you do, let me know how it goes!

<3 Katie  

Angel Hair with Kale

Eating healthy can be a serious drag when you're looking for something flavorful and filling. In my quest for a tasty meal that wouldn't leave me feeling guilty, I came across kale. I first used this leafy green when I made a copycat version of Olive Garden's Zuppa Toscana, and I fell in love with the stuff; kale has a very distinct and sharp flavor that really compliments spicy foods and herbs like parsley.

In this recipe, the kale goes well with a very light olive-oil-based sauce but doesn't overwhelm any of the other flavors or the pasta. If you're looking for a new way to do pasta, I highly recommend you try this on for size!

Angel Hair with Kale

Ingredients (Serves 2):

Angel Hair Pasta (Enough for 2 people, so about 1/4 of a package)

1-2 Cups Kale, chopped and washed (Use more or less to fit your personal tastes.)

1/4 Cup Extra-Virgin Olive Oil or Light Olive Oil*

1/2 -1 Tablespoon Lemon Juice (This, also, really depends on personal preference.)

2 Teaspoons Garlic Powder or Minced Garlic 

2 Teaspoons Basil

3 Teaspoons Parsley 

1 Teaspoon Red Pepper Flakes (Optional; if you like a little kick!)

Salt to Taste

Freshly Grated Parmesan Cheese (Optional, but Highly Recommended) 

*I actually like to use less than 1/4 cup of the olive; with this light sauce, I find that the oil can be a bit overwhelming, and it just covers everything! I recommend starting with a lot less and adding as you see fit.

**These measurements will give you a nice, balanced sauce, but you should play with different amounts. For example, I love parsley, so I put tons of it in the sauce and on top of the pasta once it's finished, too. 

1. In boiling water with olive oil and salt, cook pasta and kale together. Since angel hair cooks pretty fast, you don't have to worry about overcooking the kale. If you use a heavier pasta, though, let the noodles cook for a minute or two before adding your kale.

2. Heat a large pan over medium heat, and add the olive oil. Allow the oil to heat up, then add lemon juice. Stir lightly, then add remaining ingredients except the Parmesan cheese. Stir, and reduce the heat slightly. I like to add a little bit of cheese hear to get it melty, but you have to watch it very carefully and stir frequently.

3. Once the pasta and kale is cooked, drain and add both directly to the pan. Stir to completely cover your pasta in the sauce. Taste, and add ingredients as needed. 

4. Serve directly from the pan with freshly grated Parmesan sprinkled on top. Viola! 

<3 Katie

Home Fries

So one thing that I make frequently because they are quick easy, and delicious are home fires or hash brown potatoes. I make them with almost anything steak, sandwiches, or breakfast.

Scalloped Hasselback Potatoes and Filet Mignon

So tonight I made Scalloped Hasselback Potatoes and Filet Mignon. I got the recipe for potatoes from A Cozy Kitchen a great website with tons of yummie recipes, I did make some tweaks to it.

Lasagna

Being a girl that grew up in an Italian family most people don't believe that I only just started eating lasagna. The first time I tried lasagna was at Olive Garden and no offense Olive Garden I love your bread sticks, but your lasagna is not my favorite. I hated the way it tasted. I don't know if it was the flavoring, the meat, the sauce, or what but I really really dislike it. So I would never eat it, until my husband begged me to make it for him (it's his favorite meal) and I caved and made it for him and while I was cooking it I just thought it smelled amazing so I thought hey lets give it a try, and I loved it!!!!!