Shrimp and Arugula Pasta

November 7th, 2012

It is good to be back in The Sunshine State.  As much as we love the North Carolina mountains, a change of scene can be invigorating and cleansing.  My thoughts on cooking change with the environment also.  I left my Kitchen Aid mixer and food processor in the Lake Lure kitchen.  The meals I fix here are usually simple and straight forward.  We eat more seafood and try to get more exercise.

The local market had some beautiful wild jumbo shrimp so I adapted a Cooking Light recipe to make this pasta dish.  While visiting the kids I made a run through Trader Joe’s to pick up pantry staples for Florida.  Their lemon pepper pappardelle pasta goes very well with seafood.  Add a bunch of baby arugula and you have a meal in a dish.

So simple and easy!  There are changes coming to my blog.  I am in the process of moving over to Word Press so I hope you will stick with me.


1/4 cup olive oil
1/4 cup chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces pasta of choice, fusilli, linguine, pappardelle
3 cups (packed) fresh baby or regular arugula

Heat the oil in a heavy large skillet over medium heat.  Add the shallots and garlic and saute until translucent, about 2 minutes.  Add the red pepper flakes and white wine and bring to a simmer.  Simmer until the wine reduces by half, about 5 minutes.  Add the shrimp and cook just until they are pink, about 2 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 5 to 10 minutes.

Drain the pasta, saving some of the pasta water.  Add the pasta and the arugula to the skillet.  Toss to combine.  Season the pasta with salt and pepper and add a little pasta water if dry.  Transfer to a large bowl and serve.

Printable recipe

Cajun Shrimp Stew

December 29th, 2011

Here is an easy shrimp dish with a New Orleans slant.  We have been traveling so much this holiday season that I have found easy meals, while we are home, the only option.  We got back to Florida yesterday and are heading to Charleston for New Years with our friends tomorrow.

Enjoy the New Year’s celebrations and I will see you back here in 2012.  My blog’s 4th anniversary is approaching and I will be having a giveaway and hopefully a new look.

CAJUN SHRIMP STEW (Gourmet Magazine)

2 tablespoons vegetale oil
1/4 cup all-purpose flour
1 medium onion, chopped
1 small celery rib, finely chopped
1/2 cup finely chopped geen bell pepper
1 cup bottled clam juice (8 fl oz)
3/4 cup water
1/4 teaspoon salt
1/4 teaspoon cayenne
1 1/4 lb peeled and deveined large shrimp
1/3 cup thinly sliced scallion greens

Accompaniment: White Rice

Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a metal or wooden spatula, then cook over moderate heat, scraping back and forth constantly, until roux is the color of light milk chocolate, 10 to 12 minutes.

Add onion, celery, and bell pepper and cook, scraping back and forth occasionally, until bell pepper is softened, about 8 minutes.  Stir in clam juice, water, salt, and cayenne and simmer, stirring occasionally, until liquid is thickened, 8 to 10 minutes.  Stir in shrimp and simmer, stirring occasionally, until shrimp is just cooked through, 3 to 4 mintues.  Stir in scallion greens and salt to taste.

Printable recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.