Search This Blog

Wednesday, September 28, 2011

Buccatini with Shrimp and Buffalo Ricotta

This is an oldie but a goodie!  I made this a long time ago and completely forgot about it until I found the crumpled up recipe!  It isn't exactly a healthy recipe (if you're concerned with carbs), but its fresh ingredients are so flavorful.  Especially when paired with a smooth Pinot Noir.  Yum!

Serves: 4


4 Tbsp olive oil
1 1/2 Lb large shrimp, peeled and deveined
Salt and Pepper
1 Chopped yellow onion
3 Chopped fresh garlic cloves
1 Cup white wine
2 35oz Cans San Marzano whole tomatoes (crushed)
1 Tsp crushed red pepper flakes
2 Tbsp chopped fresh basil
1 Pkg fresh buccatini pasta
2 Cup fresh buffalo ricotta cheese


1.  Heat olive oil.  Sprinkle shrimp with salt and pepper; cook 3 minutes.  (Until partially cooked through).  Remove shrimp; set aside.
2.  Add onion and garlic to remaining oil, simmer 2 minutes.  Add white wine.  Then add tomatoes and crushed red pepper flakes and simmer.
3.  In a separate pan, cook pasta, al dente.  Drain and set aside.
4.  Return shrimp to tomato sauce, add basil, and simmer 5 more minutes.
5.  Spoon mixure over pasta and top with ricotta.


Sunday, September 25, 2011

Carmelized Onion Dip

Right in time for football season!  Tastes like french onion dip, but you know all of the ingredients and you can say it's homemade!  Plus, as usual, I've made it "healthier".  :)


2 Tbsp unsalted butter (I use margarine)
2 Medium onions, thinly sliced
Sea salt and pepper
1 8oz bar cream cheese, at room temperature (I use 1/3 less fat)
1 Cup sour cream (I use fat free - nobody can tell the difference!)
2 Tbsp chopped fresh chives
Pita chips, for serving

1.  Melt the butter in a large skillet over medium-low heat.  Add the onions and a dash of salt and pepper and cook, stirring occasionally until deep golden brown, 35-40 minutes.  Remove from heat and let cool.

2.  In a medium bowl, mix together the onions, cream cheese, sour cream, chives and salt and pepper.  Serve with chips!

Tip:  The dip can be made a day or two in advance; refrigerate and keep covered.