Creamy Shrimp bacon Pasta Dish

This restaurant quality creamy pasta dish with bacon and shrimp is easy to make and comes together in less than 30 minutes!!!

It’s no wonder most Italian restaurant’s menu are 50% pasta. I know ours’s was, and for good reason. Pasta is easy, versatile, delicious and who doesn’t like pasta?

You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple. Add  some large shrimp, spinach  parmesan, and some herbs, and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding shrimp and  bacon to this pasta recipe, to make a meal that is cause for celebration.

Rich and creamy this shrimp and bacon pasta is full of robust flavors, that can be on your table in less than 30 minutes, but your family and friends will think it took hours.

This  recipe calls for ingredients you probably already have on hand, butter, garlic, cream, spinach which together create a creamy, saucy Italian flavored dinner. The best part it can be on your table in less than 30 minutes.

This pasta recipe is quick enough for busy weeknight family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a good home chef you are!!!!

Variations For this creamy pasta recipe

The first variation to this pasta recipe of course is what shape or flavor pasta you use doesn’t matter. I used spinach fettuccini you can use what fits your lifestyle and taste , even gluten free.

Second, in this creamy shrimp and bacon pasta dinner I deglazed the pan with chicken stock. I give you options in all my recipes to use  white wine in place of chicken stock, red wine in place of beef stock, use whatever fits your lifestyle.

Lastly in this pasta recipe you can use chicken breast cut in small pieces, in place of the shrimp.

Just one more thing please leave me on comment and don’t forget to tag me on Instagram if you make this recipe. I love hearing from you!!!

Ingredients

• 1 Lbs. long pasta noodles
• 1 lbs. large shrimp
• 4 slices bacon cut in small dice
• 4 cups chopped spinach
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 1 cup resevered pasta water
• 1 cup chicken stock or white wine
• 1 cup grated parmesan cheese
• 2 Tbs. butter
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 2 Tbs. each chopped Italian parsley, basil, and thyme
• Salt and pepper to taste
• Instruction
• Cook pasta according to package directions reserving 1 cup of the water
• Mean while  cut  bacon
• Heat  butter
• Add the bacon render until crispy
•  Add  onion and garlic saute  until tender and just beginning to brown
• Add shrimp saute 3 to 5 minutes minutes
• Remove shrimp and set aside
• De glaze pan with chicken stock or white wine
• Add the  heavy whipping cream and reserved pasta water
• Simmer until sauce thickens about 10 minutes
• Add spinach,  parmesan cheese and herbs last 5 minutes
• Return shrimp to pan just to heat through
• Drain pasta toss in sauce
• Top with additional parmesan cheese and Italian parsleyENJOY!!!

Fusion Pan Sauced Salmon

If your looking to impress family and friends this fusion Pan seared Salmon is the recipe to make.

Not only is it impress it’s delicious. Tender salmon fillets coated in a garlic, honey, lime sauce that will have you craving this salmon meal often.

You would think that it doesn’t get much better than this recipe, but it does!! This restaurant quality salmon dinner comes together in less than 30 minutes. This meal is made in one pan, uses few ingredients and is really easy to make!!!

3 Tips When Making this Fusion Pan sauced  Salmon dish

The first tip when you make this pan sauced salmon recipe full of delicious fusion flavors is,  be sure the saute pan is big enough to hold all your ingredients and allows the salmon to get a beautiful sear.

Second, let the sauce thicken before adding the salmon to get a thick glaze on the fish.

Third and most important don’t over cook the salmon. it should be pink in the middle. I give you a cook time of 5 to 7 minutes but you can adjust the time according to the size and thickness of the salmon fillet and your personal taste preferences.

Lastly please leave me a comment. let me know if you like this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

• 2 Lbs. skinless salmon fillet
• 2 Tbls. butter
• 1 Tbls. extra virgin olive oil
• 2 Tbls. minced garlic
• 1/3 cup each soy sauce, honey and lime juice
• 1/2  cup chicken stock or white wine
• 1/4 cup chopped chives
• Salt and pepper to taste

Instructions

1. Cut salmon into equal pieces salt and pepper according to taste
2. In a large saute pan bring the butter and olive oil to medium heat
3. Add the garlic saute until tender and just beginning to brown
4. Add the honey, soy sauce, lime juice and white wine or chicken stock simmer on low until sauce thickens about 10 minutes
5. Add salmon to the sauce simmer 5 to 7 minutes or until salmon is cooked through but still pink in the middle
6. Remove salmon and plate pour sauce over
7. Garnish with chives …ENJOY!!!!

Spicy Red Pepper Shrimp Spaghetti

This spicy red pepper shrimp spaghetti is an elevated weeknight dinner. With it’s large shrimp in a spicy tomato sauce it’s also prefect for Saturday night dinner with friends.

I know I post a lot of pasta recipes, but it’s not always easy to be creative in the kitchen, especially if you have picky eaters. Pasta is the one ingredient most can agree on. Whenever am stuck for a meal idea It’s pasta to the rescue. Pasta is so versatile you make a a lot of recipes using pasta and not repeat the same meal for a while.

3 variations for this Spicy Red pepper shrimp spaghetti

The first variation to this spicy red pepper shrimp spaghetti is if you don’t like shrimp this pasta recipe works well with scallops or chicken too.

Second in this spicy dish you can adjust the spice level according to how hot you like it. I personal am not a spicy person if you are add extra red pepper.

Lastly I love spinach in pasta recipes especially in a red sauce if you hate spinach and still want some veggie goodness use broccoli or leave the greens out completely.

Just one more thing if you make this recipe please leave me a comment and don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

• 1 lb. spaghetti
• 1 Lb. large shrimp
• 2 Tbs. olive oil
• 1 Tbs. butter
• 1/2 chopped yellow onion
• 1 Tbs. chopped garlic
• 4 anchovy fillets
• 2 Tbs. hot red pepper flakes
• 1 cup Kalamata olives
• 2 cups chopped spinach
• 1 cup chicken stock
• 2 cups prepared marinara
• 1 cup reserved pasta water
• 1/2 cup chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Cook Pasta according to package directions resevering 1 cup before draining
2. Meanwhile in a large saute pan over medium heat bring the butter and oil to medium heat
3. Salt, pepper and sprinkle the shrimp with 1 Tbs. of the hot pepper flakes saute until  almost cooked through 4 to 5 minutes
4. Remove shrimp and set aside in the same saute pan add the onion, garlic, anchovies and remaining 1 Tbs. of pepper flakes saute until onion and garlic is tender and just beginning to brown
5. Deglaze the pan with the chicken stock scraping up the brown bits
6. Add the prepared marinara and reserved pasta water simmer covered 10 minutes
7. Add the olives and spinach simmer 10 minutes longer
8. Return shrimp to spicy sauce cook through 1 minute add the Italian parsley
9. Toss spaghetti with sauce… ENJOY!!!!

Tuna Melt Panini Sandwich Recipe

Say goodbye to boring sandwiches with this Tuna melt Panini Sandwich recipe.

Sandwiches have come a long way since we opened our first eatery, a little hole in the wall Submarine sandwich shop. It was put  together by homemade labor and sometimes held together by duct tape.

This Tuna Melt panini sandwich recipe was inspired by a tuna sub sandwich that was on the menu and very popular. In this level up recipe I added the salty brine flavored and artichoke hearts.

In the sandwich shop we used foot long white or wheat sandwich rolls especially made for us. Now with so many flavors and flour blends the choices are endless!!

What I used To Use To make this tuna melt panini sandwich

We all need two good quality grill pans, one flat surface and one ridged.

In this Tuna Melt Panini Sandwich recipe I used my cast iron ridged one. I use this one when I want the grilled panini effect and grilling meat in doors, and the flat one when I don’t.

The tuna I used was Albacore white tuna,  the same brand we  used in the restaurants. Really though does anyone use the old stuff anymore?

The bread you use in this sandwich or any sandwich or panini is important, since traditional sandwiches and most panini recipes mainly are made up of some kind of filling sandwiched together by two slices of bread.

In this recipe I used a sliced and seeded multi grain, you can use any bread that fits your lifestyle and taste.

You may have noticed  salt wasn’t in the ingredient list in this tuna recipe, that’s because canned  tuna tends to salty.

And one more thing I use is your comments to better answer your food questions, please leave me one .

Ingredients

• 2 cans Albacore tuna packed in water
• 1/2 chopped red onion
• 1/2 cup chopped celery
• 1/4 cup drained capers
• 1/4 cup chopped artichokes
• 1/2 cup mayonnaise
• 1 Tb. Dijon mustard
• 1 Tb. juice from the capers
• Freshly ground black pepper

Instructions

1. Drain the tuna over a fine wire strainer pressing to extract all the water
2. In a medium bowl mix the mayonnaise, mustard, caper juice and black pepper
3. Add the capers and artichokes
4. Mix in the tuna breaking it up with a fork
5. Lightly butter 4 slices of multi grain bread
6. Heat skillet over medium heat add 2 slices of the bread buttered side down top with the tuna, cheese cover with the other slice buttered side up
7. Grill until well browned on medium low heat about 5 minutes
8. With a spatula flip, pressing the panni down with the back of the spatula and grill on the other side until golden

Pesto Shrimp Bruschetta

This Pesto Shrimp Bruschetta is prefect when your looking for a filling appetizer or a light lunch.

Succulent large shrimp coated with pesto, sautéed in  a delicious sauce flavored with salty crispy prosciutto makes this the prefect topping for the toasted Italian bread smeared with pesto, then topped with tangy feta cheese.

Here’s How I made this Pesto Shrimp Bruschetta

When I made this Pesto Shrimp Bruschetta, I started by slicing some good quality Italian bread on a diagonal into roughly 1/2  inch thickness, and toasting it, in my  toaster oven/ air fryer. This step can be done ahead of time even the day before.

Next I defrosted the shrimp in cold water for a quick thaw, this or defrosting the shrimp in the refrigerator overnight are the best methods of defrosting food.

Finally in a large saute pan, I sautéed some red onion and garlic,  threw in a hand full of tomatoes, deglazed the pan with chicken stock you can use white wine if you prefer, then I sautéed the shrimp to a beautiful sear, and topped the toast with the shrimp and some feta cheese.

If you make this recipe please let me know how it goes. leave me a comment. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, It’s my favorite part!!!

Ingredients

• 1/2 Lb. large cleaned shrimp
• 1/2 loaf Italian bread cut into 1/2 inch slice
• 2 slices prosciutto thinly sliced
• 1/2 cup pesto sauce plus 1/3 cup to brush on  bread
• 1/3 cup chicken stock
• 1 cup feta cheese
• 1/2 cup diced tomatoes
• 1 Tbs. each chopped Italian parsley and basil
• 2 Tbs. butter
• 1 Tbs. olive oil
• 1/3 cut chopped red onion
• 1 Tbs. chopped garlic

Instructions

1. Toast bread then spread lightly with pesto set aside
2. Toss shrimp in the pesto sauce set aside
3. Meanwhile in a large sauté pan bring the butter and oil to medium heat
4. Add the onion and garlic saute until tender and just beginning to brown
5. Add the prosciutto saute until crisp
6. Deglaze the pan with the chicken broth simmer about 5 minutes
7. Add the shrimp cook just until shrimp is cooked through 4 to 5 minutes
8. Add the Italian parsley and basil
9. Top toast with shrimp sprinkle with feta cheese… ENJOY

Italian Shrimp Linguine

Make this Italian shrimp linguine paste recipe when  you want to make an impression on your family and friends. Easy, quick and delicious this is one recipe you’ll want to make often!!

This pasta recipe is not complicated , it doesn’t have you stressed and exhausted before dinner is severed, causing you to lose your appetite. Easy, quick and delicious this Italian Shrimp Linguine is one recipe you’ll want to make often!!!

Succulent  large shrimp, flavorful sundried tomatoes and mild tasting spinach in a creamy, garlic sauce full of Italian flavors, toss in some linguini for a delicious restaurant quality dinner everyone will love.

Make the sauce up to the point of re-adding the shrimp, you don’t want to over cook the shrimp.

If you prep your meal up to this point when it’s time to sit at the dinner table guess what ????

You get to join your guest and enjoy the meal you cooked and listen to the raves!!!!

 Variations and Substitutions in This Italian Shrimp Linguine

In this Italian Shrimp Linguine pasta recipe I used chicken stock you can substitute the stock for white wine.

Another easy variation in this Italian flavored pasta recipe is the paste shape. If you don’t like linguine which is a wider spaghetti, then use whatever paste shape you like.

The heavy cream adds richness to this paste recipe, but if you want to go a with a lighter version use whole milk.

And lastly you can use larger 10-12 or 21-25 per Lb. smaller shrimp depending on your lifestyle and taste by adjust the cooking time slightly, 1 to 2 minutes longer for larger shrimp  or 1to 2 minutes shorter for smaller Shrimp.

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home

Ingredients

• 1 Lb. Linguine cooked el dente
• I Lb. large shrimp
• 4 cups chopped spinach
• 4 oz. sun dried tomatoes
• 1 cup grated parmesan cheese
• 1 cup heavy whipping cream
• 1 cup chicken stock
• 1 cup reserved pasta water
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Salt and pepper to taste
• Instruction
• Cook paste according to package directions reserving 2 cups of the water before draining
• Salt and pepper shrimp
• Heat oil and butter to medium heat add the shrimp cook 3  to 5 minutes remove and set aside
• Add the onion and garlic saute until tender and just beginning to brown
• Add the sundried tomatoes
• Add heavy whipping cream, chicken stock and  1 cup of the reserved pasta water
• Simmer  covered 15 minutes or until sauce begins to thickens
• Add  the parmesan and spinach simmer 10 minutes longer
• Return shrimp to sauce just to heat through
• Toss cooked Linguine in sauce
• Top with additional parmesan……. Enjoy!!!!!

Linguini With Seared Scallops

This  Linguini With Seared Scallop  recipe  is easy and quick. It can be on your table in 30 minutes, and  it’s the prefect way to show off what a great “home chef” you are.

Simple yet impressive, this scallop pasta recipe is  prefect for a quite date night at home or a louder time with family and friends.

This scallop dinner looks pretty on any table, served on pretty plates or serve it family style in one bowl it’s decade enough for any celebration dinner.

This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.Things to Know When Making This Linguini With Seared Scallop  Recipe

First thing to know when you make this Linguini With Seared Scallop  Recipe is,  to get the prefect sear on scallops you saute the scallops in a mixture of butter and olive oil and you don’t over crowd the pan, or you end up with scallops that look boiled……YIKES!!!!

The butter is the browning agent, the oil keeps the butter from burning, this process produces beautifully seared golden scallops, cooked to perfection.

The second is, Scallops can be expensive, if you add them to pasta, it’s  an affordable meal you can have on your weekly menu.

Third I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

One more thing I always have my homemade marinara on hand, if you don’t you can use store bought marinara.

And lastly if you make this restaurant quality  Linguini With Seared Scallop recipe please leave me a comment and please don’t forget to tag me on Instagram. I love hearing from you, it’s my favorite part!!

Ingredients

• 1 Lbs.  linguine
• 1 lb large scallops
• 2 cups chopped spinach
• 1/2 cup chopped onion
• 2 tablespoons chopped garlic
• 2 tablespoons flour
• 1 cup prepared marinara sauce
• 1 cup heavy whipping cream
• 1 cup chicken stock or white wine
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Instruction
• Cook pasta according to package directions reserving 1 cup of the pasta water
• Meanwhile salt, pepper and coat scallops lightly with flour
• Heat oil and butter to medium high
• Saute scallops until golden about 3 minutes per side
• Remove scallops set aside
• In the same pan saute  the onion and garlic until tender and just beginning to brown
• De glaze pan with chicken stock or white wine
• Add heavy whipping cream, resevered pasta water and marinara sauce
• Simmer until sauce thickens about 10 minutes
• Add spinach, ,  and herbs last 5 minutes
• Add Scallops just to heat through
• Drain pasta toss in sauce
• Top with seared scallops, parmesan and chopped Italian parsley……ENJOY!!!!

Complete Sheet Pan Salmon Dinner

This Complete Sheet Pan Salmon Dinner is your answer for an easy quick-cooking dinner that tastes extremely delicious. It’s made with few ingredients and in less than 30 minutes.

Tender, juicy, superbly seasoned salmon, crisp tender green beans, and baby new potatoes in a lemon and orange citrus sauce make this complete salmon dinner recipe fancy enough for Saturday date night, and because it’s super quick it’s prefect for weeknight family dinners too.

While salmon can be pricy, it allows you to serve your family and friends a restaurant quality meal at a fraction of the price, from the comfort  of your own kitchen.

And the best part is, this complete salmon dinner is all make in one pan and baked for a hands-free meal everyone loves!!!

3 Ways To Customize This Complete Sheet Pan Salmon Dinner

The first and easy way to customize this complete Sheet pan Salmon Dinner is to change the green beans. This recipe works well with a variety of vegetables.

If you don’t like green beans broccoli works in this recipe as well as other vegetables, experiment to find the combination that fits your lifestyle and taste

Second I used very small new potatoes if you don’t have small potatoes cut what potatoes you have into small pieces, for even and quick cooking.

Third I baked this whole dinner in my Cuisinart Toaster oven/ air fryer in less than 30 minutes in a sheet pan lined with tin foil for easy clean up!!

Lastly if you made this super easy Salmon recipe please leave me a comment. And please don’t forget to tag me on Instagram. I love hearing from you It’s my favorite part!!!!

Ingredients

• 4 6oz. Salmon fillet
• 1 lb. small new potatoes
• 1 lb. trimmed green beans
• 2 lemons
• 1 Orange
• 4 Tbs. chopped garlic
• 1 sliced red onion
• 1/4 cup olive oil
• 2 Tbs. each chopped Italian parsley and thyme
• salt and pepper to taste

Instructions

1. Preheat oven to 375
2. Mix the olive oil with the juice and grated rinds of the lemons and orange
3. Add in the garlic, Italian parsley, thyme salt and pepper
4.  Divide the dressing in half use half to marinate the salmon and the other half to toss the potatoes and green beans in
5. Marinade the salmon for a few hours or overnight
6. Cover a 9 X 12 sheet pan with foil
7. Roast the marinated potatoes and green beans in the preheated oven for 15 minutes
8. Add the Salmon top with thinly sliced lemons and roast 7 to 10 minutes longer or until salmon is flaky but still opaque in the center

Spicy Spaghetti Shrimp

Transform shrimp into a flavorful date- night worthy dinner with this Spicy Spaghetti Shrimp recipe, in less than 30 minutes!!

Chunky with capers, olives and tomatoes this quick tomato sauce taste much like the familiar puttanesca sauce that is usually served over pasta .

In this easy recipe I used this delicious sauce to coat the shrimp as well as the spaghetti to produce a meal that will have family and friends coming back for seconds.

Why I love this Spicy Shrimp Spaghetti recipe

There are more than a few reasons why I love This Spicy Shrimp Spaghetti recipe.

First and most importantly its easy peasy. It really is one of those recipes that comes together in less than 30 minutes but your friends and family will think it took much longer, who doesn’t like that?

Not only is this recipe easy, this pretty pasta is one my family loves and I love that they eating a healthy meal. If that isn’t enough this recipe is affordable when you serve the shrimp sauce over pasta.

If you make this easy recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

• 1 Lb. large peeled and deveined shrimp
• 1/2 Lb. Spaghetti
• 1  Tbs.  each olive oil and butter
• 2 Tbs. minced garlic
• 1 Tbs. dried hot pepper flakes
• 1 14.5 oz. can crushed tomatoes in thick puree
• 2 chopped fresh  tomatoes
• 2 Tbs. drained capers
• 1/2 cup pitted chopped black olives
• 1 Tbs. each chopped rosemary, Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions resevering 1 cup of the water before draining
2. Meanwhile in a large nonstick saute pan heat the oil and butter to medium heat
3. Add the shrimp, garlic, red pepper flakes salt and pepper the shrimp now
4. Sautee stirring occasionally until the shrimp are just done about 5 minutes
5. Remove the shrimp with a slotted spoon and set aside
6. Add the fresh tomatoes, canned tomatoes, reserved pasta water, herbs, capers and olives to the saute pan
7. Simmer covered for 15 minutes
8. Return shrimp to saute pan just to heat through
9. Toss the shrimp with the pasta
10. Sprinkle with additional chopped Italian parsley …. ENJOY

Buffalo Langostino Lobster Bruschetta

Don’t let the sound of this Buffalo Langostino Lobster Bruschetta intimidate  you.  It’s an easy recipe and affordable too when you use langostino lobster.

Consumers are attracted to using langostino lobster for two main reasons size and cost. The size of the langostino tail is ideal for cooks looking for bite size portions of meat. Moreover the price of langostino lobster is well under half the price of lobster.

As far as am concerned, they taste and eat pretty much the same and are prefect in this bruschetta recipe.

Langostino lobster is an affordable alternative to higher priced shellfish, and can be used in any recipe that calls for lobster, shrimp or crab.

How To Make This Buffalo Langostino Lobster Bruschetta

Start making this Buffalo Langostino Lobster Bruschetta by first toasting some really good crusty Italian bread spread with some really good pesto store bought or homemade. Next simmer the butter and Franks Hot sauce on low heat, stirring constantly.

Third you can prepare the topping ahead of time and assemble the bruschetta just before serving. This is a delicious recipe made more affordable by using less expensive Langostino Lobster.

I hope you try it and please don’t forget to leave me a command. I love hearing from you it’s my favorite part!!!

Ingredients

• 8 slices crusty Italian bread
• 1 cup prepared pesto sauce
• 1/2 lb. langostino lobster meat
• 1 cup Frank’s Hot sauce
• 1/2 stick butter
• 1 cup crumbled gorgonzola cheese
• 1 grated carrot
• 1 stalk thinly sliced celery
• 1 bunch thinly sliced radishes
• 1/2 small dice red onion
• 1 Tbls. chopped garlic
• Juice from one lemon
• 1 Tbls. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Spread the bread with the pesto sauce toast until golden brown
2. Meanwhile in a medium saute pan heat the butter to medium high
3. Add the Garlic saute until tender and just beginning to brown
4. Add the hot sauce simmer until the sauce thickens slightly about 5 minutes
5. Add the lobster simmer 5 minutes more
6. Make the celery slaw by mixing the celery, carrot, radishes, Italian parsley, gorgonzola and lemon juice
7. Mix the buffalo lobster with the celery slaw
8. Top the toasted pesto bread with the lobster mixture….. ENJOY!!!!