Sunday, February 18, 2018

Shrimp Farfalle Calabrese with red pepper cream sauce

Shrimp Farfalle Calabrese

with red pepper cream sauce

  • Prep & Cook Time: 20-30 min.
    Difficulty Level: Easy   
    Spice Level: Mild  
    You Will Need:
    • 1 oz. Grated Parmesan Cheese 1 Large Non-Stick Pan
    • 5 oz. Farfalle Pasta 1 Colander
    • 1 Red Bell Pepper 1 Medium Pot
    • 2 Garlic Cloves
    • 4 oz. Grape Tomatoes
    • 8 oz. Shrimp
    • 2 fl. oz. White Cooking Wine
    • 2 oz. Sour Cream
    • ¼ tsp. Red Pepper Flakes
    • Olive Oil
    • Salt  
  • Pepper


  • Bring 8 cups water and 2 tsp. salt to a boil in a medium pot.
  • Thoroughly rinse produce and pat dry.
  • Ingredient used more than once: Parmesan

Cook Pasta and Prepare Ingredients

Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta water. Drain pasta in a colander and rinse briefly to prevent sticking.
Set aside. While pasta cooks, stem, seed, and cut red bell pepper into ½" dice. Mince garlic.
Halve tomatoes. Pat shrimp dry.

Cook the Shrimp

Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Place shrimp in hot pan and cook undisturbed until golden brown, 1 minute.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees,
30-60 seconds. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

Cook the Red Bell Pepper

Return pan used to sear shrimp to medium heat and add 1 Tbsp. olive oil.
Add red bell pepper to hot pan and stir occasionally until slightly charred, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper.

Make the Sauce

Add garlic to pan with red bell pepper and stir occasionally, 30 seconds.
Add white wine and reserved pasta water. Cook until slightly reduced, 2-3 minutes.

Finish the Pasta

Add pasta, sour cream, shrimp, tomatoes, red pepper flakes (to taste), and half the
Parmesan (reserve remaining for garnish) to pan. Stir until shrimp are warmed through,
1 minute. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Plate dish, garnishing with remaining Parmesan. Bon app├ętit!

Sunday, April 16, 2017

Kosher Greens

I just came upon this great cook site while looking for recipes for savory cornish game hens. I'll be cooking that one, for sure.  Anyway, here's a nice video and printed recipe on how to make what my friends call Kosher Greens.  It's greens made with smoked turkey, not ham hocks. I like the flavor so much more when it's cooked with turkey.  Funny, I'll turn around and serve this with ham. Go figure.

So here goes, Divas Can Cook does it right!

Here's the copied and pasted recipe. I hope Miss Diva doesn't mind.

Soul Food Collard Greens
  • 1 tablespoon olive oil
  • 1 small white onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 teaspoon red pepper flakes
  • 1 large smoked turkey leg (fully cooked)
  • 32 oz. collard greens, thoroughly washed and cut into strips.
  • salt & pepper
  • hot sauce
  1. In a large deep skillet or pot, heat olive oil on medium heat.
  2. Add in onions and cook until tender.
  3. Stir in garlic and cook until fragrant.
  4. Add chicken broth, red pepper flakes and smoked turkey.
  5. Bring to a boil and reduce heat.
  6. Cover and boil lightly for about 20-30 minutes.
  7. Remove turkey leg and let cool.
  8. Remove meat from bone and cut into bite-size pieces.
  9. Return meat and skin back to the pot.
  10. Simmer for 10 minutes.
  11. Add collard greens to pot, pushing them down if needed.
  12. When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.
  13. Add salt and pepper if desired.
  14. Plate the greens and pour on a few drops of hot sauce.
  15. Serve hot.

Y'all enjoy this now, ya hear?

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