Shrimp and Chicken Pasta

Home alone. Well, kinda. Does having 4 dogs with you really count as “alone?” Is it kinda like “you’re not drinking alone if your <dog>/<cat> is with you?” Either way, after surviving on Cheerios for the last 3 days {no exaggeration, I eat like a toddler 95% of the time}, it was time for a “big kid meal.”

Ingredients:

1-2 lb shrimp (my bag was a 40-50 count)

Chicken (breasts, legs, what ever. I had some left over legs I chopped up and threw in)

Garlic clove

Butter

Olive oil

Pasta (penne is perfect!)

6 cups water

Tomato sauce (I used a pint mason jar of our homemade stuff)

1/2 cup red wine (optional but oh so yummy)

Salt/Pepper

Basil

Onion

Parmesan Cheese

Oh the best part, all done in ONE pan!!! BOOM!

*THAW AND PEAL YOUR SHRIMP BEFORE YOU START IF NEEDED! DONT FORGET TO DEVEIN! Prep what ever chicken you are using as well!*

  1. In your pan, melt butter with about 2 tablespoons of olive oil. While they are heating chop cup your garlic and onion.
  2. Once your butter has melted, on medium/high heat, add in your garlic and onion to sauté. While they are going, cut up your chicken, get your ingredients in order.
  3. Add in your shrimp and chicken to the butter goodness in the pan. Sear for 2-3 minutes.

13672090_10209826670848571_74546087_n4. Add in your tomato sauce, water, pasta, red wine, and sauce seasonings

13652707_10209826670768569_1814399578_n5. Cook at a low boil until the pasta is cooked through.

6. Serve nice and hot with parmesan on top!

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Total prep (including shrimp for me) 30 min. Clean up- 5 minutes, we have a great non-stick pan.

 

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Baked Spaghetti Squash Spaghetti

I have a confession. I am a picky eater. If you notice, my recipes tend to contain the same main components. Though I do like fruits, I am not a fan of vegetables or squash like things. This last Thanksgiving, I helped my Aunt make butternut squash. I’m not sure if it was how it was prepared or the squash itself, but I was not a huge fan. For Valentine’s Day, my boyfriend made spaghetti squash. It was good. I liked it. Which, is a big deal. I have a texture thing. I don’t like such things normally. I was hit with inspiration and went shopping today. I was going to make spaghetti squash!

Ingredients:

1 small-medium spaghetti squash

1-2 garlic cloves

Olive Oil

1/2 cup – 1 cup cheese- mozzarella, parmesan, any mix of cheese you would like

8oz tomato sauce

1-2 tablespoons minced onion (or dried onion flakes)

Meat of choice- I used mini salad shrimp, sausage, ground beef/turkey/pork, muscles, again totally up to you

Spices/Herbs- basil, oregano, parsley

Pre-heat oven to 300

1. Slice your spaghetti squash in half- I read AFTER I cut mine to bake it a bit to soften it. It is quite difficult to cut in half. So you can choose to pre-bake yours for about 15 minutes or just hack away like I did. Cut in half and scoop out the pulp, like a pumpkin.

2. Drizzle with olive oil, salt, pepper, and place on a baking sheet, skin side out, that’s also been drizzled with olive oil.

3. Rip a small piece of foil, place in 1 or 2 garlic cloves and drizzle with olive oil. Wrap up and place on the cookie sheet with the squash- nothing beats roasted garlic!

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4. In a sauce pan on the stove, combine your sauce, meet and spices. Just kinda keep it on low while the squash is baking to let the flavors meld. I used little tiny shrimp so that the flavor was still there but so that I didn’t have huge chunks.

5. At 30-45 minutes, flip the squash flesh side up and test with a fork. You should easily be able to pull the strands away from the rind. If not, continue baking. I left mine flesh side up for another 15 minutes or so.

6. Once the squash is done, scrape out the flesh with a fork into a separate bowl. Add the sauce and half of your cheese and mix until well combined.

7. Replace the mixture back into the hollowed squash skins. Sprinkle with the remainder of the cheese and put back into the oven for another 15 minutes to melt the cheese on top.

8. Serve hot with a hearty slice of bread and butter!

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