Pasta Carbonara

carbonara

Over time pasta carbonara has become one of the most controversial dishes out there. You would think with a simple preparation of pancetta, egg, parmesan, and black pepper it would not be a big deal. However not too long ago I read an article about Nigella Lawson posting her recipe for the dish on twitter, and people flipped out on her. All because she puts cream in her sauce. In all honesty despite any lack of authenticity cream might provide I tried her recipe and I enjoyed it.

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Pasta for Goths

pasta for goths

Every time I go to Chicago I have to stop at Lidia Bastianch’s Eataly. Eataly is basically candy land for any lover of Italian food featuring restaurants, delis, and a specialty Italian grocery store. My favorite thing to buy whenever I am there to take back with me to South Carolina has to be their flavored pastas. With flavors ranging from Calabrian chili to nettle they really allow home cooks to take their pasta game to a level that was previously unheard of.

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Double Mushroom pasta

mushroom pasta

In case you hadn’t noticed, in a very large percent of the world it is extremely cold out right now. Currently I live in Chicago and we have the kind of cold where a hot coffee can freeze on the walk to the train, salt solutions make cars and every clothing item you own look gross, and you see me at peak crankiness. When it comes to winters like this all I want to do is live in a blanket fort and sustain myself on pizza and hot cocoa.

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Slow Cooker Roasted Garlic and Parmesan Meatballs and Marinara

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In the town I grew up in there is a pizza place. When I was little every time my family would get takeout from there my dad and I both had to get their spaghetti and meatballs. I’m not even sure why because it was actually incredibly mediocre. You could tell it was frozen and the sauce tasted like water, but that was my and my dad’s thing.

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A Garlic Lover’s Dream, Spaghetti Aglio Olio

aglio olio

I think anyone who reads my blog at this point knows I am a garlic junkie. Have I even posted one recipe that does not use any garlic other than the dessert I posted? To be honest I don’t think I have. And can you blame me? Garlic is absolutely delicious! There is nothing better than that sweet, almost nutty flavor you get from beautifully browned garlic. Well this pasta recipe here is an ode to all the fellow garlic lovers out there, and even better, this recipe is unbelievably cheap and simple to prepare and is friendlier to the figure than a lot of the recipes I have posted.

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Spice Crusted Garlic Butter Shrimp

pasta

Shrimp is one of the key items in South Carolina food culture. Growing up one of the main spots for my family vacations was Charleston. For those of you who have never been Charleston is a beautiful town filled with a rich history that is as old as America itself, and they also boast some of the best food in the world in my opinion. Since Charleston is on the shore you can find beautiful coastal style dishes in almost every restaurant. Think she crab soup or shrimp and grits. Every time my family would travel to Charleston we made sure to eat every bite of shrimp that was available to us and we would even get coolers full of shrimp from seafood markets to take home with us. The shrimp there is that good.

For this dish I was inspired by memories of Charleston, South Carolina. I wanted to create something with beautiful shrimp, but really turn the volume up on the flavor to create a fiery, yet decadent shrimp. I crusted the shrimp in some of my favorite spices like old bay and lots of garlic powder. Then I combined oil, butter, and garlic in the pan to create a sort of garlic butter, and then cooked the shrimp in the garlic butter for extra oomph. I paired these shrimp with my tomato basil cream pasta, recipe found here. This created an incredibly well rounded dish. The shrimp had spicy and garlicky notes while the pasta balanced it out with the sauce’s creaminess and sweetness of the tomato and basil. This pairing worked incredibly well, but I think these shrimp could go with any manner of dishes. They would be beautiful next to a steak for a surf and turf, orwould be delicious with polenta for a play on shrimp and grits. There are so many options for these little flavor bombs, plus the cooking on them is super easy to boot!

Ingredients

  • 1/2 pound raw shrimp, peeled and deveined
  • 3 tablespoons garlic powder
  • 1/2 tablespoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 tablespoon old bay seasoning
  • 2 cloves minced garlic
  • 3 tablespoons butter
  • 1 tablespoon cooking oil

Start by mixing the garlic powder, cayenne, black pepper, and old bay together. Heat the oil and butter over medium high heat. While your oil and butter heats up toss the shrimp in the spice mix. Once the butter is melted add the garlic and give it one minute to cook. After that minute add your shrimp to the pan. The shrimp should take about two minutes to cook on the first side and one minute on the second side. The spices should form a nice crust on the shrimp. For serving I topped my pasta with the shrimp and garlic from the pan, and then topped the whole plate off with fresh basil and parmesan cheese. It does not get much easier or more delicious than that!