This 15 minute recipe uses ingredients most people already have at home in their refrigerator and pantry. Add the pasta to the boiling water first and while it’s cooking prepare the pesto in the food processor. Serves 4.
7oz frozen peas, defrosted
1/2 cup packed fresh parsley
3 garlic cloves
1/4 cup grated parmesan cheese
3 tablespoons extra virgin olive oil
2 tablespoons water
Juice of 1 lemon
1/4 tsp red pepper flakes
Add all ingredients in a food processor and pulse until smooth. Salt and pepper to taste. Recipe yields 1 1/4 cup.
8 oz pasta of choice, cooked al dente (reserve 1 cup of pasta cooking water)
5 oz frozen peas, defrosted
16 oz cooked shrimp or roasted chicken
1 1/4 cup pea pesto (recipe above)
Heat a saute pan to low and combine pasta, peas, shrimp, pea pesto, and 1/4 cup reserved pasta water until warmed throughout (just a few minutes to avoid overcooking the pasta). Add in additional pasta water if needed to reach your desired consistency. Serve in shallow bowls and top with grated parmesan, a pinch of red pepper flakes, and a drizzle of extra virgin olive oil.
The summer brings long days and lazy afternoons. I like to keep that in mind while cooking in the summer. I want to enjoy as much of my day as I can while spending the least amount of time in the kitchen.
I came up with this Spicy and Smoky Grilled Shrimp recipe bcause it’s quick and pairs well with other summer side dishes such as pasta salad, baked beans, roasted potatoes, or grilled vegetables. Back in February I went to Madrid, Spain and while I was there I purchached some smoked paprika. I love this stuff (and does my husband) and I wanted to use this spice in a quick summer recipe. This recipes takes the smokiness of the paprika and combines well with the spice of the ground red pepper to really give your taste buds a kick.The great thing about this recipes is that it’s less than 15 minutes from start to finish. It’s basically a one and done — you combine all the ingredient in one bowl and let it all mariniate while you heat up your grill pan.
You grill the shrimp on one side for a few minutes, flip, and then grill the other side. It’s as simple as that! Continue reading →
In my last post I mentioned how much the Comer household loves seafood. Well, here’s another secret about us… we love steak too! So In honor of our love of seafood and steak, I wanted to share my easy surf and turf recipe with you.
This recipe is quick, easy, and impressive! It works great If you want a fancy meal but don’t feel like paying a fortune for it. It’s also great to make for a dinner party!
My prep for the steak is simple… and when I say simple, I mean simple. The steaks are rubbed with salt, pepper, and olive oil and set aside for 10 minutes. Seriously, it’s the only prep they need.
I use the 10 minutes while the steak are “marinating” to prepare the shrimp. They’re coated with fresh garlic, fresh parsley, olive oil, salt and pepper. I’m a big fan of cleaning and deveining shrimp — It’s not necessary, but I recommend it. Check out the video below if you want to clean your shrimp but aren’t sure how:
I promise this recipe is easy and the simple flavors should work for most people and their taste preferences.
If you’re planning for an evening at home for Valentine’s Day instead of an evening out, this might be a great recipe to make for your significant other. I don’t think they would mind.
Simple and Easy Surf and Turf
Recommended Specialty Cookware: Cast Iron Stove top Grill
For the Steak:
- 2 New York Strip Steaks cup 1 inch thick and at room temperature
- 1 tablespoon plus one teaspoon olive oil. Additional as needed
- 1 teaspoon salt
- 1 teaspoon pepper
- Additional salt and pepper to taste
For the Shrimp:
- 8 large raw shrimp peeled and cleaned (tails can be left on)
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped parsley
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Additional salt and pepper to taste
- Using a paper towel, pat dry the steak being so that it is free of any excess water.
- Season each steak with 2 teaspoons olive oil being sure to coat both sides.
- Salt and pepper each steak. Use additional salt and pepper if needed.
- lightly oil the grates of an indoor or outdoor grill (a cast iron skillet works as well) with a high heat oil. Heat to medium high heat.
- Let steaks sit for 10 minutes to marinate.
- Add the shrimp to a large freezer bag or mixing bowl and combine with garlic, fresh parsley, olive oil, and 1/2 teaspoon of both salt and pepper.
- Place steaks on the hottest part of the grill. Using tongs flip each steak only three times — Cook 1-2 minutes, flip, cook another 1-2 minutes, flip, cook another 1-2 minutes, and flip one last time and let cook for an additional 1-2 minutes.*
- Remove the steaks from the grill and allow them to rest for a least 10 minutes.
- Using the same medium high temperature grill, gently place shrimp side down on the grill and allow to cook for 2 minutes on each side removing just after they turn opaque and are cooked throughout. Do not over cook.
- Serve each steak with 4 shrimp.
This recipe pairs well with steamed broccoli and mashed potatoes.
Cooking time will vary based on the doneness you want your steak to be. 1-2 minutes for a 1 inch steak will provide for a steak that is cooked around medium rare or medium. Cook for longer times if you want a higher doneness.