Carla's Kitchen Capers: Shrimp, Grape Tomatoes and Spinach Pesto over Papp...

Carla's Kitchen Capers: Shrimp, Grape Tomatoes and Spinach Pesto over Papp...: I went to the farmers market and found some of my favorite ingredients and this is what I came up with tonight. Hubbs said it was so yummy...

Shrimp, Grape Tomatoes and Spinach Pesto over Pappardelle

I went to the farmers market and found some of my favorite ingredients and this is what I came up with tonight. Hubbs said it was so yummy I could charge at least $20 a dish in a restaurant. 
1 lb shrimp
1 pint grape tomatoes
1 lb spinach pappardelle
spinach pesto (recipe to follow)
olive oil
butter
salt and pepper to taste

Add 1 tablespoon each of olive oil and butter to a skillet, season shrimp with salt and pepper and saute. Add 1 heaping tablespoon of spinach pesto and the grape tomatoes and cook until the tomatoes burst, turn off the flame. Cook the papparelle until aldente and toss with a couple tablespoon of butter add to a pasta bowl. Add a couple ladles of the pasta water to the shrimp and tomatoes in the skillet bring to a boil and pour it on top the pappardelle. For the pesto:
Spinach Pesto:
2 cups of fresh spinach
1/2 cup of fresh parsley
5 nice size clove of garlic
1/2 cup grated mix of pecorino romano and parmesane cheese
zest and juice of one lemon
olive oil
salt and pepper
add everything except the oil, salt and pepper to a food processor or blender and make a paste. season with salt and pepper taste, re season, coat and top with olive oil.
*Serve with garlic bread, maybe a salad and a nice glass of wine
**Light some candles and you just might get lucky ;)

Carla's Kitchen Capers: Chipotle Panko Shrimp Casserole

Carla's Kitchen Capers: Chipotle Panko Shrimp Casserole:   We made it through hurricane Sandy and day's of no power here on the east coast and I was missing cooking really bad. Saved my food in m...

Chipotle Panko Shrimp Casserole

  We made it through hurricane Sandy and day's of no power here on the east coast and I was missing cooking really bad. Saved my food in my mom's fridge, so I retrieved it today and couldn't wait to cook dinner, this is what I came up with. The heat from the chipotle warmed our insides, and it turned out totally yummy!!!

1 lb shrimp, peeled, cleaned and deveined 

1 stick butter

1-2 cloves garlic

1 cup chipotle panko bread crumbs

1/2 cup grated parm/romano cheese

1 tablespoon chopped parsley

tsp lemon zest

salt, pepper and a squeeze of lemon juice

Melt the butter and garlic on low heat, do not brown remove garlic and set aside, next mix the panko, grated cheese, parsley, lemon zest, salt and pepper and set aside. Now layer in a casserole dish shrimp, panko mixture, drizzle with butter and top with lemon juice. Bake at 350 for 1/2 hour or until bubbly and brown on top. 

* serve with rice, grits, or pasta

** if you can't find chipotle panko bread crumbs add some cayenne pepper or any other dried chili you like