Bertolli Four Cheese Rosa and Arrabbiata

Last week, as part of Foodbuzz's Tastemaker program, I received 2 new complimentary Bertolli sauces, Arrabbiata and Four Cheese Rosa. The sauce's were packaged in a fancy schmancy black box that evokes a high end liquor container.

I had recently discovered Bertolli's pasta sauces, having purchased the Cabernet as well as the Roasted Garlic and Olive Oil varieties of Marinara, so I was psyched to try out some new flavors.

I decided to serve the 4 Cheese Rosa with Barilla Plus Pasta (one of my new favorite items-I am totally into the idea of adding Omega 3's to my favorite foods) and sauteed and chopped broccoli rabe with garlic. The bitter green was balanced nicely by the salty, sweet and creamy cheese sauce. I ended up eating the sauce for each subsequent lunch until I ran out.

I have not tried the Arrabbiata yet, but plan to serve it with grilled shrimp over linguine-I'll let you know how it is!

Cheers,

Caitlin

Shrimp Milanese with Lemon Cream Sauce

After looking at my credit and debit card history, and the amount of food in my kitchen/fridge I have determined that I spend way too much money on groceries for 1 person! So the idea is I will buy only fresh items like veggies or milk that complete recipes that can be made from ingredients that I already have. Sounds good, right? Of course, the first recipes will definitely be the easiest..let's see how this works 3 weeks from now! My first idea: shrimp that has been in my freezer for...um...a while, Parmesan , frozen spinach and zucchini I got at Trader Joe' last week. The recipe: Parmesan-crusted shrimp over pasta with a creamy lemon sauce, and some vegetables thrown in for good measure (and better nutrition).

For Lemon Cream Pasta:
2 tablespoons olive oil
1/2 onion, diced finely
3 garlic cloves, minced
1/2 cup cream
1 1/2 cups low sodium chicken stock
1/2 lemon, juiced
1 teaspoon lemon zest
1/2 cup frozen spinach, defrosted and drained in colander over sink
2 small zucchini, sliced horizonally into thin slices
1/4 cup Parmesan cheese
1 box cooked pasta-linguine, angel hair, tagliatelle, fettuccine...

For Parmesan-Crusted Shrimp:
1 lb large shrimp, deveined & shells removed

1/3 cup plain dry bread crumbs
1/3 cup shredded Parmesan cheese

1/8 teaspoon ground black pepper
Sprinkle of dried basil and dried parsley
2 tablespoons butter

To Make Lemon Cream Pasta:
Heat olive oil in large saute pan over medium high heat. Add onion and garlic and saute for about 3 minutes, turning heat down to medium after adding, and stirring often to ensure they do not stick to pan and burn.

Add zucchini and saute for a minute on each side. Add in lemon juice, lemon zest and chicken stock. Whisk together and allow it to come to a boil then reduce heat. Simmer about 15 minutes; it should thicken up a bit at this point.

Add the spinach (squeeze beforehand to ensure excess liquid does not enter pasta sauce) and cook in the sauce for a few minutes. Remove from heat and stir in cream.

Stir in Parmesan cheese and pour sauce over cooked pasta.

To Make Parmesan-Crusted Shrimp:
Mix together cheese, bread crumbs, and spices over large plate. Coat shrimp with mixture.

Melt 1/2 butter in large saute pan over medium high heat. Add 1/2 of shrimp and cook for 2 minutes on each side, they should be golden. Remove from pan and set aside. Melt remaining butter and cook remaining shrimp.

Serve shrimp over lemon cream past~voila! And I didn't have to buy any ingredients to make it either...free dinner always tastes better!

What ingredients have been hanging around your kitchen for too long? Maybe with a little freezer burn, stale nature or been on the shelf and will expire if you don't use it in the next month of two...let me know your ideas! (I just may use them with my bajillion items chilling in my kitchen-pun intended)

Easy Red Pepper and Basil Pasta Sauce

After spending 2 months bemoaning the lack of basil and Parmesan in Cuba, I discovered that the "albahaca" meant basil and was available in Havana's "super?markets", I went a bit overboard in making pasta (and was thus renamed "gordita," but that's another study). This remains one of my favorite sauces and is very easy to make.

Ingredients:
1 small onion, chopped
2-3 red bell peppers (if small, use 3)
1 tomato, seeds removed and diced
4 cloves garlic, minced
1/4 cup fresh basil, minced (or use 1 1/2 teaspoons dried basil)
1/2 teaspoon crushed red pepper flakes (or more to taste)
2 cups chicken broth
1/2 cup dry white wine
3 tablespoons olive oil
1/2 cup Parmesan cheese
Salt and Pepper to taste

Preheat oven to 450.

Wash bell peppers and slice in half vertically. Remove stem, seeds and white stuff (I don't know what it is called-veins?). Place skin side up on cooking tray, drizzle 1 tablespoon olive oil on top and bake until tops are turning brown/black. Remove, let cool and remove skin from peppers and slice into smaller pieces.

In medium-large sauce pot, heat up remaining olive oil over medium-high heat. Add onion and garlic and stir, turning heat down to medium to prevent browning. Let cook 7 minutes, stirring occasionally.

Add bell pepper pieces, tomato, crushed red pepper and wine. Turn heat up to medium high so that liquid begins to simmer, stirring constantly for 3-4 minutes.

Add chicken broth and bring pot to simmer and let cook 30 minutes, stirring occasionally. If using dried basil, add now.

Carefully pour mixture into blender and mix until sauce is smooth. Return to sauce pot and stir in minced basil. Add Parmesan and cook over medium-low heat 10 minutes or until incorporated.

Serve with your favorite pasta (also great over grilled chicken breasts and linguine!).

P.S. "yerba buena," which literally translates to "the good herb," which is mint. Not my first guess, but I guess they would not sell the alternative at agromercados.