Roasted Shrimp and Corn Pasta

Even though Marisa has a busy week and an especially busy Thursday, we still made time for cooking together.  This week we cooked on Wednesday and since she gets home later that day, we came up with a quick and easy pasta dish that can be prepped ahead if needed and comes together at dinner time fast!  Our Roasted Shrimp and Corn Pasta made a delicious dinner.  We decided to marinate the shrimp and corn and roast it together in the oven while we boiled the pasta and cut up the tomatoes and herbs.  Marisa put everything in the pan in the morning and refrigerated it and then just took it out and slipped it in the oven.  Mary put it together just right before roasting it and then we finished the recipe together.  Roasting the shrimp, which only takes 10 to 12 minutes, keeps them moist and plump and the corn is cooked but still has a bite.  Give this quick dish a try.  Check out our recipe below.

Roasted Shrimp And Corn Pasta

This pasta dish comes together in under 30 minutes and the shrimp can be prepped ahead so dinner time can be ready even faster!
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Course: Main Course
Cuisine: American
Keyword: pasta, quick, shrimp, weeknight
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 341kcal

Equipment

  • Braiser
  • Zester
  • Oven Proof Skillet

Ingredients

  • 3 Tbls butter divided
  • 2 Tbls olive oil
  • 1 1/2 Tbls minced garlic 4 or 5 cloves
  • 1 tsp fresh thyme minced
  • 1/4 tsp hot pepper flakes
  • 1 lemon
  • 1 1/2 lb. shrimp shelled, tails off
  • 3 ears fresh corn
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 oz. tagliatelle pasta
  • 1/2 pint cherry or grape tomatoes halved
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1/4 cup Parmesan Cheese plus more for serving, if desired

Instructions

  • Preheat oven to 400 degrees and place a large pot of water on high heat to come to a boil for the pasta.
  • In oven proof skillet, over low heat melt 2 Tbls butter, add olive oil, minced garlic, thyme, and hot pepper flakes. When you can smell the garlic, remove from heat and zest the lemon into the mixture. Set aside to cool.
  • Cut the kernels off the cob and add them to the melted butter mixture. Add in the shelled shrimp and sprinkle with the salt and pepper. Stir until the shrimp is coated with the butter mixture. Dot on the last Tbls of butter on top.
  • Preheat oven to 400 degrees, roast shrimp and corn for 10 to 12 minutes or until shrimp have turned pink and are cooked thru.
  • While the shrimp is in the oven, boil the pasta according to package directions until al dente. Reserve a cup of the pasta water. Drain and set aside.
  • When shrimp are done, remove pan from oven and juice the lemon onto the shrimp. Then add the tomatoes, parsley and basil. Give a stir and add the pasta, top with half of the Parmesan and mix with tongs until the pasta is coated with the butter garlic sauce. You can add in some pasta water if needed to thin out the sauce.
  • Top with more Parmesan.

Notes

If you want, you could prepare the shrimp ahead through step 3 and refrigerate until ready to cook dinner. Can be refrigerated for up to 8 hours.

Nutrition

Calories: 341kcal | Carbohydrates: 3g | Protein: 37g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 455mg | Sodium: 2079mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 22mg | Calcium: 330mg | Iron: 4mg

Lasagna Rolls Two Ways

This is our take on a classic Italian comfort dish.  Rolling the lasagna noodles helps to create distinct portions and enables you to create different flavor profiles within one meal. We have used a spinach ricotta filling along with a Sausage and ricotta filling. Pick one, try, both, or feel free to get creative!

Serves 4

For  Sautéed Spinach

8 oz baby spinach

1 garlic clove, minced

1/2 Tbls olive oil

sprinkle of salt

For the Tomato Sauce 

1 Tbls olive oil

3 garlic cloves, minced

28 oz can crushed tomatoes

1 tsp dried oregano

1/4 cup fresh basil, roughly chopped

1/2 tsp salt

1/4 tsp pepper

For the Filling 

1 egg, slightly beaten

16 oz ricotta cheese

1/2 cup mozzarella, shredded

1/4 cup Parmesan, grated

1/4 cup parsley, chopped

1/4 tsp salt

1/4 tsp pepper

1/2 lb Italian sausage

8 lasagna noodles

1 1/2 cup mozzarella, shredded

1/2 cup Parmesan, grated

1. In a medium sauté pan, on low heat sauté oil and garlic for a minute and then add spinach and stir. Cover with a lid and cook until spinach wilts, about 4 or 5 minutes. Place in strainer and let drain. Squeeze out as much liquid as possible from spinach and then place in medium bowl.

2. Wipe out pan and place over medium heat. Drizzle in garlic oil and add minced garlic and sauté for one minute. Add crushed tomatoes, oregano, basil, salt and pepper and mix. Once sauce comes to a simmer, cover, reduce heat and continue cooking for 20 minutes stirring every five minutes or so.

3. In a medium bowl, lightly beat an egg. Add the ricotta, mozzarella, Parmesan, parsley, salt and pepper. Set aside.

4. Bring a large pot of water to a boil. Once boiling add lasagna noodles and cook until al dente, two minutes short of package directions. Once ready, drain and lay flat on an oiled sheet pan to cool so you can add handle them.

5. In a small skillet, brown Italian sausage, drain off fat and place in a medium bowl.

6. Divide ricotta mixture in half. Add half to the bowl of spinach and the other half to the bowl of Italian sausage.

7. Preheat oven to 375 degrees. In a 11 x 7 pan, cover the bottom with the marinara sauce. To build the lasagna rolls, while the noodles are laid out on the sheet pan, spoon the sausage ricotta mixture on half of the noodles and the spinach ricotta mixture on the other half. Roll up and place in pan on top of the tomato sauce seam side down. Then spoon the rest of the tomato sauce on top of the rolls. Sprinkle with mozzarella and the Parmesan. Bake for 25 minutes or until the cheese is melted and gooey.

We chose to make the sautéed spinach and marinara sauce from scratch, but of course you can choose to use frozen spinach and/ or a jarred marinara and it will taste delicious that way as well!

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Creamy Pesto Pasta with Grilled Chicken

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This short fat pasta grabs the rich creamy sauce and the pesto adds a lot of flavor and freshness. The perfect pasta to pair with a classic grilled chicken breast. This has been a family favorite of ours for many many years!

Basil Pesto

Ingredients

2 cups basil, packed

1/3 cup pine nuts, toasted

2 cloves garlic

1/3 cup olive oil, plus more to drizzle over finished pesto

1/2 tsp salt

1/4 tsp pepper

1/3 cup Parmesan cheese

Directions

1. Toast pine nuts in small frying pan over medium low heat for 5 to 8 minutes or until nuts have been slightly browned. 

2. Place garlic in small food processor and give it a whirl until minced. Add basil, pine nuts, salt, and pepper. Mix well. Add olive oil and process until thoroughly mixed. Add Parmesan cheese and process just until blended.

3. Place into container and drizzle with olive oil until completely covered. This will prevent the pesto from browning. Can be refrigerated for a few days.

Ingredients

For the Chicken

4 chicken cutlets

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

drizzle of olive oil

For the Broccolini

8 oz broccolini

1/2 tbsp olive oil

pinch red pepper flakes

salt and pepper

1 lemon, cut in two

For the Pasta

8 oz. mezzi rigatoni or regular rigatoni

1/2 cup pesto (recipe follows)

3/4 cup heavy cream

Directions

1. Heat grill to medium high and put on a large pot of water to come to a boil for pasta.

2. Once water comes to a boil, add salt to make the water salty like the sea. This will add flavor to the pasta. Cook pasta to al dente usually about two minutes short of the required time. 

3. While pasta cooks, add cream to a large pan and bring to a simmer over medium low heat. The cream will thicken a bit. Turn off heat and add pesto and stir. When pasta is al dente, drain and add pasta to sauce and gently stir and set aside.

4. Sprinkle oregano, salt and pepper over cutlets. Drizzle with olive oil. Grill over medium high heat for 3 or 4 minutes a side, depending on thickness of cutlets.

5. Toss broccolini with olive oil, salt, pepper and crushed red pepper in a bowl. Add to grill along with cut lemon. Grill for two minutes a side until crisp tender. Grill lemon alongside of broccolini. This will make it very juicy.

6. After chicken and broccolini come off grill, squeeze the lemon over both and serve alongside creamy pesto pasta.