LINGUINE WITH GARLIC SHRIMP, ASPARAGUS, AND TOMATOES
You don’t have to leave your house to enjoy a restaurant-style
dish brimming with flavor. This recipe is easy to prepare and
makes good use of market-fresh asparagus. Serve with a freshlytossed salad, a loaf of crusty bread, and a chilled bottle of Pinot
Grigio. Dinner is served!
- 8 ounces dried linguine
- 1 pound fresh asparagus, trimmed, cut into 1-to 1 1/2-inch pieces
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 8 ounces medium shrimp, peeled and deveined
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon pepper, plus more to taste
- 1/4 cup dry white wine
- 1/4 cup regular or reduced sodium chicken broth
- 3 plum tomatoes, seeded and chopped
- 2 tablespoons butter, softened
- 1/4 cup chopped fresh flat-leaf parsley
1Begin cooking linguine in a large saucepan according to package directions, adding asparagus during the last 2 to 4 minutes of cooking.
2Meanwhile, in a 12-inch skillet over low heat, combine oil and garlic. Cook 3 minutes, stirring occasionally.
Add shrimp, 1/4
3teaspoon salt, and 1/8 teaspoon pepper. Increase heat to medium; cook 2 minutes, stirring frequently.
Add wine, broth, and tomatoes; cook 1 minute.
4Reserve 1/4 cup of the linguine and asparagus cooking water. Drain and return linguine and asparagus to the saucepan. Add reserved cooking water, butter, and shrimp and tomato mixture. Cook over medium-high heat until fettuccine absorbs most of the liquid, 2 to 4 minutes, tossing until combined. Add parsley. Toss to combine; season with salt and pepper
Whether it’s during the Lenten season or anytime a meatless
meal is in order, this family-pleasing recipe can be on the table
in no time. A refreshing choice to pair with the haddock, Easy
Lemon Parsley Tartar Sauce can be whipped up in a matter of
Vegetable shortening, for pan
- 1 egg
- 1 tablespoon milk
- 1/3 cup cornmeal
- 1/3 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1- to 1 1/4-pounds haddock fillets, cut into 4 serving pieces
- 1 1/2 tablespoons butter, melted
- Lemon wedges (optional)
- Easy Lemon Parsley Tartar Sauce (optional)
1Preheat oven to 425°. Grease a 9×13-inch baking pan with shortening. In a shallow dish, whisk together egg and milk.
2In a separate shallow dish, combine cornmeal, flour, paprika, salt, garlic powder, and pepper. Dip haddock into egg mixture, then coat with cornmeal mixture; transfer to prepared pan. Drizzle with butter.
3Bake until fish flakes easily when tested with a fork, 15 to 20 minutes. Serve with lemon wedges and Easy Lemon Parsley Tartar Sauce, if desired.
FARFALLE WITH PEAS AND PROSCIUTTO
This recipe makes it easy to spend less time in the kitchen—and more time outdoors delighting in the splendor of spring.
- 1 pound dried farfalle (bow-tie pasta)
- 1 (10-ounce) package frozen peas
- 1 tablespoon butter
- 2 tablespoons minced onion
- 1/3 cup heavy (or whipping) cream
- 1/4 pound sliced prosciutto, chopped
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon salt, plus more to taste (optional)
- 1/8 teaspoon pepper, plus more to taste (optional)
- 1/2 cup grated Parmesan cheese, divided, plus more for garnish (optional)
1Begin cooking farfalle in a large saucepan according to package directions, adding peas during the last 2 to 3 minutes of cooking.
2Meanwhile, melt butter in a medium saucepan over medium heat. Add onion. Cook until tender, 2 to 4 minutes, stirring frequently. Add heavy cream, prosciutto, lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon pepper; simmer 2 minutes. Remove from heat; stir in 1/4 cup Parmesan cheese.
3Reserve 3/4 cup of the farfalle and peas cooking water; drain farfalle and peas. Return farfalle and peas to the saucepan. Add reserved cooking water and heavy cream mixture. Cook over medium-high heat until farfalle absorbs most of the liquid, about 2 minutes, stirring frequently. Remove from heat; stir in the remaining 1/4 cup Parmesan cheese; season with salt and pepper, if desired. Transfer to a serving dish; garnish with Parmesan cheese, if desired.
Savor a taste of the Emerald Isle with this trusted family recipe.
- 2 cups all-purpose flour, plus more for dusting
- 1/3 cup plus 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into pieces (preferably Irish butter
- such as Kerrygold)
- 1/2 cup plus 1 tablespoon heavy (or whipping) cream
- 1/4 cup milk
- 1 egg
- Blueberry, strawberry, or raspberry jam (optional)
- Whipped cream (optional)
1Preheat oven to 375°. Line a baking sheet with parchment paper. In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Make a well in the center.
2In a medium bowl, combine 1/2 cup heavy cream, milk, and egg. Add to the flour mixture; stir with a fork until moistened. Turn dough out onto a lightly floured surface; knead by folding and pressing until nearly smooth, 10 to 12 strokes. Pat or roll dough into a circle about 3/4-inch thick. Cut dough with a 3-inch round biscuit cutter. Gather the remaining scraps, press together, and cut out more rounds in the same manner. Brush tops with the remaining 1 tablespoon heavy cream and sprinkle with the remaining 1 tablespoon sugar.
3Transfer to prepared baking sheet, spacing 1 inch apart. Bake until pale golden, 15 to 18 minutes. Remove to a wire rack. Serve warm or cooled with jam and whipped cream, if desired.