Pesto Gnocchi with Asparagus, Chicken & Shrimp

Wait, wait, wait. I know what you're thinking. "Shrimp? But you don't eat shrimp!" And in thinking that, you would be right. I still don't. Don't worry, hell hasn't frozen over. I was just in a super generous mood and included them in the dish for Adam.

Let me back up. This dish is originally made with shrimp. Which, I don't do. But I do eat chicken. Simple switch. Then I saw 3/4 of a bag of shrimp hanging out in the freezer, acting all lonely like. And I felt guilty. So I compromised. Isn't that what marriage is about after all? ;) (At least I can pick out the shrimp.)

Pesto Gnocchi with Asparagus, Chicken & Shrimp
Adapted from: Cooking Light, September 2010

1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound or 1 bunch)
1/2 pound peeled, deveined pre-cooked shrimp, frozen
2 teaspoons olive oil
1/2 pound boneless, skinless chicken breast, diced
8 ounces commercially prepared basil pesto (such as Buitoni)
1/2 teaspoon red pepper flakes

Bring 2 quarts water to a boil in a large pot. Add gnocchi to pot; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus to pot; cook 2 minutes. Add shrimp (still frozen); cook for an additional 3 minutes or until asparagus is tender and shrimp is heated through. Drain.

Meanwhile, heat olive oil over medium-high heat in a medium skillet. Add chicken and cook for 5 minutes, or until chicken is completely cooked.

Mix asparagus, shrimp, and chicken in the bowl with the gnocchi. Add the basil and red pepper flakes; stirring well until all components are well coated.

Serves: 4

I really don't know why I don't use pesto more often, I love the stuff, even if I opt for the store-bought pesto rather than making it homemade. I can never find basil in bunches at the store, only in those little containers that give you maybe one cup at best. Maybe. Still delicious.

I loved all the various textures in this dish, from the crisp and slightly crunchy asparagus to the soft pillowy gnocchi. I could probably even do without the chicken and still be happy. Wait, don't let Adam read that. Overall we both really enjoyed this dish, shrimp or not.

Nutrition Facts
Amount per serving
Calories 653	Calories from fat 271
% Daily Value
Total Fat 31.1g	48%
Saturated Fat 6.0g	30%
Cholesterol 66mg	22%
Sodium 979mg	41%
Total Carbs 64.1g	21%
Dietary Fiber 8.4g	34%
Sugars 11.9g
Protein 32.1g
Vitamin A 50%	Vitamin C 22%
Calcium 20%	Iron 31%

Ramano's Macaroni Grille Vodka Rustica

As I have mentioned before, I love Google Reader. However, I have the unfortunate habit of starring recipes and then completely forgetting about them. Such as this fabulous recipe from Simply Tasty I starred back in August, and didn't get around to making until November.

And all that time, I was definitely missing out. This dish is definitely rich and very tasty. I recommend having a nice loaf of bread with some dipping oil to break up the heaviness of the dish a bit.

Ramano's Macaroni Grille Vodka Rustica

From: Simply Tasty via Big Oven

GRATINATA SAUCE

3 tbsp butter

2 tbsp minced garlic

3 tbsp marsala wine

2 cups heavy cream

1 cup grated Parmesan cheese

1/2 cup cold milk

1/4 cup vodka

1/4 cup water

1/2 tsp chicken bullion

1 tbsp cornstarch

1 tbsp Dijon Mustard

2 tsp minced fresh rosemary

1/2 tsp salt

1/2 tsp fresh minced thyme (used dry)

1/4 tsp ground cayenne pepper

1lb penne pasta cooked

12 medium shrimp (omitted)

2 skinless chicken breasts

1/2 cup Prosciutto, about 2 oz thick-sliced, chopped

TOPPING

3 tbsp grated Parmesan Cheese

1.5 tsp Paprika

GARNISH (omitted)

12 sliced pimientos

4 sprigs of rosemary

Preheat bbq grill to high.

Prepare gratinata sauce by melting 3 tbsp of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.

Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.

Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbsp of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbsp of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbsp of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center and serve.

Alterative cooking method: After straining the pasta, placed it in a 9x13 glass pan sprayed with Pam. Mix in the chicken and bacon, then stir in the sauce until the pasta is coated. Bake the dish for about 5 min, stir, and sprinkle on the topping. Bake it for another 5 or so minutes.

Serves: 8

Well, as Stacey did, I cut out a couple things, such as the shrimp and the garnish. I also cheated with the chicken, and just sauted cubed chicken over medium-high heat instead of grilling it. (I'm all about saving some time, okay?) I also took her cooking suggestion (the alternative method) and baked it in a 9x13 pan instead of three separate dishes.

Adam for sure fell in love with this dish and instantly rated it:

Nutrition Facts
Amount per serving
Calories 591	Calories from fat 227
% Daily Value
Total Fat 25.2g	39%
Saturated Fat 13.6g	68%
Trans Fat 0.0g
Cholesterol 371mg	124%
Sodium 851mg	35%
Total Carbs 35.6g	12%
Sugars 1.1g
Protein 48.5g
Vitamin A 24%	Vitamin C 7%
Calcium 27%	Iron 36%

Shrimp and Pasta in a Tomato-Chile Cream Sauce

Apparently, I am not the only child in my family who has taken an interest in the cooking world. Upon moving in with my sister, I was introduced to the Food Network and planning meals among other things. And somewhere along the way, Jen, Laura, and I all enjoyed trying out new things. Unfortunately, the time came for the three of us to go our separate ways.

However, despite being spread across three different states, we still make the effort to see each other. The last weekend in September was such a weekend. Laura and her new husband Juan, and Adam and I all met up at my sister's house.

For dinner on Friday, my sister whipped out her handy-dandy Emeril recipe she had discovered earlier in the summer. (It's her version of my Tuscan Pasta.) I feel like I contributed enough help this time around to include it on here... ;)

Shrimp and Pasta in a Tomato-Chile Cream Sauce

From: Emeril Lagasse

1/4 cup kosher salt
1 pound linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1/4 cup finely chopped jalapeno
1 tablespoon minced garlic
11/2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1 cup grated Pepper Jack cheese
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

This dish is excellent when it comes to serving large groups of people -- as this easily fed 6 adults, including 3 very hungry young men.

While the recipe appears a little bit daunting, prepping beforehand helps out so much. We all rated this:

And of course, I couldn't let the opportunity pass to show off some incredibly cute baby pics from that weekend at the pumpkin patch!

Nutrition Facts
Amount per serving
Calories 626	Calories from fat 381
% Daily Value
Total Fat 42.3g	65%
Saturated Fat 24.8g	124%
Cholesterol 261mg	87%
Sodium 4494mg	187%
Total Carbs 39.3g	13%
Dietary Fiber 1.4g	6%
Sugars 1.8g
Protein 24.4g
Vitamin A 47%	Vitamin C 14%
Calcium 23%	Iron 18%