If you’re craving a simple pasta dish for the summer that goes from skillet to table in about 20 minutes, this ultra-flavorful Tuscan Shrimp Pasta is going to satisfy you while saving time in the kitchen. The sauce is a creamy combination of butter, shallots, garlic, sun-dried tomatoes, spinach, cream and of course plenty of good grated parmesan. A splash of lemon and lemon zest brightens the dish beautifully. For the shrimp, you’ll want them on the larger size so they stay nice and plump. You can serve them whole or cut into two or three bite-sizes pieces. Either way, the shrimp will be swimming in a sea of Tuscan goodness in that skillet and ready before you pour your second glass of wine. This is a perfect dish anytime, but especially in the summer when the last thing we want to do it match our kitchen to the sweltering outdoors!
Recipe
Scallops with Champagne Sage Butter and Capers
Sundried Tomato, Chicken, Spinach and Cheese Skillet
This Sundried Tomato, Chicken, Spinach and Cheese medley is as flavorful as it gets. As always, I recommend chicken thighs, but you can substitute chicken breasts if you prefer. When I first tried this dish, the spinach, sundried tomatoes and cheese were rolled up in a pounded out piece of chicken. But then I tried cutting the chicken into small pieces and sautéing it with the rest of the ingredients and found that it was tastier and yielded more portions. A simple marinade gets the chicken ready for the skillet and from there it’s a quick stir and then served over a bed of Orzo pasta. Enjoy the flavors of the Mediterranean all in one skillet this week!
Grilled Peach and Mozzarella Salad with Arugula
Sweet Heat Baby Back Ribs
If you love ribs as much as I do, just pick a state and dive in. Whether it’s from Memphis, North Carolina, Kansas City or Texas, you’re going to find a rib that’s just right for your taste! In my opinion, the best ribs start with the culinary magic dust called the Dry Rub. Not overpowering, just a light coat.
Generally, whatever sticks to the slab should give you just the right amount of flavor. You want a nice balance of sweet, spicy, hot and salty. This Sweet Heat Baby Back Rib recipe starts with a wonderful combination of smoked paprika, chili powder, dry mustard, garlic powder, ground ginger and of course the king and queen of seasonings, salt and pepper. Once you nail the rub, it’s on to the barbecue sauce. Just keep in mind that most barbecue sauces have a hefty measure of brown sugar or honey which can burn, so save it for the last 10-15 minutes of cooking time, and then just lightly coat it on the slab again at the end of the cooking process. You want the flavor of the rub to come through. Slow and low is going to be your best cooking method. It’s the only way to keep those juices moistening the meat.
If you’re looking for a good basic rub that you can make ahead, keep in a jar in the pantry and slap onto a meaty of slab of pork or beef ribs, this might a good one to consider! So go ahead scrape off the grates, rub some ribs, mop on the sauce and then reap the rewards of a great summertime meal!
Gnocchi Alla Sorrentina
Make the Gnocchi from scratch, or buy them ready made. Either way, this delicious casserole is yet another way to enjoy one of Italy’s favorite dishes. Gnocchi Alla Sorrentina originated from the breathtaking city of Sorrento along the Amalfi Coast, one of the most popular summer vacation spots in all of Italy. Here, the gnocchi are tossed with the same ingredients as a Pizza Margherita for a mouthwatering meal. Watch me make this dish on my third season of Cook Like An Italian, available at www.jandatri.com.
