Shrimp Pasta with Chili and Lime

So yesterdays soup may not have been that low-calorie.  Darn cream.  But today's Shrimp pasta sure is!  We make this one a lot, actually, because it is super quick and easy for a nice light weeknight dinner.  It's definitely a "go-to" recipe for us.

The original recipe is Gordon Ramsay's but we've tweaked it quite a bit over time.  (Nobody tell him though, he kind of scares me!)  I like to use a Thai chili for some heat, a red bell pepper for sweetness, and I substitute cilantro for the parsley...because I just love cilantro.

This dish is really quick so make sure you have your pasta boiling before you start cooking the rest.   And make sure to boil it in salted water.  Angel hair is traditionally used in recipes with such a light sauce but we used fresh fettuccine this time and it was still great.  Fresh pasta can be pricey in the grocery store but if you see it on sale or have a coupon definitely pick some up.  It is unbelievable how much better fresh pasta is over dry.

Shrimp Pasta with Chili and Lime, adapted from Gordon Ramsay

1/2 lb cooked angel hair pasta

3 cloves garlic, crushed

4 green onions

1 red bell pepper, diced

1 thai chili, seeded for less heat, not seeded if you dare

1/4 cup white wine

1/2 lb uncooked shrimp, cleaned and without tails

olive oil

1 lime

handful of cilantro, chopped

In a large pan over medium heat, add about 1 tablespoon of olive oil.  Once the oil is hot add the garlic, onions, and bell peppers.  Cook them for about 4 minutes before adding the chili pepper.  Now cook one additional minute.  

Add the white wine to the pan and let it cook for about another minute or so.  The wine will quickly reduce.  Toss in the shrimp and cook them until they are pink.  Only 2 to 3 minutes.  

At this point get your pasta drained and into the pan with the shrimp, drizzle some olive oil over the pasta, squeeze over the lime juice and toss in the cilantro.  Toss the whole thing to combine.

Done.  Simple right?  And so good.  I hope you enjoy it.

Almost Homemade Ravioli

Did I mention my kids love spinach?  Well they did, when they were eating it off a spoon piloted by yours truly. But then they decided to take matters into their own hands and my lovely spinach puree went out the door.  I have been trying to come up with a spinach finger food ever since.  (PS.  if you have any other ideas, let me know!) Here's what I came up with- and yes, they still love spinach.



Don't be scared! We aren't making pasta.  Haven't gotten the KitchenAid attachment yet ;)  This recipe uses wonton wrappers instead; you can find them in the refrigerated section at the grocery store.  They were super easy to use.

Spinach and Ricotta Ravioli - adapted from Giada De Laurentis' Prosciutto Ravioli
15 oz of whole milk ricotta cheese
1 (10 oz) package of frozen chopped spinach, thawed and drained
2 large egg yolks
1 tsp salt
1/2 tsp. freshly ground pepper
48 wonton wrappers...or so.  1 package will be plenty

Whisk together the first 5 ingredients in a medium size bowl.  Filling done.  Next lay out some wonton wrappers on a baking sheet and put about 1 Tbsp of filling in the center of each square.  I used a small ice cream type scoop for that.  The same one I use for cookie dough, makes it go much quicker with a lot less mess.  Fill a small bowl with a bit of water.  Using your finger, dip into the water then trace the edges of a wrapper.  Fold the wrapper in half like a triangle and then pinch the sides to seal it.  Try to make sure you get all the air out of the pocket as you are sealing it.  Continue on until you run out of filling!

To cook the ravioli, boil them in salted water for about four minutes.  It's best to boil them in batches so you don't crowd them.  Serve these with your favorite pasta sauce!  Since Aaron doesn't do well with tomatoes still, I used the butter sauce in Giada's original recipe.

Hmm, what is this?

Who cares?  Just shove it in there like this!