shrimp

Foodie Dice – Shrimp Asparagus Pasta

/ Jodi / 35 Comments

foodie dice fish spring dinner

Have you seen them yet??

Foodie Dice!  A fun way to make cooking an adventure instead of a chore.  Roll the dice, using the appropriate seasonal veggie die (there are four – Spring, Summer, Winter, and Fall) along with the other five to create an exciting new combination for dinner.

How fun is that?!

foodie dice shrimp asparagus pasta

I originally discovered Foodie Dice through Instagram when THEY started following ME!  (How about that?!)  I checked out their website, and was completely smitten!

asparagus roasted

I mean… why didn’t I think of this???!!!  A creative way to inspire new combinations for dinner.

asparagus cut

And what a great, fun gift for the foodies on your gift list?!

lemon

So I wrote to the Foodie Dice people and told them what a great idea I thought they had and how fun I felt their product was.  I told them about my blog and asked if they would send me some Foodie Dice to feature here.  They were kind enough to oblige.

green onions
So I am THRILLED to share my first roll of the Foodie Dice and the dinner I created.

foodie dice play with your food

And guess what?  It’s just for fun and inspiration, so if you roll something that you don’t have or don’t like, just roll again!  It’s all about inspiration and creativity and fun!

foodie dice fish spring dinner
So when I rolled quinoa, I knew I was going to have to roll that die again…

Not because I don’t love quinoa, but my guys are not fans…

No problem.

Rolled it again, and hit the jackpot with pasta.

So here is what I created Wednesday for dinner.  It was DELISH!

shrimp asparagus pasta

Shrimp & Asparagus Pasta with Dill & Lemon

Ingredients:shrimp asparagus pasta

1 lb. thin spaghetti
1 lb. large shrimp
12-14 asparagus spears
2 Tbsp butter
4 Tbsp olive oil
3 garlic cloves, minced
6-8 green onions, sliced
1 red pepper, sliced
1 lemon, zested and juiced
2 tsp chopped dill
salt and pepper to taste
1/2 tsp red pepper flakes, optional

Preheat oven to 425 degrees F. Lightly coat asparagus with 1 Tbsp olive oil and season with salt and pepper. Roast asparagus for 8-9 minutes. Cut into 1 inch pieces and set aside.

Do same with red pepper strips and green onions.

In a large skillet, saute garlic and red pepper flakes in olive oil and butter just until translucent. Add shrimp and cook until just done. Sprinkle with lemon juice, lemon zest and dill. Stir in roasted veggies.

Meanwhile, prepare pasta according to package directions.

When pasta is al dente, toss with veggies and shrimp, and serve immediately

Be sure to check out Foodie Dice for the foodies and the non-foodies in your life.  It is sure to provide great fun!

Cheers & Hugs,

Jodi

Lemon Basil Shrimp Risotto

/ Jodi / 14 Comments

lemon basil shrimp risotto 1

When trying to decide what to make with a beautiful bag of shrimp I had, I came across this recipe from one of my kitchenista heroes, Ree Drummond aka The Pioneer Woman.

lemon basil shrimp risotto ingred

Risotto gets a bad rap for being difficult, but it really isn’t, and it doesn’t even take that long.

And oh how the fresh lemon juice and zest in this recipe combined with the fresh basil gives this recipe such a light, Springy, refreshing twist.

lemon basil shrimp risotto

Here is the recipe as I slightly adapted from Ree:

Lemon Basil Shrimp Risotto


Ingredients:lemon basil shrimp risotto
1 Tbsp Butter
1 Tbsp Olive Oil
1-1/2 pound Large Shrimp
1 Onion,  Diced
4 cloves Garlic, Minced
2 cups Arborio Rice
2 cups Dry White Wine
4-5 cups Chicken (or Vegetable) Broth
1 Lemon
1/2 tsp Salt
1 Tbsp Black Pepper
2 Tbsp Half & Half Cream
1/2 – 3/4 cup chopped fresh Basil Leaves
1/4 cup grated Parmesan Cheese

Directions:

Heat the butter and olive oil in a large skillet over medium-high heat. Add shrimp and cook for 3-5 minutes until opaque in the middle.

Remove shrimp to a cutting board, chop into bite-sized chunks, and set aside.

Add the onion and garlic to the skillet that still has the butter and olive oil in, and cook for 2 – 3 minutes over medium-high heat or until onion starts to turn translucent.

Add dry Arborio rice to the pan and stir for a couple minutes.

Pour in 1 cup of wine and stir gently, allowing the rice to absorb the liquid. Add second cup of wine and do same.  After the wine is absorbed, begin adding broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go, and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it absorbs until the risotto is the perfect doneness.

Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking. Stir in the half and half cream, the chopped basil, and serve immediately with extra lemon zest and Parmesan cheese on top.

This recipe would also taste delicious with chicken breast substituted for the shrimp.  I think it could also be great adapted as a vegetarian dish using your favorite vegetables.  I could imagine it with some broccoli, cauliflower, asparagus, or maybe even some yummy roasted butternut squash.

This is a very versatile recipe that could become a staple in your dinner repertoire. Hope you’ll give it a try.

Cheers and Hugs,

Jodi