Cajun Shrimp & Sausage Fettuccini

I made this dish for my friend Anne who sent me a less-than-subtle message on Facebook asking for this dish (in fact she sent me the recipe and said "Make this for me")...so I did!  Here is a fantastic dish that I served at a dinner party and disappeared in no time!!!

CAJUN SHRIMP & SAUSAGE FETTUCCINE

Ingredients:

1/2 to 3/4 lb cooked fresh fettuccine

2 tbsp olive oil

1 lb peeled, deveined raw large shrimp

1 tbsp plus 2 tsp Essence Seasoning (recipe below)

1 1/2 hot or smoked turkey sausages (I used turkey/chicken ones from Costco), diced into 1/2" pieces

1/2 cup diced green bell peppers

1/2 cup diced yellow onion

1 tbsp minced garlic

1/2 cup chicken stock

1 tsp dried thyme

1 tsp dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan Reggiano or Peccorino Reggiano

 Essence Seasoning:

2 1/2 tbsp Hungarian paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

• Heat 1 tbsp of oil over medium heat in a large saute pan.  Season the shrimp with 2 tsp of the Essence.  Place the shrimp in the pan and saute until almost done.  Remove the shrimp from the pan and set aside.
• Place the remaining oil in the saute pan along with the onion and bell peppers.  Saute, stirring until the onions are translucent (about 3 mintues).  Add the sausage and cook another minute.
•  Add the garlic to the pan and saute, stirring quickly to avoid garlic burning, for another 30 seconds.
• Add the chicken stock to the pan and scrape up any browned bits from the bottom of the pan.  Add the thyme, 1 tbsp of Essence and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook for an additional 2 minutes.
• Return the shrimp and pasta to the pan.  Continue to cook the sauce and pasta, stirring occasionally to combine.  Remove from the heat and add the basil and Parmesan.
• ENJOY!

Fettuccine with Arugula, Walnuts & Lemon

I had a container of organic arugula and spinach that needed to be used, so I whipped up this tasty and light dish for dinner!!

FETTUCCINE WITH ARUGULA, WALNUTS & LEMON

Ingredients:

8 oz fettuccine

1/3 cup EVOO

1 garlic clove, chopped

Kosher salt

Freshly ground black pepper

Crushed red pepper flakes, to taste

3 cups of fresh baby arugula and/or spinach, washed and drained

1/2 cup chicken or vegetable stock

4 tbsp of chopped walnuts

1 tbsp unsalted butter

Juice of 1/2 lemon

1/2 cup grated Parmesan Reggiano cheese

• Bring a large pot of lightly salted water to a boil. Cook the fettuccine until it is al dente.
• Meanwhile, while the pasta is cooking, heat the EVOO in a large saute pan and gently cook the garlic, over medium-high heat, until it turns golden brown. Add 3 pinches of Kosher salt, approximately the same amount of pepper, and 2 pinches of the crushed red pepper to the oil.
• Add the arugula leaves and stir until slightly wilted. Add the stock, bring to a boil and reduce the heat to medium. Simmer for 1 to 2 minutes. Add the walnuts and cook for an additional minute, or until the stock has reduced by half.
• Add the lemon juice and butter and stir to incorporate. Turn off the heat
• Drop the fettuccine into the saute pan with the sauce and mix to incorporate the ingredients. Top with the Parmesan Reggiano and serve!

The pasta will appear slightly creamy, but shouldn't be swimming in the sauce.

Artichoke Chicken Fettuccine

This meal is quite honestly one of THE best dinners I have made - just ask my kids and hubby who not only stuffed themselves silly last night with it, but took it for lunch today, they loved it so much! It's one of those super-easy but flavourful meals that is suprisingly not that high in fat (although it's rich taste might make you think otherwise!!)

ARTICHOKE CHICKEN FETTUCCINE

Ingredients:

8oz uncooked fettuccine

1 lb boneless, skinless chicken breasts, cut into small 1" strips or chunks

4 pieces of bacon, diced

1/2 cup chopped onion

2 tbsp chopped red bell pepper

2 tbsp butter

2 tbsp all-purpose flour

1 cup low-sodium chicken broth

1/2 cup 2% milk

2 tsp Dijon mustard

2 tbsp grated Parmesan Reggiano cheese

1 can, water-packed artichoke hearts, rinsed, drained and quartered

• Cook fettuccine according to package directions. Drain and keep warm.
• Meanwhile, in a large skillet, saute chicken, bacon, onion and red pepper until chicken juices run clear and vegetables are tender. Drain and keep warm.
• In the skillet melt butter and whisk in flour until smooth. Gradually add the broth milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan Reggiano and artichokes. Remove from heat and stir in chicken mixture. Add to pasta and ENJOY!!!