Lemon Pasta with Shrimp & Kale

I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!

Ingredients

  • 5 TBSP Olive Oil, divided
  • 3 Green onions, whites diced
  • 3 Garlic Cloves, diced
  • 2 Cups Kale, stems removed
  • 1/3 Cup White Wine
  • Pasta of your Choice
  • 1LB Raw Shrimp
  • 3 TBSP + 1 TBSP Lemon Juice
  • 3 TBSP Unsalted Butter
  • 1/2 Cup Parmesan Cheese
  • 1 TBSP Red Pepper Flakes

Let’s Get Cooking

Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.

In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.

Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.

While the kale is cooking, cook your pasta according to the package directions.

Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.

Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.

Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.

Top with additional red pepper flakes if needed.

Made with Love,

Hannah

Pasta Bolognese

There’s nothing more magical than homemade sauce and pasta. I got a pasta maker for Christmas and I have loved using it. There’s something about knowing all the ingredients that go into your meal. The pasta recipe is from Love & Lemons the Bolognese comes from Pasta Evangelist, I tweaked it a little as I found it worked better for me personally.

Ingredients

HOMEMADE PASTA:

  • 1 Cup Semolina Flour
  • 1 Cup All Purpose Flour [if no semolina just do 2 cups APF]
  • 3 Large Eggs
  • 1/2 TSP Sea Salt
  • 1/2 TBSP Extra Virgin Olive Oil

BOLOGNESE SAUCE

  • 2 TBSP Extra Virgin Olive Oil
  • 1 Small Onion, diced
  • 2 Garlic Cloves, peeled and crushed
  • 1 Large Carrot, diced
  • 1-2 Celery Stalks, diced
  • 300g Ground Beef [about 1lb]
  • 2 1/2 TBSP Red Wine
  • 1 14oz Can Diced Tomatoes
  • 1 Cup Tomato Sauce
  • 1/4 Cup Pasta Water
  • Salt & Pepper

Let’s Get Cooking

You’re going to start by making the homemade pasta first. I made the dough in the mixer, I found that it came out a lot smoother than doing it by hand. You can still do it by hand if you prefer of course.

Combine eggs + oil + salt + flour into the mixer and mix on low until combined into a shaggy ball. Flour the counter and knead the dough for about 8-10 minutes. If it’s sticky, add flour while kneading. It should turn into a smooth ball. Wrap in plastic wrap and let rest at room temp for about 30 minutes.

Using a pasta maker, or rolling pin, roll out your pasta into thin sheets and cut based on your preferred pasta shape.

Onto the bolognese.

Heat the oil in a large skillet. Once the oil is hot, add in the onions until soft. Add in the crushed garlic and cook until fragrant, turn down the heat to MED-LOW so you do not burn the garlic. Add in celery + carrots until soft.

Add in the ground beef, making sure to break it up with a wooden spoon. Make sure there is no pink left in the meat.

Add in the red wine + diced tomatoes + tomato sauce + salt + pepper. Cover and simmer on MED-LOW for about 40 minutes.

In a separate pot, bring salted water to boil. Cook your homemade pasta for about 3-4 minutes, the noodles will begin to float up to the top. Add in the reserved pasta water to your bolognese. Drain the noodles after cooking but do not rinse. Immediately add to the bolognese sauce. Let cook together for another 5-10 minutes.

Serve in a bowl topped with parmesan cheese.

Made with Love,

Hannah

Cacio e Pepe

I’ve been wanting to make this recipe for a little while and I finally had all the ingredients in my pantry this week. This pasta dish is incredibly simple, focusing on the two stars of the show, cheese and pepper. I followed Bon Appetit’s recipe for this dish.

Ingredients

  • 6 oz Pasta, your choice
  • 3/4 Cup Pasta Water
  • 3 TBSP Unsalted Butter, cubed, divided
  • 1 TSP Fresh Cracked Pepper
  • 3/4 Cup Grated Parmesan
  • 1/3 Cup Grated Pecorino

Lets Get Cooking

Bring water to a boil and season with salt. Cook the pasta per package instructions, making sure it’s just to al dente. Reserve 3/4 cup pasta water.

In a large skillet melt 2 TBSP butter. Add in the pepper and lightly toast for about 1 minute.

Add 1/2 cup of the reserved pasta water to the skillet and bring to a simmer. Add in cooked pasta + remaining butter.

Reduce heat to low and add in the cheeses until they melt. Add in the extra pasta water if the sauce seems dry.

Serve & enjoy!

Made with Love,

Hannah

Pink Pepper Sauce

I’ve seen this pasta across a variety of different platforms and called a bunch of different names, like ‘The Gigi Hadid Pasta’. Gigi Hadid did not invent vodka sauce, so no, I’m not calling it that. In my hometown, a local restaurant, Combine Brothers, calls this pink pepper sauce. It’s spicy, creamy, tomatoey, garlicky, and brilliantly delicious. You can add vodka to this, but I didn’t and it is still spot on.

Ingredients

  • 6 oz Tomato Paste
  • 1 TBSP Olive Oil
  • 1 Cup Heavy Cream
  • 1 TBSP Butter
  • 1 Yellow Onion, finely diced
  • 4 Cloves of Garlic, finely chopped
  • 1-2 TBSP of Red Pepper Flakes, depending on taste
  • 1/4 Cup Parmesan Cheese
  • 1/4 Cup Pasta Water
  • Pasta of your choice
  • Salt + Pepper
  • Pinch of Sugar

Let’s Get Cooking

In a large skillet, heat up the olive oil on MED heat. Add in the garlic + onion and saute until the onions become translucent and fragrant. Add in the heavy cream + tomato paste and stir gently to combine.

Once combined add in the red pepper flakes + parmesan+ butter + pinch of sugar + salt + pepper. Stir to combine. Taste test to see if it is spicy enough for you or add more RPF if needed.

While the sauce is cooking, cook your pasta according to package directions. While the pasta is cooking, take 1/4 cup of pasta water and add it to the tomato sauce.

When the pasta has finished cooking, drain, but DON’T RINSE and add to the tomato sauce. Gently stir to cover the pasta well in the sauce.

Transfer to a bowl and top with additional cheese.

Made with Love,

Hannah

Noodles with Feta & Paprika

Pasta is like a life force, it’s so damn good and it revives your soul. It’s so versatile too, you can put just about anything on it and it will taste amazing. This recipe has become a fav of mine from Action Bronson because it is so damn easy and so damn tasty. Also, you are probably going to have all these ingredients in your cabinets.

Ingredients

  • 4 oz Wide Egg Noodles
  • 1/2 Stick Salted Butter
  • 4 oz Sheep’s Milk Feta Cheese [or any kind of feta]
  • 1 TSP Paprika

Let’s Get Cooking

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package.

While the pasta is cooking, melt the butter in a large skillet over medium heat. Once the pasta is cooked, add it to the skillet with butter along with a few spoonfuls of the pasta water.

Add in the paprika and toss to coat, I always like to add a little but more so all the noodles can get coated. Add in the feta and toss again as well. Feel free to add more of the pasta water to loosen up the sauce.

Serve up in a bowl, add a little bit more feta over top, and there you go!

Always Hungry,

Hannah