Well, this week I celebrate with you my one-year anniversary doing the recipes for the Auburn Journal. It started out as a chance to promote the Mandarin Festival with recipes but it has turned into so much more. I get approached while I shop at Save Mart by readers that need help finding a product or want to know what they can use instead of something they don’t like. I also get called out by my neighbors that complained that the stuffed leg of lamb recipe had too many ingredients and steps. So I do listen and try to post easy recipes but sometimes cooking has a lot of steps. Come hang out in my kitchen and see the mess I create. So thank you for the support and reading of the recipes. On to year two and hopes the Journal does not fire me.
Creamy Garlic Shrimp
- 8 ounce package linguine
- 2 tablespoons olive oil
- 3 cloves garlic, finely sliced
- 4 ounce white wine
- 2 tablespoons cream cheese
- ½ lemon juiced
- 8 ounces raw peeled prawns
- chives, small bunch
- Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 minutes. Tip in the wine and bubble over a high heat for 1 minute, then lower the heat and stir in the cheese and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 minute to reduce a little, then add the prawns and simmer in the sauce until just pink.
- Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between two shallow bowls and sprinkle with the remaining chives.
Linguine with Clam Sauce
- 1 (12 ounce) package linguine
- 2 (6.5 ounce) cans chopped clams
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- 3 garlic cloves, minced
- 1/3 cup dry white wine
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons crushed Italian seasoning*
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed dried red pepper
- Garnish: freshly grated Parmesan cheese
- Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
- Drain clams, reserving juice.
- Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next four ingredients; cook, stirring often, 5 minutes.
- Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.
*1 teaspoon dried Italian seasoning may be substituted.
Note: For testing purposes only, we used Dean Jacob’s Grinder Fresh Italiano All Natural Seasoning.