Oh, this is a FOOD Blog? {Rock Shrimp Marinara over Linguine}

Rock Shrimp Marinara 

Sometimes it would appear that I forget this is a food blog.... 
and I've got a serious backlog of yumminess that I swear I need to share.....
This recipe in particular was positively YUMMY.
Guess I'm not really a flog blogger yet 'cause I cannot ditch that word.....
I wonder if I get an extra cake plate if I can compensate.
Alas, it is what it is and this was YUMMY!

So, let's get to the FOOD!  

Rock Shrimp Marinara 

WHAT YOU NEED:

1 48 oz. Chopped Tomatoes {I used POMI of couse}

1 48 oz Strained Tomatoes {again, POMI}

3 TBSP good tomato paste

1 TBSP olive Oil

1 small onion diced

1 TBSP minced garlic

2 TBSP fresh chopped parsley {or 2 tsp dry}

2 TBSP fresh chopped basil {or 2 tsp dry}

1 TBSP granulated garlic

1 TBSP dried oregano

1/4 cup packed light brown sugar

1/4 cup Cabernet

1 & 1/2 lbs. rock shrimp, peeled {or whatever seafood you like... bay scallops, shrimp}

WHAT YOU DO:
Heat Olive Oil over medium heat then add onion and saute until translucent, about 5 minutes then add everything BUT the seafood and stir well, reduce heat to low and simmer for 30-45 minutes.  15 minutes before you want to eat heat your pasta water on high.  10 minutes before serving cook your pasta to al dente as per instructions and increase heat to medium high, add seafood and cook stirring frequently for 7-10 minutes until seafood cooked {no longer pink}.


This was super easy & so good....


DIG IN!  

Penne avec du poulet, les asperges et les épinards [or as I like to call it Pasta Saute with Chicken, Asparagus & Spinach]

Yes, you guessed right, it's that time of the week. Tarragon Tuesday is upon us.... and I'm feeling French.... but kinda Italian.  Alrighty, I'm clearly confused.  It's been a LONG Monday and I wanted to make sure you were prepared for Tarragon Tuesday. But whether you are celebrating my self proclaimed weekly holiday or just need to cook some dinner, this delicious dish is a super quick weeknight fix and you will L-U-V it... just like Madonna [sans a troupe of scantily clad cheerleaders cause who needs all that craziness on a Tuesday].


HERE'S WHAT YOU'LL NEED:


Pasta Saute with Chicken, Asparagus & Spinach
1 TBSP olive oil
3 chicken breasts (3 halves that is)
1 bunch asparagus
1/2 bag baby spinach (a couple cups)
1 tomato
1 cup white wine
1/2 cup half and half
2 TBSP fresh tarragon (2 tsp dry)
Kosher salt to taste
1/4 cup grated Parmesan Romano cheese plus some to garnish
1 box of pasta, cooked, I used Penne Rigato


Start your pasta water.


Heat olive oil in large saute pan over medium high; Large cube your chicken and add to hot pan. Salt generously. Reduce heat to medium, sauté for 5 minutes stirring occasionally.


While its sautéing, dice your tomato and add to chicken; continue sauté over medium heat. 


Trim the ends from your asparagus and cut into three segments; add to pan.


Your water should be boiling; add your pasta.


Pasta in [cook to Al Dente, 6 minutes for Penne Rigate]; increase heat on sauté to high and add wine, boil 2 minutes, reduce heat to a simmer add tarragon, cream and asparagus; simmer until pasta done. Drain pasta and add to sauté.


Add cheese, stir well and Voila!

NOTE: this recipe made enough for my family of six with leftovers for a lunch or snack or two ;)