This is one of my all-time favorite summer meals (right behind this Caprese Pasta). I love sitting on the deck, eating this while enjoying a crisp glass of white wine. I usually associate pasta with fall, but this lighter take on it is prefect for an easy deck dinner. All it takes is twenty minutes and voila, dinner is served!
Linguini with Shrimp Scampi
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (about 4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- Zest from 1/2 lemon, grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon (a pinch) hot red pepper flakes
- Bring a large pot of water to boiling, add enough salt so water tastes like the ocean (about 1 tablespoon) add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Last week when I was home with Q, I was staring at the fridge and saw two big baskets of strawberries that were untouched. I knew we wouldn’t eat them within the week, so I set my mind on a cake. I love baking with fresh berries since they make a really juicy cake. For this one, I used some vanilla Greek yogurt I had in the fridge and WOW, what a moist cake. If you don’t have vanilla, you can use plain Greek yogurt or sour cream for the same effect (highly recommended).
For this cake, I preheated the oven at 375 and then dropped it to 325 right before putting the cake in. This helps the crust form quickly, but the cake bakes at a lower temp. PS tossing your berries in flour will keep them from sinking to the bottom of your cake. I didn’t make the glaze to top the cake, I thought it was sweet enough. But if you want to, it is super simple and in the directions below!
I know it’s not the best looking cake I’ve ever made, but it is delicious nonetheless!
Fresh Strawberry Bundt Cake
Makes 1 bundt cake/ 12 pieces
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 tablespoons lemon juice, divided
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces plain or vanilla Greek yogurt (or sour cream)
- 12 ounces fresh strawberries, diced
- 1 cup powdered sugar
- Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan. Sift together 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then add 1 tablespoon lemon juice. Alternate adding in the flour mixture and the yogurt, mixing just until incorporated, finishing with a spatula by hand.
- Toss the strawberries with the remaining ¼ cup of flour. Gently hand mix them into the batter.
- Pour the batter into the bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
You guys, I can’t stop making these roasted strawberries. I am 100% in love with this easy recipe, and I couldn’t wait any longer to share it with you.
I always buy more berries than I eat. After a few days once the strawberries aren’t as bright red as they once were I usually throw them out or freeze them for smoothies. And now, I roast them. Seriously so beyond simple. I use them to top my oatmeal, add them to greek yogurt and granola, and recently added them to the top of a strawberry quick cake I made. SO versatile and yum.
Balsamic-Honey Roasted Strawberries
Makes about 1 cup
- 1 1/2 pounds (2 pints) strawberries, tops cut off and cut into quarters or halves
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- Pinch of sugar
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Whisk together the balsamic vinegar, honey and liqueur (if using). Add to the strawberries and toss gently to coat.
- Spread the strawberries in a single layer on the prepared baking sheet. Roast until the strawberries are softened and the juices are bubbling, about 30 minutes.
- Serve immediately or let cool and refrigerate for up to a week.