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Weekday dinner inspiration: Buttery Shrimp and Radish Pasta and more

Mon | Meatless meal

Make a Basil and White Bean Frittata tonight and serve it with a fruit salad. Heat olive oil in a large oven-safe skillet. Meanwhile, whisk 8 eggs in a large bowl. Season with salt and pepper and add 1 can drained, rinsed white beans, plus two tablespoons chopped, fresh basil. Pour into skillet. As egg mixture sets, run spatula around edges so that uncooked egg goes underneath and cooks. Preheat oven to 400 degrees. Spread a handful of grated mozzarella over the egg mixture and put into oven. Dish is ready when cheese is melted and bubbly.

Tues | Something different

Cooked radishes? Why, I've got a friend who roasts them with olive oil and salt. An amazing treat and this recipe will show you how cooked radishes add heat to any dish. For Buttery Shrimp and Radish Pasta (recipe below), you'll need to find radishes with the greens still attached. That's not so difficult in Florida in January when our farmers' markets are in full swing. If you can't find radishes with their tops, use carrots and another tender green, such as baby spinach.

Wed | Rotisserie chicken

Crunchy Apple and Chicken Salad piled on ice-cold romaine lettuce and served with crackers is a light-but-satisfying weeknight meal. To make the salad, shred the chicken from a rotisserie bird and mix it with mayonnaise and a bit of lemon juice. Add chopped celery and diced apples. I especially like Honeycrisp but if you want a tart snap, got to the Granny Smiths.

Thurs | Fast and fancy

Have you made my go-to Chutney Stuffed Chicken Breasts yet? If not, tonight's the night. Cut pockets in boneless, skinless chicken breasts and stuff with a spoonful of chutney and a thick slice of sharp cheddar. Secure with a toothpick if needed. Brown on both sides in oil in an ovenproof skillet. Bake at 350 degrees for about 30 minutes. I like nutty quick-cooking brown rice and steamed broccoli florets on the side.

Fri | Outside in

Fire up the grill for Pork Burgers with Peppers and Onions. To make the patties, mix 1 pound ground pork with about a teaspoon of fennel seeds. Shape into four patties and season with salt and pepper. In a large piece of foil, layer sliced onion with yellow and red pepper strips and sprinkle with salt, pepper and olive oil. Fold foil packet and place on hot grill. The pork burgers will take about 6 minutes per side and by that time your veggies will be soft and ready. Top each hot patty with a slice of mozzarella and pile on the peppers, all on a toasted bun. Serve with sweet potato fries.

Janet K. Keeler can be reached at jkeeler@tampabay.com or (727) 893-8586. Follow her on Twitter at @roadeats.


Buttery Shrimp and Radish Pasta

If you can't find radishes with their greens attached, simply substitute carrots along with a few handfuls of spinach or another tender green, such as baby spinach.

Coarse salt and ground pepper

¾ pound linguine or other long pasta

¼ cup (½ stick) unsalted butter

2 garlic cloves, thinly sliced

1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped

1 pound frozen large shrimp (peeled and deveined), thawed

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 tablespoons butter and toss until butter is melted; keep warm.

Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.

Serves 4.

Source: Everyday Food

Weekday dinner inspiration: Buttery Shrimp and Radish Pasta and more

01/08/13 [Last modified: Saturday, January 5, 2013 6:31pm]
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