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How To make Penne with Smothered Scallops, Tomato, Basil
Ingredients
8
each
tomatoes, large
or
2
cn
roma tomatoes
1
pound
scallops
1
tablespoon
garlic, chopped fine
1
teaspoon
salt
1
pound
penne pasta
2
tablespoon
parsley, italian, fresh
1/3
cup
oil, olive
1/4
teaspoon
chilli pepper, crushed
1
teaspoon
lemon, zest, grated
1/2
cup
basil, leaves, fresh
4
tablespoon
parmesan cheese, grated
Directions:
Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes.
Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in parmesan and serve.
How To make Penne with Smothered Scallops, Tomato, Basil's Videos
The Creamiest Sun-Dried Tomato Pasta: A Quick and Delicious Dinner Recipe
The Creamiest Sun-Dried Tomato Pasta: A Quick and Delicious Dinner Recipe - Looking for a simple and delicious pasta (creamy sun dried tomato pasta) dish that's packed with flavor? Look no further than creamy sun-dried tomato pasta! In this video, we'll show you how to make a creamy, tangy, and savory sauce that perfectly complements your favorite pasta shape. With just a few ingredients and less than 30 minutes, you'll have a comforting and satisfying meal that's perfect for busy weeknights or impressing your dinner guests. You'll also learn how to customize the recipe to your liking and some tips and tricks for making the sauce silky smooth. So grab your apron and let's get cooking!
Ingredients:
8 oz. Penne Pasta (or pasta of choice)
2 tbsp. Butter
3 cloves Garlic (minced)
2 tbsp. All-Purpose Flour
1/2 cup White Wine or Chicken Broth
1 cup Heavy Cream
1/4 cup Sun Dried Tomatoes in olive oil (drained)
½ cup Mozzarella Cheese (shredded)
1/4 cup freshly Grated Parmesan
1/4 teaspoon dried Oregano
1/4 teaspoon Red Pepper Flakes (or more, to taste)
Small handful fresh Basil chopped finely
Kosher Salt and freshly Ground Black Pepper (to taste)
2 Chicken Breast
Andouille Sausage
Shrimp (optional)
All Purpose Seasoning:
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MONTALBANO BASIL PESTO TURKEY BREAST STRIPS
MONTALBANO BASIL PESTO TURKEY BREAST STRIPS
Bone-In Ribeye Steak Recipe Don Vito Style
There is no steak on this planet that is juicier than a bone in ribeye, none! It is loaded with fat and when seasoned with salt renders so much ridiculous flavor. I’m not too much of a red meat eater these days but occasionally I get a craving and the only cure is more cow bell… I mean steak!! If you’re like me and love a good steak every now and again then sit back and enjoy this Don Vito Style Ribeye. P.S. get your accents ready for this one :-)
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Bone-In Ribeye Steak Recipe Don Vito Style
serves 1 to 2
prep time: 20 minutes
cook time: 20 minutes
• 16-18 ounce bone in ribeye
• 2 tablespoons of olive oil
• 3 tablespoons of unsalted butter
• 4 to 6 garlic cloves
• 1 cup each sliced cremini, button and shiitake mushrooms
• 2 finely minced cloves of garlic
• ¼ peeled and small diced yellow onion
• 2 vine ripe tomatoes sliced into wedges
• ¼ cup julienne sun dried tomatoes
• 1 tablespoon of chiffonade basil
• Sea salt and fresh cracked pepper to taste
Instructions
1. Season the ribeye with salt and pepper.
2. In a hot sauté pan over high heat add in the oil until it begins to lightly smoke. Add the steak and turn the heat down to medium-high and cook for 3 to 4 minutes.
3. Next, add in 2 tablespoons of butter and garlic cloves and cook for 3 to 4 more minutes. Flip the steak and baste it for 2 to 3 minutes. Remove the steak at this point for a medium-rare internal temperature.
4. Add in the mushrooms to the pan to caramelize.
5. Once the mushrooms are brown, scrape them to 1 side of the pan and in the other side add in the minced garlic, onion and remaining 1 tablespoons of butter and sauté for 1 to 2 minutes.
6. Add the ingredients together and then add in the tomatoes and sun dried tomatoes and cook for another 1 to 2 minutes. Finish with salt, pepper and fresh basil.
7. Pour the Don Vito sauce over the ribeye and serve.
Metric Recipe:
Bone-In Ribeye Steak Recipe Don Vito Style
serves 1 to 2
prep time: 20 minutes
cook time: 20 minutes
• 448-504 grams bone in ribeye
• 30 ML of olive oil
• 45 ML of unsalted butter
• 4 to 6 garlic cloves
• 250 ML each sliced cremini, button and shiitake mushrooms
• 2 finely minced cloves of garlic
• ¼ peeled and small diced yellow onion
• 2 vine ripe tomatoes sliced into wedges
• 60 ML julienne sun dried tomatoes
• 15 ML of chiffonade basil
• Sea salt and fresh cracked pepper to taste
Instructions
1. Season the ribeye with salt and pepper.
2. In a hot sauté pan over high heat add in the oil until it begins to lightly smoke. Add the steak and turn the heat down to medium-high and cook for 3 to 4 minutes.
3. Next, add in 2 tablespoons of butter and garlic cloves and cook for 3 to 4 more minutes. Flip the steak and baste it for 2 to 3 minutes. Remove the steak at this point for a medium-rare internal temperature.
4. Add in the mushrooms to the pan to caramelize.
5. Once the mushrooms are brown, scrape them to 1 side of the pan and in the other side add in the minced garlic, onion and remaining 1 tablespoons of butter and sauté for 1 to 2 minutes.
6. Add the ingredients together and then add in the tomatoes and sun dried tomatoes and cook for another 1 to 2 minutes. Finish with salt, pepper and fresh basil.
7. Pour the Don Vito sauce over the ribeye and serve.
Beef Vegetable Medley in Chunky Tomato Sauce over Pasta Recipe
This is a quick and easy one pot dinner using ground beef and lots of vegetables! I think whole Marzano tomatoes really adds to the brightness in this recipe. Serve over pasta or rice! Enjoy.
#pastadinner #italiansauce #meatsauce #tesscooks4u #recipes #cooking #food
Beef Vegetable Medley in Chunky Tomato Sauce over Pasta Recipe
INGREDIENTS:
1 pound of cooked pasta - I used Rotini
1 pound ground beef
1 diced small onion
1 large diced carrot
1/2 small diced bell pepper
1 cup diced mushrooms
1 1/2 cups or 1 small diced zucchini
1 - 28oz can whole Marzano tomatoes and juice
3-4 large cloves minced garlic
1 tbsp. tomato paste
1 tsp. oregano
1 tsp. basil
olive oil
salt and pepper
Parmesan cheese
In a skillet on med high, brown and chop ground beef.
Drain excess fat. Add salt, black pepper, cook and stir for one minute.
Remove from pan.
On med heat, add olive oil, diced onion, bell pepper, carrot, pinch
salt and black pepper. Cook and stir 2-3 minutes.
Add minced garlic and mushrooms. Cook and stir 1-2 minutes.
Add tomato paste, stir until dispersed.
Add chicken broth/water and stir. Bring up to a simmer and add spices and stir.
Add marzano tomatoes and juice. Stir, cook and chop tomatoes.
Bring to simmer and cook for 5 minutes.
Add zucchini and ground beef to pan. Stir, bring to simmer and cook for 10 minutes or until zucchini is tender.
Add water as needed.. Taste for seasonings.
Serve over pasta.
Garnish with Parmesan cheese
Enjoy.
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Loaded Garlic Bay Scallops Penne Pasta & Broccoli
Loaded Garlic Bay Scallops Penne Pasta & Broccoli
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Ground turkey, cheddar bratwurst sausage, Rotel tomatoes, and veggie penne pasta in vodka sauce, and four cheese tomato Rosa sauce. Topped with delicious garlic bay butter scallops. With a side of my secret broccoli recipe I call Bang-Bang Broccoli. All topped with a 6 cheese blend.
#BrittsKitchen Bertolli Barilla #cheesy #cooking #pasta #scallops #seafood #delicious