Pasta with Shrimp and Browned Butter

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Flavor upon flavor is built into this dish by cooking dried pasta, made with egg—in a skillet, directly in the liquid that becomes the pasta sauce. The noodles’ delicate texture pairs perfectly with sweet, briny shrimp and the nuttiness of browned butter. Use larger-sized shrimp, large or extra-large, so they remain tender and plump. Crushed red pepper flakes and lemon juice brighten and balance the richness of this dish.

Adapted from
Milk Street Magazine, 2020

SERVES 4

INGREDIENTS:

6 tablespoons salted butter, divided
1½ pounds large or extra-large shrimp, peeled, deveined and patted dry
Kosher salt, taste
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
8 ounces dried tagliatelle or pappardelle pasta
4 scallions, cut into 1-inch lengths
Juice of 2 lemons

DIRECTIONS:

Melt 2 tablespoons butter in a large skillet.

Add shrimp and a bit of salt and pepper. Cook without stirring until browned on the bottom. Transfer to a bowl and set aside.

Brown remaining butter in the same skillet. Add 3 cups water, just a sprinkling of pepper flakes and salt and black pepper to taste, then simmer. Add pasta, cover and cook, until al dente. Uncover and reduce slightly.

Over low, stir in scallions and shrimp. Off heat, season with lemon juice, salt, pepper and pepper flakes.

COOK’S NOTES:

You can use cooked, frozen shrimp in this recipe, if that is what you have on hand in your freezer. Just thaw the shrimp in the refrigerator prior to cooking this dish add them to the skillet, over low heat, to prevent them from being over cooked.

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Lemon Roasted Chicken with Artichoke Hearts

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From the #Quaratine Kitchen.

This recipe is the freshest dish that you will experience during the Spring of 2020.

Using what I had in my pantry,my fridge and my freezer, this main dish came together pretty quickly. The caramelized lemons were the perfect compliment to the the chicken and artichoke hearts.  Feel free to used chicken drumsticks or a combination of chicken drumsticks and thighs. I am sure that this will  become a staple in your weekly menu rotation.

Full Disclosure: I posted this recipe in one the foodie fb groups that I belong to and it got over 200 likes and a few people tried out the recipe and it turned out quite well for them.

I hope this will work for you as well!

Enjoy!

SERVES 4

INGREDIENTS:
2 lemons
4 large chicken thighs, or 8 small chicken thighs, bone-in
Kosher salt, to taste
Freshly ground black pepper, taste
3 teaspoons olive oil, divided
3 sprigs fresh oregano
1 small onion, thinly sliced
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
One 8-oz jar of articchoke hearts, drained
1/4 cup white wine (Chardonnay)
1/2 cup chicken broth

For Garnish:
Lemon Wedges
1/4 bunch fresh Italian parsley, finely chopped

DIRECTIONS:

Preheat oven to 350° F .

Very thinly slice 1 lemon; discard any seeds. Cut the remaining lemon into quarters to give 4 wedges.

Season chicken with salt and pepper.

Add 1 teaspoon of olive oil to a large cast iron skillet and heat over medium high heat. Add chicken, skin side down and cook, letting skin render and brown, and pouring off excess fat except for about 1 teaspoon to provide for a thin coating in pan, until chicken is cooked halfway through, about 8 to 15 minutes. Transfer the chicken to a plate and set aside.

Add oregano sprigs, garlic, and red pepper flakes and jarred artichokes. Cook the vegertables and herbs, stirring frequently, until fragrant, about 1 to 2 minutes. Add the wine and the chicken broth. Squeeze 1 lemon wedge over and season sauce with salt and pepper, if desired.

Scatter the onions and half of lemon slices over the of bottom of skillet. Add the chicken back to the skillet, skin side up. Scatter the remaining lemon slices over the chicken. Drizzle with 2 teaspoons oil. Place the skillet to the oven. Roast until chicken is cooked through, skin is crisp and golden brown, and lemon slices on bottom of skillet are caramelized and the artichoke hearts have softened, 15 to 20 minutes.

Serve topped with caramelized lemon slices and garnished with lemon wedges and chop parsley, if desired.

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Florentine Butter Chicken

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Photo Credit: Greg DuPree, Food & Wine Magazine, 2019.
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This recipe is inspired by Editor in Chief Hunter Lewis’ trip to 150-year-old Trattoria Sostanza in Florence. The chicken is cooked in a combination of cultured butter and olive oil. Cultured butter has a higher butterfat content, with a slight tang from those cultures. The butterfat gives cultured butter a slightly higher smoke point and, when combined with olive oil, gives enough cooking time to finish the chicken and the sauce simultaneously. If the butter is darkening too quickly, remove it from the heat and continue to baste with the hot butter.

 

And I have to add, this recipe made for the most spoon tender and moist chicken breast that you will ever encounter.It’s like having a taste of Tuscany in your own kitchen in 30 minutes or less.

Recipe by
Hunter Lewis, Editor in Chief
Food & Wine Magazine
September 2019

Serves 2

Ingredients:

1 large egg, beaten
1/4 cup all-purpose flour
Two 7-ounce boneless, skinless chicken breasts, lightly pounded to 3/4-inch thickness
1 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided
3 tablespoons olive oil
1/4 cup fresh lemon juice
Lemon slices, for garnish
Sprigs of fresh flat leaf parsley, for garnish

Directions:

Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour, shaking off excess.

Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides down, and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.

Remove from heat, and carefully pour in lemon juice. Note: the butter will start to bubble and brown.

Using a spatula place the chicken breast in the middle of the plate and garnish with lemon slices and parsley.Serve immediately.

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