Blackened Scallops w/ Grilled Basil Butter Corn + Watermelon Jicama Salsa

Blackened Scallops w/ Basil Butter Corn + Watermelon Jicama Salsa

Summer is in full swing and there’s nothing I love better than some fresh seafood and grilling outside with friends and family. Living in St Pete, Florida, I am spoiled with all of the fresh seafood options here – and one of my favorites is Blackened Scallops, (and any blackened seafood really!). This inspired my recipe  Blackened Scallops with Grilled Basil Butter Corn + Watermelon Jicama Salsa for the Sam’s Salsa Recipe Challenge… and it’s full of fresh, bright, tropical flavors and summertime goodness.

Blackened Scallops w/ Basil Butter Corn + Watermelon Jicama Salsa

Sam’s Fresh Salsa started in the 70’s on a family farm in New Jersey, and is still going strong making delicious homemade salsas with only the freshest fruits, vegetables and ingredients.

Blackened Scallops w/ Basil Butter Corn + Watermelon Jicama Salsa

Their salsas have no preservatives or artificial ingredients, and are free of additives too. And they taste just like homemade; the kind you would find in an authentic Mexican restaurant or made fresh at home. They also have several other delicious salsa flavors such as Cantina Medium Salsa and Salsa Verde, and a variety of fresh salsas ranging from Mild to Extra Hot.

Basil Butter Corn

I made the Basil Butter by creaming the two ingredients together with a little bit of fresh lime juice and creole seasoning and let it sit for about 30 minutes to let the flavors meld together, then I mixed in the butter with the shaved grilled corn, sautéed shallots, and green onions.

Blackened Scallops

I blackened the sea scallops in a hot cast iron pan in some clarified butter for a few minutes on each side to get them nice and browned.

Blackened Scallops w/ Basil Butter Corn + Watermelon Jicama Salsa

I plated the Blackened Scallops on top of the Grilled Basil Butter Corn and topped the dish with some lovely Watermelon Jicama Salsa and more green onions, fresh basil and a few pieces of chopped watermelon for garnish.

Blackened Scallops with Watermelon Salsa

You guys..this dish is a FLAVOR BOMB!!! The spicy scallops over the savory, buttery corn with basil and shallots mixed with a hint of sweetness from the Watermelon Jicama salsa is absolutely SPECTACULAR!!!

Blackened Scallops with Grilled Basil Butter Corn and Watermelon Jicama Salsa

Summer on a plate, really. And totally delightful. 

Blackened Scallops with Grilled Basil Butter Corn + Watermelon Jicama Salsa

Yield: 4

Serving Size: 2-3 scallops/1/2 cup corn

Ingredients

  • Grilled Basil Butter Corn:
  • ½ cup salted butter
  • ¼ cup torn fresh basil
  • 1 tablespoon fresh lime juice
  • Pinch of cayenne pepper or creole seasoning
  • 4 ears corn on the cob, unhusked
  • Oil spray
  • 1 small shallot, chopped
  • Sea salt
  • Freshly cracked black pepper
  • Blackened Scallops:
  • 2 tablespoons clarified butter/ghee or canola oil
  • Sea salt
  • 8 sea scallops (about 1/2 pound)
  • Blackening seasoning - (pre-made or homemade)
  • 1 green onion, sliced, for garnish
  • Fresh basil, for garnish
  • 2-3 chunks fresh watermelon, diced, for garnish
  • Sam’s Fresh Watermelon Jicama Salsa, for garnish

Instructions

  1. To make the Grilled Basil Butter Corn, cream the butter (room temp) with fresh basil, lime juice and cayenne pepper/creole seasoning; cover and let sit for 30 mins to let the flavors meld together.
  2. Preheat grill over medium heat and lightly oil the grates. Place the corn on the grill and cook with the cover on for about 20-25 minutes until the corn is charred and tender. You can also grill the corn in a grill pan on the stove or buy frozen pre-grilled corn kernels.
  3. Meanwhile, heat some oil or butter in a cast iron pan over medium heat and sauté the shallots until soft and golden brown, about 5 minutes. Set aside.
  4. Once corn is done, slice off the corn kernels with a large knife into a large mixing bowl. Toss the corn with the basil butter and sauteed shallots; season with salt and pepper to taste, set aside. Rinse the scallops and pat dry.
  5. To cook the blackened scallops, raise the heat on the cast iron pan to high until it begins to smoke. Brush the scallops on both sides with butter/ghee or oil and season with sea salt. Dredge each side of the scallops in the blackening seasoning in a medium shallow bowl. Place them in the hot pan spice side down. (You may want to have your windows open and fan on because you’ll get some smoke while blackening.)
  6. Cook for 1-2 minutes to get a nice browned crust, then flip scallops over and continue to cook for another 2-3 minutes. You can also finish the scallops in the oven for 4-5 minutes at 350 degrees F.
  7. Serve scallops over the Grilled Basil Butter Corn and top with the Watermelon Jicama Salsa, green onions, fresh basil and diced watermelon for garnish.

Notes

This would also be delicious made with blackened shrimp or fish (like grouper!) for another layer of flavor, serve the grilled basil butter corn and scallops over some mashed cauliflower or mashed potato puree.

https://www.theartfulgourmet.com/2021/07/blackened-scallops-w-grilled-basil-butter-corn-watermelon-jicama-salsa/

Blackened Scallops with Grilled Basil Butter Corn and Watermelon Jicama Salsa

You can find Sam’s Fresh Salsa at Fresh Market, ShopRite, Acme, and Safeway.

Sams Salsa

Check out their website and social media pages for more info:

Website: https://samssalsa.com/

Facebook: https://www.facebook.com/SamsOriginalFreshSalsa

Instagram: https://www.instagram.com/samsfreshfood/

#freshnotfake, #samssalsarecipechallenge, #salsalove

 

 

 

Balsamic Tomato Basil Pasta w/ Fresh Ricotta

Balsamic Tomato Basil Pasta with Fresh Ricotta

Summer is in full swing, and we all know what that means…TOMATO SEASON! I’m sure you all have a bountiful crop of tomatoes lying around from your garden..and if not, a plentiful supply of them from the farmers market or grocery store. So what better recipe to make with them than a gorgeous, easy Summer pasta dish?

Balsamic Tomato Pasta

Now I know this may sound weird, but I am not a fan of raw tomatoes. Never have, never will. Yeah, I am THAT person. But, when they’re cooked with a plethora of fresh ingredients to sweeten them up and break them down into a gorgeous sauce or salsa? I’m a huge tomato fan once they are transformed into some sweet and savory deliciousness…so here we go. Balsamic Tomato Basil Pasta with Fresh Ricotta.

Balsamic Tomato Pasta

This is truly Summer in a Bowl, my friends. This pasta dish is so simple and fresh you’re gonna love it. I made a lovely chunky sauce with a batch of chopped fresh tomatoes, simmered in 7 Barrels Balsamic Vinegar and their Sweet Basil Olive Oil (omg #LOVE!), with sautéed sweet onions and garlic, red pepper flakes and chicken stock.  Then I tossed the pasta with a little bit of the pasta water, added the cooked balsamic tomato sauce, and topped it with fresh basil, some big dollops of fresh ricotta, and lots of Parmesan cheese. Juicy, sweet, tangy, savory perfection.

Balsamic Tomato Basil Pasta w/ Fresh Ricotta

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Serves 4-6

Serving Size: 1 cup

This is truly Summer in a Bowl, my friends. Made with fresh tomatoes simmered in 7 Barrels Balsamic Vinegar and Sweet Basil Olive oil, with sautéed sweet onions and garlic making a lovely chunky tomato sauce..topped with fresh basil and ricotta cheese and more Parmesan cheese! And it's so easy to make that you won't be slaving over the stove in this hot weather either. Juicy, sweet, tangy, savory perfection. 

Ingredients

  • 1 pound of pasta, reserving some of the pasta cooking water
  • 1 tablespoon Seven Barrels Sweet Basil extra virgin olive oil
  • 4-6 large tomatoes, diced
  • 1 small onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 cup Seven Barrels Traditional Balsamic vinegar
  • 1/4 cup chicken stock
  • 2 tablespoons cornstarch
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh ricotta cheese, for garnish
  • 1/4 cup fresh basil, torn into pieces, for garnish
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Cook pasta according to package directions, drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add tomatoes, onions, garlic and red pepper flakes.
  3. Reduce the heat to medium and cook 3 to 5 minutes over medium heat, until onions begin to get soft and lightly browned and tomatoes release some of their liquid.
  4. Place balsamic vinegar, chicken stock, and cornstarch in a small bowl and whisk well. Carefully add it to the skillet and continue to cook for a few minutes more until the sauce slightly thickens; remove from the heat.
  5. Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta. Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.
  6. Place the pasta in large bowl and top with fresh grated Parmesan, ricotta cheese, and basil. Season with salt and pepper to taste.
  7. Serve hot, immediately with some crusty garlic bread.
https://www.theartfulgourmet.com/2017/08/balsamic-tomato-basil-pasta-w-fresh-ricotta/

Balsamic Tomato Pasta

Yes please, I’ll take another bowl.

Cheesy Baked Pasta w/ Sausage & Summer Veggies

Cheesy Baked Pasta with Sausage and Summer Veggies

Ah, it’s almost the end of Summer and I keep thinking, where has it gone? Along with Summer comes lots of fresh veggies like zucchini, bell peppers, mushrooms and yellow squash that I just can’t get enough of!

Colavita

I recently received a lovely care package from my client Colavita, who sent me some delicious pasta, sauces, olive oils and vinegars to sample, which inspired me to make this Cheesy Baked Pasta with Sausage and Summer Veggies. 

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s a tasty and healthy twist on traditional Baked Ziti, using Colavita Fusilli pasta with sweet Italian sausage and lots of colorful summer veggies like zucchini, squash, bell peppers, mushrooms, onions and garlic. I sautéed everything in Colavita Extra Virgin olive oil with a splash of Colavita Chardonnay White Balsamic vinegar for some extra sweet and tangy flavor.

Cheesy Baked Pasta with Sausage and Summer Veggies

I used their Colavita Tomato Basil sauce mixed in to the pasta and veggies along with fresh oregano and basil. AND it has three (3!!) cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy – all baked into a big pot of bubbly goodness.

Cheesy Baked Pasta with Sausage and Summer Veggies

Look. At. This. Cheesy Baked Pasta Goodness. YUM.

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s the perfect dish for a quick and healthy weeknight dinner – and is great served with a green salad and some crusty Italian bread (dipped in Colavita olive oil and vinegar of course!) Enjoy!

Cheesy Baked Pasta w/ Sausage and Summer Veggies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6-8

This is a tasty and healthy twist on traditional Baked Ziti, using Colavita Rotini pasta with Italian Sausage and lots of colorful summer veggies like zucchini, squash, mushrooms, onions and garlic! It also features Colavita Tomato Basil sauce mixed with three cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy baked into a big pot of bubbly goodness. Perfect for a quick weeknight dinner served with a green salad and crusty Italian bread.

Ingredients

  • 1 pound Colavita Fusilli pasta, uncooked
  • 1 pound sweet Italian sausage, ground
  • 2 tablespoons Colavita Extra Virgin olive oil, divided
  • 1 tablespoon Colavita Chardonnay White Balsamic vinegar
  • 1 cup yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1-16 ounce jar Colavita Tomato Basil sauce
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan/Asiago cheese, grated
  • 1 cup part-skim ricotta cheese
  • 1 large egg, beaten
  • 2 tablespoons fresh basil, chopped
  • 2 teaspoons fresh oregano, chopped
  • 1 teaspoon sea salt (add more to taste)
  • 1/2 teaspoon freshly ground black pepper (add more to taste)
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Cook pasta according to package directions (about 9 minutes for al dente), drain.
  2. Preheat oven to 400 degrees F.
  3. Heat a large skillet over medium-high heat and add one tablespoon of olive oil to the pan. Cook sausage until no longer pink, drain fat and set aside.
  4. Add additional tablespoon of olive oil to the pan, and add squash, zucchini, mushrooms and bell pepper. Saute for 5-7 minutes until soft. Add minced garlic and balsamic vinegar and cook for another minute or two. Add the cooked sausage back into the pan.
  5. Stir in the tomato sauce, 1/2 cup of mozzarella and 1/2 cup of Parmesan/Asiago cheese and reduce heat to medium-low. Cover and cook for another 5 minutes until cheese is melted.
  6. Meanwhile, add the ricotta cheese to a mixing bowl and stir in beaten egg, fresh herbs, salt, pepper and red pepper flakes.
  7. Place the cooked pasta in a large pot and add the sausage-veggie-tomato sauce mixture, stirring well. Fold in the ricotta-egg-herbs mixture until thoroughly combined.
  8. Spoon the pasta mixture into an 8x8 square glass or ceramic baking dish. Sprinkle with remaining mozzarella and Parmesan/Asiago cheese evenly over the top.
  9. Bake at 400 degrees F for 15 minutes until cheese is bubbly and browned.
  10. Let cool for a few minutes, serve hot with a green salad and crusty Italian bread.

Notes

You can also substitute Colavita penne, shells, farfalle or ziti for the fusilli pasta.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.theartfulgourmet.com/2016/08/cheesy-baked-pasta-w-sausage-summer-veggies/

Cheesy Baked Pasta with Sausage and Summer Veggies

Cheesy Baked Pasta with Sausage and Summer Veggies

Colavita has a great line of Italian gourmet food, olive oils, vinegars, pastas,  condiments and other specialty foods, which makes them one of my favorite brands for quality Italian cooking.

Check out their Facebook page, Twitter page, Pinterest and Instagram pages for more great recipes and cooking ideas!

Note: I received complimentary products from Colavita but was not compensated for this post. All photos, copy, recipes and opinions are my own. Please do not share, distribute or use any content without my permission.

Red Curry Beef w/ Zucchini Noodles

   Red Beef Curry

Since the holidays are coming soon, we all know what THAT means..lots of holiday parties with food and drinks, and with that in mind, I’ve decided to commit to eating healthier and lighter the next few weeks.

Zucchini Noodles Action

I absolutely love my KitchenAid® Spiralizer Attachment that goes with my KitchenAid® Stand Mixer – and I’m so excited to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes and eat low carb.

Red Curry Beef Zoodles

I thought a delicious comfort food dish with a healthy twist would be perfect for the cooler months, and decided to make a Red Curry  Beef with Zucchini Noodles.

Red Curry Beef ingredients

I used lots of fresh, organic ingredients: beef, sweet potatoes, onions, garlic and green beans, and then made a lovely curry sauce with coconut milk, red curry paste, fresh lime juice, fish sauce, some beef broth and a dash of Sriracha to spice it up.

Cutlery and Veggies

I used my Professional Series 3.5″ Paring Knife that came with the 7-piece Professional Series Cutlery set, for chopping my onions and garlic, Thai chilies and basil.

Chop beef into large chunks

The larger Chef’s knife was great for cutting up the large chunks of beef and sweet potatoes with its sturdier grip and large super sharp blade.

Add veggies to curry sauce

My heavy duty KitchenAid ceramic cast iron pot is perfect for making this dish – it cooks evenly and is large enough to make a large pot of curry or stew, and is ovenproof to 500 degrees!

Saute zucchini noodles

The KitchenAid spiralizer attachment is also easy to use! All you need to do is attach it to the KitchenAid mixer, and the spirals come right out perfectly cut. Then you just briefly cook them in a saucepan with some olive or peanut oil, season them with some salt and pepper.

Red Beef Curry

Top the #zoodles with this luscious and creamy curry – lots of great flavors and textures, sweet and spicy – all in one pot. Delish!

Red Beef Curry

This is such a great Winter comfort food dish to make and it’s so easy to make with all the right tools… You’ll definitely want to make this Red Curry Beef  Zucchini Noodles for dinner – tonight!

Red Beef Curry with Zucchini Noodles

Ingredients

  • INGREDIENTS
  • 3-4 medium zucchini
  • 2 1/2 pounds lean stewing beef, (chuck or round), cut into 1 1/2 inch chunks
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons canola oil
  • 1 sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 1/4 cup red curry paste
  • 2 cans (13.5 ounce) unsweetened coconut milk
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons dark brown sugar
  • 1/4 cup beef broth
  • 1 tablespoon Sriracha hot sauce (optional)
  • 1 large handful French green beans, trimmed
  • 3 medium sweet potatoes, peeled and cut into medium chunks
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 3 tablespoons fresh basil, chopped or torn, for garnish
  • 1-2 Thai green chilies, sliced fine, for garnish
  • 1/2 cup peanuts, for garnish

Instructions

  1. Attach the KitchenAid® Spiralizer Attachment to your KitchenAid® Stand Mixer and choose your desired spiralizing blade. Attach the vegetable skewer to the Spiralizer and secure it to the zucchini. Move the spiralizing blade to the end of the zucchini and turn on the Stand Mixer to low (level 2) to make the spiralized zucchini noodles. Make sure you place a bowl underneath to catch the zucchini noodles as they fall. Set the noodles aside or keep them in the refrigerator until ready to serve.
  2. Cut the beef into 1 1/2 inch large chunks and place in a bowl. Sprinkle with kosher salt and freshly ground black pepper.
  3. Heat the oil over medium-high heat in your KitchenAid® 6.0Qt Cast Iron Cookware and brown the beef in two batches until lightly browned on all sides. Remove the beef from the pot and transfer to a bowl, set aside.
  4. Add the onion and garlic to the same pot and sauté over medium heat for about a minute. Add the curry paste, stirring into the onions and garlic, until lightly fragrant, for about 30 seconds. Add the coconut milk, and deglaze the pan, stirring up all the crispy brown bits with a wooden spoon. Stir in the fish sauce, lime juice, brown sugar, beef broth, Sriracha (if using) and bring the liquid to a boil.
  5. Add the green beans and sweet potatoes and stir into the liquid. Next add the browned beef back in and stir together well. Cover the pot, reduce the heat to low and let simmer for about an hour and 45 minutes. Add the bamboo shoots into the curry and let simmer for another 15 minutes.
  6. Meanwhile, heat a tablespoon of olive oil in your 10? Skillet from the KitchenAid® Stainless Steel 8-Piece Set over medium heat. Add the zucchini noodles, with some salt and pepper to taste, and sauté for a few minutes until the noodles are soft.
  7. Serve the noodles in bowls topped with the Red Beef Curry, garnishing with fresh chopped basil, sliced Thai green chilies and peanuts.
https://www.theartfulgourmet.com/2016/01/red-curry-beef-zucchini-noodles/

CLICK HERE TO VIEW STEP BY STEP VISUALS ON THE KITCHENTHUSIAST BLOG!

Red Beef Curry

Enjoy!

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Zucchini Noodles 1

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

Zucchini Noodles 10

I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

Zucchini Noodles 8

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

Zucchini Noodles 3

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Zucchini Noodles

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.

LemonZest-Juice

Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Prep Shrimp

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Lemon Sauce Ingredients

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Meyer Lemon Sauce

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Add Mascarpone, Shrimp and Basil

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Zucchini Noodles 6

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Zucchini Noodles 7

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Zucchini Noodles 5

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.

Delicious!!

Ingredients

  • Zucchini Noodles:
  • 2 tablespoons olive oil (7 Barrels Basil olive oil)
  • 1 tablespoon minced garlic
  • 2 medium zucchini
  • 1/4 teaspoon crushed red pepper
  • Salt and Pepper, to taste
  • Shrimp:
  • 1 tablespoon olive oil
  • 1/2-3/4 pounds medium shrimp, shelled and deveined
  • 1/4 teaspoon crushed red pepper
  • Garlic salt and Pepper, to taste
  • Meyer Lemon Cream Sauce:
  • 6 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • Zest and juice of 1 Meyer Lemon
  • 1/2 cup white wine (Truvee Chardonnay)
  • 1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
  • 2/3 cup Mascarpone cheese
  • 3/4 cup sweet corn kernels (frozen or fresh)
  • Salt and Pepper, to taste
  • Fresh Basil, for garnish
  • Additional lemon zest, for garnish

Instructions

  1. Make the Zucchini Noodles:
  2. Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
  3. Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
  4. Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
  5. Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
  6. Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
  7. Prepare the Shrimp:
  8. In the same sauce pan, heat another tablespoon of olive oil over medium heat.
  9. Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
  10. Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
  11. Meyer Lemon Cream Sauce:
  12. Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
  13. Add the additional garlic and cook for about 2 minutes.
  14. Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
  15. Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
  16. Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
  17. Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.

Notes

This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.theartfulgourmet.com/2015/07/shrimp-basil-corn-zucchini-noodles-w-meyer-lemon-cream-sauce/
Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream SauceZucchini Noodles 9

—————-

Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes 

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

Rustic Pizza with Ham, Grapes, Shallots, Honey & Thyme

Rustic Pizza with Grapes, Shallots, Ham & Thyme

So it’s Friday. And a lovely Spring day. I was in the mood to make something lovely to eat, preferably with a sweet and savory twist. I’ve also been on a baking kick lately, not sure why but I’m loving experimenting with different flavors and textures of pizzas and tarts and pies.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

I decided to make a delicious rustic pizza made with some red grapes, shallots, sharp white cheddar and mozzarella cheese, and some thin cut Italian ham. I simply rolled out some refrigerated pizza dough and then topped it off with some olive oil, all the pizza ingredients, and some fresh thyme.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

I popped it into a 450 degree oven for about 20 minutes until all the cheese and crust was bubbly and golden brown, then finished this beauty off with some sea salt, freshly cracked black pepper, some fresh basil and drizzles of honey.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

This is the best thing I have ever tasted in my life. Seriously. The contrast of the sweet grapes, shallots and honey with the sharp and tangy cheddar cheese and salty, crispy ham are like a true love affair…in Paris.

I’m thinking the only thing better than this would be an actual trip to Paris..on the top of the Eiffel Tower at sunset. With a chocolate croissant and cafe au lait in hand. With a really cute French guy. Ooh La La.

Aaah – a girl can dream, can’t she? (Happy Friday!)

Rustic Pizza with Grapes, Shallots, Ham & Thyme

Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 10 minutes

Yield: 6-8

Serving Size: 1 slice/wedge

Ingredients

  • 1 package of refrigerated pizza dough (or homemade if you prefer)
  • 2 tablespoons olive oil
  • 1 shallot, sliced thin
  • 1/2 cup shredded Gruyere or Mozzarella cheese
  • 1/2 cup shredded extra sharp White Cheddar cheese
  • 4-6 thin slices Italian ham or prosciutto
  • 1/2 cup red seedless grapes, cut in half
  • Red pepper flakes (optional)
  • Fresh thyme
  • Fresh basil leaves
  • Sea salt and freshly ground black pepper, to taste
  • Honey for drizzling

Instructions

  1. Preheat oven to 450 degrees F.
  2. Spray a pizza sheet with oil and stretch out pizza dough to the edges making a thin crust.
  3. Drizzle the dough with olive oil and sprinkle with the shredded Mozzarella cheese. Add the sliced shallots, ham, grapes and White cheddar cheese on to the dough evenly. Top with some fresh thyme leaves and red pepper flakes.
  4. Bake for about 20 minutes until cheese is bubbly and the crust is golden brown.
  5. Top with fresh basil, sea salt, freshly cracked black pepper and drizzle with honey.
  6. Cut into wedges and serve immediately.

Notes

You can also substitute prosciutto or bacon for the ham, and top with some fresh ricotta cheese if desired.

https://www.theartfulgourmet.com/2015/04/rustic-pizza-with-ham-grapes-shallots-cheese-honey-thyme/

 

Savory Herb and Cheese Scone Calzones with Sausage, Veggies & Cheese on the KitchenAid blog!

KA_Blog_SconeCalzone

 

Baked calzones are one of my favorite Italian dishes to make when I want an alternative to pizza or pasta. Calzones are savory turnovers filled with meat, veggies and cheese, baked into little pockets of tasty goodness, served with a side of fresh tomato sauce for dipping.

For a recent KitchenAid recipe challenge for the Kitchenthusiast blog, I made some delicious Savory Veggie and Cheese Scones Filled with More Cheese & Meat – stuffed, baked calzones, but made with an herb and cheese scone dough that is light and buttery and super tasty.

They are filled with tons of fresh veggies: tricolor peppers, onions, garlic and spinach with a little spicy Italian sausage and more cheese inside.

 

KitchenAid Food ProcessorI made the scone dough with my new KitchenAid 11-cup Food Processor that I absolutely love – it does everything from making the dough, to chopping the veggies to shredding the cheese and making the homemade fresh tomato marinara sauce!

 

Check out the blog post and get the recipe and more photos here!

 

Scone Calzones

 

Scone Calzones

Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

VeggiePasta-hero
Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn
Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

There’s nothing better in the Summer than a visit to the Farmer’s Market to get some super fresh veggies that are ripe in the peak of the season. Some of my favorites are fresh cherry tomatoes, zucchini and corn that are lightly roasted or sauteed tossed with some roasted garlic, fresh herbs, extra virgin olive oil and freshly grated parmesan cheese over pasta. It’s light, healthy and refreshing for a Summer dinner with a glass of wine with some friends at a table out on the back patio served with a green salad and some crusty bread.

Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

Yield: 4

A light and healthy Summer pasta dish with farm market fresh vegetables including roasted garlic, cherry tomatoes, corn and zucchini topped with fresh herbs and shaved Parmigiano-Reggiano cheese. Delicious!

Ingredients

  • 1 package fresh or dried spaghetti (can sub fettucine, penne or tagliatelle)
  • 3 tablespoons extra virgin olive oil
  • 1 small to medium garlic bulb
  • 4 cups cherry tomatoes, halved
  • 1 medium zucchini, sliced into ribbons
  • 1 or 2 ears of corn, husked
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh mint or basil leaves, torn
  • Freshly ground black pepper, to taste
  • ½ cup shaved Parmigiano-Reggiano cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Shave off ¼” of the top of garlic bulb and peel away the outer layers of the garlic bulb skin. Drizzle with extra virgin olive oil and wrap in foil. Roast for 45 minutes up to one hour and let cool. Squeeze out the garlic bulbs, slice or mash, and place in a bowl to the side.
  3. Bring a pot of water to a boil (you can add a teaspoon of sugar and milk to the water if you like sweeter corn), and add the corn, bringing water back to a boil (about 5-7 minutes.) Once water is back to a boil, remove the corn ears. Let cool, shave off kernels and set aside.
  4. Cut zucchini in half lengthwise and then cut in half again into quarters. Shave zucchini into thin ribbons and set aside.
  5. In another large pot, bring salted water to a boil. Cook pasta according to package directions until al dente. Drain; place pasta in a large serving bowl.
  6. While pasta cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add zucchini to pan; and sauté for 5-7 minutes until soft and cooked through, stirring often. Add cooked corn kernels and roasted garlic and sauté together for another minute or so.
  7. Add 2 tablespoons of olive oil to the pan along with tomatoes and ½ teaspoon salt; cover and cook 4-6 minutes. Add tomato-garlic-corn mixture to the cooked pasta; toss to combine. Top with torn mint or basil leaves, shaved Parmigiano-Reggiano cheese and freshly ground black pepper.

Notes

Serve with a green salad and crusty bread and a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.

https://www.theartfulgourmet.com/2013/08/pasta-with-fresh-tomato-basil-zucchini-corn/

Here are some photos from my trip to Union Square Greenmarket in NYC – enjoy the fruits (and veggies!) of the Summer season while it lasts! 🙂

Fresh Cherry Tomatoes

Fresh Herbs

Fresh Pasta

garlic

fresh veggies

fresh corn

cherry tomatoes

fresh garlic

fresh herbs

Secrets to making a true Neapolitan Pizza like a Master Pizzaiolo

NeapolitanPizza_hero

 

Neapolitan Pizza
Handmade Neapolitan Pizza – by yours truly!

I recently took a really fun and cool pizza making class to learn the secrets of making a true Neapolitan Pizza (Vera Napoletana) with the Food Bloggers NYC Meetup Group sponsored by Vimbly.com.

Culinary Bad Boy & Nicole Garguilo
Culinary Bad Boy & Nicole Garguilo

The class was held at 180 Neapolitan Eatery in Little Italy and taught by Culinary Event host Nicole Garguilo and Food Network Star “Culinary Bad Boy” Chef Chris Nirschel.

Class having a blast making dough
Class having a blast making dough
NYC Food Bloggers Meetup Group
NYC Food Bloggers Meetup Group

We sat around a big table in a private room upstairs and learned the techniques, traditions and passions behind producing a perfectly thin crispy Neapolitan pizza while sipping on Italian wines and making new friends.

Making Pizza Dough
Making Pizza Dough

We learned the intricacies behind making and kneading our own dough accustom to the Neapolitan style by making wells of flour filled with yeast water and the patient process of kneading using only 2 fingers as the dough slowly came together by kneading, mixing and adding more flour and water.

Chef Chris throwing dough
Chef Chris throwing dough

We watched Chef Chris toss pizza dough in the air and even tried it ourselves (too fun!).

Chef Chris demonstrating how to sauce the pizza
Chef Chris demonstrating how to sauce the pizza

We then made our own Margherita sauce made with San Marzano tomatoes from Italy, and topped off the pizzas with cubes of fresh cow’s milk Mozzarella and fresh basil before our pizzas were thrown delicately into a 900 degree oven on a pizza peel to reveal a perfectly crispy gorgeous pizza of bubbly cheesy goodness.

Prepping our Pizzas
Prepping our Pizzas

Layer the dough with sauce…

San Marzano Tomato Sauce, Fresh Mozzarella & Basil
San Marzano Tomato Sauce, Fresh Mozzarella & Basil

Add some delicious Fresh Cow’s Milk Mozzarella and Basil…

Good Times constructing our pizzas
Good Times constructing our pizzas

Patiently waiting for the oven…

Pizzas ready for the Wood-fired oven
Pizzas ready for the Wood-fired oven
Look. At. This. Masterpiece. Creation.
Look. At. This. Masterpiece. Creation.

And let the deliciousness devouring begin.

Good Times
Good Times

The story behind Neapolitan pizza goes like this: In June 1889, a Neapolitan tavern owner Raffaele Esposito served the Queen of Italy, Margherita of Savoy, a special dish named in her honor. The wood-fired Flatbread was topped with Melted Mozzarella, Tomato Sauce and Basil leaves, symbolizing the colors of the Italian Flag. The Queen was so pleased with her meal that she had a wood-fired “flat-bread oven” built into the palace. And history was made.

Pizzaiolo at 180
Pizzaiolo at 180

The art behind making a perfect, true Neapolitan pizza has become a standard practice with strict rules of approval. The Associazione Verace Pizza Napoletana is a non-profit official governing association in Italy that maintains the standards and regulations of all Pizzaioli and Establshments serving Vera Napoletana Pizza. It was founded in Naples in 1984 by the oldest and well-known Neapolitan pizzaioli, and according to the “rules” proposed by them, there are specific ingredients and techniques that must be used to pass the official Italian seal of approval.

The Perfect Neapolitan Pizza
The Perfect Neapolitan Pizza

So just what are the secrets behind making that crispy crust with gooey cheese and succulent sauce? Here’s a few secrets from Restaurateur/Chef and native New Yorker, Nick Accardi of Tavola in Hell’s Kitchen:

  1. Measure by weight rather than volume to get the perfect water to flour ratio for your crust. Many elements can change the density of ingredients such as age, storage temperature, or environmental climate. Measuring by weight assures the perfect hydration ratio.
  2. Use double zero (type 00) flour which is a highly refined flour that has been milled to a standard “00” and completely free of bran or germ.
  3. Use natural Neapolitan yeast or brewer’s yeast, sea salt and water. (New York City tap water is the BEST secret ingredient in making the perfect pizza dough!)
  4. Keep yeast refrigerated and check the expiration date on the package to make sure it’s fresh.
  5. The dough must be kneaded by hand or with a low-speed mixer.
  6. Allow the dough to rise for 24 hours at room temperature. The bare minimum standard is 6 hours (after mixing let the dough rise for 2 hours, then hand cut and roll into small balls, let rise for 4 more hours).
  7. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. Use your hands to gently work the dough from the center outward.
  8. Use San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, for the pizza sauce like a bona fide pro (easy to find in grocery stores or Italian markets).
  9. Vera Napoletana Pizza must be made using only fresh, all-natural, non-processed ingredients including Fior di Latte (Cow’s Milk) or Bufala Mozzarella, fresh basil and drizzled with real Extra Virgin Olive Oil. You can find Genuine imported EVOO also at Italian markets such as Eataly or Tavola in NYC.
  10. Less is More: Don’t drown a pizza in sauce and toppings. The most delicious pies use smaller portions of the highest quality of fresh ingredients.
  11. A thin crust is the signature trait of Neapolitan pizza. While having a wood fired oven at home is not common these days, making your crust as thin as possible will allow for fast cooking time, which intensifies and seals in the flavors of each ingredient. Note: The Associazione Vera Pizza Napoletana requires the thickness of the crust to be 1-2 cm.
  12. The pizza must be baked for 60-90 seconds in a 905°F stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant.
  13. There are three official variants to Neapolitan pizza: Pizza Marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, Pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and Pizza Margherita Extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.
Neapolitan Pizza being devoured
Neapolitan Pizza being devoured

Neapolitan Pizza (Vera Napoletana) Recipe

Prep Time: 6 hours

Cook Time: 7 minutes

Total Time: 6 hours, 7 minutes

Yield: 2-4

A great home kitchen version of authentic Neapolitan pizza

Ingredients

  • For the dough:
  • 1/4 teaspoon active dry yeast
  • 1 1/4 cups warm water 100-110 degrees
  • 17 ounces (4 cups) unbleached “00” flour (see note) or unbleached all-purpose flour
  • 2 teaspoons fine sea salt
  • 1-2 tablespoons extra-virgin olive oil (for greasing bowl)
  • For the topping:
  • 1 (28-ounce) can whole San Marzano tomatoes, passed with juices through a food mill
  • 12 ounces Mozzarella di Bufala (see note) or mozzarella fior di latte cheese, cut into 1/4-inch-thick slices
  • 4 large or 8 small basil leaves
  • Extra virgin olive oil
  • Medium coarse sea salt
  • Special equipment: a pizza stone and peel

Instructions

  1. Make the dough: Sprinkle yeast over water; let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not become creamy, discard and start over with new yeast.)
  2. In a large bowl, whisk together flour and salt; form a well in center. Add yeast mixture and warm water; stir until dough just comes together. Turn out dough onto a lightly floured work surface and knead vigorously, for 10 minutes. Cover with a damp dish towel and let rest for 10 minutes, then knead vigorously for 10 minutes more. Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and refrigerate overnight.
  3. Punch down dough with your fist (dough will be stiff), then fold sides over one another, turn dough, tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.
  4. Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dish towel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water.
  5. Heat Stone While Dough Rises: Position rack in lower third of oven. Place pizza stone on rack. At least 45 minutes before baking pizza, heat oven to maximum temperature (500 to 550 degrees).
  6. Assemble Pizza: On a lightly floured work surface, press 1 dough ball with your fingers to begin to shape into a round. Use your fist and hands to gently stretch dough to a 10-inch round. (A floured rolling pin can be used to help roll out dough.) Transfer dough to a lightly floured peel; gently shake peel to make sure dough does not stick.
  7. Working fairly quickly, spread a 1/3 cup sauce over dough, leaving about a 1/2 -inch border. Tear 3 ounces cheese into pieces and arrange on top of sauce. Tear 1 or 2 basil leaves into small pieces and arrange on top. Drizzle very lightly with oil and sprinkle with salt. Slide pizza onto stone. Bake until cheese is melted and bubbling in spots and edge of dough is crisp and golden, about 7 minutes. Using the peel and a large spatula or pair of tongs, transfer pizza to a plate and serve. Repeat with remaining ingredients.

Notes

Note: Soft “00” flour produces a pliable, easy-to-work-with pizza dough and a tender yet sturdy crust with a crisp yet not too dry edge. Mozzarella fior di latte has a firmer texture than Mozzarella di Bufala, which falls apart when cut, though both cheeses are creamy when melted. You can find “00” flour, San Marzano tomatoes, mozzarella di bufala, mozzarella fior di latte at Italian markets, specialty stores, and online.

Recipe by La Cucina Italiana Magazine

https://www.theartfulgourmet.com/2013/08/neapolitan-pizza-making-with-the-pros/

—–

• Check out more cool fun food events on Vimbly and the NYC Food Blogger’s group on Meetup.com

• Italian Resources and Specialty Products:

Associazione Verace Pizza Napoletana: http://www.pizzanapoletana.org

Tavola’s Hell’s Kitchen: www.tavolashellskitchen.com

Teitel Brother’s: http://www.teitelbros.com

Eataly NYC: http://www.eataly.com

Summer in a Bowl: Vodka Cream Sauce Pasta w/ Basil, Mozzarella & Sundried Tomatoes

Summer Pasta w/ Vodka Sauce, Fresh Basil, Mozzarella & Sundried Tomatoes

There’s a great little place in my neighborhood called Todaro Bros. – a small, locally-owned deli and grocery store that sells fresh and imported Italian food and other gourmet groceries. I usually stop in at least once a week to peruse their cheese department and sample some of their fresh house-made mozzarella, just for kicks (it’s that good!).

Basil-Mozzarella-Pepper

It’s impossible to walk in there and just buy one thing – I’m like a kid in a candy store! I found these gorgeous sun-dried tomatoes marinated in herbs and oil and picked up some fresh mozzarella, basil, oregano, chives, tomato sauce, cream and pasta to make a fresh, tasty Summer pasta dish with a Vodka Cream Sauce.

Summer In A Bowl

I made it with spaghetti but you could serve this tasty Vodka Sauce with virtually any pasta you wish. It’s tangy, velvety and full of flavor, and the fresh basil gives it a peppery flavor which is rounded out by the creamy fresh mozzarella and sweet sun-dried tomatoes. I also threw in a few pieces of crumbled cooked bacon into the sauce to give it an extra layer of flavor (which is totally optional but also totally worth it!)

Basil

Top off the pasta with fresh basil leaves, red pepper flakes, coarse Mediterranean sea salt and fresh ground pepper…

Fresh Mozzarella

and of course big chunks of fresh mozzarella…

Fresh

and you’ve got Summer in a Bowl.

Yum.

YUM. Let Summer begin! 

Summer Pasta w/ Vodka Sauce, Fresh Basil, Mozzarella & Sundried Tomatoes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 small shallot, diced
  • 3-4 slices cooked bacon, crumbled (optional)
  • 6-8 marinated sun-dried tomatoes, cut into halves or quarters
  • 1 quart tomato sauce (store bought or homemade, pureed smooth)
  • 1 cup of vodka
  • 1/2 cup of heavy cream
  • 1 teaspoon fresh oregano, minced
  • 1 teaspoon fresh chives, chopped
  • Coarse sea salt and fresh ground black pepper, to taste
  • fresh unsalted mozzarella, torn into medium pieces, for garnish
  • fresh basil leaves, whole or torn, for garnish
  • red pepper flakes (optional), for garnish
  • 1 pound package of cooked and drained pasta (spaghetti, linguine or penne)

Instructions

  1. Cook pasta in a large saucepan according to package directions (until al dente) and drain (reserving a few tablespoons of the pasta water for later); set aside. Meanwhile, cook the bacon over medium heat for about 15 minutes until crispy, drain and crumble.
  2. Heat oil over medium-high heat in a large saucepan or pot. Add garlic and shallots, saute until soft and translucent, about 2 minutes. Add crumbled bacon and sun-dried tomatoes, add salt and pepper to taste. Saute for an additional 5 minutes and turn heat down to medium-low.
  3. Stir in tomato sauce and vodka into the same saucepan and let simmer (approximately 20 minutes) until the sauce thickens and cooks down. Stir in the heavy cream, fresh oregano and chives and let simmer on low for another few minutes until sauce is heated through.
  4. Return the pasta back to the large saucepot and ladle some of the sauce into it, along with a few tablespoons of reserved pasta water and toss to coat.
  5. Ladle coated pasta into serving dishes and top with additional vodka sauce. Garnish with fresh basil leaves, mozzarella, red pepper flakes and salt and pepper to taste.
https://www.theartfulgourmet.com/2012/06/summer-in-a-bowl-vodka-cream-sauce-pasta-w-fresh-basil-mozzarella-sundried-tomatoes/

—–

Other Vodka Pasta Recipes you may enjoy:

Emeril’s Pasta with Vodka and Sausage

Pioneer Woman’s Pasta alla Vodka

Rachel Ray’s You Won’t Be Single for Long Vodka Cream Pasta