When you’re done making this recipe, make my easy cacio e pepe or my 20-minute lemon garlic shrimp pasta!

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Saucepan

Perfect for quick meals. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

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Step-By-Step Instructions

• Boil the plantains. In a large saucepan, place the peeled plantains with enough water to cover them, roughly 3 cups with 1 teaspoon of salt. Bring to a boil. Reduce heat and cook for 15 minutes or until tender. Drain and let cool slightly.

• In the meantime, make the browned butter garlic sauce. melt the butter in a large skillet over medium heat for about 5 minutes, until the butter foams and little brown specks appear. Keep an eye on it so it doesn’t burn. Once the butter turns an amber color and has a nutty aroma, remove it from the heat and stir in 2 teaspoons of water (to make up for the loss of moisture) and the garlic. Let it cool in the saucepan with the residual heat. Cool slightly.

• Make the dough. In a large bowl, add the large plantains and mash completely with a fork. Stir in the ricotta then season with salt + pepper to taste. Slowly add in the flour, a few tablespoons at a time, and mix together until a dough forms. You don’t have to use the entire amount. Just enough so the dough is not sticky. If the dough is sticking to the sides of the bowl, add more flour, 1 tablespoon at a time.

• Cut the fresh gnocchi. Flour a clean workspace and transfer the dough mixture onto it. Divide the dough into 3 equal parts and gently roll them into balls. Now using your hands, roll one ball of dough into a 12-inch long, 1-inch thick rope. If the mixture is sticking to your hands as you roll, add flour until no longer sticky. Cut the dough log into 1-inch square pieces. Repeat with the remaining dough balls.

• Boil gnocchi. In the same large saucepan, add enough cold water to cover the gnocchi (about 2 cups) plus 1/2 teaspoon of salt. Bring to a boil. Working in batches, add the gnocchi and stir, making sure they are not sticking to the bottom of the saucepan. Cook them until they float to the top, roughly 2-3 minutes. Once they float to the top, drain them (do not rinse). Set aside.

• Pan fry the gnocchi. In a large skillet, melt 1 tablespoon of butter. Fry the gnocchi, in batches, at medium-heat heat, until a crust forms on both sides. Repeat with all the gnocchi. Transfer the pan-fried gnocchi to a bowl and toss with the brown butter garlic sauce. Serve and sprinkle with extra parm if desired.

I hope you make it and LOVE it as much as I do!

This post was first published in April 2016 and was updated in September 2022.

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Sweet Plantain Pan Fried Gnocchi

Pan-fried gnocchi has never been more flavorful! This homemade gnocchi is made with 4 ingredients — ripe plantains instead of potatoes, ricotta cheese, Parmesan Reggiano, and all-purpose flour. No eggs! Crispy on the outside and, soft and pillowy on the inside, this unique sweet and savory plantain gnocchi served with homemade brown butter garlic sauce will be the best meal you'll ever make!

Course Dinner, Side Dish

Cuisine Italian, Latin

Keyword best gnocchi recipe, gnocchi from scratch, pan fried gnocchi, sweet plantain recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 321kcal

Author Jamie Silva

Equipment

• Deep nonstick skillet

Ingredients

• 2 large ripe plantains (very dark skin) peeled
• 8 tablespoons unsalted butter plus more for pan frying
• 3-4 cloves garlic mashed to a paste
• 1/3 cup whole milk ricotta cheese
• 2/3 cup all-purpose flour plus more if necessary
• 1/2 cup Parmesan Reggiano cheese (finely grated) plus more for garnish
• Salt + pepper to taste

Get Recipe Ingredients

Instructions

• Boil the plantains. In a large saucepan, place the peeled plantains with enough water to cover them, roughly 3 cups with 1 teaspoon of salt. Bring to a boil. Reduce heat and cook for 15 minutes or until tender. Drain and let cool slightly.
• In the meantime, make the brown butter garlic sauce. melt the butter in a large skillet over medium heat for about 5 minutes, until the butter foams and little brown specks appear. Keep an eye on it so it doesn't burn. Once the butter turns an amber color and has a nutty aroma, remove it from the heat and stir in 2 teaspoons of water (to make up for the loss of moisture) and the garlic. Let it cool in the saucepan with the residual heat. Cool slightly.
• Make the dough. In a large bowl, add the large plantains and mash completely with a fork. Stir in the ricotta then season with salt + pepper to taste. Slowly add in the flour, a few tablespoons at a time, and mix together until a dough forms. You don't have to use the entire amount. Just enough so the dough is not sticky. If the dough is sticking to the sides of the bowl, add more flour, 1 tablespoon at a time.
• Cut the fresh gnocchi. Flour a clean workspace and transfer the dough mixture onto it. Divide the dough into 3 equal parts and gently roll them into balls. Now using your hands, roll one ball of dough into a 12-inch long, 1-inch thick rope. If the mixture is sticking to your hands as you roll, add flour until no longer sticky. Cut the dough log into 1-inch square pieces. Repeat with the remaining dough balls.
• Boil the gnocchi. In the same large saucepan, add enough water to cover the gnocchi (about 2 cups) plus 1/2 teaspoon of salt. Bring to a boil. Working in batches, add the gnocchi and stir, making sure they are not sticking to the bottom of the saucepan. Cook them until they float to the top, roughly 2-3 minutes. Once they float to the top, drain them (do not rinse). Set aside.
• Pan-fry the gnocchi. In a large skillet, melt 1 tablespoon of butter. Fry the gnocchi, in batches, at medium-heat heat, until a crust forms on both sides. Repeat with all the gnocchi. Transfer the fried gnocchi to a bowl and toss with the brown butter garlic sauce. Serve and sprinkle with more parm if desired. Enjoy!

Notes

Inspired by Chrissy Teigen’s Cravings Cookbook

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 31.6g | Protein: 6.8g | Fat: 18.4g | Saturated Fat: 13g | Cholesterol: 31.6mg | Sodium: 169mg | Potassium: 320mg | Fiber: 1.8g | Sugar: 9.2g | Calcium: 100mg | Iron: 1.1mg

The post Sweet Plantain Pan Fried Gnocchi appeared first on A Sassy Spoon®.

And actually, I have a confession to make. I’ve made this recipe more times than I can count this month. Sorry, not sorry. This is comfort food heaven!

This cacio e pepe recipe is creamy, salty, peppery, and just oh so good. It takes less than 30 minutes to make and it’s so simple that you’ll want to make it all the time.

It’s truly one of my favorite pasta recipes!

I also like my Lemony Cacio e Pepe Spaghetti Squash but that’s a story for another day.

What is Cacio e Pepe?

First things first, what is it? Well, Cacio e Pepe is a Roman pasta recipe that literally translates to “cheese and pepper”.

The authentic version of this recipe uses pasta, Pecorino, and freshly cracked black pepper; with no butter. I find, however, that using unsalted butter gives this recipe such rich flavor and also, helps the cheese melt easier. A little goes a long way.

I’ve seen some recipes for cacio e pepe with parmesan and others that are made with a mix of both grated Parmesan and Pecorino Romano. Personally, I prefer using grated Pecorino Romano only.

As far as pasta, please do not use angel hair pasta! You need good high-quality thick long pasta for this recipe.

You can use spaghetti or bucatini which is pasta with a hole in the middle for more creamy goodness to live in. YUM!

Ingredients You’ll Need

• Good quality pasta. Highly recommend high-quality long, thick pasta like bucatini or spaghetti.
• Unsalted butter.
• Fresh black pepper.
• High-quality Pecorino Romano. Make sure the Pecorino Romano cheese is finely grated for the best results.

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Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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Step-By-Step Instructions

• Make sure you use FINELY GRATED cheese. Highly recommend grated Pecorino Romano for the best results. Shred a block of high-quality Pecorino Romano then place it in a food processor. Pulse until finely grated. You can also use a microplane.

• Make the pasta. Cook pasta according to the package instructions. Remove from heat 2 minutes before it’s al dente and reserve 1 cup of the pasta water.

• Make the cheese and pepper sauce. Meanwhile, in a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add pepper and cook, for 1 minute, until toasted. Add 1/2 cup of the pasta water to skillet and bring to a simmer. Transfer the pasta to the skillet and add the remaining butter.

• Toss the pasta in the sauce. Reduce heat to low and add the Pecorino, stirring and tossing until the cheese melts and the pasta is al dente. If the pasta appears dry, add more water 1 tablespoon at a time. Serve and enjoy!

When you’re done with this recipe, make my 20-Minute Lemon Garlic Shrimp Pasta!

Can you make Cacio e Pepe ahead of time?

No, this is a type of recipe that must be made the day of and served immediately. It will not taste the same the next day if you were to refrigerate or even freeze it.

What is the difference between Carbonara and Cacio e Pepe?

Carbonara is made with cheese and eggs while Cacio e Pepe is made with cheese and pepper.

Can I use Parmesan instead of Pecorino?

You can however Pecorino has more of a sharp taste whereas Parmesan is milder. I recommend Pecorino but grated Parm is fine in a pitch.

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Easy 4-Ingredient Cacio e Pepe with Pecorino Romano

This Cacio e Pepe only has 4-ingredients and is ready in 25 minutes! This creamy Italian pasta dish translates to "cheese and pepper". All you need is Pecorino Romano, unsalted butter, freshly cracked black pepper, and high-quality pasta. No eggs, no parmesan cheese, just the perfect weeknight meal!

Course Dinner, Main Dish

Cuisine Italian

Keyword cacio e pepe, cacio e pepe recipe, easy cacio e pepe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 319kcal

Author Jamie Silva

Ingredients

• 12 ounces pasta bucatini or spaghetti
• 3 tablespoons unsalted butter cubed, divided
• 2 teaspoons freshly cracked black pepper
• 1 1/2 cup grated Pecorino Romano

Get Recipe Ingredients

Instructions

• If you have a block of Pecorino Romano, use a microplane to grate it or shred it then place it in a food processor. Pulse until finely grated. Set aside.
• Cook pasta according to the package instructions. Remove from heat 2 minutes before it’s al dente and reserve 1 cup of the pasta water.
• Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add pepper and cook, for 1 minute, until toasted.
• Add 1/2 cup of the pasta water to skillet and bring to a simmer. Transfer pasta to the skillet and add remaining butter.
• Reduce heat to low and add the Pecorino, stirring and tossing until the cheese melts and the pasta is al dente. If the pasta appears dry, add more water 1 tablespoon at a time. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 7g | Protein: 13g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 898mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1054IU | Vitamin C: 6mg | Calcium: 420mg | Iron: 1mg

The post Easy 4-Ingredient Cacio e Pepe Recipe appeared first on A Sassy Spoon®.

Are you making this for Thanksgiving, Easter, Christmas, another holiday, or for a weeknight dinner? Whatever the occasion, you’ll be blown away by how easy this stovetop mac and cheese is to make any day of the week. Promise it’s uncomplicated comfort food at it’s finest!

Let me show you how to make.

Ingredients You’ll Need

• Cavatappi pasta. You can use elbow macaroni, if you prefer.
• Butter, all-purpose flour, and whole milk. Thickeners for the cheese sauce. Make sure they are all room temperature so they incorporate well into the sauce.
• Onion powder, garlic powder, salt + pepper. You better season that cheese sauce!
• Sharp cheddar cheese, smoked gouda, gruyere. Highly recommend you shred your own cheese instead of buying them pre-shredded. Unfortunately, pre-shredded cheese has caking agents which makes them difficult to melt.
• Seasoned panko breadcrumbs and fresh parsley. The toppings!

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Saucepan

Perfect for quick meals. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

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How To Make Creamy Mac and Cheese

• Cook the macaroni in salted water until al dente. Careful not to cook it all the way through or you run the risk of it overcooking in the cheese sauce. Set aside.
• Start the cheese sauce. In a large saucepan, melt 3 tablespoons butter over low heat. Whisk in flour then whisk in the milk, onion powder, garlic powder, salt and black pepper. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.
• Add the cheeses. Remove from the heat and stir in the cheeses, one at a time, until they are all completely melted and the cheese sauce is smooth. Transfer the macaroni to the saucepan and toss to coat.
• Toast the breadcrumbs. In a skillet, heat remaining butter over medium heat. Add the panko breadcrumbs and toast until golden brown.
• Serve and add the toppings. Sprinkle the panko breadcrumbs over the mac and cheese with fresh parsley. Serve and enjoy!

What are the best cheeses for mac and cheese?

Sharp cheddar cheese because it is slightly bitter and pungent, Smoked gouda because it is buttery, smoky, creamy, sweet and salty, and Gruyere which is nutty, sweet, creamy, and salty. These all will melt perfectly making this mac and cheese recipe the best ever. YUM!

What are some good toppings for mac and cheese?

You can top this creamy mac and cheese with panko breadcrumbs, crumbled bacon, crushed pork rinds, crushed buttery crackers, and/or fresh herbs.

How do I store mac and cheese?

You can cover it tightly with plastic wrap or foil then place in the fridge for up to 3 days. Bring to room temperature before reheating with a little bit of milk to bring back the creaminess.

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Creamy Stovetop Mac and Cheese Recipe

Rich and creamy stovetop mac and cheese made in one pot and ready in 25 minutes. Perfect easy meal for any day of the week!

Course Dinner, Main Course, Main Dish, Side Dish

Cuisine American

Keyword creamy mac and cheese, creamy mac and cheese recipe, mac and cheese, mac and cheese recipe, stovetop mac and cheese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 434kcal

Author Jamie Silva

Ingredients

• 16 ounces uncooked cavatappi pasta or elbow macaroni
• 6 tablespoons unsalted butter room temperature, divided
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk room temperature
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt + pepper to taste
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded smoked gouda
• 1/2 cup shredded Gruyere
• 3/4 cup seasoned panko breadcrumbs
• Minced fresh parsley for garnish

Get Recipe Ingredients

Instructions

• Cook the macaroni in salted water until al dente. Careful not to cook it all the way through or you run the risk of it overcooking in the cheese sauce. Set aside.
• In a large saucepan, melt 3 tablespoons butter over low heat. Whisk in flour then whisk in the milk, onion powder, garlic powder, salt and black pepper. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.
• Remove from the heat and stir in the cheeses, one at a time, until they are all completely melted and the cheese sauce is smooth. Transfer the macaroni to the saucepan and toss to coat.
• In a skillet, heat remaining butter over medium heat. Add the panko breadcrumbs and toast until golden brown.
• Sprinkle the panko crumbs over the mac and cheese. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 42g | Protein: 19g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 338mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 400mg | Iron: 1mg

The post Creamy Stovetop Mac and Cheese Recipe appeared first on A Sassy Spoon®.

If you’re looking for a light and fresh shrimp pasta recipe, this is for you!

Its lemony flavor along with the butter, garlic, and shallot make this dish the perfect weeknight meal. You can use any thin pasta or skip the pasta and, enjoy this lemon garlic shrimp over white rice. Either way, this dish is ready in just 20-minutes!

Here’s how you can bring it to life in your kitchen.

Ingredients You’ll Need

• Thin pasta. You can use spaghetti, capellini, linguine, or angel hair.
• Unsalted butter. I recommend you use unsalted butter as it gives you complete control over the flavor of a recipe.
• Minced shallots + garlic. You can use onions, instead, if you prefer.
• Large shrimp. Shelled, peeled, and deveined shrimp is best for this recipe.
• Fresh lemon juice + zest. You can get 1/3 cup of juice from 4 lemons.
• Chopped fresh basil and lemon slices as garnish.

How To Cook Shrimp

It’s always a good idea to buy large shrimp that is shelled, peeled, and deveined. The shrimp does not have to have the tails on, this is totally up to you. For this recipe, either frozen or fresh shrimp will work. Although, if you are using frozen shrimp, you want to make sure to bring it to room temperature before you start cooking.

When you’re cooking the shrimp, you want to make sure all your ingredients are prepped beforehand. This way you avoid overcooking the shrimp. If you cook the shrimp longer than 4 minutes, you may end up with a tough, rubbery texture which is no good.

How To Make Easy Lemon Garlic Shrimp Pasta

• Prep ingredients. Make sure all your ingredients are prepped and ready to go. This reduces your chance of overcooking the shrimp.
• Make the pasta. Cook pasta according to package instructions. Drain then return the pasta back to the pot. Add a drizzle of olive oil on top to keep the pasta from sticking together. Set aside.
• Cook the aromatics. In a large skillet, melt butter over medium heat. Add the onions and cook for 1 minute then add the minced garlic and cook for another 30 seconds.
• Cook the shrimp. Add the shrimp to the skillet and cook for 2-3 minutes until pink. Careful not to overcook the shrimp! Remove the skillet from heat.
• Add the lemon juice. Add the lemon juice, lemon zest, salt, and pepper to the skillet over the cooked shrimp. Taste and adjust salt/pepper to your liking.
• Combine everything together. Toss in the cooked pasta until well combined. Garnish with basil.

You may also like:

• Shrimp Ceviche Stuffed Avocados
• Shrimp in Garlic Sauce (Camarones Al Ajillo)
• Basil Chimichurri Shrimp Skewers
• Low Carb Shrimp Scampi Spaghetti Squash
• 15-Minute Shrimp in Garlic Sauce (Camarones Al Ajillo)

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Lemon Garlic Shrimp Pasta (20-Minute Meal!)

Light, fresh, and delicious lemon garlic shrimp pasta. This shrimp pasta recipe is made with shrimp, lemon, shallots, garlic, basil, and spaghetti. An easy 20-minute dinner!

Course Dinner, Lunch, Main Course

Cuisine American, Italian

Keyword lemon garlic pasta, lemon garlic shrimp pasta, pasta recipe, shrimp pasta, shrimp pasta recipe, shrimp pasta recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 337kcal

Author Jamie Silva

Ingredients

• 8 ounces thin pasta (spaghetti, capellini, linguine, angel hair)
• 6 tablespoons unsalted butter
• 1/3 cup minced shallots
• 3 cloves garlic minced
• 1 lb large shrimp shelled, peeled, and deveined
• 1/3 cup fresh lemon juice (~4 lemons)
• Zest from the lemons
• Salt and pepper to taste
• Roughly chopped fresh basil and lemon slices as garnish

Get Recipe Ingredients

Instructions

• Cook pasta according to package instructions. Drain then return the pasta back to the pot. Add a drizzle of olive oil on top to keep the pasta from sticking together. Set aside.
• In a large skillet, melt butter over medium heat. Add the onions and cook for 1 minute then add the minced garlic and cook for another 30 seconds.
• Add the shrimp to the skillet and cook for 2-3 minutes until pink. Careful not to overcook the shrimp! Remove the skillet from heat.
• Add the lemon juice, lemon zest, salt, and pepper to the skillet over the cooked shrimp. Taste and adjust salt/pepper to your liking.
• Toss in the cooked pasta until well combined. Garnish with basil. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 30g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 308mg | Sodium: 884mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 13mg | Calcium: 181mg | Iron: 4mg

Originally posted in March 2017. Updated in March 2021.

The post Lemon Garlic Shrimp Pasta (20-Minute Meal!) appeared first on A Sassy Spoon®.

So, of course, I love all types of rice, especially this creamy and delicious Parmesan risotto. It’s like a velvety mix between rice and pasta that’s just oh so flavorful.

I always thought risotto was this fancy dish that was difficult to make at home but it’s far from it!

Sure, it takes time and patience to make it but it’s definitely not hard. While I’ve tried all types of risotto, I personally love this basic Parmesan risotto recipe.

Here’s how I made it!

Ingredients for Parmesan Risotto

First things first, let’s break down the ingredients.

• Arborio rice – This is the Italian-style short-grain rice and the ultimate choice for any risotto dish.
• Chicken stock – This helps release the natural starches from the rice giving it its creamy texture and delicious flavor since the rice absorbs the stock as it cooks. I like using low sodium chicken stock so I can manually adjust the salt later on.
• Dry white wine – This gives flavor and also, the acidity needed to balance out all that richness.
• Extra virgin olive oil + butter + shallots – This is the trifecta made in aromatics heaven. The fat from the oil + butter helps release the deep flavor of the shallots at the beginning of a dish and then the butter, once again, adds to that creamy texture at the end.
• Parmesan cheese – This is the binder that brings it all together! The grated Parmesan cheese mixed with the remaining butter at the end of the dish is the cherry on top of the perfect dish.

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Saucepan

Perfect for quick meals. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

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How To Make Creamy Parmesan Risotto

• Heat up the chicken stock. You want to make sure the chicken stock is hot when you stir it into the rice. Cold or room temperature chicken stock could result in hard, crunchy rice. No bueno.
• Sauté the shallots. In another saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add the shallots and sauté for 2 minutes.
• Make the risotto. This process will take about 20-30 minutes but I promise, patience is a virtue here. After you stir the rice with the butter, oil, and shallots. You add the dry white wine and ensure it is fully absorbed before adding more liquid. You have to go low and slow here until the rice is tender yet al dente. Once all the chicken stock is incorporated, stir in remaining butter and Parmesan cheese. Season with salt to taste and enjoy the creamiest risotto ever!

What exactly is risotto?

Risotto is a creamy Italian rice dish cooked with broth, white wine, butter, and Parmesan cheese.

What rice is used for risotto?

Arborio rice is an Italian-style short-grain rice that is perfect for risotto.

What does risotto taste like?

Risotto tastes slightly sweet and earthy with a delicious creamy consistency.

What do you serve with parmesan risotto?

The perfect pairing with this risotto is my red wine braised short ribs. So good! I also like pairing risotto with seared scallops, garlic shrimp, and smoky chicken.

Can’t wait for you to make this dish!

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Easy Parmesan Risotto Recipe

A rich and creamy Parmesan risotto recipe (Italian-style rice) made with chicken stock, and wine. A delicious side dish for any meal!

Course Side Dish

Cuisine American

Keyword creamy risotto recipe, parmesan risotto recipe, risotto, risotto recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 473kcal

Author Jamie Silva

Ingredients

• 4 cups low-sodium chicken stock
• 1 tablespoon extra virgin olive oil
• 3 tablespoons unsalted butter divided
• 1/2 cup chopped shallots
• 1 1/2 cups Arborio rice (short-grain Italian rice)
• 1/2 cup dry white wine
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt plus more to taste

Get Recipe Ingredients

Instructions

• In a saucepan or microwavable bowl, heat up the chicken stock. Set aside.
• In another saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add the shallots and sauté for 2 minutes.
• Add the rice and stir to coat in the butter, oil, and shallots. Toast for a minute without letting it burn. Add the dry white wine while stirring until the wine is absorbed.
• Using a ladle, add the hot chicken stock, a ladle at a time, until fully absorbed. Continue to stir the rice and add chicken stock, a ladle at a time, until fully absorbed. Repeat until the rice is tender yet al dente. This process will take about 20-30 minutes.
• Once all the chicken stock is incorporated, stir in remaining butter and Parmesan cheese. Season with salt to taste. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 63g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 202mg | Potassium: 292mg | Fiber: 2g | Sugar: 1g | Vitamin A: 334IU | Calcium: 107mg | Iron: 4mg

The post Easy Parmesan Risotto appeared first on A Sassy Spoon®.

Don’t let the 60-minute recipe time fool you. Most of that is hands-off since you have to wait for the spaghetti squash to come out of the oven.

Once you’re ready to cook the shrimp, you’re done in minutes!

How To Cook Spaghetti Squash

So first things first, let’s make spaghetti squash.

You can buy any size spaghetti squash. I try to look for the largest squash just as a personal preference but I’ve also used small ones too.

Just make sure to adjust the cooking time depending on size. Start with 30 minutes. If you see the spaghetti squash needs more cooking time (meaning, it’s not tender enough to scrap) then continue to bake in 5-minute increments.

1. Slice the spaghetti squash lengthwise and remove the seeds.
2. Drizzle with a few tablespoons of olive oil and season with salt + pepper.
3. Place it, face down, on a baking pan. Bake for 30-40 minutes at 400 degrees F.
4. Once the squash is out of the oven, allow it to cool before scraping the sides to make the actual spaghetti.

Baking the spaghetti squash is what takes the longest to make this recipe.

You can always do this ahead of time and transfer it to an airtight container so it’s ready to go for the week!

How To Make Shrimp Scampi

Now comes the easy part. The spaghetti squash is ready so now it’s time to make the shrimp scampi.

This comes together quickly so I highly recommend having all your ingredients prepped, measured and ready.

1. Heat up some butter and olive oil in a pan. Add garlic and sauté for a minute.
2. Add white wine, lemon juice, and red pepper flakes. Simmer for 2 minutes then add the shrimp.
3. Cook the shrimp no more than 4 minutes. Don’t walk away from the skillet. If the shrimp begins to curl, it’s overcooked and may taste chewy. Not cute. Pay close attention.
4. Once the shrimp is done cooking, season with salt + pepper and serve on top of spaghetti squash. That’s all folks!

This is a great weeknight recipe that’s so flavorful, that I doubt you’ll have leftovers.

I hope you make it and you LOVE it!

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Shrimp Scampi Spaghetti Squash

Sautéed shrimp tossed in a quick + easy garlic, red pepper flakes, parsley, white wine, and butter sauce served on top of spaghetti squash.

Course Dinner, Lunch

Cuisine American, Italian

Keyword shrimp scampi, Shrimp Scampi Spaghetti Squash, spaghetti squash, spaghetti squash shrimp scampi

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 354kcal

Author Jamie Silva

Ingredients

• 4 lbs spaghetti squash cut in half lengthwise, seeds removed
• 4 tablespoons extra virgin olive oil divided
• 2 tablespoons unsalted butter or 1 tablespoon ghee, if paleo
• 4 cloves garlic minced
• 1/2 cup dry white wine
• 2 tablespoons lemon juice
• 1/8 teaspoon red pepper flakes
• 2 lbs large shrimp shelled, peeled, deveined
• Salt and pepper, to taste
• Chopped parsley for garnish

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Instructions

• Preheat the oven to 400 degrees F. 
• Drizzle with 2 tablespoons of olive oil on the spaghetti squash. Season with salt and pepper. Place cut side down in a roasting pan. Bake for 30-40 minutes, depending on the size. Let cool for 5-10 minutes.
• While the spaghetti squash is cooling, make shrimp scampi. In a large skillet, melt butter with remaining tablespoon olive oil. Sauté garlic until fragrant, about 1 minute.
• Add white wine, lemon juice and red pepper flakes. Simmer for 2 minutes then add shrimp and sauté for 3-4 minutes. Careful not to overcook the shrimp. Season with salt + pepper.
• Once the spaghetti squash has cooled, scrape around the edges of the squash using a fork to shred your “spaghetti”. Serve shrimp over spaghetti squash. Garnish with parsley. Enjoy!

Notes

Adapted from NY Times and Brit.co

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 16g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 391mg | Sodium: 1214mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 387IU | Vitamin C: 13mg | Calcium: 274mg | Iron: 4mg

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