Two simple dinners...

Both of these dinners are so easy and spring-y, I think you'll love both!  The first recipe is a fun take on a caesar salad.  It directs you to cook the shrimp and crouton skewers in the oven, but I think it would be even better on a grill!  The second recipe is pasta with peas, pancetta, and parmesan (that's a lotta p's!).  I made this twice so far using different types of pasta.  The second time I made it, we were under a tornado warning so I was frantically finishing it up so we wouldn't have to eat it in the bathroom! (Don't worry, it missed us and we only got a little thunder storm). 

#1: Bread and Shrimp Skewers with Romaine Salad
(from Everyday Food Magazine, March or April 2011...can't find it right now!)

Ingredients

• 3/4 pound large peeled and deveined frozen shrimp (about 24), thawed
• 2 garlic cloves, minced
• 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
• 4 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 5 ounces crusty bread, cut into 1-inch pieces (3 cups)
• 1 hard-cooked egg yolk, mashed (omitted)
• 1 teaspoon Dijon mustard
• 1/4 cup grated Parmesan, plus more for serving
• 2 large hearts romaine lettuce, leaves separated

Directions

1. Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil. Season with salt and pepper and toss to coat. In another medium bowl, toss bread with 1 tablespoon oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.
2. Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.



Photo taken from Cooking Light website

























#2: Bucatini with Green Peas & Pancetta
(from Cooking Light Magazine April 2011)

Ingredients
1 tablespoon olive oil
1/2 cup chopped pancetta (about 2 ounces)
1/4 cup finely chopped shallots (or onion)
1 1/4 cups shelled green peas (about 1 1/2 pounds unshelled) (I used frozen, thawed peas)
1 garlic clove, minced
1/4 cup dry white wine (omitted)
2 teaspoons chopped fresh thyme (or a pinch dried)
1/2 pound uncooked bucatini pasta (I've used both ziti and rigatoni)
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preparation

1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat.
2. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.

Rori Trovato, Cooking Light
APRIL 2011