Skillet Cacio E Pepe Tortellini With Spinach

 This is by far the easiest and tastiest dinner I have ever made.  I will admit, at first I was skeptical, but was delighted by the first bite.   I also like this recipe because it is a one pan dish.  

You begin by browning the tortellini in some olive oil.  Once they are browned, you add water and spices.  Cover and cook for about 5 minutes.  Stir in the spinach, wilt and add the cheese.  Serve.  That is it.  Dinner awaits.  

Skillet Cacio E Pepe Tortellini With Spinach

From Simply Recipes Adapted by From My Southwest Kitchen

Ingredients:

5 tablespoons olive oil

16-20 ounces fresh cheese tortellini

1 1/2 cups water

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon Italian seasoning

3 ounces fresh spinach - 3 packed cups

1/3 - 1 cup finely grated Pecorino Romano cheese - adjust to taste. More for serving

Directions:

1.  Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet until shimmering.  Add tortellini and cook.  Toss until browned in spots.

2. Add the water, salt, pepper, and Italian seasoning to the tortellini.  Stir to combine and scrape up any browned bits on the bottom of the skillet. Cover and cook for about 5 minutes.  Be sure almost all of the water has evaporated.

3. Lower the heat and add the spinach a handful at a time.  Cook until the spinach is wilted.  Remove from heat and add the cheese and remaining 2 tablespoons of olive oil.  NOTE: Add a small amount of the cheese at a time and adjust for taste.    Serve with additional cheese and freshly ground pepper.

Makes 4 servings

Shrimp and Orzo Primavera

 

 

This a fantastic one pan meal to make for your family and/or friends.  I made it the other night for dinner and the family raved about it - even the one who doesn't like shrimp all that much.  Shrimp is served with orzo pasta, zucchini, green peas (I used edamame), Pecorino Romano cheese and spices.  Lemon zest is added which gives the dish a refreshing flavor.  

Shrimp and Orzo Primavera

From Cook's Country Magazine

Ingredients:

1 pound extra-large shrimp (about 21-25 per pound) peeled, deveined, and tails removed

1 1/4 teaspoons table salt, divided

3/4 teaspoon pepper, divided

3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

1 shallot, minced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 1/2 cups water

1 1/4 cups orzo

1 zucchini (8 ounces), quartered lengthwise and sliced crosswise 1/4 inch thick

1 cup frozen peas, thawed

1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving

1/2 teaspoon grated lemon zest

1/4 cup chopped fresh basil

Directions:

1. Pat shrimp dry with paper towels.  Combine shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl.  Heat 1 tablespoon oil in  a 12-inch nonstick skillet over medium-high heat until shimmering.  Add shrimp and cook, stirring occasionally, until edges of shrimp are just beginning to turn pink but shrimp are not cooked through, about 2 minutes.   Transfer shrimp to clean bowl; set aside.

2. Heat remaining 2 tablespoon oil in now-empty skillet over medium-high heat until shimmering.  Add shallot, garlic, and pepper flakes and cook until fragrant, about 1 minute. 

3.  Stir in water, orzo, zucchini, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper.  Bring to boil.  Reduce heat to medium; cover; and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 9 minutes.

4. Off heat, stir in peas, Pecorino, and lemon zest until well combined.  Arrange shrimp in circular pattern on top of orzo mixture.  Lightly push shrimp down to nestle into orzo.  Return skillet to medium heat and cook, uncovered, until orzo begins to bubble, about 1 minute.  Cover and continue to cook until shrimp are cooked through, about 3 minutes longer.

5. Sprinkle with basil and drizzle with extra oil.  Serve, passing extra Pecorino separately.

Serves 4