Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Servings

four

Ready In:

less than 45 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

If you’re in the mood for a little sweet, spicy, and simple – this delightful dinner fits the bill! Put the rice on, saute the scallops and sear the bok choy – then smother the works in Sweet Thai Chili Sauce. Perfect for a tasty mid-week sweet, spicy, savory treat!

Ingredients

  • 1 lb sea scallops (fresh or frozen: 40-60 per lb)

  • Sprinkle of salt, pepper, and garlic granules

  • Butter for sauté

  • 1 ¼ c jasmine rice

  • Butter for rice

  • 2 medium bok  choy, cut in half from bottom to top

Sweet Thai Chili Sauce

  • 1/4 c rice vinegar
  • 1/3 c water
  • ½ c natural sugar Note: if you substitute white sugar for natural sugar you will need less – refined white sugar is much sweeter than natural sugar.
  • ½ – 1 tsp chili flakes
  • 4 cloves garlic, minced
  • 1” fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

When the rice is about ½ cooked, melt a tablespoon or two of butter in a heavy skillet over medium high heat. Add the scallops when the pan is hot, season with salt, pepper, and garlic granules and sauté until cooked through and golden (5 – 10 minutes depending on the size of the scallops).

If the scallops give off an excessive amount of liquid turn the heat up for a few minutes to burn off some of the liquid, then pour the rest out of the pan and continue to sauté until the scallops are cooked through and golden then turn the heat to low to keep the scallops warm until you are ready to serve.

Step 2 

Start the sauce at the same time as you start the scallops. Place all sauce ingredients (except cornstarch & 1 tbsp water) into a small pot and bring to a boil stirring gently until the sugar has dissolved. Mix the cornstarch with 1 tbsp water and add it to the sauce. Keep the sauce on a gentle boil until it thickens (about 1 minute) then taste and adjust seasoning as required. When the sauce is to your liking remove from the heat and let it cool. It will thicken more as it cools.

Step 3 

Melt a bit of butter in another heavy skillet over medium high heat and place the bok choy into the pan cut side down and sear the cut side until it begins to char a bit. Turn the bok choy over and lower the heat to keep warm until ready to serve.

Step 4 

When everything is done mix a bit of butter into the rice then share the rice to one side of each of 4 plates. Share the scallops over top of the rice and ladle the Thai chili sauce over the scallops. Serve ½ of a bok choy beside the rice and scallops then sit down and enjoy the sweet, spicy flavors of the delicious dinner that you have prepared!

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with Salted Maple Pecans

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with Salted Maple Pecans

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with
Salted Maple Pecans

Servings

four

Ready In:

less than 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This simple and delicious one-pan-wonder offers wonderful savory flavors with a hint of sweet crunch here and there. It’s a favorite in this house and perfect for a busy week night dinner!

Ingredients

  • ½ large Cabbage, shredded

  • 1 large Golden Beet, cut into thin wedges

  • 1 medium Red Onion, cut into thin wedges

  • 1 Apple, cut into thin wedges

  • 1 tsp Salt

  • Pepper to taste

  • 2 cloves Garlic, minced

  • Long drizzle of Olive Oil

  • ¼ cup Balsamic Vinegar

  • 8 boneless, skinless Chicken Thighs

  • 2 tbsp fresh Thyme

  • ½ cup Pecans (or walnuts), coarsely chopped

  • 2 tbsp Maple Syrup

  • ¼ tsp salt

Step by Step Instructions

Step 1 

Set oven to 350°. Place pecans in a small dish.

Add maple syrup and ¼ tsp salt. Mix well and set aside.

Step 2

Place all other ingredients into a large bowl and mix well until everything is evenly coated with seasoning and olive oil. Transfer to a parchment lined baking sheet and distribute evenly, keeping chicken thighs on top.

Give the pecans a stir then sprinkle them over the pan (drizzle any salted maple syrup that has collected in the dish over the pan as well).

Step 3

Pop the pan in the oven for 35 – 40 minutes, until the chicken is cooked through, then turn the heat up to 400° for 5 minutes.

Step 4

When the chicken is cooked through remove the pan from the oven and share everything over 4 plates, then sit down and enjoy the delightful savory flavors of the simple one-pan-wonder that you have created for dinner! (Clean-up is going to be so easy!)

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Servings

four

Ready In:

less than 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This is a delicious, simple twist on a classic pork dinner. The flavors are savory and the maple basamic glaze adds a dash of pizazz that is a delight to the palate – you’ll want to drizzle it over everything!

Ingredients

  • 1 lb pork tenderloin

  • Drizzle of olive oil

  • ½ tsp salt

  • 10 cracks black pepper

  • ½ tsp garlic granules

  • 1 tsp fresh or dry Rosemary

  • 6 carrots, chopped

  • 4 large potatoes, peeled and cubed

Glaze

  • ½ c balsamic vinegar
  • 3 oz (3/8ths of a cup) maple syrup

    To finish

  • Butter, cream (or milk), garlic granules, salt & pepper for mashed potatoes
  • Butter for carrots

Step by Step Instructions

Step 1

Set the oven to 400° and grease a baking sheet with a bit of butter. Peel and cube your potatoes, pop them into a pot and cover them with water (add a dash of salt to the water). Chop the carrots and place them into a steamer. Set the carrots and potatoes aside.

Step 2 

Place the tenderloin into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules then use your hands to massage the olive oil and seasoning evenly into the tenderloin.

Melt a bit of butter in a large heavy skillet over medium high heat and sear the tenderloin on all sides then transfer the pork to the baking sheet, sprinkle with Rosemary, and pop the pan into the oven for 25 – 30 minutes, until an internal temperature of 145° is reached.

Step 3

 Once the tenderloin is in the oven put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.

Once the veggies are on the go it’s time to make the glaze. Add the balsamic and maple syrup to a small heavy bottom pot and bring it to a boil. Keep it at a stead boil, stirring frequently, until it has reduced to the point that it coats the back of a metal spoon. Keep a close eye on it because once it begins to reduce, it thickens quickly. This process will take 10 – 15 minutes. Once the glaze has reduced turn the heat to low to keep warm. *The glaze will thicken as it cools, so don’t reduce it much past coating a spoon or it will be too thick!

Step 4 

The pork, carrots and potatoes should be done at about the same time. Remove the pork from the oven, cover with foil, and let it rest 5 – 10 minutes. While the pork is resting drain the steamer pot, place the carrots into the bottom of the steamer with a bit of butter and cover to keep warm.

Drain the potatoes well. Add butter, cream, salt, pepper, and garlic granules (to your taste) to the pot and use an electric mixer to whip the potatoes (you can also transfer the potatoes to a stand mixer – but whipping them right in the pot that they were cooked in makes for easier cleanup!)

Step 5

When the pork is finished resting slice it and share the slices over 4 plates. Add a serving of carrots and potatoes to each plate, drizzle the balsamic glaze of the pork, then sit down an enjoy the magnificent dinner that you have created! (A nice glass of Pinot Noir is a smashing accompaniment to this delightful meal – in case you were wondering…)

Crispy Prosciutto Topped Split Pea Soup with Asiago & Onion Scones

Crispy Prosciutto Topped Split Pea Soup with Asiago & Onion Scones

Crispy Prosciutto Topped Split Pea Soup with Asiago & Onion Scones

Servings

four

Ready In:

3 – 4 hours

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This is a simple split pea soup that all of our children were raised on. True, it takes a good 3 – 4 hours to make, but most of that time is downtime. Toss the peas into the water with a bit of seasoning and let it do its thing. All you really have to do is mind the temperature and give it a stir every now and again – and, the payoff is delightful! A thick, delicious, warm, and comforting dinner that’s just perfect for chilly nights. So fire up that heavy bottom soup pot of yours and get ready to do not much of anything until it’s time to pop the scones into the oven!

Ingredients

  • 2 c split green peas

  • 11 c water and more as the peas break down

  • 1 tsp salt

  • 15 cracks black pepper

  • 2 bay leaves

  • 2 tsp basil

  • 6 slices prosciutto, crispified

Scones

  • 3 c flour
  • 1/3 c natural sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • ¾ c cold butter, cubed
  • 1 c kefir (milk will do it you don’t have kefir)
  • 1 egg
  • 1 c grated Asiago cheese (or any cheese you like!)
  • 1/4 c green onions, chopped (optional)
  • Rock salt & garlic granules to finish

Step by Step Instructions

Step 1

Add the split peas, bay leaves, salt, pepper, and water to a large, heavy-bottom soup pot (heavy bottom is important here otherwise the peas will stick to the bottom of the pot as they break down and they will burn giving the soup a not so awesome flavor).

Step 2 

Turn the heat to high and bring everything to a hard boil (uncovered) for about 20 minutes, stirring occasionally, then turn the heat to medium and maintain a moderate boil for a couple of hours. You can pretty much ignore the soup from this point forward, giving it a stir every now and then as the peas continue to break down.

Step 3

I keep a small jug of water beside the stove to add to the pot if the soup is getting too thick so just add a splash now and then when you give it a stir to keep it at a soupy rather than stewy consistency.

Once the soup has been on for 2 hours add the basil, turn the heat to medium low and keep it just under a boil until it is done, adding more water and stirring occasionally as required.

Step 4

When you are about 45 minutes away from serving dinner, get the scones going. (Not into making scones? Add 4 of your favorite pre-made savory scones to your shopping list!).

 Set the oven to 400° and line two baking sheets with parchment.

Step 5

Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. Add the butter cubes and cut the butter into the dry ingredients to pea size with a pastry cutter or two knives.

In a smaller bowl whisk the kefir (or milk) and egg together.

Step 6

Add the cheese and onions to the dry ingredients and mix well, then gently add the liquid into the center of the dry ingredients and mix until just combined. I start this process with a spoon, and finish mixing it with my hands, gently rolling and folding the stray dry ingredients into the dough.

Step 7

Once everything is sticking together divide the dough in half and remove to a floured surface. Gently form each half into a ball and use your hands (or a rolling pin) to press the dough into a circle with a thickness of about ¾”. Cut the rounds into 6 or 8 wedges and place them, well-spaced, on the baking sheets, (you can brush the tops of the scones with beaten egg or a little kefir (or milk) and sprinkle with garlic granules and rock salt if you like) and pop the pans into the oven, side by side, for about 16 minutes – until golden brown.

Step 8

While the scones are in the oven place the prosciutto in a heavy skillet over medium high heat and cook until good and crispy – set aside.

When the scones are browned to perfection remove them to a rack to cool for a few minutes, then transfer to a serving plater and serve your soup to four soup plates. Crumble a bit of crispy prosciutto overtop then sit down and enjoy the warm and comforting flavors of this classic wintery dinner – and be sure to have plenty of butter on hand to slather over the warm scones!

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Servings

four

Ready In:

about 45 min

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This is such a delicious recipe – an hearty salad that’s sweet and savory with a mixture of texture:  crisp, crunchy, tender, and chewy.

We have made dozens of variations of this meal – here’s one of our family faves!

Ingredients

  • Butter for sauté

  • Salt & pepper

  • ½ tsp garlic granules

  • 2 yams, cubed

  • Drizzle of olive oil

  • Salt & pepper

  • ½ tsp nutmeg

Salad

  • 10 large flat leaf kale leaves, chopped
  • ½ onion, sliced very thin
  • 1 pear, cored and chopped
  • ½ c pecans (or walnuts), roughly chopped
  • 6 slices dried mango, cut into thin strips (use sissors to cut the mango!)
  • Drizzle of olive oil
  • Splash of berry or apple cider vinegar

Step by Step Instructions

Step 1

Set the oven to 375° and line a baking sheet with parchment. Place the cubed yams into a bowl, drizzle with olive oil, and sprinkle with salt, pepper, and nutmeg. Toss until the yams are evenly coated then turn the yams onto the baking sheet in a single layer and pop them into the oven for 30 – 35 minutes until they are tender and golden brown.

Step 2

Place the kale into a large bowl and drizzle with olive oil. Use your hands to massage the oil into the kale. Add the pears, mango, pecans, onions, and vinegar (and another drizzle of olive oil if the salad seems a bit dry) and toss to coat everything evenly – set aside until the yams and chicken are done.

Step 3

Place a bit of butter into a large heavy skillet over medium high heat and add the strips of chicken. Add the garlic granules along with salt and pepper to taste and sauté until the chicken is cooked through and crispy on the edges. When the chicken is cooked through turn the heat to low to keep warm until you are ready to serve.

Step 4

When the yams and chicken are done add them to the kale salad and toss well. Share the salad over 4 shallow bowls, then sit down and enjoy the warm, savory flavors of the hearty and delicious salad that you created for dinner!

Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

Servings

four

Ready In:

1 hr or so

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Funny story… I hate meatloaf. Seriously, can’t stand it! If someone so much as mentions the word I cringe inside at a cellular level… (actually, I come unhinged, but that seems a bit over the top…) And the reason for my unsavory reaction towards meatloaf is that growing up, meatloaf was one of 5 dinners our mother taught us to make (because that was her entire repertoire!): Hamburgers, Spaghetti (packaged sauce which she slaved over for hours!), Roasted Chicken, Weiners & Beans, and Meatloaf (urgh).

However, here I am years later creating and curating recipes for Flaming Janes and the family is always suggesting that I come up with a good meatloaf recipe. To date, I have come up with one, and, in my opinion, it was pretty good for a meatloaf! So – by popular request, I have created another meatloaf recipe. And here is where the story gets really funny!

 

I create the recipe, make it, sit down for dinner with the fam. Slice myself a wee piece and… Love it. It’s so delicious that I have seconds and fight off the rest of the family for thirds! No one can believe it because I have been meatloaf avoidant for all of their lives!

So, here you are friends – a meatloaf recipe to please the toughest meatloaf critic! 

Ingredients

  • 1 lb ground beef

  • ½ lb ground pork

  • 1 egg

  • 1 small onion, chopped

  • 1 heaping tsp garlic granules

  • 1 tsp fennel seeds

  • 1/3 c walnuts, chopped + 2 tbsp to top the meatloaf

  • 1/3 c dried cranberries + a few more to top the meatloaf

  • ¾ tsp salt

  • 15 crack black pepper

  • Carrots

  • 6 carrots, chopped

  • 1 tbsp butter for carrots

    Potatoes

  • 5 medium potatoes, peeled and cubed

  • 4 tbsp butter

  • Splash of cream

  • 1 tsp garlic granules

  • Salt & pepper to taste

Step by Step Instructions

Step 1

Set the oven to 350° and use a pastry brush to grease a loaf pan with a bit of olive oil.

Place all meatloaf ingredients into a bowl and use your hands to mix well until all ingredients are evenly incorporated. Turn the mixture into the loaf pan, press a few walnut pieces and cranberries down the center of the loaf, and pop the pan into the oven for 1 hr or so, until cooked through. Cook time will vary depending on the size and depth of the loaf and pan.

Step 2 

When there are about 20 minutes left on the cook time for the meatloaf put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.

When the carrots are tender drain the steamer pot, place the carrots into the bottom of the steamer with a bit of butter and cover to keep warm.

Step 3 

When the potatoes are falling apart drain well. Add butter, cream, salt, pepper, and garlic granules (to your taste) to the pot and use an electric mixer to whip the potatoes (you can also transfer the potatoes to a stand mixer – but whipping them right in the pot that they were cooked in makes for easier cleanup!). Cover and keep warm until ready to serve.

Step 4 

When the meat loaf is cooked through remove it from the oven, cover with foil, and let rest 5 minutes, then slice and serve over 4 plates – it’s a big loaf so you will likely have a few slices leftover (yummy – meatloaf sandwiches for lunch!!) Share the carrots and garlic mash beside the meatloaf then sit down and enjoy the delightful twist on an old classic that you have created for dinner!

Hunter Chicken with Buttered Spaghetti

Hunter Chicken with Buttered Spaghetti

Servings

Four

Ready In:

About 1 hr

Good For:

Dinner

Hunter Chicken with Buttered Spaghetti

Ingredients
  • 8 bone in, skin on chicken thighs
  • Drizzle of olive oil
  • Sprinkle of salt and pepper
  • 1 tbsp butter
  • 2 small carrots, thinly sliced
  • 1 medium onion, cubed
  • 2 sticks celery, thinly sliced
  • Handful of cherry tomatoes
  • 1 tin (796 ml)  diced tomatoes and the juice they are packed in
  • 1 tsp salt, divided
  • Pepper to taste
  • 2 tsp garlic granules
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp chili flakes (optional)
  • 1 lb spaghetti
  • Butter, salt, & pepper for pasta
  • Fresh grated Parmesan cheese to garnish

     

Step by Step Instructions

Step 1

Heat oven to 350° and put a large pot of salted water on to boil for the pasta.

Toss chicken in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Melt 1 tbsp of butter in a large cast iron pan over medium high heat. Brown chicken until crispy on both sides then remove to a plate.

Step 2

Add a little more butter if needed to the pan and sauté onions until they begin to turn translucent. Add ½ tsp salt, carrots and celery to the pan and sauté until they begin to soften, and onions are beginning to brown – remove from the pan and set aside.

Step 3

Add the diced tomatoes (along with the juice). Add the rest of the salt and pepper along with the rest of the seasoning. Bring to a hard boil until the sauce thickens a bit (5-7 minutes) then remove from heat. Add onions, carrots, and celery to the sauce and mix well, then nest chicken thighs into the sauce, scatter cherry tomatoes on top and pop the pan in the oven, uncovered, for 40 min.

Step 4

While the chicken is in the oven, prepare the pasta to al dente. Time the pasta to be done when the chicken will be done. When the pasta is al dente drain well, then return to the pot and toss in butter, salt and pepper, and cover to keep warm until the chicken is done in the oven.

Step 5

When chicken is done, share it over 4 plates. Give the sauce a good stir and top chicken with sauce.  Serve the buttered spaghetti beside the chicken. There will be plenty of sauce left to top the pasta if you like (we do!!). Sprinkle each plate with a generous helping of fresh grated Parmesan cheese then sit down and enjoy the beautiful savory flavors of the amazing dinner that you just made!

Coconut Curried Veggie Stew

Coconut Curried Veggie Stew

Servings

Four

Ready In:

About 45 min

Good For:

Dinner

Curried Coconut Veggie Stew

 

Ingredients
  • 1 carrot chopped

  • 1 stick celery, chopped

  • 1 potato, cubed

  • 1 crown broccoli, cut into florets

  • ½ lb mushrooms, quartered

  • 1 small red pepper, chopped

  • 1 small yellow pepper, chopped

  • 1 medium onion, chopped

  • 1 small head bok choy, white stocks chopped, green tops sliced into ribbons

  • 2 tbsp butter

  • 1 tbsp curry paste (or curry powder)

  • 1 tsp garlic granules

  • 1” fresh ginger, roughly chopped

  • 15 cracks black pepper

  • ½ – 1 tsp salt (to taste)

  • 1 tin (398ml) coconut cream

  • ½ pistachios, shelled, to garnish

Step by Step Instructions

Step 1

Melt butter in a large heavy pot over medium heat. Add onions and ginger, and sauté 2 minutes. Add mushrooms and sauté until they begin to brown.

Add carrots, celery, potatoes, garlic, salt, and pepper. Sauté 2 minutes more, then cover, lower the heat, and simmer until the potatoes and carrots begin to tender.

Step 2

Add coconut cream and curry paste to the stew pot and bring the heat back up to medium until the coconut cream almost boils, then lower the heat and simmer uncovered for 10 – 15 minutes until the potatoes and carrots are tender and the flavors are well mingled.

Step 3

Add the broccoli, peppers, and the white stocks of the bok choy and simmer 5 minutes, then add the green tops of the bok choy, mix well until the bok choy ribbons have wilted then ladle the stew into shallow bowls, scatter the pistachios over top, sit down and enjoy the mildly spiced flavors of the delightful dinner that you just prepared!

Garlic Broccoli & Beef Bites with Buttered Brown Rice

Garlic Broccoli & Beef Bites with Buttered Brown Rice

Servings

Four

Ready In:

About 1 hr

Good For:

Dinner

Garlic & Sage Roasted Chicken with Carrots,
Potatoes & Broccoli

Ingredients
  • 1 lb grilling steak (3/4 – 1” thickness – flat iron, New York) cut into 1” cubes

  • Drizzle of olive oil

  • ½ tsp salt

  • ½ tsp garlic granules

  • 5 cracks fresh pepper

  • 1 crown broccoli, cut into florets

  • 1 ½ c short grain brown rice cooked to package instructions (note: the rice will take 45 minutes to cook)

  • 1 tbsp butter (optional – to add to the rice when it’s done)

  • 2 green onions, chopped

  • Sesame seeds to garnish

  • 1 tbsp butter to sauté

    Sauce

  • ½ c water

  • 4 tbsp soy sauce

  • 3 tbsp honey

  • 1 tbsp toasted sesame oil

  • 1 tbsp rice vinegar

  • 1 tbsp corn starch

  • 2 tsp garlic granules (I mean it – 2!)

  • 10 cracks fresh pepper

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions. Brown rice takes 45 minutes to cook so get it on the go and then put your feet up for a few minutes!

Place all sauce ingredients into a bowl and whisk well to combine – set aside.

Place the beef cubes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules as noted above. Mix until the beef is evenly coated.

Step 2

Melt a tbsp of butter in a heavy skillet over medium high heat. When the pan is hot add the cubes of beef and sear the beef on all sides, using tongs to turn the cubes as required. No need to cook through here – just sear nicely. This process should take less than 10 minutes, so try to time it to correspond with when the rice is almost done.

Step 3

When the cubes are nicely seared add a ladle-full of sauce to the skillet and deglaze the pan (bring the sauce to a boil and scrape the crispy bits from the bottom of the pan), then add the rest of the sauce and the broccoli florets and keep at a soft boil until the sauce has thickened and the broccoli is bright green and tender crisp (less than 5 minutes).

Step 4

By this time the rice should be done. Add a tbsp of butter to the cooked rice along with the chopped green onions, mix well and cover to keep warm until the beef and broccoli are done.

Step 5

When everything is done share the rice to one side of each of 4 plates and share the beef and broccoli alongside the rice (or on top if you like!) then sit down and enjoy the garlicy deliciousness of the awesome dinner that you have created (It’s a fave around here – there won’t be leftovers!)

Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Fettuccini with Garlic & Lemon Buttered
Prawns & Mushrooms

Ingredients
  • 1 lb fettuccini

  • 1 lb prawns

  • ½ lb mushrooms, quartered

  • ¼ c butter (approx.)

  • Juice of ½ lemon

  • ½ tsp salt

  • 15 cracks fresh pepper

  • 4 cloves garlic, minced1 c baby spinach

  • 1 c fresh grated Parmesan cheese (approx.)

Step by Step Instructions

Step 1

Put a large pot of salted water on for the pasta and cook to al dente as per package instructions and drain well.

Step 2

Once the pasta is on the go melt a couple of tbsp of butter in a large heavy skillet over medium heat. Add the mushrooms and a bit of salt and sauté until the mushrooms begin to brown, then add the garlic and sauté for 2 – 3 minutes more, until the mushrooms are golden brown. Increase the heat to medium high and add the prawns. Sprinkle with salt and pepper and sauté until the prawns are just cooked – this will take 5 – 7 minutes depending on the size of the prawns.

Step 3

When the pasta is done drain it well and add it to skillet with the prawns and mushrooms (if the skillet isn’t large enough add the contents of the skillet to the pasta in the pot you cooked the pasta in) along with 3 – 4 tbsp of butter (more if you like!) and the baby spinach. Use tongs to toss the pasta through the butter, then give it a taste and correct the seasoning if required.

Step 4

Serve the pasta into 4 pasta bowls and share the prawns and mushrooms overtop (they always fall to the side of the pan when tossing the pasta). Add a generous (2 tbsp at least!) amount of fresh grated Parmesan to the top of each bowl along with a few rounds of coarsely ground fresh cracked pepper, then sit down and enjoy the simple, delicious flavors of the fabulous dinner that you have prepared!

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