Asparagus Shrimp Linguine

What’s Cooking in Gail’s Kitchen? All the Buzz: Asparagus Shrimp Linguine! Whether you scour the ditches and railroad tracks, visit the local Farmers Market, or drop by your favorite grocers, the growing season of asparagus is upon us. Now is the time to take full advantage of its abundance. Look for signs of firm, tight buds for tender morsels. The delicate purplish tips are the best of the stalk. Indulge thy self. Permission granted.

ASPARAGUS SHRIMP LINGUINE

Ingredients:

3 ounces lemon pepper linguine

1/4 teaspoon sea salt

2 tablespoons lemon olive oil

1/2 pound shrimp, precooked

8-10 asparagus spears, cut-up

8 cherry tomatoes, cut in half

1/4 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon herb and garlic seasoning

1/4 teaspoon marjoram

1/4 teaspoon basil

1 tablespoon nonpareil capers

1/4 cup Parmesan cheese, shaved

Instructions:

Cook lemon pepper pasta with sea salt according to package directions. Drain. Set aside. In a large saucepan, heat lemon olive oil on medium. Add shrimp, asparagus, and tomatoes. Sprinkle with seasoned salt, red pepper flakes, herb and garlic seasoning, marjoram, and basil. Fry shrimp and vegetables until crisp and tender, 4-5 minutes. Add linguine and cook until heated through. Swirl to toss gently. Sprinkle with Parmesan cheese shavings. Garnish with capers.

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? Simple Sensations: Linguine Chicken Salami! Sometimes it’s just not possible for me to get to a restaurant for one of my favorite dishes. That’s when I prepare the dish at home. A good friend of mine shared tips on putting together a great Italian marinara sauce. It’s all about taste buds and choosing the quality of herbs. If you don’t have the extra time, simply choose a store-bought alternative until you can perfect the right combination for you. 
LINGUINE CHICKEN SALAMI
Ingredients:

6-8 chicken fillets 

2 tablespoons lemon olive oil

1/4 teaspoon cracked black pepper 

1/4 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/2 Vidalia onion, sliced
28-ounce can peeled tomatoes in basil sauce

1/2 teaspoon oregano

1/2 teaspoon marjoram 

1/2 teaspoon basil

2 cloves garlic, crushed

1 teaspoon sugar

1/8 teaspoon cracked black pepper 

1/2 teaspoon sea salt
1/4 pound Italian salami*

6-ounces of spinach linguini 

6-ounces of angel hair pasta

1 cup mozzarella cheese, shredded 

1/2 cup Parmesan cheese, grated

*Sliced pepperoni can be substituted for the Italian salami. 
Instructions:

Preheat oven to 350°. Pour lemon olive oil into a shallow skillet over medium high heat. Add chicken fillets seasoned with salt, pepper, and garlic powder. Lower heat to medium. Sauté chicken until browned, about three minutes per side. Add sliced onions, cover, and cook on low setting until liquid is absorbed, about 5 minutes longer. Set aside. 

For sauce combine cut-up tomatoes with sauce, oregano, marjoram, basil, garlic cloves, sugar, sea salt, and cracked pepper. (At this time, I add the cooked onions to the sauce.)

Spoon 1/3 of sauce into a casserole dish. In single layer, arrange chicken fillets. Slice salami into strips, using kitchen shears, covering chicken. Pour remaining sauce over all. Sprinkle with mozzarella cheese. Cover and bake for 20 minutes. Remove lid and bake 10 minutes longer until cheese turns golden brown. 

Cook pasta according to package directions. Drain. Spoon pasta into single servings. Carefully place one fillet over pasta, making sure to add extra sauce. Sprinkle with grated Parmesan cheese and serve. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? A Second Helping of Linguine Chicken Salami! Sometimes it’s just not possible for me to get to a restaurant for one of my favorite dishes. That’s when I prepare the dish at home. A good friend of mine shared tips on putting together a great Italian marinara sauce. It’s all about taste buds and choosing the quality of herbs. If you don’t have the extra time, simply choose a store-bought alternative until you can perfect the right combination for you. 
LINGUINE CHICKEN SALAMI
Ingredients:

6-8 chicken fillets 

2 tablespoons lemon olive oil

1/4 teaspoon cracked black pepper 

1/4 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/2 Vidalia onion, sliced
28-ounce can peeled tomatoes in basil sauce

1/2 teaspoon oregano

1/2 teaspoon marjoram 

1/2 teaspoon basil

2 cloves garlic, crushed

1 teaspoon sugar

1/8 teaspoon cracked black pepper 

1/2 teaspoon sea salt
1/4 pound Italian salami*

6-ounces of spinach linguini 

6-ounces of angel hair pasta

1 cup mozzarella cheese, shredded 

1/2 cup Parmesan cheese, grated

*Sliced pepperoni can be substituted for the Italian salami. 
Instructions:

Preheat oven to 350°. Pour lemon olive oil into a shallow skillet over medium high heat. Add chicken fillets seasoned with salt, pepper, and garlic powder. Lower heat to medium. Sauté chicken until browned, about three minutes per side. Add sliced onions, cover, and cook on low setting until liquid is absorbed, about 5 minutes longer. Set aside. 

For sauce combine cut-up tomatoes with sauce, oregano, marjoram, basil, garlic cloves, sugar, sea salt, and cracked pepper. (At this time, I add the cooked onions to the sauce.)

Spoon 1/3 of sauce into a casserole dish. In single layer, arrange chicken fillets. Slice salami into strips, using kitchen shears, covering chicken. Pour remaining sauce over all. Sprinkle with mozzarella cheese. Cover and bake for 20 minutes. Remove lid and bake 10 minutes longer until cheese turns golden brown. 

Cook pasta according to package directions. Drain. Spoon pasta into single servings. Carefully place one fillet over pasta, making sure to add extra sauce. Sprinkle with grated Parmesan cheese and serve.