Creamy Shrimp Alfredo - Natasha's Kitchen

Serving: 4 as a main course
Ingredients
3⁄4 lb fettuccini pasta
1 lb large raw shrimp, peeled and deveined 1 Tbsp olive oil
1⁄2 medium onion, finely chopped
2 Tbsp unsalted butter
1 garlic clove, minced
1⁄3 cup white wine (optional)
2 cups 1/2 & 1/2
1⁄3 cup shredded parmesan cheese
Salt and black pepper to taste
1⁄4 tsp paprika, or to taste
Parsley, finely chopped, to garnish
Instructions

1. Add 3⁄4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al- dente. Drain without rinsing and set aside.
   
2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1⁄2 tsp salt, 1⁄4 tsp black pepper and 1⁄4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
   
3. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1⁄3 cup white wine and boil down until there is only 25% of the liquid left.
   
4. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1⁄3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
   
5. Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.
   

Notes
Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.
Copyright © 2015 Natasha's Kitchen 

Fast & Easy Super Yummy Tilapia

I've adapted a common tilapia recipe and it is so yummy and VERY easy to make! Chris even loves it and he usually hates fish (for all you fish-skeptics).

4 Thawed Tilapia Fillets (or however you want to make!)
4 T Lemon Juice
4 T Melted Butter
1 clove garlic, minced or chopped
1/4 c freshly grated parmesan cheese
Parsley, salt, and Pepper to taste

Preheat the oven to 400. Place the tilapia fillets in a glass pan and drizzle the lemon juice and melted butter over them (about a Tablespoon of each on each fillet). Sprinkle the garlic evenly, along with the parsley, salt, and pepper (not much salt is needed, but I like pepper added). Sprinkle the parmesan cheese over the top last (you can put as much as you want, we like a lot!). Place in the oven and let cook for about 20 minutes, checking until the fish flakes easily with a fork. Enjoy!

Submitted by Rachel Merkley

Fish Tacos for the Busy Woman

This is the recipe that I use when we want fish tacos at home. This recipe will make 10 tacos- enough for my family if I also serve rice and refries! Also to top it off, lemonade is great with this.

INGREDIENTS

• 30 breaded fish sticks OR 10 large breaded fish portions
• 10 corn tortillas
• 1/2 pound finely shredded cabbage
• 1/2 cup mayo
• 1/2 cup yogurt
• 3/4 cup salsa
• LIMES- VERY IMPORTANT - Not lemons

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown.
3. Mix yogurt and mayo together and squeeze in a bit of lime juice.
4. Heat tortillas until soft, I put them right over the flame on my stove top and just watch to keep them from getting too brown
5. Fill the heated tortillas with fish stick portions, cabbage, white sauce,lime and salsa to serve.

Fish Tacos Rubio Style

RECIPE:

• 12 pieces (1.5 oz each) of mild tasting fish (Rubio’s™ uses Pollock but any cod will work)
• 12 Corn Tortillas
• Vegetable oil for deep frying. Amount will vary depending on your fryer.
• 1 Cup all purpose flour
• 1 Cup beer ! It all cooks out right?!!!
• Garlic powder to taste. Start with less and add as you like.
• Black Pepper to taste. Start with less and add as you like.
• 1 Cup of White Sauce - see below
  
• 3 Cups of finely shredded cabbage
• 3 medium tomatoes diced
• 1 medium onion diced
• 1 cup of chopped cilantro
• 2 Limes cut into wedges

INSTRUCTIONS:

1. Combine the flour with the garlic powder and black pepper. Mix this with the beer and let it sit for a while. It’s best to let it sit at least an hour.
2. Wash the fish in water with a bit of salt or some lime juice then dry it completely.
3. Heat the vegetable oil to 375 degrees. You can check the oil temperature by dropping a 1″ cube of bread and watching for it to float. If it takes a while to float it’s not hot enough. Don’t overheat the oil or your batter will burn and the fish won’t cook.
4. Vigorously whisk the batter before dipping the fish. This will help make the batter lighter and crispier.
5. Dip the fish into the batter and immediately into the hot oil. Cook until golden brown, turning as necessary.
6. While your frying the fish, begin warming your tortillas. The best way to do this is to heat them on a dry hot skillet until hot.
7. Make up the “Pico de Gallo” in a separate bowl. Combine the tomato, onion and cilantro. Set this aside in the refrigerator. This is pronounced “pee-ko dah guy-oh“

ASSEMBLY:

1. Place a warm tortilla on your plate.
2. Place a piece of the fish on the center of the tortilla.
3. Spoon a small amount of the white sauce over the fish. Be liberal with it, but you don’t want it to drip out while you’re eating.
4. Spoon some of the “pico de gallo” over the fish.
5. Put a small handful of the cabbage on top
6. Squeeze a wedge of lime over the top
7. Fold up the tortilla and enjoy one of the greatest tastes you’ll ever experience.

White Sauce Recipe:

• 1/2 cup Mayonnaise
• 1/2 cup Plain Yogurt

Mix the mayonnaise and yogurt together in a small bowl. Chill and spoon liberally over the fish before you add the pico de gillo and shredded cabbage.

Baked Salmon

This is a great salmon recipe. Even if you don't like fish, you'll like this one!

2 cloves garlic, minced

6 tablespoons light olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

2 (6 ounce) salmon fillets

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice, and parsley. Place salmon fillets in a medium glass baking dish and cover with the marinade. Marinate in the refriegerator about 1 hour, turning occasionally.

2. Preheat oven to 375 degrees

3. Place fillets in aluminum foil, cover with marinade, and seal. Please sealed slamon in the glass dish, and bake from 30-45 minutes (depending on size and thickness of salmon.) until easily flaked with a fork.

Capn Crunch Salmon

Sounds stupid doesn't it? Well there's just something about the sweet crunchy outside and the tangy little mix you make for it. Honestly, the only stupid thing would be NOT making it. ( The Capn Crunch does not make the fish sweet!)

Serves 6

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 large Salmon or Tuna Filet (about 3 lbs cut into 6 portion sizes)
• 1 cup regular Capn Crunch (don't even think of using the peanut butter or crunch berry version)
• fresh ground pepper
• chili sauce to taste
• oil

Steps

1. Mix mayo and mustard - set aside
2. Crush the Capn in a plastic bag until fine and put on a plate and top with fresh ground pepper
3. Wash and dry fillets. Lightly oil salmon.
4. Spray Pam or similar product over Pyrex pan or tin foil pan.
5. Press each fillet down into the Capn making sure it's covered well on all sides. If you have skin on one side do not coat that.
6. Place salmon in pan, skin side down.
7. Bake in 375 degree oven for 10 to 20 minutes or until fish flakes easily. You do not want to over cook this so watch it.
8. Serve it by spreading the mayo mix on a plate, topping that with the salmon and drizzling a bit of the chili paste around it - but make sure you some of everything in each bite.