In the summer, I don't like to cook too much. And when I do cook, I want to cook a very easy recipe. Also, cooking for my family is not easy. Will will eat most anything I place in front of him. Liza is a carnivore. and seafood lover. She would do well on a paleo diet, but losing candy would kill her.
Jack, on the other hand, prefers his food in a restaurant. There are only a few things that I make that gets his thumbs up. He still loves my broccoli, tofu meal and last week, I managed to make some darn good farmer's market butter beans that got his seal of approval. Other than that, he pretty much dislikes most items I place in front of him unless it is bacon, eggs, pancakes, steak, plain pasta, a stir-fry, tacos, or a Joey burger,
The other night, I made a Hello Fresh meal that everyone loved. I've been a Hello Fresh customer for awhile. I don't get meal kits delivered every week, but the convenience really helps me. If you have never tried Hello Fresh and would like to, email me because I have four free trials to send to friends.
This recipe was so good that I will replicate it on my own, and may even cook it on our extended family vacation this August.
|A Hello Fresh Recipe|
I think the panko crust on top of this dish made it even more delicious.
Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil.
Zest lemon until you have 1 tsp zest, then cut into halves. Cut one half into wedges. Mince or grate garlic. Thinly slice basil leaves. Core, seed, and thinly slice bell peppers.
Toss bell peppers on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned, about 15 minutes.
Melt 2 TBSP butter in a large pan over medium heat. Add panko and toast, stirring, until golden brown, 2-3 minutes. Remove from pan and set aside. Once water is boiling, add farfalle to pot. Cook, stirring occasionally, until just al dente, about 9 minutes. Scoop out and reserve 1 cup pasta water, then drain.
While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Rinse shrimp and pat dry with a paper towel. Season with Italian seasoning, salt, and pepper. Add to pan and cook, tossing, until almost opaque, 1-2 minutes. Add garlic and cook, tossing, until fragrant, about 1 minute more.
Toss pasta and bell peppers into pan with shrimp. Add lemon zest, 2 TBSP butter, half the basil, pasta water, and a squeeze of lemon. Bring to a boil and let bubble, stirring occasionally until a sauce has formed, 3-4 minutes. Season with salt, pepper, and a squeeze of lemon (to taste).
Divide pasta between bowls. Sprinkle with panko and remaining basil. Top with a large drizzle of olive oil and serve with lemon wedges on the side for squeezing over.
Disclosure: Not sponsored. I do have four free box trials and a referral link like any regular customer. I loved this recipe.