Citrus Shrimp Fettuccine with Egg Sauce

There is one place we can always go when we want something good for dinner.  While we didn't pick up the What's for Dinner? which included Rosemary Salmon and Butternut Squash Risotto, something we'll keep in mind, we did find all the ingredients for our own recipe.  We fall into the same habits as I assume most of you do, making a marina sauce to go over pasta.  We wanted a change and so we took our usual pasta and altered our course towards the ocean.

We already know that Sunset Foods always has a miraculous large and freshly filled seafood counter.  While this time we didn't go for fish, we did pick out some tasty raw shrimp.  Sure there is a little work involved in cleaning them, but it's worth the flavors.  Especially when we procured some fresh produce to create a tasty marinade.  Our marinade kicked it up a notch to make our shrimp beyond delicious.  We went the egg sauce route to add richness without all of the calories of a traditional cream sauce.  The citrus also boosts the flavor while keeping it healthy.

The kale and mushrooms are a personal touch.  You could substitute them with any leafy green or even nuts of your choosing.  We like them best and so we knew it would seal the deal.  As we predicted the dish was a slam dunk.  The best part is that it was a one dish meal so we didn't need to cook anything else to go with it.

While this recipe has a lot of ingredients, don't let that intimidate you.  More than half of them are for the marinade and the rest of the dish is easy, peasy to throw together.  This ends up being a one dish meal, which are my favorite to make!

Citrus Shrimp Fettuccine With Egg Sauce
1 lb shrimp

1 1/2 teaspoons dried oregano
4-5 sprigs fresh parsley
1 bunch of fresh basil
1/4 cup olive oil
1/4 cup orange juice
1 tablespoon lime juice
1 one-inch piece ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced

1 tablespoon olive oil
8 oz bella mushrooms, sliced
1 pkg (5 oz.) kale
4 large egg yolks
1/2 cup whole milk
3/4 cup grated parmesan
zest of 1 lime
1 pound fettuccine

In a blender or food processor combine: oregano, parsley, basil, olive oil, orange juice, lime juice, ginger, salt, pepper and garlic pulse to combine.  Toss with shrimp in a bowl and marinade for 30 minutes.

When shrimp are ready, bring water to a boil and start cooking pasta.  In a large skillet over medium high heat add olive oil and mushrooms, cook mushrooms until they start to release their liquid; 5-6 minutes.  Drain shrimp and discard rest of marinade.  Add shrimp to skillet and cook, 2-3 minutes until they start to turn pink.  Add kale and cook until it wilts.  Remove from heat.

While all this is happening, trust me you'll have time in between, whisk together egg yolks, lime zest, milk and 1/2 cup shredded parmesan cheese in a medium bowl.

Here's where things come together.  Before you drain the pasta, reserve about 1 cup of the pasta water.  You'll need this to loosen the egg sauce if it gets too thick.  Drain the pasta and add it to the pot with the shrimp.  Pour in the egg sauce and toss until sauce thickens.  Don't worry about the raw egg, the heat from the pasta and shrimp will cook it.  Add a 1/2 cup of pasta water and toss, if it isn't saucy enough add more pasta water.  Serve immediately.

Wholesome Wednesday: Fettuccine with Sausage and an Easy Egg Sauce

I did take a break from grilling last week, albeit a forced break, and tried out this recipe one night last week. I've never made a raw egg sauce in a pasta dish and now I don't know why I didn't try one sooner.  It was incredibly simple to make and the flavor was amazing.  The dish literally only took the time to prep the ingredients plus that of making pasta.  A healthy flavor bursting meal in under 30 minutes, what's not to like?

I saw this recipe originally in the Newlywed Cookbook by Sarah Copeland.  I've changed a few things which I'll note in the recipe below.  I used fettuccine because I don't typically have linguine around.  I also added 8 ounces of thinly sliced baby Bella mushrooms.  If you've noticed anything we can add mushrooms to we do.  :)

Fettuccine with Sausage and an Easy Egg Sauce

1 pound Italian sausage, I used mild Italian sausage
2 tablespoons olive oil
8 ounces baby Bella mushrooms, sliced thin
1 pound fettuccine
4 large egg yolks
1/2 cup whole milk
3/4 cup grated Parmesan
grated zest of 1 lemon
handful of fresh chives or parsley chopped

Shape raw sausage into small, rough meatballs.

Heat olive oil in large frying pan over medium high heat and fry sausages till golden brown, about 5 minutes.  When sausages look about half way done, add sliced mushrooms.  Continue to cook till both are done.

Meanwhile cook fettuccine till all dente.

Whisk together egg yolks, milk, half the grated cheese, pepper and lemon zest.  Drain pasta and reserve a 1/2 cup pasta water.  Add pasta back to pot with egg mixture.  Add hot sausage and toss it all together.  Let heat from pot and fettuccine cook and thicken sauce.  Add 1/4-1/2 cup pasta water to loosen sauce.  Toss with remaining cheese and herbs.  Serve.

Skillet Sopa Seca with Chorizo and Black Beans

I did tell you that I've been totally loving America's Test Kitchen's Pasta Revolution.  Like I've said before we're a pasta family.  Or maybe we're a pasta family because I always choose to make things with pasta.  :)  Quite the conundrum. 

Tonight I decided to try the Skillet Sopa Seca with Chorizo and Black Beans because I've had chorizo in my freezer for forever.  I have been looking for a recipe to use the chorizo for a really long time.  A REALLY LONG TIME.  I'm kinda embarrassed at how long it's been in my freezer, but the dish turned out great.  So it's a good thing I waited for the right recipe.  :)

The only things I've changed are the amount of onion, omitting the chipotle chilis and altering the tomatoes.  Also I was out of cilantro.

Skillet Sopa Seca with Chorizo and Black Beans

8 oz. thin spaghetti, broken in half
2 tablespoons vegetable oil
1/4 of an onion, diced
4 oz chorizo, crumbled
2 garlic cloves, minced
2 cups low-sodium chicken broth
1 (15 oz) can black beans, rinsed
4 oz tomato sauce
1 (10 oz) can rotel tomatoes
1/2 cup monterey jack cheese, shredded

Toast thin spaghetti in 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat, tossing frequently with tongs, until golden, about 4 minutes; transfer to paper towel-lined plate.

Add remaining 1 tablespoon oil and onion to skillet and cook over medium heat until softened, 5-7 minutes.  Stir in chorizo and cook till browned.  Stir in garlic and cook until fragrant, about 30 seconds.

Stir in broth, beans, tomatoes, and toasted thin spaghetti.  Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tender, about 10 minutes. 

Off heat, sprinkle with Monterey Jack over top.  Cover and let stand until cheese melts. 2-4 minutes.  Serve with sour cream, avocados or thinly sliced scallions.