Rigatoni with Shrimp and a Creamy Tomato Sauce

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Hello!  Hannah here…Annie’s daughter, if you haven’t “met” me yet.  I have a few other recipes on my mom’s blog, so be sure to check them out.  I’m sure you’ll like them. 😊

I love cooking and making up my own recipes.  This is one of them.  Pasta is one of my favorite foods, and I think this is the best one I’ve made so far, if I do say so myself. 😉  It has a creamy, tomatoey, cheesy sauce with savory, buttery shrimp. Rigatoni is my pasta of choice; I love the ridges in them, and I especially love when the tubes get filled with the delicious sauce…..so good!

Alright, let’s get down to it, shall we?

Scroll all the way to the bottom of this post for my full, printable recipe.

 

Hannah’s Rigatoni with Shrimp
and a Creamy Tomato Sauce

 

 

Ingredients:

1 lb Rigatoni pasta

Sauce:

  • 1 lb container cherry or grape tomatoes
  • 3-5 whole garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh Basil
  • 1 5.2-oz block Boursin brand garlic and herb flavored Gournay cheese
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Shrimp:

  • 1 pound raw shrimp, peeled and deveined
  • 4 teaspoons Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter

Garnish:

  • Chili garlic oil, optional
  • Fresh basil
  • Grated Parmesan cheese

 

Directions:

Preheat the oven to 425° F.

Place the tomatoes and garlic in a 9 x 13 pan.  If the tomatoes are on the larger side, cut them in half or even quarter them.

Add the olive oil, salt, red pepper flakes, Italian seasoning, and basil.

Stir the tomato and garlic mixture then place the Boursin cheese in the center.

This is what Boursin cheese looks like.  You can find it in most grocery stores.

Bake for 20-25 minutes or until the tomatoes have softened.  This is what it will look like after it’s done baking.  We’ll get back to this later.

I’m a fan of multi-tasking.
While the tomatoes are baking in the oven, start cooking the pasta. Drain and set aside when done (do NOT coat the pasta in oil).

Next, start cooking the shrimp.
If using larger shrimp, cut into 1-inch pieces. You can leave smaller shrimp whole.  Place the shrimp in a medium pan along with the old bay seasoning, garlic powder, red pepper flakes, and olive oil.

Cook over medium heat, just until the shrimp is no longer translucent.

Add the butter and reduce heat to low.

Cook until the butter is melted then remove the pan from the heat. That buttery sauce is going to add so much flavor to the pasta sauce!  😋  Set aside.

The tomatoes should be done right about now. Once the tomatoes are out of the oven, lightly mash the tomatoes and garlic with the back of a cooking spoon.  I’m also a fan of not dirtying more dishes or utensils than I have to, so just use the same spoon you used to cook the shrimp.

Mix everything together; this is the start of the sauce.  Gosh, this looks (and tastes) so good already.

Add the heavy cream.

Add in the shrimp (and all that buttery goodness), pasta, and Parmesan cheese.

Stir to combine.

Serve with more Parmesan cheese and basil.

Optional: Drizzle a spoonful of chili oil.

This is the chili oil I used.  You can use any brand you like.

 

Enjoy!

 

Rigatoni with Shrimp and a Creamy Tomato Sauce
 
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Rigatoni with shrimp and a tomatoey, cheesy, creamy sauce
Author:
Recipe type: Pasta
Serves: 6
Ingredients
  • 1 lb Rigatoni pasta
Sauce:
  • 1 lb container cherry or grape tomatoes
  • 3-5 whole garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • ¼ cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh Basil
  • 1 5.2-oz block Boursin brand garlic and herb flavored Gournay cheese
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
Shrimp:
  • 1 pound raw shrimp, peeled and deveined
  • 4 teaspoons Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
Garnish:
  • Chili garlic oil, optional
  • Fresh basil
  • Grated Parmesan cheese
Instructions
  1. Preheat the oven to 425 degrees F.
Cook the Tomatoes:
  1. Place the tomatoes and garlic in a 9x13” pan.
  2. Add the olive oil, salt, red pepper flakes, Italian seasoning, and basil.
  3. Place the Boursin cheese in the center of the pan and bake for 20-25 minutes or until the tomatoes have softened.
Cook the Pasta:
  1. Cook the pasta while tomatoes are baking.
Cook the Shrimp:
  1. Cook the shrimp over medium heat with the Old Bay seasoning, garlic powder, red pepper flakes, and olive oil, just until the shrimp is no longer translucent.
  2. Add the butter and reduce heat to low; continue cooking until the butter has melted then remove the pan from the heat. Set aside.
Make the Sauce:
  1. Once the tomatoes are done, lightly mash the tomatoes and garlic with the back of a cooking spoon. Stir the tomato-garlic-cheese mixture.
  2. Add the heavy cream, shrimp, cooked pasta, and Parmesan cheese.
  3. Stir to combine.
Serve:
  1. Garnish with fresh basil leaves and more Parmesan Cheese.
  2. Optional: drizzle some chili oil on top.
Enjoy!

 

Posted in Dinner, FAMILY RECIPES, Hannah's Recipes, Lunch, MEALS, SEAFOOD tagged with , , ,

Pickled Green Papaya

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Pickled young (green) papaya was a favorite snack growing up on Guam.  In fact, it still is a favorite snack, and I make some whenever I find the young, green (unripe) papayas at my local Asian market.

I still remember walking to the village stores for milk or whatever my mom sent me there for.  I’d always use the change to buy a small baggie full of pickled papaya and snack on it on the walk back home.  My mouth is watering just thinking about it.

Here’s how to make it:

Thoroughly wash one medium sized young, green (unripe) papaya.  You can also pickle a papaya that’s just turning ripe.

Peel the skin off the papaya.  Cut the papaya in half and scrape out all of the seeds.

Thinly slice the papaya.  I like to use a mandolin to do this; it makes for evenly cut slices and it’s quick!

Place the sliced papaya in a mixing bowl.  Add the vinegar, salt (to taste), and as much hot chili peppers as you like.  Other optional items you can add are sliced fresh garlic and onions.  Let the papaya marinate in the mixture for a couple of ours then enjoy!

Pickled Green Papaya
 
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Ingredients
  • 1 medium young (green, unripe) papaya
  • Distilled white vinegar, enough to cover the papaya
  • Salt, to taste
  • Chopped hot chili peppers, as much as you like
  • Optional: sliced or chopped garlic and sliced onions
Instructions
  1. Wash and peel the papaya; cut in half and remove the seeds.
  2. Thinly slice the papaya and place into a mixing bowl.
  3. Add the vinegar, salt, hot chili peppers, and other optional ingredients. Stir to mix well.
  4. Allow the papaya to marinate in the vinegar mixture for a couple of hours then enjoy!

 

Posted in CHAMORRO DISHES, Chamorro Sides, SNACKS

Miso Salmon with Sake Butter Sauce

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I love salmon, and this is one of my favorite ways to prepare it.  I first had this dish at a popular chain restaurant.  I wanted to recreate it at home, and luckily the basic recipe could be found all over the internet (I’m not sure who the original source is).

Give it a try.  I think you’ll like it. 🙂

Miso Salmon with Sake Butter Sauce

 

 

 

In a shallow baking pan, place the salmon filets, skin side down.

In a small bowl, whisk together the ingredients for the miso sauce.  Pour the sauce over the salmon filets, covering each filet entirely.  Bake at 475 degrees for 12-15 minutes.

 

In a small saucepan over medium high heat, saute the ginger and shallots in two tablespoons of butter.  Cook for about two minutes.

Add one cup of sake; bring to a boil and cook until the sake has reduced by about half.

 

Add the heavy cream to the reduced sake mixture.  Bring to a boil and cook for two minutes.

Whisk in the remaining pieces of butter, one piece at a time.  Once all of the butter has been incorporated, whisk in the remaining sake, lime juice, and honey.  Add salt to taste.

Optional:  Use an immersion blender to puree the bits of shallots and ginger for a smooth sauce.

 

Spoon some sake butter sauce into a shallow dish.

Using a small bowl as a mold, fill with cooked rice.  Unmold the rice on top of the sake butter sauce.

Place one salmon filet on top of the rice.  Sprinkle chopped chives on top of the salmon.

Serve and enjoy!

 

Miso Salmon with Sake Butter Sauce
 
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Author:
Ingredients
Miso Salmon:
  • 8 salmon filets, about one inch thick
  • Cooked (steamed) white rice
  • 2 tablespoons chives, sliced
Miso Sauce
  • ½ cup brown sugar
  • 4 tablespoons soy sauce
  • 4 tablespoons hot water
  • 4 tablespoons miso paste
Sake Butter Sauce
  • 1 one-inch piece ginger, peeled and julienned
  • 2 tablespoons minced shallots
  • 2 tablespoons butter for sauteing
  • 1 cup plus 1 tablespoon sake
  • ¼ cup heavy cream
  • 8 tablespoons cold butter, cut into pieces
  • 1 teaspoon lime juice
  • 2 tablespoons honey
  • Salt, to taste
Instructions
Bake the Miso Salmon:
  1. In a shallow baking pan, place the salmon filets, skin side down.
  2. In a small bowl, whisk together the ingredients for the miso sauce. Pour the sauce over the salmon filets, covering each filet entirely. Bake at 475 degrees for 12-15 minutes.
  3. Set aside.
Make the Sake Butter Sauce:
  1. In a small saucepan over medium high heat, saute the ginger and shallots in two tablespoons of butter. Cook for about two minutes.
  2. Add one cup of sake; bring to a boil and cook until the sake has reduced by about half.
  3. Add the heavy cream to the reduced sake mixture. Bring to a boil and cook for two minutes.
  4. Whisk in the remaining pieces of butter, one piece at a time. Once all of the butter has been incorporated, whisk in the remaining sake, lime juice, and honey. Add salt to taste.
  5. Optional: Use an immersion blender to puree the bits of shallots and ginger for a smooth sauce.
Assemble the dish:
  1. Spoon some sake butter sauce into a shallow dish.
  2. Using a small bowl as a mold, fill with cooked rice.  Unmold the rice on top of the sake butter sauce.
  3. Place one salmon filet on top of the rice.  Sprinkle chopped chives on top of the salmon.
  4. Serve and enjoy!

 

Posted in Dinner, Lunch, SEAFOOD

Easy Strawberry Shortcake

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This is super simple and classic dessert that you can put together in minutes. It’s one of the desserts that is perfect for picnics or to bring to pot lucks too.  Everyone just oohs and aahs over it!

 

Easy Strawberry Shortcake
 
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Ingredients
  • 1 small tub Cool Whip
  • 1 pkg instant vanilla pudding
  • 2 cups cold milk
  • 1 angel food cake loaf, sliced (or 12 individual shortcake cakes)
  • Sliced strawberries (1 container full, or approximately 2 dozen berries)
Instructions
  1. Whisk together the instant pudding mix and cold milk; set aside to thicken (about 5 minutes). After the pudding has thickened slightly, fold in the Cool Whip.
  2. Layer the sliced angel food cake in a shallow pan. Add a layer of the whipped topping mixture over the cake. Layer some of the sliced strawberries on top of the cake slices. Place dollops of the whipped topping mixture on top of the berries. Garnish with additional strawberries on top of the whipped topping.

 

Posted in Cakes, DESSERTS tagged with

Fruit Pizza with a Cookie Crust

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This fruit pizza is one of my favorite desserts.  I have another fruit pizza version here, which adds a creamy, pudding-based filling.  So delicious!

You can make this into a fruit tart, just cut the recipe in half and use a tart pan.

It’s a fun recipe to make with kids too!

Give my recipe a try.  I think you’ll like it.

 

Fruit Pizza with a Cookie Crust
 
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Author:
Ingredients
Crust:
  • 1 cup confectioners' sugar
  • 3 cups all-purpose flour
  • 3 sticks unsalted butter, softened
Filling:
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
Topping:
  • Fresh strawberries, kiwi slices, blueberries, mandarin orange slices
Glaze:
  • 1 (6-ounce) can frozen limeade concentrate, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lime juice
  • ¼ cup granulated sugar
Instructions
Preheat the oven to 350 degrees F.
For the crust:
  1. In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball.
  2. With your fingers, press the dough onto a pizza pan (or if you're making a tart, press into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides).
  3. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping:
  1. Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust.
  2. Cut the strawberries into ¼-inch slices and arrange around the edge of the crust.
  3. For the next circle, use mandarin slices.
  4. Add another circle of kiwis, filling in any spaces with blueberries.
  5. Cluster the remaining strawberries, mandarin, and blueberries in the center of the tart.
For the glaze:
  1. Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool.
  2. With a pastry brush, glaze the entire pizza (or tart). You will not use all of the glaze.
Keep the pizza in the refrigerator. Remove about 15 minutes before serving. Slice into wedges and serve with whipped cream or vanilla ice cream (optional).

 

Posted in Cookies, DESSERTS, Other Desserts tagged with ,
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