Marla Meridith logo by smash

Recipe: Shrimp Scampi with Linguine

Recipe: Shrimp Scampi with Linguine

Ingredients

1 lb linguine, cooked to package directions
1 lb large shrimp, cleaned, peeled (leaving tails) and slightly butterflied
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
3 tbsp chopped fresh Italian parsley
½ cup dry white wine
¼ fl oz olive oil
2 tbsp freshly squeezed lemon juice
1 pinch red pepper (or more to taste)
a few pinches salt and pepper
3 tbsp unsalted , divided

Directions

Clean and peel the shrimp. Make the marinade. Combine the onion, garlic, olive oil, wine, lemon juice, parsley and seasonings in a large bowl. Place the shrimp in the bowl and marinate for 20-30 minutes.

While the shrimp is marinating. Cook pasta to package directions. Toss with olive oil.

Preheat the flat top grill or skillet on medium high. Melt 1 tbsp of the butter on the grill then place the shrimp and marinade on top. Cook for 2 minutes then flip the shrimp and cook for another minute or until cooked through. Toss with the rest of the butter.

Serve on top of the linguine. Top with more parsley.

~ Marla Meridith

One-Pot Creamy Broccoli Pasta

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie
½ cup chopped red onion
3 cloves garlic, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
2 cups bite sized pieces broccoli florets
2 cups vegetable broth
1 ¼ cups whole milk
1 cup shredded cheddar cheese
Kosher salt to taste
ground black pepper to taste
Toppings
chopped fresh Italian parsley
sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.

~ Marla Meridith

Recipe: Linguine with Fresh Cherry Tomato Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Broccoli Pesto Pasta

Ingredients

Directions

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

Ingredients

Directions

~ Marla Meridith

Recipe: Linguine with Shallots, Garlic and Pine Nuts

In just 20 minutes you can have this healthy & delicious meal on the table. This vegan pasta is a great dish  for busy weeknights, your entire family will love it! Here’s the link to purchase some E3AFA algae

Ingredients

8 ounces linguine, cooked to package directions
olive oil to toss the pasta
1 scoop E3AFA nutritional algae powder
1/4 cup olive oil
1 shallot, minced
2 cloves garlic, minced
1/4 cup toasted pine nuts
2 tbsp chopped Italian parsley, plus more for garnish

Directions

Cook the linguine to package directions. Drain and toss immediately with some olive oil. Toss pasta with the E3AFA nutritional algae until it’s well coated.

Heat the 1/4 cup oil in a 10 inch skillet over medium heat. When hot and shimmering add the shallots and garlic. Cook for 3-5 minutes until fragrant and translucent. Mix in the pine nuts and parsley. Heat for a minute.

Toss the pasta with the shallots mixture. Transfer to bowls and serve topped with some more parsley.

~ Marla Meridith

Recipe: Broccoli Pesto Pasta

We love this family friendly healthy and delicious Broccoli Pesto Pasta recipe. Perfect for those busy weeknight meals!

6-8 servings

1 pound spaghetti, linguine or any pasta
2 cups (145 grams) fresh broccoli florets
1/2 cup (65 grams) cup toasted walnuts
1/2 cup (65 grams) grated parmesan cheese
1/4 teaspoon garlic sea salt
1 tablespoon lemon juice
3/4 cup (145 grams) olive oil (adjust accordingly)
1 tablespoon capers

Cook pasta to package directions. Toss with some olive oil and set aside.
Blanch, steam or microwave broccoli for a few minutes until it is bright green but not too soft. Plunge in an ice bath to stop cooking. Remove and pat with a paper towel to dry. Purée in a blender or food processor with the remainder of the ingredients. Adjust how thick the pesto is by adding more or less olive oil or water. This recipe will yield a thicker pesto which easily doubles as a dip or sauce.
Toss pasta with the pesto and serve warm.

Experiment with the types of nuts and cheese you use in this pesto. Pecans, almonds or pistachios would be great too. Any firm cheese would also be nice to try, you can combine it with the parmesan or experiment with other blends.

~ Marla Meridith

Recipe: Linguine with Fresh Cherry Tomato Sauce

1 pound linguine
2 tbsp olive oil, plus more to toss with pasta
1 tbsp unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 (10.5 oz) package cherry tomatoes
splash of dry white wine
1 tbsp freshly chopped Italian parsley, plus more for serving
1/4 tsp Kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
–serve with
freshly grated Parmesan or Romano cheese

Cook the linguine to package directions. Drain and toss in a large serving bowl with some olive oil.
While the pasta is cooking make the sauce: heat the olive oil and butter over medium heat in a 10′ cast iron skillet until the butter is melted.
Sauté the shallots for 5 minutes, stirring frequently. Add the garlic and cook for another minute. Add the the tomatoes and splash of wine.
Cook for about 6 minutes or until the tomatoes are soft. Mash the tomatoes against the bottom of the pan with the back of a fork or wooden spoon. Be careful not to be splashed with hot tomato juices. Stir in the parsley, salt and pepper.
Toss the pasta with the cooked tomato sauce, top with more parsley and serve immediately with freshly grated cheese.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Linguine with Shallots, Garlic and Pine Nuts

Ingredients

Directions

~ Marla Meridith