What can happen when you start with?

a bowl of shrimp that is marinating in 3 Tbsp. lemon juice, lemon zest from 1/2 lemon, 1 tsp. hot sauce (I prefer the flavor of Franks Red Hot Sauce), and 4 cloves of garlic (I cut the shrimp in half, so it looks like it’s actually more than it is….this is 5 oz of shrimp)

a cutting board full of cut up veggies (1 whole bell pepper, 1/2 red bell pepper, 1/2 sweet onion, and 2 stalks of broccoli)

3 grilled salmon filets that were seasoned simply with smoked salt  and freshly ground black pepper

2 1/2 oz finely grated parmesan cheese (this is parmesano reggiano)

1 pound organic whole wheat spaghetti

a screaming hot wok, courtesy of Freecycle … oh how I LOVE our local freecycle group!!!!!

and a BEAUTIFUL 15 year old girl….


So, what do you get?

hmmmm…… here are a few more pics to get your curiosity peeked just a bit more 🙂

and please excuse the mess on the counter beyond the stove…..it is all glass containers that are waiting to replace the plastic containers in my pantry…….

Oh, and how can I forget my 10 year old taste tester/pesky little sister/assistant chef 🙂

Soooo, what do you think we did with all of that food?

I’ll tell you!   And oh my goodness was it delicious!

This was such a fantastic, and heart healthy and light (well, heart healthy and light if you reduce the parm) pasta toss…..it was easy and YUMMMMOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!!!    We all loved it!  Even our little 3 year old dinner guest enjoyed it!

So here’s the recap/recipe…..

Smoked Salmon and Shrimp Spaghetti

From Lori4squaremom (http://lori.scottdomain.com)

Serves 6

3 salmon filets (preferrably wild, sustainable salmon, not farm-raised…but that’s what I had)

1 1/2 tsp. smoked sea salt 

5 oz. shrimp, peeled, deveined, tails removed, and cut in half

3 Tbsp. fresh lemon juice

lemon zest from 1/2 lemon

1 tsp. hot sauce (we prefer Frank’s Red Hot Sauce, but use what you like and have)

4 cloves garlic, crushed

1 pound whole grain spaghetti (preferably organic to avoid those nasty GMOs)

2 stalks broccoli with broccoli florets cut off and into small pieces (again, preferably organic to avoid nasty pesticides)

1/2 red bell pepper, sliced into thin slices (yep, you guessed it!  preferably organic)

1 green bell pepper, sliced into thin slices (do I need to say it again?  preferably organic :))

1/2 sweet onion, sliced into thin slices (yep, preferably organic :))

salt and freshly ground pepper to season veggies as they are stirfrying/sauteeing

2 tsp. grapeseed oil (you could definitely use less, I used this much because I’m not used to this new wok yet)

1 1/2-2 1/2 oz. finely grated parmesan cheese

30 minutes before you begin the prep work for this meal, you are going to want to season your salmon filets with the smoked salt and freshly ground pepper (if you don’t have the smoked sea salt, you can certainly use regular salt of your choice….I like the smoked sea salt because it gave me the smoked salmon flavor without actually smoking the salmon). And start marinating shrimp in lemon juice, lemon zest, hot sauce and garlic.   Let both of these sit for 30 minutes before you begin your dinner prep.

After that 30 minutes has passed….

Start pasta water and bring to a boil.   While you are waiting for your pasta water to come to a boil (I like to put a lid on it to get it to boil faster….saves gas)   get out the remainder of your ingredients and prep them and grill your salmon filets.   The remainder of this can all be done while your pasta cooks.   Start by sauteeing your broccoli, peppers, and onion (in a very hot/preheated pan) until it is just crisp tender (I season with a little salt and pepper while it’s cooking).   Push veggies to the side and cook your shrimp (with the marinade).  Once your shrimp is opaque and starting to turn pink, mix with veggies and let it cook for an additional 2-3 minutes.  By this time your pasta should be finished cooking, so drain it and add to your pan with the shrimp and veggies.   Toss well, turn off heat and add 3/4 of the parmesan cheese, give it another good toss to incorporate the cheese into the pasta goodness.   Now you will want to place your grilled salmon filets on top and  as you serve the pasta, grab a piece or two of the salmon with your pasta and veggies and shrimp.   Sprinkle with a little of the remaining parmesan cheese and serve.   This is YUMMY and a fast meal to put together!

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1 Response to What can happen when you start with?

  1. Elizabeth says:

    Hi Lori,
    Thanks so much for your sweet comment. Thanks for the recipe. Dave doesn’t like shrimp but I will make this with the salmon.:) I could also leave out the fish and make it with chicken. I love reading your blog. You cook like I do.:)

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