Sometimes I’m late to the party.
Ever been there?
I was perusing through old magazines the other night, and I found a note I’d highlighted over 3 years ago about a site called stilltasty.com that tells you how long your food or beverage will stay safe and tasty and tell you the best way to store items.
Given my recent troubles of not wanting to stay in the kitchen and cook lately, Still Tasty was exactly what I needed for all the poor, neglected and long forgotten items that have been waiting for me in the fridge, while I’ve been gallivanting and playing outside.
Did you all know about this site and not tell me?
So, this last week, when the rain finally came and drove me inside…I punched in a few items (blue cheese, crumbled (opened)) and found out – I’m way overdue for using it.
But, (now here’s the kicker), I also learned you can freeze blue cheese. Get out!…I did not know that!
Did you all know you could freeze blue cheese? Seriously, I’m asking. Am I the only one that did not know that?
Well, if you’re naive like me, check out this article on storing blue cheese, because apparently you can.
Live and learn. live. and. learn.
Back to this recipe…here’s a light, summery, tomato and shrimp pasta dish that is fabulous for using up your summer tomatoes. Top it with a bit of fresh basil, and you have a delicious bite of summertime in a bowl.
- 2 tablespoons olive oil
- 6 cloves garlic, coarsely chopped
- 4 cups diced tomatoes
- 1 cup dry white wine
- 1 tablespoon red pepper flakes
- 2 tablespoons butter
- ¼ cup fresh basil, julliened
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (16 ounce) package linguine pasta
- 1 pound raw shrimp, peeled, deveined, tails removed
- 1 teaspoon Cajun seasoning
- 2 tablespoons olive oil
- salt and pepper, to taste
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; and cook 1-2 minutes until fragrant. Add the tomatoes, wine and red pepper flakes and bring to a simmer. Cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
- Fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite (al dente), about 11 minutes. Drain well and set aside.
- Season the shrimp with the Cajun seasoning, salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp and basil into the pasta sauce and stir until thoroughly coated. Serve sauce over pasta, top with fresh basil for garnish (if desired).
Recipes modified from Linquine Pasta with Shrimp & Tomatoes