Tag Archives: cherry tomatoes

Garlic Shrimp Pasta

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I just got back from Tuscany and Italian food is all I think of. From the moment I woke up this morning I knew that spaghetti was going to be for lunch. I’m craving for something fresh and light but not a salad. This recipe uses fresh parsley and spring onions perfect for days when temperature reaches 32°C! It’s quick and easy to cook, yet so unbelievably tasty! Thank you Zeina S. for the inspiration since we tasted it at yours it became one of our favorite pasta dishes. Superb!

Garlic Shrimp Pasta 

Ingredients

  • 1 pack of Spaghetti
  • 500g pre-cooked shrimps, deveined and tails removed
  • 4 garlic cloves, pressed
  • 2 tbsp lemon juice
  • Salt and Pepper, to taste
  • Olive Oil, to taste
  • 4 sprigs of Spring onions, chopped
  • 200g cherry tomatoes, cut in half
  • ¼ cup fresh parsley, chopped roughly

Directions

  1. Cook spaghetti according to directions on package. I like to add salt, olive oil and oregano in the water.
  2. In a large skillet, sauté garlic and shrimps in oil for about 5-7 minutes or until shrimp turns pink. Add lemon juice and set aside.
  3. Heat 2 tablespoons of olive oil in a skillet and sauté the cherry tomatoes for about 2 minutes.
  4. Drain spaghetti and return to the saucepan and toss with a little oil. On a low heat, add shrimps and mix. Season with salt and pepper. Stir in spring onions for about 2 minutes. Add tomatoes and parsley and stir for 1 minute.
  5. Transfer to a bowl, and serve immediately.
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Italian Bruschetta

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Italians have taste! They mastered Fashion, Art and Food. From the smallest bruschetta to a large sea-food risotto, they’ve got cooking skills in their genes.

Pizza, pasta, pesto, parmigiano, ricotta, mozzarella, tiramisu, panna cotta, … Is there anything I can name that is not delicious?! I find their menu extraordinary. Simply mouthwatering!

Bruschetta (pronounced “brusketta”) is an Italian appetizer to enjoy at any time of the day or to make a delicious starter for your dinner. It consists of roasted bread “pane bruscato” rubbed with garlic and topped with extra-virgin olive oil and a pinch of salt. We Lebanese are lucky to have one of the finest olive oil in the world, because bruschetta will taste best when using good quality of oil.

The original recipe of bruschetta has been customized around the world, and the most popular includes tomatoes and fresh basil. The freshness and perfect taste of this meal will make your guests gobble it all up and keep on asking for more.

Choose a French or Italian bread, as long as it’s moist and fresh. I prefer thyme bread for a more accentuated flavor.

These are my 2 favorite toppings. They are both prepared the same way: For the first I added basil, olives and tomatoes, and for the second I added thyme, feta and tomatoes. I wasn’t sure if I should give you the exact amounts, because it’s all a matter of taste. So please feel free to put more or less of any of the ingredients. Come on!

Italian Olive Bruschetta

  • 1/2 baguette (French bread) or 6 slices of sourdough bread, toasted and sliced
  • 2 cloves of garlic, unpeeled and halved
  • 2 large tomatoes or 16 cherry tomatoes, chopped
  • Few sprigs of fresh basil, leaves picked and roughly chopped, smaller leaves reserved
  • 4 tbsp black or green olives, pitted and sliced
  • Extra virgin olive oil
  • Sea salt to taste

Feta and Thyme Bruschetta

  • 1/2 baguette (French bread) or 6 slices of sourdough bread, toasted and sliced
  • 1 clove of garlic, unpeeled and halved
  • 2 large tomatoes or 16 cherry tomatoes, chopped
  • Few sprigs of fresh thyme, leaves picked and washed
  • 50g Feta cheese, chopped
  • Extra virgin olive oil
  • Sea salt to taste

 Preparation

  1. Rub each piece of bread with garlic. Place on a cookie sheet and bake on the top rack of the oven until the bread turns slightly brown. (I personally sometimes toast my slices in a toaster to save time and it still works like a charm)
  2. In a salad bowl, mix all ingredients together, drizzle with olive oil and sprinkle with salt.
  3. Align the bread on a platter, garlic side up. With a spoon, place carefully the mixture on each slice and serve.