Hello, Old Friend...

...I have missed you. Life continues to be busy and ever-changing.  Some days cooking is impossible, other days, it is my only escape.

My sister-in-law, Michele and I try to meet for lunch every Thursday to catch up and remain human.  Today, I asked her to come to meet our new puppy and promised to make lunch for her.   After some thought and a bit of creative genius, I settled on a Mushroom, Asparagus, and Shrimp over Bucatini Pasta.  

Um.  Yum.

Mushroom, Asparagus, and Shrimp over Bucatini Pasta

½ pound fresh asparagus

1 (8 ounce) package Bucatini Pasta

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

½ cup butter

1 tablespoon lemon juice

½ pound medium shrimp - peeled and deveined

½ pound fresh mushrooms, thinly sliced

½ cup grated Parmesan cheese

a pinch of red pepper flakes

salt and pepper to taste

Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus and red pepper flakes into the saucepan, cook until mushrooms are tender.  Asparagus will be tender-crisp.

Toss the shrimp and vegetable mixture with the Bucatini Pasta and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Crispy Parmesan-Crusted Filet of Fish

Ingredients

·         1 cup all-purpose flour

·         2 tablespoons Old Bay seasoning

·         2 large eggs

·         4 6-ounce filets of tilapia or sole

·         Pepper

·         1 cup plain, fine breadcrumbs or cracker crumbs

·         1/2 cup grated Parmigiano Reggiano

·         ¼ cup olive oil

·         2 lemons

·         Your favorite tartar sauce (optional)

Directions:

Preheat oven 250˚F.

Set up three dishes for breading the filets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano, and lemon zest. Dip each fish filet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated filets on to a sheet try and reserve.

Preheat a large skillet over medium to medium-high heat with 1/4 cup of olive oil. Sauté 2 filets at a time 6-7 minutes until golden, turning once. Place the first batch in low oven on cooling rack over baking sheet to keep crisp. Wipe any burned bits from pan before cooking second batch. Heat another 1/4 cup olive oil and cook second batch. 

Serve with lemon wedges and tartar sauce of your choice.

RachaelRay