Creamy Garlic Shimp Alfredo

I'm definitely behind on a lot of blogging. So many things happened and then I was sick and all I did was lay around and watch tv/sleep and nothing else. But before I got sick I tried out a new recipe and it was really good. I like fettuccine a lot and shrimp so this recipe worked out really well. And it made way more than enough for 4. I forgot pictures, but maybe I'll take one the next time I eat some of the leftovers.

13 oz. fresh fettuccine (great idea, but I just used a bag from HEB)

1 tbsp evoo

1 onion, finely chopped

3 cloves garlic, crushed

13. oz tomatoes, seeded and chopped (I just used a can of diced tomatoes and drained it)

1/4 cup white wine

1 & 1/4 cups whipping cream

2 lbs. medium shrimp, peeled, deveined, and tails intact (I just used 1 lb because 2 seemed like a lot and shrimp isn't cheap)

1/4 cup loosely packed roughly chopped fresh basil (I was feeling lazy at the grocery store and decided that I would just use Italian seasoning that I already had at home, so I just added that in with the onions and stuff while it was cooking)

Cook the fettuccine in a large saucepan of rapidly boiling salted water until al dente. Drain, then return to the saucepan.

Heat the oil in a large frying pan over medium-high heat and cook the onion and garlic, stirring for 4-5 minutes or until the onion is soft. Add the tomatoes and wine and cook for 3 minutes before adding the cream. Bring to a biol, then reduce the heat to medium-low and simmer for 5 minutes or until the mixture slightly thickens. Stir in the shrimp then simmer for 3-4 minutes or until the shrimp turn pink and are curled and cooked through. Toss with the pasta, gently shir in the baisil, season, and serve immediately.

Serves 4

Sesame Coated Tuna with Cilantro Salsa

I just have to say this wasn't the favorite thing that I've cooked. It wasn't bad, but it was really just ok. It was really lacking flavor. The recipe didn't say to put any spices on it and I didn't think to put any on before I rolled the tuna in the sesame seeds. It was ok, but again not my favorite. Also, I decided that it would be much easier to just buy pico de gallo from HEB instead of making it myself because it's pretty much the same concept but easier and probably better. So here is the recipe and pictures :)

Sesame-coated tuna with cilantro salsa:

4 tuna steaks (I just did 2 because turns out these are a little pricey...)

3/4 cup sesame seeds

3 handfuls baby arugula leaves (I left these out and used spinach instead)

Cilantro salsa:

1 large clove garlic, crushed

2 tomatoes, seeded and diced

2 tbsp. finely chopped fresh cilantro leaves

2 tbsp. extra virgin olive oil, plus extra for frying

1 tbsp. lime juice

Cut each tuna steak into three pieces. Place the sesame seeds on a sheet of baking paper. Roll the tuna in the sesame seeds to coat. Refrigerate for 15 minutes.

To make the salsa, place the garlic tomatoes, cilantro, oil, and lime juice in a bowl and mix together well. Refrigerate until ready to use.

Fill a heavy-bottomed frying pan to 1/2 in. (I didn't use that much) with the extra olive oil and place over high heat. (Be very careful, oil fights back and it got me on my eye-lid. Talk about painful.) Add the tuna in two patches and cook for 2 minutes each side (it should be pink in the center). Remove and drain on paper towels. To serve divide the arugula (or spinach in this case) among four serving plates and arrange the tuna over the top. Spoon the salsa on the side and serve immediately.

finished product

cilantro salsa

sesame coated tuna

Tilapia with Mango Salsa

So I forgot to take pictures (sorry in advance). It was great. 2nd time was just as good as the first, but not as much food this time. Here is there recipe, but keep looking because I changed up some things that made it much easier, so if you're in a hurry and don't have time to make the salsa and marinade yourself it will be quicker.

Grilled Tilapia with Mango Salsa

Ingredients

· 1/3 cup extra-virgin olive oil

· 1 tablespoon lemon juice

· 1 tablespoon minced fresh parsley

· 1 clove garlic, minced

· 1 teaspoon dried basil

· 1 teaspoon ground black pepper

· 1/2 teaspoon salt

· 2 (6 ounce) tilapia fillets

Salsa

· 1 large ripe mango, peeled, pitted and diced

· 1/2 red bell pepper, diced

· 2 tablespoons minced red onion

· 1 tablespoon chopped fresh cilantro

· 1 jalapeno pepper, seeded and minced

· 2 tablespoons lime juice

· 1 tablespoon lemon juice

· salt and pepper to taste

Directions

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

So here's what I did differently.

1. I didn't make my own marinade. I just bought a lemon pepper marinade from HEB. I marinated it for about 2 hours. I also just used Mrs. Dash Table Blend spice to add some more flavor.

2. I also didn't make my own salsa (so basically I didn't really do anything to make this except cook it).

3. I also didn't grill it. We have a grill but I don't really know what I'm doing when it comes to that kind of stuff. What I did was I cook it in a pan (I just sprayed some off brand Pam to keep it from sticking). Then after it was done cooking I threw the salsa in to let it simmer for a while while I cooked some green beans (which were great). I just sautéed them in some olive oil and some butter and threw some garlic powder, seasoned salt, tony sacheries and added some Louisiana hot sauce so it would be spicy. I really liked it and it was quick and easy so I'll definitely make it again.