BROWN BUTTER BALSAMIC PASTA

 I love shrimp and pasta together and this is such a quick and easy meal to prepare.  You can use any veggies that you prefer.

Ingredients for sauce:

• 1/2 cup (1 stick) butter
• 3 tablespoons of balsamic vinegar
• dash of salt and pepper

Ingredients for pasta:

• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 red bell pepper, sliced
• 4 ounces button mushrooms, sliced
• 4 ounces of asparagus cut into two in pieces (I was out of it here)
• 1 clove crushed garlic
• 1/2 pound raw peeled and cleaned shrimp, medium to large
• White wine to de-glaze pan
• 8 ounces whole wheat pasta of choice
• 1/4 cup walnuts
• Parmesan cheese to taste

Directions for sauce:

Place butter into a small saucepan and melt on medium heat; continue to heat over medium heat until butter turns golden brown in color.  Once the butter reaches the desired color; remove from heat.  Let cool for 3 minutes and add balsamic vinegar, salt and pepper.

Set aside.

Directions for pasta:

Boil pasta according to directions.

While pasta is cooking add olive oil and butter to saute pan over medium heat.  Add vegetables and garlic, saute until done.  Remove from pan and set aside.  Add shrimp into hot pan the vegetables were in and cooked until just pink.  De-glaze the pan with white wine and add back in vegetables, add cooked pasta, walnuts, sauce and stir.

Serve with Parmesan on side.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

ROASTED BALSAMIC GLAZED VEGETABLE & MOZZERALLA SANDWICH

This sandwich is full of wonderful flavors and is a great addition to your summer bar-b-ques.

Ingredients:

• olive oil
• 1 red bell pepper, cleaned and cut in half
• 1/2 Vidalia onion, sliced 1/4 inch thick
• 1 portabella mushroom, cut into 1/2 slices
• 1/2 zucchini, sliced into 1/8 disks
• 1/2 cup balsamic glaze (I made my own - see recipe below)
• 4 slices of fresh mozzarella
• 2 whole wheat ciabatta rolls

Directions:

Pre-heat bar-b-que grill.  Using a grill pan or foil, roast vegetables coated with olive oil starting with onions and red bell peppers.  Once onions and peppers are partially cooked add the mushrooms and zucchini.  Add your glazed to vegetables and roast for a couple more minutes. 

Slice your rolls in halves and brush with olive oil on the inside and toast on the grill. Once your rolls are toasted add your vegetables and top with mozzarella to complete your sandwich. 

Ingredients for balsamic glaze:

• 1 tablespoon olive oil
• 1 tablespoon shallots, finely diced
• 1 teaspoon garlic, crushed
• 1 tablespoon sugar
• 2 beef bouillon cubes (optional)
• 2/3 cup of red wine
• 1/3 cup of balsamic vinegar

Directions for balsamic glaze:

Using a skillet, sauté shallots and garlic in olive oil over medium heat.  Add sugar and continue to sauté until shallots and garlic are cooked.  Add bullion, wine and vinegar and simmer until this reduces by more than half.

Click here for a printable version of this recipe from Culinary Collage.