Recipe: Shrimp Alfredo Fettuccine

Dining in for Valentine’s Day? Try this creamy and delicious Shrimp Alfredo Fettuccine with just the right touch of romance!

Ingredients:

  • 1.5 lbs. shrimp (20-25 count)
  • 3 cloves garlic
  • 1 chopped onion
  • 1 stick butter- 1/4 to sautéed onions-1/4 before flour-1/2 add to the sauce at the end
  • 1 tablespoon flour
  • 2 cups heavy cream
  • 1 teaspoon sweet paprika (for sauce)
  • 1 cup parmesan cheese
  • 2 teaspoons salt
  • 1.5 teaspoon black pepper
  • 1 tablespoon olive oil (for pasta)
  • 1 teaspoon salt (for pasta)
  • parsley to garnish
  • 1 pack Fettuccine (follow package instructions to cook)

Directions:

  1. Dice onion and transfer into a bowl.
  2. Chop cloves of garlic and add to bowl.
  3. Add butter to a pan over medium heat
  4. Sauté the onion and garlic
  5. Add more butter to the pan and add flour to thicken the sauce.
  6. Cook pasta per package instructions while sauce is cooking.
  7. Add heavy cream to the sauce, stir slowly and bring to a boil.
  8. Let cream simmer for 5 min.
  9. Add parmesan cheese and salt & pepper to taste.
  10. Add sweet paprika (for a pink hue!)
  11. When sauce thickens, remove from heat.
  12. Cut up small pieces of butter and add to sauce, stir until butter melts.
  13. Add shrimp and cook for 5 min. (or until pink in color)
  14. Add cooked pasta to a bowl.
  15. Top with your shrimp and sauce.
  16. Add more parmesan cheese, paprika and parsley for garnish
  17. Serve with you favorite white wine!

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

Recipe: Ikra

A wonderful and simple vegan dip with grilled eggplant and bell peppers!

 

Ingredients

  • 2 eggplant
  • 2 bell peppers
  • 1 onion
  • 1 or 2 cloves of garlic
  • 1/2 cup cilantro optional
  • 1/2 cup parsley optional
  • 1 tbsp. pepper paste
  • 1 tbsp. tomato paste
  • 1/2 cup olive oil
  • pine nuts for garnish
  • salt
  • black pepper

Directions

  1. Use a fork to puncture holes in eggplant and grill both the eggplant and bell peppers until charred.
  2. Remove from grill and peel off the skin.
  3. Chop the eggplant and bell peppers into large pieces. (Clean skin and insides–including seeds)
  4. Use a paper towel to wipe off any residual seed or skin.
  5. Chop onion and garlic.
  6. Chop cilantro and parsley-about 1/2 cup combined (optional).
  7. Add bell peppers into food processor and blend (empty into a bowl and set aside).
  8. Add eggplant to food processor and blend.
  9. Add 1/4 cup olive oil to a skillet and add onions.
  10. Sauté onions, add chopped garlic.
  11. Add pepper paste and tomato paste, mix.
  12. Add chopped bell peppers, thoroughly cook bell peppers.
  13. Add eggplant and continue cooking.
  14. Add parsley and cilantro (optional).
  15. Add salt and pepper to taste.
  16. Cook until excess liquids have evaporated.

Garnish

  1. Olive oil
  2. Chopped Parsely
  3. Pine nuts

Serve with pita chips, pita bread or baguettes! Your choice!

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

 

Oven-Baked Beef Kebab with Eggplant

 

Enjoy this personal twist on a traditional family dish that’s fun to assemble and easy to bake! They’ll come out moist and flavorful every time!

Ingredients

 

  • 1 lb. ground beef
  • 2 eggplants
  • 18-20 fingerling potatoes
  • 1/2 onion
  • 1 tsp. Aleppo red pepper
  • 1 tsp. mint
  • 1 tsp. salt
  • 1 tsp black pepper
  • 1/4 cup bulgur #1
  • 4-5 mini bell peppers
  • 1 bunch fresh mint for garnish

Sauce

  • 1 tsp . Olive oil
  • 1/2 onion
  • 1 tbls. tomato paste
  • 1 tbls. red pepper paste
  • 1 tsp. salt
  • 1/2 tsp black pepper
  • 1 tsp. Sugar
  • 2 tsp. dried mint
  • 2 cups water

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Peel the eggplant (I prefer Japanese eggplants) in just three sections (don’t need to peel the entire skin)
  3. Cut the eggplants just over an inch wide
  4. Optional: Lightly season eggplant slices with salt and grill. You may also fry them or simply add them to the dish raw.
  5. Chop half the onion (the other half will be used for the sauce).
  6. Add the chopped onion to the ground beef in a large bowl
  7. Add bulger, salt, Aleppo pepper and dried mint to the beef
  8. Mix all ingredients well by hand
  9. Chop the other half of the onion
  10. Heat very little oil to a frying pan and add the chopped onion
  11.  Add salt, tomato paste, red pepper paste, dried mint, water and sugar
  12. Whisk all ingredients together, when sauce starts bubbling, remove from heat
  13.  Cut the edges of the fingerling potatoes so that they are the same length as the slices of eggplants.
  14. Assemble the dish by layering the bottom of the baking dish with some of the sauce (Just enough to cover the bottom).
  15. Make small meat balls with the beef mixture and place around the pan, alternating between beef, eggplant and potatoes.
  16. Add the remainder of the sauce on top of the diesh
  17. Slice the baby bell peppers and add to the top of the dish.
  18. Cover with foil, bake at 400 degrees for 40 minutes.
  19. Uncover and bake for another 20 minutes.
  20. Garnish with fresh mint and serve!

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.