Delicious Specialty Foods

Ingredients:  

1.5 pounds mixed mushrooms, sliced

8 ounces whole-wheat linguine pasta

1 cup diced shallots

1 cup dry white wine

2 tablespoons extra-virgin olive oil

1 tablespoon Seghetti’s Top Secret Italian Herb seasoning

1 tablespoon chopped fresh thyme

½ cup crème fraiche

¼ cup grated Parmesan cheese plus more for garnish

1 tablespoon butter

½ teaspoon salt

¼ teaspoon ground pepper

6 cloves garlic, sliced

Finely chopped fresh parsley

Directions:   

1. Begin by bringing a large pot of water to a boil on high heat. Cook the pasta following the instructions on the package. Remember to reserve 1/2 cup of the pasta water before draining the pasta.

2. In a large skillet over medium heat, heat the oil and garlic until fragrant, which should take about 2 minutes. Increase the heat to high and add mushrooms, shallots, Seghetti’s Top Secret Italian Herb and thyme. Cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, and the mushrooms are beginning to brown. This process typically takes 11 to 13 minutes.

3. Pour wine into the pan and let it cook until reduced by about half, approximately 3 minutes. Stir in the reserved pasta water, crème fraîche, Parmesan, butter, salt, and pepper. Add the pasta and toss everything together to coat. When serving, top with more Parmesan and parsley if desired.

Buon Appetito!

Ingredients:   

5-6 medium zucchini, trimmed

1 pound raw shrimp, peeled and deveined, tails left on if desired

1 ripe avocado

1 cup packed fresh basil leaves

¼ cup unsalted shelled pistachios

¼ cup extra-virgin olive oil plus 2 tablespoons, divided

2 tablespoons lemon juice

3 cloves garlic, minced

1-2 teaspoons Seghetti’s Top Secret Italian Herb seasoning

¾ teaspoon salt, divided

¼ teaspoon ground pepper

Directions:  

1. Use a spiral vegetable slicer or a vegetable peeler to cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle to prevent the noodles from falling apart. Place the zucchini "noodles" in a colander, toss with 1/2 teaspoon salt, and let drain for 15 to 30 minutes. Gently squeeze to remove any excess water.

2. In a food processor, combine avocado, basil, pistachios, lemon juice, pepper, and the remaining 1/4 teaspoon salt. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, for 30 seconds. Add shrimp, Seghetti’s Top Secret Italian Herb and cook until the shrimp is almost cooked through, about 3 to 4 minutes. Transfer to a large bowl.

4. Add the remaining 1 tablespoon oil to the pan. Toss the drained zucchini noodles until hot, about 3 minutes. Transfer to the bowl, add the pesto, and gently toss to combine.