Pull out that pasta maker and make some homemade Basil Garlic Fettuccine.
Top it with Lemon Garlic Shrimp for an easy date-night at home meal!
Back when I was a kid, we’d often pile in the car and take the 4-hour drive from Charleston, SC up to my grandparents’ house upstate. My grandparents lived in a small town, and they had a ton of land. For a little boy with a big imagination, this was pretty much my heaven. I spent the days roaming the backyard pretending that pirate’s treasure was buried out there somewhere. When I needed a break from treasure hunting, I could always go pick as many wild blackberries as I could possibly want. (I’m pretty sure my grandmother ended up baking a blackberry cobbler almost every night!) But one of my favorite memories of those summer trips was going fishin’ with grandpa.
My grandfather had a small fishing boat that he kept down in the barn, and he was always more than willing to take a day off of work and “run me down to the lake.” Sometimes we would just fish from the shore at a nearby pond, but more often than not, we’d head out to Lake Hartwell to fish for bream and crappie. Then we’d come home and have fresh fish for dinner…along with that aforementioned blackberry cobbler, of course! Although I haven’t been fishing in many years, I still have very fond memories of those warm summer days with my grandfather on the lake.
While we don’t really make sweeping New Year’s resolutions around here, we do come up with a list of things we’d like to do in the coming year. One of my kitchen goals is to make more homemade pasta. I’ve made homemade pasta before, but I feel like my pasta machine got neglected far too much last year. Sure, I did use it to make these Kalamata Olive and Sea Salt Grissini. And I even used it for a dessert recipe with these Eggnog Ice Cream Sandwiches. But I told myself a couple of weeks ago that I wanted to use that pasta machine to make more pasta (imagine that!). So I hit the kitchen the other day and whipped up a batch of homemade fettuccine. Basil Garlic Fettuccine to be exact. This pasta was loaded with flavor, and my wife and I couldn’t wait to grab a big bowl of this fettuccine for dinner.
Another goal this year is to eat more seafood. We don’t often make fish here at home. I’ll order it when I go out, but when it comes to cooking it at home I just don’t do it very often. So the other day I stopped by the frozen fish section at my local supermarket. As a kid, all I remember about the frozen fish section was lots and lots of fishsticks. Wow, times have changed! Bumble Bee recently introduced a Fresh Frozen line of seafood, and the flavors will absolutely make your mouth water. Think Tilapia with Lemon, Pepper & Herbs or Salmon with Garden Pesto. Yeah, I’m getting hungry just writing about these flavors!
Have you ever walked by the fresh seafood department at the grocery store and noticed that little “previously frozen” note in small print? Unless you live right on the coast, most seafood needs to be frozen before it’s shipped. I get it. It’s safer that way. But then why am I paying full price for fish in the fresh section when I can just step over to the frozen section and grab tasty seafood there instead? All of the products in Bumble Bee’s new line of premium seafood are prepared with no preservatives and then flash frozen within hours. Plus, all 7 of the new varieties go straight from the freezer to the table in 20 minutes or less. Weeknight dinners that are high in protein and packed with flavor? That’s a win in my book!
Basil Garlic Fettuccine
Since I was getting started on the fresh pasta goal with this Basil Garlic Fettuccine, I figured I’d go for the two-for-one and top the pasta with seafood. After much debate, I settled on Bumble Bee’s Lemon Shrimp with Garlic & Herbs. I figured the flavor combo would pair well with the basil and garlic in the fettuccine. And it did.
My wife just came home from a business trip, and I wanted to surprise her with a tasty date-night at home meal. I cooked up the pasta and had this dinner waiting for her when she walked in from her travels. Well, to be fair, I hadn’t cooked the shrimp yet, but that wasn’t a problem at all. These shrimp go straight into the skillet from the freezer, and they’re ready in about 5-6 minutes. With tasty seafood that’s this easy to prepare at home, I definitely foresee many more weeknight meals like this coming our way. Goal: Eat more seafood? Check! (My wife has already told me that she wants to try the Petite Scallops with White Wine & Garlic-Herb Butter next.)
Did you make this Basil Garlic Fettuccine at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Basil Garlic Fettuccine
- 2 cups all purpose flour
- 1 cup semolina flour
- 2 Tbsp dried basil
- ½ Tbsp garlic powder
- ½ tsp salt
- ½ cup water
- 3 large eggs
- Using a countertop mixer fitted with the paddle attachment, add all of the ingredients and mix on low speed for 2-3 minutes, or until ingredients are well incorporated.
- Increase speed to medium and continue mixing for 4-5 minutes. (Note: The dough should be firm and slightly stretchy. If it seems too tough, feel free to add a Tbsp of water. Similarly, if it seems too loose, add another Tbsp of flour.)
- Place the dough in a small bowl and cover with plastic wrap. Let dough rest for approximately one hour.
- Working with about a quarter of the dough at a time, flatten dough into a rough rectangle about ½” thick. Roll dough through widest setting on the pasta roller. Reduce pasta roller by 1-2 settings and roll dough through again. Reduce pasta roller by 1-2 settings again and roll dough through. (Note: At this point, you should have a long piece of thin dough. Consult the instructions on your pasta machine if you have questions about how to use it.)
- Set strip of rolled dough aside and repeat process with remaining dough. (Tip: Sprinkle the tops of the rolled pieces with a bit of semolina flour to keep them from sticking together.)
- Finally, roll the flattened pieces of dough through the fettuccini cutter on your pasta machine.
- At this point, you can either cook the pasta or sprinkle it with semolina flour, place on a baking sheet and freeze. (Once frozen, you can transfer pasta into a freezer-safe bag.) When you cook the pasta, note that fresh pasta cooks much faster than dried pasta, so watch it closely!
This post is sponsored by FitFluential on behalf of Bumble Bee SuperFresh.
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