Jumbo Shrimp & Burrata Pasta & Arugula Salad with Humboldt Fog Cheese


We are in the midst of the Holiday Season. Although we are experiencing the festivities in a different way, my friends are telling me they are just as busy with holiday cards, online shopping, and all things Merry and Bright. If you have a quick moment, head over to Mela Lifestyle to view our cute linen bread bag pictured above, napkins and tea towels for dinner, and all things Beauty and Wellness. 

Since we are all so busy and still need to feed our families, partners, and ourselves. I wanted to share my recipe for Jumbo Shrimp & Burrata Pasta and a quick Arugula salad. Since preparing the recipe earlier this week, I have been enjoying a bit too much! However, can you really enjoy too much during the holidays?!?

Shrimp and Burrata Pappardelle Pasta

 

INGREDIENTS 

1/2 cup Extra-Virgin Olive Oil 

4 cloves Garlic, thinly sliced 

2 Shallots, thinly sliced 

1/2 medium Onion, cut in slices 

2 tablespoons Hot Red Pepper Flakes 

2 tablespoons Himalayan Sea Salt

2 tablespoons small Capers, rinsed and drained

I bunch Basil, leaves only, finely chopped and a few full leaves for garnish

Rao’s Arrabbiata Sauce

2 8-ounce balls Burrata cheese

12 oz Pappardelle Pasta 

4-8 pieces jumbo Shrimp


STEP 1 Bring a large pot of salted water to a boil over high heat. Add pasta and cook, until al dente, according to package directions. Reserve 1/2 cup pasta water, then drain.

 

STEP 2 Meanwhile, heat olive oil in a large saucepan. Add garlic, shallots, and onions and cook until lightly browned. Season with Hot Red Pepper Flakes and Salt. Combine Capers and Chopped Basil and continue to simmer. Add Rao’s Homemade Arrabbiata Sauce to the pan and continue to simmer. 

 

STEP 3 Peel and devein shrimp. Season with Himalayan Sea Salt. In a sauté pan, heat olive oil and place shrimp. Turning once, until cooked thorough. Add shrimp to pasta sauce. 

STEP 4 Now we layer all the goodness! In a large serving bowl, first place cooked pasta and a bit of the reserved pasta water. Next, layer the sauce over fresh pasta. Smash and drizzle Burrata balls over sauce. Add Basil leaves for garnish. 

 

I usually serve a simple salad with one "wow" ingredient with pasta. Arugula is a green that has so much spice and flavor, it can stand alone. Fresh is always better. I combine organic cherry tomatoes and my "wow" factor is the Humboldt Fog cheese. You can also substitute this recipe with blue cheese, crumbled goat cheese, or feta. Choose your "wow". LOL!

 

 

ARUGULA SALAD WITH CHERRY TOMATOES AND HUMBOLDT  FOG 

 

 

INGREDIENTS

 3 tbsp. apple cider or white balsamic vinegar

1 tsp. Dijon Mustard

1 tsp. Honey

1/4 cup extra virgin olive oil

4 cups fresh Arugula

2 cups cherry tomatoes, sliced

4 oz. Cypress Grove Humboldt Fog Cheese, thinly sliced or gently crumbled

 


 

STEP 1 Combine vinegar, mustard, honey and olive oil in a small mixing bowl. Add salt and pepper to taste. 

 

STEP 2 Place fresh arugula in a large serving bowl. Toss arugula gently with dressing. Layer with cherry tomatoes.

 

STEP 3 Sprinkle Humboldt Fog throughout salad. Serve immediately.   

                             

This holiday season may look a bit different. We may choose to celebrate over zoom, with our partner, or with our pod. Whatever your choice. However you choose to gather. May all our hearts and homes continue to be filled with joy this season. 

"There is always a chance to set your own table"  -Kamilah Tibbitts

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