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One Pot Cilantro Lime Shrimp Scampi

  One Pot Cilantro Lime Shrimp Scampi is a bright and flavorful twist on the classic shrimp scampi, featuring zesty lime, fresh cilantro, and tender shrimp in a garlicky, buttery sauce. It’s easy to make and comes together in a single pot, making it perfect for busy weeknights. Here's how to prepare it: Ingredients: 1 pound large shrimp, peeled and deveined 8 ounces linguine or spaghetti (or your favorite pasta) 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional, for heat) 2 cups chicken or vegetable broth 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay) Juice and zest of 2 limes 1/4 cup fresh cilantro, chopped (plus more for garnish) Salt and freshly ground black pepper, to taste Lime wedges, for serving Instructions: 1. Cook the Pasta : In a large, deep skillet or pot, bring the chicken or vegetable broth and white wine to a boil. Add the linguine and cook according to package ...
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Butternut Squash and Leek Galette

Butternut Squash and Leek Galette


Butternut Squash and Leek Galette

This rustic galette combines the natural sweetness of butternut squash with the savory flavor of leeks, all wrapped in a flaky pastry crust.

Ingredients

For the Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 8 tbsp (1 stick) unsalted butter, cold and cubed
  • 3-4 tbsp ice water
For the Filling:
  • 2 cups butternut squash, peeled, seeded, and diced (small cubes)
  • 1 large leek, white and light green parts only, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten (for brushing)

Instructions

  1. Prepare the Pastry:

    • In a large bowl, combine the flour and salt.
    • Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    • Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
    • Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  2. Roast the Butternut Squash:

    • Preheat your oven to 400°F (200°C).
    • Toss the diced squash with 1 tablespoon of olive oil, half the thyme, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and lightly caramelized. Let cool.

  3. Cook the Leeks:

    • Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
    • Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until soft and lightly golden. Remove from heat.

  4. Assemble the Filling:

    • In a bowl, combine the roasted squash, cooked leeks, ricotta, Parmesan, and remaining thyme. Adjust seasoning with salt and pepper if needed.

  5. Roll Out the Dough:

    • On a lightly floured surface, roll the chilled dough into a rough 12-inch circle.
    • Transfer the dough to a parchment-lined baking sheet.

  6. Fill the Galette:

    • Spoon the squash and leek mixture onto the center of the dough, leaving a 2-inch border.
    • Fold the edges of the dough over the filling, pleating as needed, to create a rustic edge.

  7. Brush and Bake:

    • Brush the folded edges of the dough with the beaten egg.
    • Bake at 400°F (200°C) for 30-35 minutes, or until the crust is golden and crisp.

  8. Cool and Serve:

    • Let the galette cool for 5-10 minutes before slicing. Garnish with additional thyme if desired.

This butternut squash and leek galette is perfect as a vegetarian main course or a side dish. Would you like suggestions for a complementary salad or wine pairing?



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