On The Table | Summer Recipes with Le Creuset
One of my favorite ways to spend time with my family is by cooking together.
Trying a new recipe that’s hands on and takes a bit of prep work isn’t something I always opt to dive into, but when you’re with a big group it’s relaxing, enjoyable, and pays off in the end. Especially if there's a lot of butter and spices involved. When I was growing up, we would always celebrate holidays, birthdays and get togethers with a big meal, so I’m planning on carrying that tradition throughout the summer.
I’ve loved Le Creuset for as long as I can remember. My infatuation with the colorful cast iron cookware brand started years ago when I remember seeing them in my grandmother's kitchen. It wasn’t long before I amassed quite a little collection of Le Creuset kitchen products. There's just something charming about the products that make cooking a more enjoyable experience. Both chic and cozy at the same time.
I teamed up with Le Creuset to share with you my favorite easy summer recipes using their line of matte cookware. Hopefully it inspires you to make something delicious with your family and friends this season.
Summer Skillet Shrimp and Spinach Pasta
- 3 tablespoons olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 bag shrimp, peeled tails on
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 can chopped tomatoes
- 1 bay leaf
- 1/2 teaspoon hot smoked paprika
- pinch of sugar
- salt & pepper to taste
- 12 ounces linguine pasta
- 12 cherry tomatoes on the vine
- 3 tablespoons butter
Heat a large skillet over medium heat. Add olive oil and sauté the onions for about ~5 minutes. Add in garlic and continue cooking for another minute.
Add the chopped shrimp to the skillet and cook for another 3-4 minutes.
Increase the heat to medium-high and stir in the tomato paste. Roast until fragrant, stirring frequently. Add red wine and cook for another 2-3 minutes until thick.
Stir in the bay leaf, paprika, sugar, salt and pepper and simmer for ~15-20 minutes on low heat.
In a separate pan, cook the linguine according to package directions.
To roast the tomatoes, heat a frying pan over high heat and add a very small amount of olive oil. Add the tomatoes and cook for 2 minutes on each side. Remove from the pan and add a bit more oil.
Add the whole shrimp you set aside and cook about 3 minutes on each side or until done on the inside and browned on the outside. Season with salt and pepper to taste.
Add the tomatoes back to the pan, remove from the heat and set aside until ready to serve.
To finish, stir the butter into the finished sauce. Toss with the linguine and divide between four plates. Top with the tomatoes and the shrimp.
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*Thank you Le Creuset for collaborating on this post!