Salmon orleans

 

Ingredients

• 4 6-ounce salmon fillets
• salt and pepper to taste
• 1 pound large shrimp peeled and de-veined
• 8 tablespoons butter divided
• 2 tablespoons honey

Cajun Seasoning 

• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes

Instructions

• 1. In a small bowl stir together all cajun seasoning ingredients and set aside.

  2. Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.

  3. Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.

  4. Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately

  
  

  Creamy penne pasta 

  
  

  Ingredients

  • 8 ounces uncooked penne
  • 2 tablespoons butter
  • 1/2 tablespoon flour
  • 3 cloves garlic minced
  • 1/4 cup chicken/veg broth
  • 1/4 teaspoon lemon juice
  • 1 cup heavy/whipping cream
  • 1/4 teaspoon Italian seasoning
  • 1/3 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Chopped parsley optional, to taste
  • 1 teaspoon paprika (optional) it doesn’t change the flavor, just the color . I do this only when I’m making salmon.  I don’t do this with chicken Alfredo. I might, I like to switch it up a bit 🥰

  Instructions

  • Boil a salted pot of water for the pasta and cook it al dente according to package directions.
    
  • When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about 1 minute, stirring fairly often.
    
  • Add in the garlic, followed by the broth and lemon juice. Let it bubble until it's reduced by half (about 30 sec - 1 minute).
    
  • Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning
  • .Cook it for a few minutes until the sauce has thickened up to your liking.
    
  • Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed and add paprika-if you wish (I am generous with both).
    
  • Add the drained pasta to the skillet and toss until coated (I like to add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Garnish with more parmesan and a bit of chopped parsley if you like. Serve immediately.