Creamy Tomato Pasta with Shrimp

 Creamy Tomato Pasta
(Borrowed from here)

1 Tablespoon olive oil
1 tablespoon garlic, minced
14.5 oz. diced tomatoes, undrained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
1/8 teaspoon pepper
1 Pinch red pepper flakes
1 cup chicken broth
2 Tablespoons tomato paste
2 oz. softened cream cheese, equal to 1/4 cup
½ cup grated Parmesan cheese
8 oz spaghetti or other long noodle
1 lbs. frozen deveined shrimp
Salt, pepper, Italian seasoning, garlic powder

1. Bring salted water to a boil in order to cook spaghetti.

2. Heat the oil in a large pan over medium-high heat. Add the garlic and cook for 1-2 minutes.

3. Add the undrained diced tomatoes, oregano, basil, salt, pepper, red pepper flakes, chicken broth, and tomato paste. Let it simmer for about 5 minutes.

 

4. Reduce the heat to low. Cut the cream cheese into smaller squares and whisk it into the sauce.

 

5. Turn broiler on high and put a sheet pan in to preheat with the oven for 10 minutes.  

6. Whisk in half of the Parmesan cheese into the sauce.

 

7. Rinse frozen shrimp to remove ice crystals. In a medium sized bowl, toss in a small amount of salt, pepper, Italian seasoning, and garlic powder. Toss rinsed shrimp into spices until evenly coated.  

8. Let the sauce simmer on low, uncovered, while you boil the pasta according to package instructions. Keep an eye on the sauce, stir it occasionally, and cover it if it reaches your desired level of thickness.

 

9. Once broiler pan has heated for 10 minutes, remove pan carefully and put shrimp directly on to hot pan. Spread evenly in one layer. Return to the broiler and cook for 5 minutes, until shrimp are done.  

10. Once the pasta is NEARLY done, drain it and stir it into the sauce to finish cooking. Remove cooked shrimp from oven and toss with pasta. Serve immediately.

Chicken and Rice Soup (Stovetop)

I made this last night and my child who willingly tries things but rarely, if ever, adopts a new food declared it a good soup and ate two bowls! So I'm sharing it here so I can find it again.

Chicken and Rice Soup
(Adapted from here)

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery ribs, sliced
• 1/2 bag frozen green peas
  
• 1 tsp. dried thyme
• 1 bay leaf
• 8 cups chicken broth
• 1 cup of water
• 1/2 cup long grain white rice, uncooked
• 2 cups shredded cooked chicken
• Salt and pepper to taste

• Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
• Pour in the chicken broth and water and bring the liquid to a boil. Add in the peas, rice and chicken; season with salt and pepper.
• Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.