Here is yet another easy recipe, and you can substitute chicken, or tofu, as the protein. This is a KBA recipe (Keitel Blacksmith approved).
Now most times I do the “sauce” part and spoon it over the linguini; it has a texture almost like a thick scampi. However, we are having some work done on the kitchen and I am without a stove/oven for several weeks. So, I spent the past two weeks “cooking ahead”. In this case, I just mixed it all up and baked it, then froze it, then microwaved it to serve (which is what is pictured).
Preheat oven to 350°. Heat 2+ tablespoons butter over medium-high heat in a large frying pan; sauté shrimp or other protein, 1 to 2 pounds of it, until the shrimp turns pink or the protein is cooked through. Add in 2+ cloves minced garlic and sauté ‘til it turns golden. Transfer this to a greased baking dish, leaving the pan drippings.
Add ½ cup white wine to the frying pan and bring it to a boil, until liquid is reduced by half. Make sure to scrape in and mix any pan drippings; pour over shrimp.
Sprinkle the shrimp mixture with 2 cups shredded Monterey Jack cheese (yes 2 whole cups, not a cholesterol-friendly recipe) and 2+ tablespoons fresh chopped parsley. Bake until cheese is melted, 8-10 minutes and spoon over linguini you made while waiting. It would probably be good over rice, too.
Now I bet that you could substitute margarine or oil for the butter, and double the wine (maybe add some flour for a roux), and reduce the cheese by about half – if you are eating heart-healthy.
If you want to freeze it for reheating, just mix it up with the linguini or rice, and sprinkle the top with about a ½ cup of reserved cheese from the two cups before baking – then cool it and freeze.
As Ellie said we are without a stove for the next three weeks. If anyone has suggestions for microwaveable food we would welcome it. We bought an electric fry pan and have used it sparingly. No running water on first floor. Doing dishes in the bathroom sink have been a joy.
What he said. Your input is appreciated.
What about a rice cooker? You can make a lot of stuff in one of those.
An Instapot is a great help. You can make a lot of things without a stove including baking chicken.
Definitely making this! I don’t have any microwave suggestions though, I only use mine to reheat.
Instant Pots are a good option with tons of recipes. As often as not I don’t even use the pressure cooking function. You can saute in them, dump in whatever else you want, set the slow cooker and walk away. They’re portable, so you can stick one in a closet or bathroom if the kitchen is AWOL (closet is probably a bad idea), and there’s only two parts to wash.
Is this recipe supposed to serve two, or do you have teenage boys in your house? If it is meant to serve two, you are my kind of cook! One–two pounds of shrimp, two cups of cheese, serve over linguini: challenge accepted!
I make something similar, a variation of the classic linguini with clam sauce, except I use shrimp. Not nearly as much cheese, more garlic, and it’s cream based. It’s very rich, so it’s a struggle to retain consciousness after the meal.
We are empty nesters, but all my cooking is as if my son and father still lived with us. I find it impossible to scale down. So we usually have a second meal to freeze.
Your recipe sounds scrumptious, and from the description I bet that I can “wing it”. Top of the list to try when I have a kitchen again, sometime the week of August 17th. I shall report back.