Spicy Spaghetti Carbonara

The traditional flavors of spaghetti carbonara have been twisted a little to make them more spicy and delicious for an amazing dinner for two. Enjoy mouthwatering food and great company with this interesting recipe.

Ingredients

• Spaghetti, ½ lb
• Pancetta (finely chopped), 2 oz.
• Onion (chopped), ¼ cup
• Garlic (minced), 1 clove
• Dry white wine, 2 tbsp
• 1 egg yolk
• Whipping cream, 2 tbsp
• Ground black pepper, ¼ tsp
• Parmesan cheese (shredded), 1/3 cup
• Crushed red pepper, ¼ tsp
• Frozen peas (thawed), ½ cup
• Salt, to taste
• Roasted red sweet pepper (bottled, chopped), 2 tbsp

Preparation

1. Follow the package directions to prepare pasta. Drain, reserving ¼ cup pasta water. Keep pasta in pan to keep it warm.
2. Place a skillet over med-high heat. Add pancetta and cook.
3. Stir frequently and remove using a slotted spoon when cooked. Place on a paper-towel-lined plate.
4. Add garlic and onion to the remaining drippings in the skillet. Cook for 4 minutes until fragrant and tender.
5. Remove from heat and stir in wine.
6. Bring back to heat, mix and bring to a boil. Reduce heat and simmer for 5 minutes until wine evaporates.
7. Combine whipping cream and egg yolk in a bowl. Stir in black pepper, cheese, and crushed red pepper.
8. Add reserved pasta water and spaghetti in the onion mixture. Toss to combine well.
9. Remove from heat and stir in the egg-cream mixture, roasted pepper, peas, and reserved pancetta.
10. Toss to coat and serve immediately!

Burnt-Butter Oysters

This is one luxurious recipe that you will be trying out! Cooked oysters drizzled with caramel butter and a hint of lemon flavor is definitely going to blow you away with its exotic features. Follow the recipe and prepare tonight for the dinner for two.

Ingredients

• 8 rock oysters, cleaned
• Rock salt
• Butter (unsalted), 1/3 cup
• Tabasco sauce
• Juice of ½ lemon

Preparation

1. Set the oven to preheat at 400 degrees F.
2. Place rock salt in an oven-proof frying pan and set to bake for 20 minutes.
3. Remove, place oysters on top carefully and return back to the oven for another 10 minutes.
4. Meanwhile, prepare the topping. Use a frying pan to melt butter over medium heat.
5. Cook for 2 minutes until golden brown. Add a few drops of Tabasco sauce and turn off the stove.
6. Squeeze some lemon juice and swirl to combine all flavors. Set aside.
7. Use a blunt knife or special oyster knife to open the shell. Beware of steam.
8. Place the bottom shells with oysters in a serving platter and generously drizzle burnt butter topping on the top. Serve right away and enjoy.

Bruschetta With Mozzarella, Basil And Tomatoes

You cannot go wrong with this one. The refreshing and fulfilling flavors are definitely going to fill you up before you could finish the last piece. If you are planning for a special dinner for two tonight, this recipe can definitely make up to your list of favorites.

Ingredients

• Whole tomatoes (drained), 1 can
• Fresh basil leaves (washed and spun dried), 1 cup
• Extra virgin olive oil, 4 tbsp
• Garlic, 6 cloves
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 large sized French baguette, 1” each
• Mozzarella cheese (fresh, sliced into ¼” chunks), 1 ½ lbs

Preparation

1. Set the oven to preheat at 375 degrees F.
2. In a food processor bowl, add tomatoes, olive oil, basil leaves and 2 cloves garlic. Process until well combined and chunky.
3. Season with salt and pepper.
4. Line up baguette slices on a prepared baking sheet.
5. Set in the oven for toasting for 3 minutes or until golden brown.
6. Rub the remaining garlic on the toasted side of the slice and lay a few pieces of mozzarella cheese.
7. Place back in the oven and let the cheese melt for about 50 seconds.
8. Remove from oven and spread the tomato mixture on top. Transfer to a serving platter and garnish with more basil leaves.
9. Enjoy warm and crispy.

Broccoli And Spicy Beef Noodle Bowl

Ingredients

• Beef sirloin steak, ½ lb cut into thin strips
• Vegetable oil, 1 tbsp
• Beef broth (low sodium), 1 can
• Peanut sauce, 3 tbsp
• Dried medium egg noodles, 2 cups
• Broccoli florets, 1 cup
• Green onions (sliced), 2 tbsp

Preparation

1. Heat oil in a large saucepan over med-high heat. Add meat and cook, stirring frequently. Cook until browned from all sides for a few minutes.
2. Remove from pan and set aside. Drain off fat. Add peanut sauce and broth into the pan. Combine and bring to a gentle boil.
3. Stir in noodles and adjust heat to low. Simmer for 4 minutes without the lid. Stir occasionally to avoid noodles from sticking to each other.
4. Add broccoli and stir. Increase heat and bring to a boil. Reduce again and simmer for another 4 minutes or until the noodles are cooked.
5. Add back meat to the pan and cook for another minute to heat everything thoroughly.
6. Transfer to a serving platter and garnish with green onions on the top.
7. Serve immediately and enjoy!

Shrimp And Lemon Scampi

Ingredients

• Olive oil, 2 tbsp
• Dry white wine, 2 tbsp
• Garlic (minced), 2 cloves
• Lemon peel (finely shredded), 1 tsp
• Salt, 1/8 tsp
• Crushed red pepper, 1/6 tsp
• Frozen or fresh jumbo shrimp (deveined, peeled), 1 lb
• Fresh parsley, 1 tsp
• Lemon wedges

Preparation

1. To prepare the marinade, combine wine, olive oil, lemon peel, garlic, crushed red pepper, and salt in a mixing bowl.
2. Thaw shrimp leaving the tails intact. Rinse and pat dry. Place them in a large sealable bag.
3. Pour the marinade in and shake to toss well. Set to refrigerate for an hour.
4. Set the broiler to preheat setting. Remove shrimp from the marinade. Do not discard the marinade.
5. Place shrimp on the unheated broiler pan rack. Set to broil for 2 minutes 4 inches away from heat. Turn, brush the marinade and continue to broil for another 2-4 minutes until shrimp are opaque.
6. Place shrimp on a serving platter. Squeeze some lemon juice and serve with lemon wedges on the side and parsley on the top.
7. Enjoy!

Beef Tenderloin Steak With Balsamic Tomatoes

Ingredients

• Balsamic vinegar, ½ cup
• Seeded tomato (coarsely chopped), 1/3 cup
• Olive oil, 2 tsp
• 2 Beef tenderloin steak, cut ¾ inch thick
• Fresh thyme, 1 tsp
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Preparation

1. Add vinegar to a saucepan and bring it to a gentle boil. Adjust heat to low and simmer for 5 minutes until reduced to ¼ cup.
2. Stir tomatoes in vinegar and set aside.
3. Trim steak fat.
4. Season with salt and pepper.
5. Heat oil in a large skillet and add steak.
6. Cook over med-high heat. Continue cooking for 8-10 minutes on each to cook well.
7. Remove from the stove when it reaches your desired doneness.
8. To serve, spoon vinegar reduction along with tomatoes over the steak.
9. Sprinkle with additional pepper and thyme on top before serving.