Recipes from heart

Slow Roasted Tomato Shrimp Spaghetti

Gentle oven heat softens tomatoes and garlic into a rich pasta sauce. Crush only half the tomatoes and keep the rest whole for juicy bites.

Serves 4 | Prep 10 min | Cook 60 min | Total 70 min

Times are estimates. Pasta boiling and other preparation overlap where stated. Follow the doneness cues.

Equipment: Induction and oven safe white enamel oval braiser, separate white interior skillet, pasta pot, tongs, silicone spoon.

Ingredients

- 320 g dry spaghetti
- 450 g large raw shrimp, weighed fully peeled, deveined and with every tail removed
- 600 g cherry tomatoes, left whole and pricked once with a knife tip
- 6 garlic cloves (18 g), thickly sliced
- 60 ml olive oil, divided: 45 ml for roasting and 15 ml for shrimp
- 12 g fresh basil, torn, divided
- 3/4 tsp fine salt (4.5 g), divided: 1/2 tsp for tomatoes and 1/4 tsp for shrimp
- 1/4 tsp black pepper
- 3 litres water and 15 g salt for pasta
- 50 to 150 ml reserved pasta water

Method

1. Heat the oven to 150°C / 300°F conventional or 130°C fan. Put tomatoes, garlic, 45 ml oil, 1/2 tsp salt and the black pepper into the empty oval braiser. Turn to coat and tuck garlic beneath the tomatoes so it does not dry out.

2. Roast uncovered for 45 to 55 minutes, stirring gently once halfway through, until the tomatoes are soft and wrinkled and the garlic is tender. Keep all the roasting juices in the vessel. Wearing oven mitts, move the braiser to a heatproof surface.

3. Near the end of roasting, boil spaghetti in salted water until al dente according to its package, usually 8 to 12 minutes. Reserve 250 ml water before draining. Pat shrimp dry and season with the remaining 1/4 tsp salt.

4. Heat the remaining 15 ml oil in the separate empty skillet over medium high heat. Sear shrimp for about 2 minutes, turn, then cook another 1 to 2 minutes until pearly and opaque throughout. Remove from the heat.

5. Using a silicone spoon, crush roughly half the roasted tomatoes into their juices in the braiser. Leave the other half whole. Add hot spaghetti and 50 ml pasta water. Lift and fold with tongs until the strands are coated, adding more pasta water in small splashes if needed.

6. Fold in the cooked shrimp, their juices and most of the basil. Scatter the remaining basil and serve immediately from the braiser.

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Cauliflower sheep, egg chicks, tomato ladybug crackers, and radish mice all built from simple fresh ingredients on one colorful veggie board. Perfect for parties, kids’ snacks, or a fun weekend food project.

Lemon Olive Chicken Spaghetti

Braised chicken and green olives make a savory sauce for spaghetti. Reduce the braising liquid before adding pasta, then finish with butter, lemon and parsley.

Spicy Cajun Shrimp Ramen

Prep: 10 min
Cook: 18 min
Servings: 2–3

Ingredients
- 1 lb / 450 g large shrimp, peeled, deveined, tails off
- 2 packs ramen noodles, seasoning packets discarded
- 1 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cups low-sodium chicken or seafood broth
- 2 garlic cloves, minced
- 1 tsp grated ginger optional
- 1 tsp sesame oil optional
- 2 soft-boiled eggs, halved
- 2 green onions, sliced
- 1 tbsp chopped parsley or cilantro
- Red chili flakes to finish

Instructions
1. Season shrimp with Cajun seasoning, paprika and garlic powder.
2. Heat olive oil and butter in a skillet; sear shrimp 1 1/2 minutes per side until golden; remove.
3. In a pot combine broth, soy sauce, chili garlic sauce, garlic and optional ginger; simmer 3–4 minutes.
4. Add ramen noodles and cook until just tender, about 2–3 minutes.
5. Return shrimp briefly to warm through.
6. Divide noodles and broth into bowls.
7. Top with shrimp, soft-boiled egg halves, green onion, herbs and chili flakes.

Creamy Garlic Parmesan Spaghetti — Version A

Prep: 10 min
Cook: 20 min
Servings: 4

Ingredients
- 12 oz / 340 g spaghetti
- 3 tbsp unsalted butter
- 5 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 3/4 cup Parmesan
- 1/2 cup mozzarella
- 1/2–3/4 cup reserved pasta water
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup parsley
- Extra Parmesan

Instructions
1. Cook spaghetti until al dente; reserve pasta water and drain.
2. Melt butter over medium-low; add garlic 20–30 seconds without browning.
3. Add flour and whisk 1 minute.
4. Slowly add milk while whisking, then cream; simmer gently 2–3 minutes.
5. Lower heat; add Parmesan and mozzarella until smooth.
6. Season with salt, pepper, chili flakes and half the parsley.
7. Add spaghetti and toss with pasta water until silky.
8. Finish with remaining parsley and Parmesan; serve immediately.

Creamy Garlic Parmesan Shrimp & Scallop Seafood Bake

Prep: 15 min
Cook: 25 min
Servings: 4–5

Ingredients
- 1 lb / 450 g large shrimp, peeled, deveined, tails off
- 12 oz / 340 g sea scallops, very dry
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 3 tbsp butter
- 5 garlic cloves, minced
- 2 tbsp flour
- 1 cup low-sodium seafood or chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan
- 1/2 cup mozzarella for sauce
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp red pepper flakes
- 2 tbsp parsley
- 1 cup mozzarella for topping
- 1/4 cup Parmesan for topping

Instructions
1. Heat oven to 400°F / 205°C. Season shrimp and scallops.
2. Sear shrimp 1–1 1/2 minutes per side; remove. Sear scallops 1 1/2 minutes per side; remove.
3. Add butter and garlic 20–30 seconds; whisk in flour 1 minute.
4. Slowly add broth, then heavy cream until slightly thickened.
5. Add Parmesan, 1/2 cup mozzarella, lemon juice, zest, chili flakes and parsley.
6. Spread a little sauce in a white baking dish; arrange shrimp and scallops.
7. Pour remaining sauce over; top with mozzarella and Parmesan.
8. Bake 12–15 minutes until bubbling; broil 1–2 minutes only if needed. Finish with parsley and pepper.

Creamy Crab & Shrimp Queso Rolls

Prep: 20 min
Cook: 25 min
Servings: 6 rolls

Ingredients
- 10 oz / 285 g shrimp, peeled, deveined, tails off
- 8 oz / 225 g crab meat
- 1 tbsp olive oil
- 1/2 red bell pepper, finely diced
- 3 garlic cloves, minced
- 4 oz / 115 g cream cheese
- 1/2 cup shredded mozzarella
- 1/4 cup Parmesan
- 2 tbsp parsley
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 6 medium flour tortillas
- 2 tbsp butter
- 2 tbsp flour
- 1 cup low-sodium chicken or seafood broth
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 cup mozzarella for queso
- 1/2 cup Parmesan for queso
- 1/4 tsp black pepper
- 1 tbsp parsley

Instructions
1. Heat oven to 400°F / 205°C. Season shrimp and sear 1–1 1/2 minutes per side; remove and chop.
2. Sauté red pepper 1–2 minutes; add garlic for 20–30 seconds.
3. Combine shrimp, crab, cooked pepper, cream cheese, mozzarella, Parmesan, parsley and lemon juice.
4. Spoon filling onto tortillas, roll tightly, place seam-side down in greased baking dish.
5. For queso: melt butter, add flour and whisk 1 minute; slowly add broth, milk and cream.
6. Simmer until slightly thickened; add mozzarella, Parmesan, pepper and parsley.
7. Pour queso over rolls and add a light cheese topping.
8. Bake 15–18 minutes until bubbling and golden. Finish with parsley.

Creamy Taco Chili with Avocado & Cheddar

Prep: 10 min
Cook: 30 min
Servings: 6

Ingredients
- 1 lb / 450 g lean ground beef
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 3/4 tsp salt
- 1 can diced tomatoes (14.5 oz / 410 g)
- 1 can tomato sauce (15 oz / 425 g)
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 2 cups low-sodium beef or chicken broth
- 1 1/2 cups small elbow macaroni or shells
- 1/2 cup corn kernels
- 4 oz / 115 g cream cheese
- 1 cup shredded cheddar
- 1 ripe avocado, sliced
- 2 tbsp cilantro
- 2 green onions, sliced
- 1/4 cup sour cream optional

Instructions
1. Heat olive oil and brown ground beef.
2. Add onion 2–3 minutes, then garlic.
3. Add chili powder, cumin, paprika, oregano, salt and pepper; stir 30 seconds.
4. Add diced tomatoes and tomato sauce.
5. Add kidney beans, pinto beans and broth; simmer 10 minutes.
6. Add pasta and corn; simmer until pasta is tender.
7. Reduce heat; stir in cream cheese until melted, then cheddar until glossy.
8. Serve in bowls and top with fresh avocado, cilantro, green onion, extra cheddar and optional sour cream.

Garlic Shrimp & Sausage Cabbage Cups

Prep: 20 min
Cook: 30 min
Servings: 4

Ingredients
- 1 large green cabbage
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 lb / 450 g large shrimp, peeled, deveined, tails off
- 10 oz / 285 g beef or turkey smoked sausage, sliced
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 5 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 tbsp butter
- 1/3 cup low-sodium chicken broth
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp parsley

Instructions
1. Heat oven to 425°F / 220°C. Cut cabbage into 4 thick rounds and hollow shallow centers, keeping bottoms intact.
2. Brush cabbage with olive oil and season; roast 20–25 minutes until tender and browned.
3. Brown sausage 3–4 minutes; remove.
4. Season and sear shrimp 1 1/2 minutes per side; remove.
5. Sauté onion and bell peppers 2–3 minutes.
6. Add garlic and red pepper flakes for 20–30 seconds.
7. Add butter, broth, lemon juice and zest; simmer briefly.
8. Return sausage and shrimp and toss 30–45 seconds.
9. Fill roasted cabbage cups with mixture; spoon sauce over and finish with parsley.

Spicy Shrimp Pasta with Broccoli & Bell Peppers

Prep: 15 min
Cook: 20 min
Servings: 4

Ingredients
- 12 oz / 340 g whole-wheat spaghetti
- 1 lb / 450 g large shrimp, peeled, deveined, tails off
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups crushed tomatoes
- 1/2 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup reserved pasta water
- 1/3 cup Parmesan
- 2 tbsp parsley

Instructions
1. Cook whole-wheat spaghetti until al dente; reserve pasta water and drain.
2. Season shrimp with paprika, garlic powder, onion powder, salt and pepper.
3. Sear shrimp 1 1/2–2 minutes per side; remove.
4. Add remaining oil, broccoli and peppers; sauté 3–4 minutes.
5. Add garlic and red pepper flakes for 20–30 seconds.
6. Pour in crushed tomatoes; add Italian seasoning, salt and pepper; simmer 3–4 minutes.
7. Add pasta and pasta water; toss until coated.
8. Return shrimp for 30–45 seconds.
9. Finish with Parmesan, parsley and optional extra chili.

Creamy Cowboy Butter Chicken Linguine

Prep: 15 min
Cook: 20 min
Servings: 4–5

Ingredients
- 12 oz / 340 g linguine
- 1 1/2 lb / 680 g chicken breast, bite-size
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp butter
- 5 garlic cloves, minced
- 1/3 cup diced roasted red pepper
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3/4 cup chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan
- 1/2 cup mozzarella
- 1/3 cup reserved pasta water
- 2 tbsp parsley

Instructions
1. Cook linguine until al dente; reserve pasta water and drain.
2. Season chicken with salt, pepper, paprika, garlic powder and onion powder.
3. Sear chicken in olive oil 4–5 minutes until golden and nearly cooked; remove.
4. Add butter, garlic and roasted red pepper to same skillet for 30 seconds.
5. Add Dijon, paprika, oregano, red pepper flakes, lemon juice and zest.
6. Pour in broth and scrape browned bits; simmer 1–2 minutes.
7. Add cream, then Parmesan and mozzarella until glossy.
8. Return chicken for 1–2 minutes.
9. Add linguine and toss with pasta water until sauce clings.
10. Finish with parsley and extra Parmesan.

Southern Garlic Parmesan Chicken Shells

Prep: 15 min
Cook: 30 min
Servings: 5–6

Ingredients
- 12 oz / 340 g large pasta shells
- 1 1/2 lb / 680 g chicken breast, bite-size
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 3 tbsp butter
- 5 garlic cloves, minced
- 1/2 cup chopped roasted red pepper or sun-dried tomato
- 1 tbsp flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 4 oz / 115 g cream cheese
- 3/4 cup Parmesan
- 1 cup mozzarella for sauce
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes optional
- 1 1/2 cups mozzarella for topping
- 1/4 cup Parmesan for topping
- 1/3 cup seasoned breadcrumbs
- 2 tbsp parsley

Instructions
1. Heat oven to 400°F / 205°C.
2. Cook shells until just al dente; reserve pasta water and drain.
3. Season chicken and sear in olive oil 5 minutes until golden and nearly cooked; remove.
4. Melt butter in same skillet; add garlic and roasted pepper/tomato for 30 seconds.
5. Stir in flour for 1 minute. Slowly add broth, then cream.
6. Stir in cream cheese until smooth, then Parmesan, 1 cup mozzarella, onion powder and chili flakes.
7. Return chicken to sauce.
8. Put shells in a greased casserole dish; pour creamy chicken mixture over and gently fold.
9. Top with mozzarella, Parmesan and breadcrumbs.
10. Bake 15–18 minutes; broil 1–2 minutes only if needed. Finish with parsley.

Spicy Cajun Ground Beef Rigatoni in Three-Cheese Garlic Cream

Prep: 10 min
Cook: 25 min
Servings: 5–6

Ingredients
- 12 oz / 340 g rigatoni
- 1 lb / 450 g ground beef
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1/3 cup chopped sun-dried tomatoes
- 4 oz / 115 g cream cheese
- 3/4 cup heavy cream
- 3/4 cup shredded mozzarella
- 1/2 cup finely grated Parmesan
- 1/3–1/2 cup reserved pasta water
- 2 tbsp chopped parsley

Instructions
1. Cook rigatoni in salted water until just al dente; reserve 1/2 cup pasta water and drain.
2. Heat olive oil; brown ground beef into irregular crumbles.
3. Add garlic, Cajun seasoning, paprika, garlic powder, onion powder, pepper and salt; stir 30 seconds.
4. Add tomato paste and sun-dried tomatoes; cook 1–2 minutes.
5. Lower heat; add cream cheese and stir until melting.
6. Pour in heavy cream and 1/3 cup pasta water.
7. Add mozzarella and Parmesan; simmer until glossy.
8. Add rigatoni and toss until coated, adding more pasta water only if needed.
9. Finish with parsley and extra Parmesan.