Careme

Ingredients

• Kroger® Cavatappi Noodles

  8 oz $1.33
• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off

  8 oz $7.00
• Fresh Orange Bell Pepper

  1 medium pepper $1.67
• Jumbo Yellow Onion

  1/2 medium onion $0.99
• Garlic

  2 cloves $1.29
• Diamond Crystal kosher salt flakes

  5 teaspoons
• salt-free Cajun seasoning

  2 teaspoons
• black pepper

  1/4 teaspoon
• olive oil

  1 tablespoon
• smoked paprika

  1/2 teaspoon
• no-salt-added diced tomatoes

  1 can (14.5 oz)
• unsalted chicken broth

  2 1/2 cups
• half-and-half

  1/3 cup
• fresh lemon juice

  1 tablespoon
• hot sauce

  1 teaspoon

Instructions

1. If necessary, thaw 8 ounces shrimp beforehand. Pat the shrimp very dry with paper towels.

2. Stem, seed, and dice 1 medium orange bell pepper. Dice 1/2 medium yellow onion and mince 2 garlic cloves.

3. Toss the shrimp with 1 teaspoon Diamond Crystal kosher salt flakes, 1 teaspoon salt-free Cajun seasoning, and 1/4 teaspoon black pepper. Let stand for 10 minutes.

4. Heat 1 tablespoon olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Sear the seasoned shrimp for 1 to 2 minutes per side, pulling them at 140°F in the center; transfer to a plate.

5. Add the prepared onion and bell pepper to the same pot and cook over medium heat for 4 minutes, stirring occasionally. Add the prepared garlic, 1 teaspoon salt-free Cajun seasoning, and 1/2 teaspoon smoked paprika; stir for 30 seconds.

6. Stir in 8 ounces cavatappi, 1 can (14.5 ounces) no-salt-added diced tomatoes, 2 1/2 cups unsalted chicken broth, and 4 teaspoons Diamond Crystal kosher salt flakes. Bring to a lively simmer, then reduce the heat to medium-low. Cook uncovered for 12 to 15 minutes, stirring frequently, until the pasta is al dente and the liquid has thickened into a sauce.

7. Remove the pot from the heat. Stir in 1/3 cup half-and-half, 1 tablespoon fresh lemon juice, and 1 teaspoon hot sauce, then fold in the seared shrimp. Cover and let stand for 2 minutes so the shrimp warms through and the sauce thickens without curdling.

8. Divide the Cajun shrimp cavatappi and peppers between two shallow bowls, spooning the creamy tomato sauce over the top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 pound $8.99
• Fresh Red Tomato

  1 pound $2.49
• Taylor Farms Chopped Cilantro

  1/2 cup $2.99
• Garlic

  2 cloves $1.29
• Walnuts

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Ground coriander

  1 teaspoon
• Ground blue fenugreek

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Diamond Crystal kosher salt flakes

  3 1/2 teaspoons, divided
• Freshly ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 1 pound rockfish dry, season it evenly with 2 teaspoons Diamond Crystal kosher salt flakes, and refrigerate uncovered for 15 minutes while preparing the other ingredients.

2. Cut 1 pound tomatoes into 1/2-inch-thick wedges. Arrange them in a single layer on the prepared pan and coat with 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons Diamond Crystal kosher salt flakes, and 1/2 teaspoon freshly ground black pepper. Roast for 12 minutes.

3. While the tomatoes roast, make the walnut-herb crust by combining:

   • 1/3 cup walnuts, finely chopped
   • 1/2 cup chopped cilantro
   • 2 garlic cloves, finely grated
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground blue fenugreek
   • 1/8 teaspoon cayenne pepper

   Stir until the mixture holds together loosely.

4. Set the presalted rockfish over the roasted tomatoes, skin-side down if it has skin. Press the walnut-herb crust evenly over the fish. Roast for 8 to 10 minutes, until the thickest part reaches 140°F.

5. Rest the fish on the pan for 3 minutes. Spoon the roasted tomatoes and their juices onto two plates, set the crusted rockfish over them, and serve.

Want more detail? See the temperature guide.

Ingredients

• Whole Cooked Dungeness Crab

  1 whole crab, about 1½ pounds $14.99
• Private Selection® Italian Bucatini

  8 ounces $1.67
• Zucchini

  8 ounces $2.69
• Kroger® Fresh Grape Tomatoes

  10 ounces $3.99
• Garlic

  2 cloves $1.29
• Simple Truth Organic® Basil

  ½ ounce $2.79
• Kroger® Fresh Lemons

  1 lemon $4.99
• Dry white wine

  ⅓ cup
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Diamond Crystal kosher salt flakes

  4 tablespoons plus ½ teaspoon
• Crushed red pepper flakes

  ¼ teaspoon
• Water

  2 quarts

Instructions

1. Prepare the crab and produce:

   • Crack and pick the meat from 1 whole cooked Dungeness crab, about 1½ pounds; discard the shells and cartilage.
   • Shave 8 ounces zucchini lengthwise into ribbons with a vegetable peeler.
   • Halve 10 ounces grape tomatoes.
   • Thinly slice 2 garlic cloves.
   • Finely grate the zest and squeeze the juice from 1 lemon.
   • Tear ½ ounce basil leaves.

   Keep each prepared component separate.

2. Bring 2 quarts water and 4 tablespoons Diamond Crystal kosher salt flakes to a boil in a wide pot. Add 8 ounces bucatini and cook until 2 minutes shy of al dente, stirring occasionally. Reserve 1 cup pasta water, then drain; begin cooking the vegetables while the pasta boils.

3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared zucchini and ½ teaspoon Diamond Crystal kosher salt flakes—using a restrained amount because the cooked crab is already seasoned. Toss for 2 minutes, until flexible but still bright, then transfer to a plate.

4. Add 1 tablespoon extra-virgin olive oil to the same skillet. Add the prepared tomatoes cut-side down and cook undisturbed for 3 minutes, then toss and cook for 1 minute. Add the prepared garlic and ¼ teaspoon crushed red pepper flakes; stir for 30 seconds.

5. Pour ⅓ cup dry white wine into the skillet and simmer for 2 minutes, scraping up the browned bits. Add the drained bucatini, 2 tablespoons unsalted butter, and ½ cup reserved pasta water. Toss vigorously over medium heat for 2 minutes, adding up to another ½ cup reserved pasta water as needed, until the sauce looks glossy and clings to the pasta.

6. Gently fold in the prepared crab meat and zucchini. Cook for 1 to 2 minutes, tossing carefully, just until the crab is warmed through; do not let the sauce boil. Remove from the heat and fold in the prepared lemon zest, lemon juice, and basil.

7. Twirl the crab bucatini into two warmed shallow bowls, arranging the zucchini ribbons, tomatoes, and generous pieces of crab visibly on top. Spoon the glossy pan sauce over each serving and serve immediately.

Want more detail? See the temperature guide.