Careme Recipes

Location: Quality Food Center - Factoria (3550 Factoria Blvd SE)

Lemon-Garlic Red Shrimp Scampi with Zucchini & Spaghetti

Bright, garlicky scampi sauce clings to spaghetti and tender sautéed red shrimp, with quick zucchini ribbons folded in for a fresh, fall-friendly twist. Fast, restaurant-good, and built around a big shrimp deal.

Ingredients

  • Red Shrimp 16/25 (peeled, deveined) 10 oz sale $6.99/lb (reg $13.99)
  • Spaghetti 6 oz dry
  • Zucchini 2 small (about 1 lb total), cut into thin ribbons or half-moons $1.69/lb
  • Organic Garlic 3 cloves, thinly sliced $6.99/lb
  • Organic Italian Parsley 2 Tbsp, chopped $1.99/each
  • Lemon 1, zest and juice
  • Unsalted butter 1 Tbsp
  • Olive oil 1 Tbsp
  • Red pepper flakes 1/2 tsp (to taste)
  • Kosher salt & black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente (about 1 minute less than package). Reserve 3/4 cup pasta water; drain.
  2. Pat shrimp dry; season with 1/2 tsp salt and pepper. Heat a large skillet over medium-high with 1 tsp oil. Sear shrimp in a single layer 1–2 min per side until just pink; transfer to a plate.
  3. Lower heat to medium. Add remaining oil and butter, garlic, red pepper flakes, and zucchini. Sauté 2–3 min until zucchini is just tender and garlic fragrant (not browned).
  4. Add 1/2 cup reserved pasta water and lemon zest/juice; simmer 30 seconds. Toss in drained spaghetti and parsley; cook 1 minute, adding more pasta water as needed for a glossy sauce.
  5. Return shrimp to the pan to warm through 30–60 seconds. Season to taste with salt and pepper.
  6. Serve hot, garnished with extra parsley and a squeeze of lemon.

Health notes: Approx. 560–620 calories per serving. High-protein, includes a full serving of veg; moderate saturated fat from butter—reduce or swap with more olive oil if desired.

Drink pairing: Crisp WA Pinot Gris or Italian Vermentino.

One-Pan Greek-Style Bison Orzo with Kale, Tomatoes & Feta

Comforting, one-pan orzo cooked risotto-style with savory ground bison, sweet onion, hearty fall kale, tomatoes, and briny olives—finished with lemon and feta for a bright Greek accent.

Ingredients

  • Simple Truth 90% Lean Natural Ground Bison (16 oz) 8 oz sale $10.49 (reg $12.99)
  • Orzo pasta 6 oz (about 1 cup)
  • Organic Lacinato Kale 3 packed cups, stems stripped, chopped $2.99/each
  • Kroger Yellow Onion (3 lb bag) 1/2 medium, diced $3.29/bag
  • Organic Garlic 2 cloves, minced $6.99/lb
  • Canned diced tomatoes 1 (14.5 oz) can
  • Low-sodium chicken broth or water 2 cups
  • Kalamata olives 1/4 cup, sliced
  • Feta cheese 2 oz, crumbled
  • Lemon 1, zest and juice
  • Dried oregano 1 tsp
  • Smoked paprika (optional) 1/2 tsp
  • Olive oil 1 Tbsp
  • Kosher salt & black pepper to taste

Instructions

  1. Heat a deep skillet over medium-high. Add oil and bison; season with 1/2 tsp salt, pepper, oregano, and paprika. Cook 3–4 min, breaking up until browned.
  2. Stir in onion and garlic; cook 2–3 min until translucent.
  3. Add orzo; toast 1 minute, stirring.
  4. Pour in tomatoes (with juices) and broth/water. Bring to a strong simmer; reduce to medium. Cook 10–12 min, stirring occasionally, until orzo is al dente and saucy. Add splashes of water if it thickens too fast.
  5. Fold in chopped kale; cook 2–3 min until wilted and tender.
  6. Off heat, add lemon zest/juice and olives; adjust salt/pepper.
  7. Plate and sprinkle with feta. Drizzle a little olive oil if you like and serve.

Health notes: Approx. 620–700 calories per serving. Lean bison keeps saturated fat moderate; kale adds fiber and micronutrients. Watch sodium from feta/olives.

Drink pairing: Dry rosé or a light WA Syrah; beer: crisp pilsner.

Roasted Pork & Butternut Squash Baked Penne with Ricotta & Sage

Cozy, cheesy baked penne loaded with caramelized cubes of on-sale pork loin and sweet roasted butternut squash—creamy ricotta and a touch of sage make it weeknight comfort with fall flavors.

Ingredients

  • Pork Boneless Loin Roast 8 oz, cut in 1/2-inch cubes sale $3.99/lb (reg $6.29)
  • Organic Butternut Squash 12 oz peeled, 1/2-inch cubes (about 3 cups) sale $1.49/lb (reg $1.99)
  • Kroger Yellow Onion (3 lb bag) 1/2 medium, sliced $3.29/bag
  • Organic Garlic 3 cloves, minced $6.99/lb
  • Penne rigate 6 oz dry
  • Ricotta cheese (part-skim) 1/2 cup
  • Parmesan, grated 1/3 cup, plus extra for serving
  • Dried sage 1 tsp (or 6–8 fresh leaves if you have them)
  • Red pepper flakes 1/4 tsp
  • Olive oil 2 Tbsp
  • Low-sodium chicken broth or reserved pasta water 1/2 cup
  • Organic Italian Parsley (optional) 2 Tbsp, chopped $1.99/each
  • Kosher salt & black pepper to taste

Instructions

  1. Heat oven to 425°F. Toss pork and butternut with 1 Tbsp oil, half the sage, red pepper flakes, 3/4 tsp salt, and pepper on a sheet pan. Roast 18–22 min, stirring once, until squash is tender and pork is just cooked.
  2. Meanwhile, boil penne in salted water until al dente. Reserve 3/4 cup pasta water; drain.
  3. Warm a 10–12 inch oven-safe skillet over medium with remaining 1 Tbsp oil. Sauté onion 3–4 min; add garlic and remaining sage; cook 30 sec.
  4. Add roasted pork and squash to the skillet. Stir in ricotta, Parmesan, and 1/2 cup broth/pasta water to make a creamy sauce. Add drained penne and toss; season to taste.
  5. Top with a sprinkle of Parmesan. Bake at 425°F for 8–10 min until bubbling; broil 1–2 min for golden top if desired.
  6. Finish with parsley, more pepper, and serve hot.

Health notes: Approx. 700–780 calories per serving. Balanced carbs and protein; includes squash for fiber and vitamin A. To lighten, use part-skim ricotta and reduce cheese by 25%.

Drink pairing: Unoaked Chardonnay or an amber ale.

Shopping list
  • Red Shrimp 16/25 (peeled, deveined) 10 oz
  • Spaghetti 6 oz dry
  • Zucchini 2 small (about 1 lb total), cut into thin ribbons or half-moons
  • Organic Garlic 3 cloves, thinly sliced, 2 cloves, minced, 3 cloves, minced
  • Organic Italian Parsley 2 Tbsp, chopped
  • Lemon 1, zest and juice, 1, zest and juice
  • Unsalted butter 1 Tbsp
  • Olive oil 1 Tbsp, 1 Tbsp, 2 Tbsp
  • Red pepper flakes 1/2 tsp (to taste), 1/4 tsp
  • Kosher salt & black pepper to taste, to taste, to taste
  • Simple Truth 90% Lean Natural Ground Bison (16 oz) 8 oz
  • Orzo pasta 6 oz (about 1 cup)
  • Organic Lacinato Kale 3 packed cups, stems stripped, chopped
  • Kroger Yellow Onion (3 lb bag) 1/2 medium, diced, 1/2 medium, sliced
  • Canned diced tomatoes 1 (14.5 oz) can
  • Low-sodium chicken broth or water 2 cups
  • Kalamata olives 1/4 cup, sliced
  • Feta cheese 2 oz, crumbled
  • Dried oregano 1 tsp
  • Smoked paprika (optional) 1/2 tsp
  • Pork Boneless Loin Roast 8 oz, cut in 1/2-inch cubes
  • Organic Butternut Squash 12 oz peeled, 1/2-inch cubes (about 3 cups)
  • Penne rigate 6 oz dry
  • Ricotta cheese (part-skim) 1/2 cup
  • Parmesan, grated 1/3 cup, plus extra for serving
  • Dried sage 1 tsp (or 6–8 fresh leaves if you have them)
  • Low-sodium chicken broth or reserved pasta water 1/2 cup
  • Organic Italian Parsley (optional) 2 Tbsp, chopped

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Planned by Careme.