Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 oz $6.99
• Barilla Fettuccine Pasta Quality Non-GMO and Kosher Certified Pasta

  8 oz $1.99
• Green Asparagus

  1/2 lb, trimmed and cut on a thin bias $4.99
• Garlic

  4 cloves, thinly sliced $1.50
• Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons, chopped $1.89
• Pantry olive oil

  2 tablespoons
• Pantry butter

  2 tablespoons
• Pantry kosher salt

  to taste
• Pantry black pepper

  to taste
• Pantry crushed red pepper

  pinch, optional

Instructions

1. Bring a large pot of well-salted water to a boil. Pat 12 oz shrimp dry and season with kosher salt and black pepper. Trim 1/2 lb asparagus and slice it thinly on a sharp bias, thinly slice 4 garlic cloves, chop 2 tablespoons parsley, and zest and juice 1 lemon.
2. Add 8 oz fettuccine to the boiling water and cook until al dente. During the last 2 minutes of cooking, add the sliced asparagus to the same pot so it turns bright green and becomes perfectly tender. Reserve 3/4 cup pasta water, then drain the pasta and asparagus together.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and sear for 1 to 2 minutes per side until just opaque. Transfer to a plate.
4. Reduce the heat to medium-low. Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Once the butter is melted, add the sliced garlic and a pinch of crushed red pepper if using. Cook gently for 30 seconds until fragrant but not browned.
5. Add the drained pasta and asparagus to the skillet. Pour in 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1/2 cup reserved pasta water. Toss until the sauce turns glossy and lightly coats the noodles.
6. Return the shrimp and any juices to the skillet and toss for 30 seconds to warm through. Add more pasta water as needed for a silky finish. Taste and season with salt and black pepper.
7. Twirl the fettuccine into warm shallow bowls, arranging the shrimp on top. Finish with chopped parsley, extra lemon zest, and a few grinds of black pepper.

Ingredients

• Certified Angus Beef Boneless Flank Steak

  10 oz $13.59
• Rummo Rigatoni No. 50 Pasta

  8 oz $4.19
• Kroger® Sliced White Mushrooms BIG DEAL!

  8 oz $6.00
• Kroger® Yellow Onion 3 lb Bag

  1 small onion, thinly sliced $3.99
• Garlic

  3 cloves, minced $1.50
• Parsley

  2 tablespoons, chopped $1.89
• Pantry olive oil

  2 tablespoons
• Pantry butter

  2 tablespoons
• Pantry soy sauce

  1 tablespoon
• Pantry beef broth

  1/2 cup
• Pantry black pepper

  to taste
• Pantry kosher salt

  to taste
• Pantry grated parmesan

  2 tablespoons, optional

Instructions

1. Bring a large pot of well-salted water to a boil. Pat 10 oz flank steak dry and season with kosher salt and black pepper. Thinly slice 1 small onion, mince 3 garlic cloves, slice 8 oz mushrooms if needed, and chop 2 tablespoons parsley.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the flank steak and sear for 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Transfer to a cutting board to rest.
3. As soon as the steak comes out of the skillet, add 8 oz rigatoni to the boiling water and cook until just al dente. Reserve 1 cup pasta water before draining.
4. While the pasta cooks, add the remaining 1 tablespoon olive oil to the steak skillet. Add the mushrooms and cook 4 to 5 minutes until deeply browned. Add the onion and cook 3 minutes until softened, then add the garlic and cook 30 seconds.
5. Add 1/2 cup beef broth, 1 tablespoon soy sauce, and 1/2 cup reserved pasta water to the skillet. Scrape up the browned bits from the bottom of the pan and simmer for 2 to 3 minutes until slightly reduced. Stir in 2 tablespoons butter for a glossy sauce.
6. Slice the rested flank steak thinly across the grain.
7. Add the drained rigatoni to the skillet and toss until coated, adding more pasta water if needed so the sauce fully glosses the pasta. Fold in half the parsley.
8. Plate the rigatoni in warm bowls, top with the sliced flank steak, and finish with the remaining parsley, black pepper, and parmesan if using.

Ingredients

• Felicetti Organic Cavatappi

  8 oz $5.49
• Kroger® Sliced White Mushrooms BIG DEAL!

  10 oz $6.00
• Kale Lettuce Bunch

  1/2 bunch, stems removed and leaves chopped $2.49
• Kroger® Yellow Onion 3 lb Bag

  1/2 medium onion, thinly sliced $3.99
• Garlic

  3 cloves, minced $1.50
• Fresh Lemons Bag

  1/2 lemon, zested and juiced $4.99
• Parsley

  1 tablespoon, chopped $1.89
• Pantry olive oil

  2 tablespoons
• Pantry butter

  1 tablespoon
• Pantry grated parmesan

  1/3 cup
• Pantry kosher salt

  to taste
• Pantry black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook 8 oz cavatappi until al dente; reserve 1/2 cup pasta water and drain.
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until deeply golden, 5 to 6 minutes.
3. Add onion and cook until softened, then stir in garlic for 30 seconds.
4. Add chopped kale with a pinch of salt and cook until wilted, 2 to 3 minutes.
5. Stir in butter, lemon zest, lemon juice, and a splash of pasta water.
6. Add the drained cavatappi and toss well. Add parmesan and more pasta water as needed to make a silky coating.
7. Finish with parsley and black pepper. Serve in warm bowls with extra parmesan on top.