simple dish

Shrimp and Chicken Basil Pesto Pasta: A Family-Friendly Favorite

Shrimp and Chicken Basil Pesto Pasta is a delicious and filling dinner dish that’s perfect for any night of the week. This recipe features tender and juicy chicken and shrimp, sautéed in a flavorful garlic and basil pesto sauce. The pasta is cooked until al dente and then tossed with the pesto and protein mixture to create a savory and satisfying meal. The basil pesto adds a bright and herbaceous flavor to the dish, while the chicken and shrimp add a satisfying and healthy source of protein. Whether you’re a fan of pasta dishes or simply looking for a new and exciting way to enjoy chicken and shrimp, this Shrimp and Chicken Basil Pesto Pasta recipe is sure to become a favorite at your dinner table.

INGREDIENTS

For the Homemade Pesto:

  • 2 cups fresh basil leaves 
  • ½ cup pine nuts
  • ½ cup grated pecorino cheese
  • 1 clove garlic peeled
  • 2 teaspoons lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt and black pepper

For the Basil Pesto Shrimp and Chicken Pasta:

  • Pack of pasta 
  • 3-4 boneless skinless chicken thighs; shredded
  • 1 lb of shrimp, peeled and deveined 
  • 2 Tbsp Olive oil
  • ½ tsp salt 
  • ¼ tsp black pepper

INSTRUCTIONS

For the Pesto Chicken Pasta:

  1. Cook the pasta according to the package instructions. Set aside once ready.
  2. Season both sides of the chicken thighs with a pinch of salt and black pepper.
  3. In a large pan heat olive oil over medium heat, add chicken thighs, and fry both sides 2-3 minutes per side or until golden and cooked. Remove the chicken from the pan, cut, and shred into pieces with a fork and knife. Set aside.
  4. In the same pan, add the shrimp, pinch of salt, and cook for about 5 minutes or until the shrimp are pink and cooked through. Remove from pan and set aside.

For the Basil Pesto:

  1. Set out a food processor. Place the basil leaves, olive oil, pine nuts, pecorino cheese, garlic clove, lemon juice, pepper, and salt in the food processor. Cover and pulse until finely ground and a smooth, thick pesto sauce is formed. Taste, then add additional salt and pepper if needed.
  1. Stir in the shredded cooked chicken and shrimp into the cooked pasta. Stir in the pesto, and stir everything together. 
  2. Once it’s ready, top with additional grated pecorino cheese and serve. Enjoy!
  3. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Make Pineapple Jerk Lobster Tacos

Transport your taste buds to the sunny shores of the Caribbean with Pineapple Jerk Lobster Tacos. These delicious tacos feature succulent lobster meat marinated in a spicy and sweet jerk seasoning, paired with juicy chunks of fresh pineapple for a burst of tropical flavor. Topped off with a zesty lime slaw and wrapped in warm, soft tortillas, these tacos are a flavor sensation that’s sure to delight your senses. Whether you’re entertaining guests or just looking to treat yourself to a gourmet meal, Pineapple Jerk Lobster Tacos are a must-try recipe that’s guaranteed to impress.

Ingredients

  • 5 lobster tails
  • Premade Jerk marinate of your choice
  • 1 can of pineapple
  • grape tomatoes, diced
  • 1 Tbsp brown sugar
  • 1/2 onions finely chopped
  • Cilantro diced
  • 2 Lime each cut in half
  • Tortilla
  • Salt (pinch)

Instructions

  1. Remove the lobster meat from the shell and set aside.
  2. Blend the pineapple, pineapple juice, jerk marinate and brown sugar together until everything is smooth. In a large bowl, mix the lobster meat and blended marinate together.
  3. In a large skillet, over medium heat, cook the marinated lobster meat for 10 minutes. Remove from the skillet off the stove once the lobster is ready.
  4. In a small bowl, mix the tomatoes, onions, and cilantro together. Season with a pinch of salt.
  5. On the tortilla, add the cooked lobster, pineapple jerk sauce, veggies together and enjoy.
  6. Don’t forget to hashtag, #dinnerwithtayo.

BBQ Black Bean and Quinoa Burger

Try this nutritious BBQ black bean and quinoa burger. Packed with all your favorite fixing, this recipe is an upgrade to your burger selection.

Ingredients

  • Coconut or olive oil for cooking
  • 1/2 cup uncooked quinoa
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked black beans, drained, or 1 can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup bread crumbs

Instructions

  1. Cook the quinoa and set aside (see notes on the original packing for instructions).
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Add in the cooked quinoa, bread crumbs, salt, cajun seasoning, garlic, paprika, salt, and tomato paste. Mix together until combined.
  4. Form the black bean mixture into patties.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the patties on both sides for 2 to 3 minutes.
  6. Serve the patties on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
  7. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

White Cod With Curry Tomato Sauce

This Alaskan white cod cooked in a curry tomato sauce is so good, easy, and is full of flavor from its combination of spices.

Ingredients

  • 1 lb skinless white cod fillets
  • 1/2 cup butter
  • 1 1/2 tablespoons thyme
  • 1/2 teaspoon garlic powder
  • 1 tablespoon minced shallots
  • 1 tablespoon curry powder
  • 2 -3 tablespoon diced tomatoes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chicken bouillon or 1/2 tablespoon salt for taste
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup of water
  • 2 tablespoons olive oil

Instructions

  1. Sprinkle the top of the fish generously with salt and set aside.
  2. Melt the butter in a cooking pan over medium-high heat, once the butter has dissolved, add shallots, tomatoes, curry powder, garlic powder, red pepper flakes, lemon juice, chicken bouillon and thyme cook for 1 minute. Add water and stir together. Add the fish, cover the pan and cook for about 6-8 minutes.
  3. Serve the fish while still hot from the pan with any finishing garnishes. Enjoy this dish with rice or any side of your choice.
  4. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Cajun Shrimp and Chicken Rice

Ingredients

  • 1 1/3 cups uncooked long-grain white rice
  • 2 2/3 cup chicken broth
  • 1 pound large or jumbo shrimp, peeled and de-veined
  • Pack of chicken breast
  • 4 tablespoons butter, melted divided
  • 1 teaspoon minced garlic
  • cajun seasoning
  • Oregano

Instructions

  1. Rinse and clean the shrimp and chicken with water and then pat it down. Cut the chicken in pieces. Seasoning both with cajun seasoning and oregano.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook the shrimp until it’s pink and opaque and remove it from the skillet, set aside.
  3. Cook the chicken for 6 minutes or until its tender. Remove it from the skillet and set aside.
  4. In the same skillet, stir in garlic, half of the cajun seasoning, and the rice. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. 
  5. Stir the shrimp and chicken into the rice, cover and cook for 3-5 minutes on low heat. Garnish with chopped parsley if desired and serve. 
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

How to Make Parmesan Cream Lobster Fettuccine with Wine Sauce.

Learn to create a delightful dish of Parmesan Cream Lobster Fettuccine with Wine Sauce with easy steps! This recipe is perfect for a cozy dinner that feels luxurious yet simple. Fresh lobster meat merges beautifully with the creamy Parmesan sauce, making every bite heavenly. The white wine adds a wonderful layer of flavor, giving the dish a gourmet touch. With straightforward instructions, this guide helps you whip up an impressive meal for your loved ones, making any night special. Enjoy the combination of succulent lobster, rich Parmesan, and exquisite wine in a creamy pasta dish that’s easy to make and irresistibly delicious!

Ingredients:

  • Pack of fettuccini Pasta
  • 4 lobster tail
  • 1 tablespoon butter
  • 1/2 onion, diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 6 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • Pinch of salt
  • Parmesan Cheese , shredded
  • Fresh basil, chopped for garnishing.

Instructions:

  1. Bring a large pot of water to a boil, add pasta and cook according to pasta directions on the box.
  2. Remove lobster meat from the shell, discard the shell. Cut lobster meat into bite-size pieces.
  3. Slice and dice the onion and garlic set a side. Cut the grape tomatoes in half.
  4. Over medium high heat, place the butter in the pan and allow this to melt completely. Add the onion, garlic, tomatoes, tarragon and cook for about 5 minutes or until translucent.
  5. Add heavy cream and wine, occasionally stirring. Add salt and chicken bouillon, continue to stir. Bring this to a simmer.
  6. Add the lobster meat in the sauce, cook for about 5 – 6 minutes or until the lobster is cooked completely.
  7. Add cooked and drained pasta with the sauce, stir the sauce with pasta until the sauce coats the pasta fully.
  8. Serve and enjoy. Top with fresh chopped basil and shredded Parmesan cheese.
  9. Enjoy and don’t forget to use the hashtag #DinnerWithTayo.
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