Whether it’s a dinner for 2 or a gathering with your loved ones this dinner is the perfect setting for Valentine’s Day, from our friends at Whole Foods.
- 1 pound Whole Catch® 31/40 Peeled and Deveined Shrimp, thawed according to package instructions and patted dry
- 4 teaspoons Cajun seasoning, divided
- 1/2 teaspoon fine sea salt, divided
- 2 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 1 large green bell pepper, cored and chopped
- 1 medium yellow onion, chopped
- 1 cup low-sodium chicken broth
- 1 pound whole wheat linguine
- 2 (10- to 12-ounce) petite sirloin steaks, tied with butcher’s twine
- 1/2 cup heavy cream
- 1/3 cup chopped fresh flat-leaf parsley
- 3 tablespoons lemon juice
Bring a large pot of salted water to a boil. Meanwhile, toss shrimp with 1 teaspoon of the Cajun seasoning and 1/4 teaspoon of the salt. Season steaks with 1 teaspoon of the Cajun seasoning and remaining 1/4 teaspoon salt.
Heat 1 tablespoon of the oil in a large, deep skillet over high heat. Add shrimp and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. Transfer to a large plate and return the skillet to medium-high heat. Add garlic, celery, bell pepper and onion to the skillet, and cook, stirring occasionally until browned, about 15 minutes. Stir in broth and remaining 2 teaspoons Cajun seasoning and simmer until slightly reduced, 2 to 3 minutes. Remove the skillet from the heat.
Meanwhile, cook linguine in boiling water until al dente, about 10 minutes; reserve 1/2 cup pasta water. Heat remaining 1 tablespoon oil in a medium cast-iron skillet over medium-high heat and cook steaks, flipping once until deeply browned, about 10 minutes. Reduce heat to medium-low and cook until medium-rare (about 130°F) or desired doneness, about 5 minutes more. Allow steaks to rest 5 minutes; discard twine and slice.
Add drained pasta and cream to the skillet with vegetables and toss well. Add shrimp, parsley, lemon juice and reserved pasta water, if needed to moisten, and toss again. Serve sliced steak over pasta, with any juices drizzled over the top.
PER SERVING: 560 calories (190 from fat), 21g total fat, 8g saturated fat, 160mg cholesterol, 620mg sodium, 53g carbohydrate (7g dietary fiber, 4g sugar), 37g protein
Flourless Chocolate Cake with Dark Chocolate Glaze for Dessert
- 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
- 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
- 1 1/4 cup sugar
- 6 eggs
- 1 cup unsweetened cocoa powder
- 1 tablespoon milk
- 1 tablespoon honey
- 1/4 teaspoon gluten-free pure vanilla extract
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
PER SERVING: Serving size: 1 slice, 440 calories (300 from fat), 34g total fat, 19g saturated fat, 155mg cholesterol, 40mg sodium, 40g carbohydrate (4g dietary fiber, 32g sugar), 7g protein