Whether it’s a dinner for 2 or a gathering with your loved ones this dinner is the perfect setting for Valentine’s Day, dai nostri amici a Whole Foods.


  • 1 pound Whole Catch® 31/40 Peeled and Deveined Shrimp, thawed according to package instructions and patted dry
  • 4 teaspoons Cajun seasoning, diviso
  • 1/2 cucchiaino di sale marino multa, diviso
  • 2 cucchiai di olio extra vergine di oliva, diviso
  • 4 spicchi d'aglio, tritato finemente
  • 2 gambi di sedano, tritato
  • 1 large green bell pepper, torsolo e tritate
  • 1 medium yellow onion, tritato
  • 1 tazza di brodo di pollo a basso contenuto di sodio
  • 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 succo di cucchiai di limone


Bring a large pot of salted water to a boil. Nel frattempo, 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 cucchiaino di sale.

Caldo 1 tablespoon of the oil in a large, deep skillet over high heat. Add shrimp and cook, mescolando di tanto in tanto, until just cooked through, 3 a 4 minuti. Transfer to a large plate and return the skillet to medium-high heat. Add garlic, sedano, bell pepper and onion to the skillet, e cuocere, stirring occasionally until browned, circa 15 minuti. Stir in broth and remaining 2 teaspoons Cajun seasoning and simmer until slightly reduced, 2 a 3 minuti. Remove the skillet from the heat.

Nel frattempo, cook linguine in boiling water until al dente, circa 10 minuti; reserve 1/2 cup pasta water. Calore residuo 1 tablespoon oil in a medium cast-iron skillet over medium-high heat and cook steaks, flipping once until deeply browned, circa 10 minuti. Reduce heat to medium-low and cook until medium-rare (about 130°F) or desired doneness, circa 5 minuti in più. Allow steaks to rest 5 minuti; discard twine and slice.

Add drained pasta and cream to the skillet with vegetables and toss well. Add shrimp, prezzemolo, 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.

Informazioni Nutrizionali

Per porzione: 560 calorie (190 dal grasso), 21g di grassi totali, 8g di grassi saturi, 160mg di colesterolo, 620mg di sodio, 53g di carboidrati (7g fibre alimentari, 4g di zucchero), 37proteine ​​g

Flourless Chocolate Cake with Dark Chocolate Glaze for Dessert


  • 12 ounces bittersweet chocolate chips or bittersweet chocolate, tritate grossolanamente
  • 1 tazza (2 bastoni) plus 3 cucchiai di burro, cut into chunks
  • 1 1/4 tazza di zucchero
  • 6 uova
  • 1 polvere di cacao amaro calice
  • 1 tablespoon milk
  • 1 cucchiaio di miele
  • 1/4 teaspoon gluten-free pure vanilla extract


Preriscaldate il forno a 375 ° F. Spray a 9-inch springform pan with nonstick cooking spray, poi foderate il fondo con un cerchio di carta forno. Spray the paper with cooking spray, troppo, then set the pan aside.

Place two-thirds (8 once) of the chocolate and 1 tazza (2 bastoni) 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, se desiderato). 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.

Versare nella teglia preparata e infornare per 35 a 40 minuti, or until cake has risen and top has formed a thin crust. La torta dovrebbe essere solo ferma al centro quando fatto. Cool for 10 minuti, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Nel frattempo, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Togliere dal fuoco, then stir in milk, miele e vaniglia. 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, scoperto, per 30 a 60 minutes before serving to set the glaze and make the cake easier to slice.

Informazioni Nutrizionali

Per porzione: Porzioni: 1 fetta, 440 calorie (300 dal grasso), 34g di grassi totali, 19g di grassi saturi, 155mg di colesterolo, 40mg di sodio, 40g di carboidrati (4g fibre alimentari, 32g di zucchero), 7proteine ​​g