Snapper Pasta

Happy Monday Friends!!!

I am truly having a case of the "Mondays" over here..

this morning I put my sunglasses in the fridge, my phone in the cabinet, and then had a million chores and errands to run that I AM JUST NOW drinking my coffee. That is a darn Monday if I have ever heard of one...

Anyways!! It brings me great joy to say that I have SO many new recipes for y'all this week!! I am going to actually type up three today. In the future I am going to make myself a set schedule on blog posts and then have them up in the mornings!!! So y'all can drink your coffee and read the blog :) For starters I am going to be talking about my much loved Snapper Pasta that I made in stories this past weekend. While at the beach with my parents and family, I made the most divine pasta EVER!!! I have made this pasta for years but never with snapper...and well, the snapper was the total game changer!! I am actually unsure if I could eat the pasta without it now. This pasta is versatile so don't get worried just yet if you don't have snapper at home. You can make this with Shrimp or keep it as a veggie pasta. Those have both worked wonderfully for me in the past so those are my recommendations. It was decadent and buttery but also light enough that it doesn't take away from the main star of the dish.. the fish. 

Ingredients:

1 large bunch of spinach

1 pint grape tomatoes ( halved)

2 lemons

1 shallot

1 bunch basil- chopped

1 can artichoke hearts- drained and rinsed

1 package angel hair pasta 

capers 

1 small yellow onion -chopped

1 cup chicken stock ( or more if needed) 

1 cup dry white wine

salt and pepper

tony sachereys 

2 tablespoons whipping cream

parmesan cheese ( high quality) 

1 egg lightly beaten

flour ( can substitute for almond of coconut)

olive oil

2 large snapper filets ( or more depending on how many you need)

** can also substitute shrimp ** 

Method:

In a pie plate or shallow dish of some sort pour out some flour, add in salt and pepper, Tony Sachery seasoning, and a bit of parmesan and mix together. Dredge the filets in egg then coat them in flour mixture . Set aside on a rack until you need them.  

** Boil the water for pasta*

Next, start sautéing your shallot and onion in some olive oil, cook until soft. Add in a cup of white wine and reduce...add in the juice of one lemon..continue to reduce. Next add in your spinach, grape tomatoes, and basil. Continue to cook down until the tomatoes are soft and start to pop their juices. Add in artichoke hearts and capers ( with a little of the caper juice for extra saltiness and some zing!) allow these amazing flavors to marry and start on your fish!

** Add in your pasta and let cook for 10 minutes!*

In a large pan add in some olive oil and turn the heat up to medium high. Add in your fish filets and sear them for four minutes on each side. the fish should flake and there should be an am amazing golden brown crust once done. 

While the fishing is cooking add in your cream and 1/2 cup parm cheese and stir together. You should be left with an am amazing fragrant and creamy veggie mixture.

Serve the pasta, with the sauce on top, then top with the fish filets. Squeeze a little extra lemon juice if needed and garnish with some fresh parsley!!!

You will WOW your guests/dinner company with this one!