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Valentine's meal that's sweet even before dessert

 

This Jan. 13 photo shows honey peppered roasted shrimp with green beans and olives in Concord, N.H.

This Jan. 13 photo shows honey peppered roasted shrimp with green beans and olives in Concord, N.H. Photo by: AP Photo/Matthew Mead

 

Alison Ladman/The Associated Press

 

Why wait for dessert to give your Valentine's Day dinner a sweet touch? We've created a delicious savory dinner that has a sweet side thanks to a touch of honey. 

 

Start with homemade pasta tossed with a lemon-honey sauce and chopped fresh herbs. Don't be intimidated by making pasta from scratch. If you enjoy cooking together, dumping the ingredients on the counter and knead them together into a dough. Or for ease, do it in the food processor. Either way, the fun is in rolling it out and cutting it. No special equipment needed. 

 

While you're working on the pasta, roast the second course -- honey-pepper olives and green beans with shrimp. And for dessert? Keep it simple. Fresh strawberries drizzled with honey. 

 

 

 

HANDMADE PASTA WITH LEMON, HERBS AND HONEY 

 

Start to finish: 45 minutes 

 

Makes 4 servings 

 

 

 

For the pasta: 

 

2 cups all-purpose flour 

 

1/4 teaspoon salt 

 

2 eggs 

 

2 tablespoons olive oil 

 

2 tablespoons water 

 

 

 

For the sauce: 

 

Zest and juice of 2 lemons 

 

2 tablespoons unsalted butter 

 

2 tablespoons honey 

 

1/2 cup mixed torn fresh herbs (such as parsley, chervil, basil, tarragon and chives) 

 

Salt and ground black pepper 

 

Parmesan cheese, to serve 

 

 

 

  • In a food processor, combine the flour, salt, eggs, olive oil and water. Process until dough forms a ball. Continue processing for another minute to knead the dough. Transfer ball of dough to the counter. Cover with an overturned bowl or plastic wrap and let rest for 30 minutes. 

     

  • Once dough has rested, cut it in half. Using a rolling pin, one at a time roll each half out on a lightly-floured surface. Roll dough into an oblong as thin as possible. Using a pizza wheel or paring knife, cut dough into long strips or irregular squares. Sprinkle the cut pasta with a bit of flour or cornmeal to prevent it from sticking. 

     

  • Bring a large pot of salted water to a boil. Drop pasta into water and cook until al dente, about 3-5 minutes. 

     

  • When pasta has cooked, drain it, then return it to the pot. Add lemon zest and juice, butter and honey. Toss until butter is melted. Add herbs, then toss again. Season with salt and pepper. Serve topped with grated Parmesan. 

     

    Nutrition information per serving: 430 calories; 140 calories from fat (33 percent of total calories); 16 g fat (6 g saturated; 0 g trans fats); 110 mg cholesterol; 60 g carbohydrate; 2 g fiber; 10 g sugar; 11 g protein; 220 mg sodium. 

     

     

     

    HONEY-PEPPER ROASTED SHRIMP WITH GREEN BEANS AND OLIVES 

     

    Start to finish: 30 minutes 

     

    Makes 4 servings 

     

     

     

    1/4 cup honey 

     

    1/2 teaspoon red pepper flakes 

     

    1/2 teaspoon salt 

     

    2 cloves garlic, minced 

     

    Zest of 1 orange 

     

    2 tablespoons minced fresh rosemary 

     

    1/2 cup pitted Kalamata olives 

     

    8 ounces green beans, trimmed 

     

    1 pound large peeled and deveined raw shrimp 

     

     

     

  • Heat oven to 400 F. Line a rimmed baking sheet with foil. Coat foil with cooking spray. 

     

  • In a medium bowl, stir together the honey, red pepper flakes, salt, garlic, orange zest and rosemary. Stir in olives and green beans to coat. Spread mixture on prepared baking sheet and roast for 20 minutes. Remove baking sheet from oven and add shrimp, stirring them into the other ingredients. Roast for another 5 minutes, or until shrimp are pink and firm. Serve immediately. 

     

    Nutrition information per serving: 260 calories; 60 calories from fat (23 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 170 mg cholesterol; 25 g carbohydrate; 3 g fiber; 19 g sugar; 24 g protein; 710 mg sodium.

     

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