This post is sponsored by De Nigris Italian Vinegars. All opinions and thoughts are my own, however their products are a regularly loved and enjoyed in our home. #AD
This summer pasta is light, refreshing, and can be enjoyed hot or cold, making it wonderfully convenient for chilled leftovers. Whether enjoying at a backyard BBQ, or packing for a picnic at the beach, it’s the perfect summer side dish. Simple, fresh, and full of flavor. The secret ingredient in the shrimp marinade is Red Pepper Frutatti, a fruit pulp vinegar made by an authentic Italian vinegar company, De Nigris. Their unique, top-of-the-line vinegar products are the perfect find for elevating any dish with a beautiful balance of acidity and sweetness. The frutatti combined with fresh peppers highlight bright and vibrant flavors making this dish a summer crowd-pleaser!
First, before the recipe, a little life update…
It’s been an INSANE couple months for us. We’ve had some dramatic changes since my last post! Some pretty major transitions have transpired, but we couldn’t be happier with the changes life has brought us for a number of reasons. We may have relocated back home to Portland where our story began, but it does not take away from the wonderful chapter of life that we spent in in Southern California, with all those who truly enriched our lives during our stay there…so to all of our California peeps whom we love, thank you, you have blessed us deeply!
The Birth
In the last three months, we’ve added a fourth member to our family, our sweet little son, Lucas Robert Rosales who is now 12 weeks old. He came 2 weeks early, barely making it to the hospital, and born just 17 minutes from the time we pulled up to the doors. It was quite the surprise as my water had broken just shortly before. I went through 12 hours of labor with my Julianne, so the idea labor and delivery would happen that quickly was completely unexpected. After a pregnancy ridded with anxiety and one sickness after another, we were thrilled the birth portion went smoothly, quickly and without complication (despite the sheer pain of a natural birth with a 9 lb 2 ounce baby). He was welcomed with joy as a healthy baby boy!
Lucas has added an abundance of joy to our lives. Our full of life three-year-old, Julianne adores him, but it hasn’t been the easiest transition for her, in combination with a lot of other changes. She thrives on being the center of attention and ours is obviously a bit more divided now with a newborn in the house (enter: jealous behavior and mischief). We are doing our best to do “mommy and me” and “daddy and me” dates where she can feel fully invested in without distraction. Needless to say, our schedules have been exceptionally busy with helping her acclimate and trying to get rest when we can. We’ve been recuperating from pneumonia among other things that have taken up some serious brain space and energy (I’ll get to that in a minute)…
Lucas came down with pneumonia at 6 weeks old, and mom and dad caught it shortly after. Yes, somehow, we got pneumonia in the summer, in Southern California – a bit inconceivable for us! We were quite frightening having an infant with a hacking cough and sick with an illness requiring antibiotics, being so new to the world. Fortunately, all of us are doing well and glad to be pretty much back to normal. Very thankful!
The Career Change & Move
Two other major transitions we’ve been in the thick of have included a major career change and a last minute move within two weeks from Southern California, to Portland, Oregon! We’ve always considered moving home if career options would allow it. Until now, many obstacles prevented that possibility from being a reality over the last 6 years. In the last 2 months, consecutive doors were thrown wide open and after serving for 17 years, my husband, Frank, has been able to exit full time military with the Air Force. He’s now in training for civilian flying with the airlines while looking for our next home in the Portland area.
Bottom line, we’ve added a baby, changed careers, and relocated back home within 3 months! (Hence the lack of blog posts…).
Now that we are somewhat stationary for the time being, I was able to get back in a kitchen without it involving cleaning and packing (thank goodness all that is overwith!)
After all this craziness, I am finally able to share a delicious summer recipe. I love this dish because it’s healthy, can be served hot or cold, and is easily transportable for a picnic in this beautiful weather we are enjoying in the Pacific Northwest. Returning here with our littles and bringing them up where we both were born and raised is a tremendous blessing. We love being once again, so close to life long friends and family on both sides. You can bet we’ll be packing this light, bright and vibrant dish to head for a beach lunch on the beautiful Oregon coast with our loved ones!
Red Pepper Fruttati Summer Pasta
1 box fusilli pasta (I used a veggie infused fusilli but regular works just as well)
1/2 c. green manzanilla olives, sliced
1 red pepper diced (time-saver: save time on dicing by hand with use of a vegetable dicer)
1-2 small tomatoes, sprinkled lightly with sea salt
2 tbsp olive oil (for the pasta)
2 tbsp butter (1 tbsp for sautéed pepper, 1 tbsp another to sauté shrimp)
3/4 lb small shrimp
3/4 c. shaved parmesan (reserve 1/4 c. for topping/garnish)
1/4 c. fresh basil, chopped (reserve 1 tbsp for topping/garnish)
1 tsp minced garlic
Marinade:
3 tbsp Red Pepper Frutatti fruit pulp vinegar
1 tsp diced garlic
2 tbsp honey
1 tsp sea salt
- Prep your ingredients first by rinsing the shrimp, lightly drying with a paper towel and then place aside. In a medium-sized bowl, add the marinade ingredients and mix thoroughly. Add the shrimp, toss and coat well, and place in the fridge to marinate for 30-40 minutes.
- Cook the pasta according to box directions. If I am making a hot dish, I cook the pasta towards the end to the time I am done marinating and ready to sauté the peppers and shrimp.
- 3. Next, dice your red bell pepper and slice the olives, placing them in separate bowls.
- When finished marinating, heat the butter in the pan on medium heat and cook the diced red peppers for 3-4 minutes. Remove peppers and set aside.
- Maintain medium heat and add one more tbsp butter, and 1 tsp diced garlic, then add the shrimp with 2 tbsp of the marinade. Shrimp cooks very quickly and is incredibly easy to overcook making them taste unpleasantly rubbery, so make sure you watch those little guys closely! Cook them for 2-3 minutes until slightly firm and opaque and remove from heat.
- In a large bowl, mix 2 tbsp of olive oil (or desired amount) with the fusilli pasta with 1 tsp salt.
- Mix in the olives, red peppers, sautéed shrimp, tomatoes, basil and parmesan cheese (remember to reserve that bit of basil and shaved parmesan for a bit of garnish on top for that picture perfect presentation). Add salt and pepper to taste.
Bon Appétit!
You can purchase Red Pepper Fruttati fruit pulp vinegar through De Nigris’s website:
https://www.denigris1889.com/products/fruttati-red-pepper
