Savannah River Farms

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Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Pancetta, Shrimp
Servings: 2 Servings
Calories: 730kcal

Ingredients

  • 2 oz Savannah River Farms Pancetta, thinly sliced, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)
  • 1 tbs extra-virgin olive oil
  • 1 half medium onion, thinly sliced
  • 1/2 lb large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
  • 1/2 lb  dried linguine
  • 2/3 cup frozen peas
  • Freshly ground black pepper

Instructions

  • Bring a large pot of well-salted water to a boil over high heat.
  • Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside off the heat.
  • Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain the pasta and peas.
  • Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt and pepper and serve.

Garlicky New York Strip Steak

 This works best on steaks of 1 inch (or more) thickness.
Prep Time15 mins
Total Time1 hr
Course: Main Course
Keyword: Meat, Steak
Servings: 4 (3 oz)
Calories: 213kcal

Ingredients

  • 2 8 oz Savannah River Farms New York Strip Steaks (1" thick), trimmed
  • 4 large garlic cloves, grated
  • 2 tbsp fresh lemon juice
  • 3 tbsp  olive oil, divided
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 tbsp fresh rosemary leaves
  • 3/4 tsp flaked sea salt

Instructions

  • Rub garlic over steaks. Place juice and 2 tablespoons oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
  • Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
  • Heat remaining 1 tablespoon oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
  • Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.

Garlicky New York Strip Steak

 This works best on steaks of 1 inch (or more) thickness.
Prep Time15 mins
Total Time1 hr
Course: Main Course
Keyword: Meat, Steak
Servings: 4 (3 oz)
Calories: 213kcal

Ingredients

  • 2 8 oz Savannah River Farms New York Strip Steaks (1" thick), trimmed
  • 4 large garlic cloves, grated
  • 2 tbsp fresh lemon juice
  • 3 tbsp  olive oil, divided
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 tbsp fresh rosemary leaves
  • 3/4 tsp flaked sea salt

Instructions

  • Rub garlic over steaks. Place juice and 2 tablespoons oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
  • Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
  • Heat remaining 1 tablespoon oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
  • Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.

Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Pancetta, Shrimp
Servings: 2 Servings
Calories: 730kcal

Ingredients

  • 2 oz Savannah River Farms Pancetta, thinly sliced, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)
  • 1 tbs extra-virgin olive oil
  • 1 half medium onion, thinly sliced
  • 1/2 lb large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
  • 1/2 lb  dried linguine
  • 2/3 cup frozen peas
  • Freshly ground black pepper

Instructions

  • Bring a large pot of well-salted water to a boil over high heat.
  • Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside off the heat.
  • Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain the pasta and peas.
  • Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt and pepper and serve.

Garlicky New York Strip Steak

 This works best on steaks of 1 inch (or more) thickness.
Prep Time15 mins
Total Time1 hr
Course: Main Course
Keyword: Meat, Steak
Servings: 4 (3 oz)
Calories: 213kcal

Ingredients

  • 2 8 oz Savannah River Farms New York Strip Steaks (1" thick), trimmed
  • 4 large garlic cloves, grated
  • 2 tbsp fresh lemon juice
  • 3 tbsp  olive oil, divided
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 tbsp fresh rosemary leaves
  • 3/4 tsp flaked sea salt

Instructions

  • Rub garlic over steaks. Place juice and 2 tablespoons oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
  • Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
  • Heat remaining 1 tablespoon oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
  • Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.

Garlicky New York Strip Steak

 This works best on steaks of 1 inch (or more) thickness.
Prep Time15 mins
Total Time1 hr
Course: Main Course
Keyword: Meat, Steak
Servings: 4 (3 oz)
Calories: 213kcal

Ingredients

  • 2 8 oz Savannah River Farms New York Strip Steaks (1" thick), trimmed
  • 4 large garlic cloves, grated
  • 2 tbsp fresh lemon juice
  • 3 tbsp  olive oil, divided
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 tbsp fresh rosemary leaves
  • 3/4 tsp flaked sea salt

Instructions

  • Rub garlic over steaks. Place juice and 2 tablespoons oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
  • Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
  • Heat remaining 1 tablespoon oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
  • Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.
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