Hello Hello. We have recently returned from our family vacation in Virginia Beach. What fun we had visiting Josh’s family! I love watching my children build bonds with their grandparents! Cia is at the perfect age to engage in all the silly fun, using her ever expanding vocabulary, and showing off her talents. Calen, aka mr. chill, was happily along for the ride. Josh was able to surf most days, which was perfect. The man needs his surf and there was a storm off the coast bringing in the waves. I’m still thanking the surf gods. The rest of us enjoyed lounging on the beach. The waves were too rough to take the kids in the ocean and I only made it in once. A duck dive filled swim out as the waves crashed over me, but once I was beyond them it was fun to float for a bit. And the dolphins came close and said hello. I was hoping Cia would be able to swim but she was more than content playing in the inflatable pool we brought down to the beach. This is seriously the best idea for young kids. Calen loved playing in the water too.
Vacations always go too fast and I can’t wait until the naps ‘dictating our schedule’ phase starts to fade out so we can fit a bit more in. But I have no complaints and it was a great to be near the ocean again. And speaking of the ocean we ate as much local seafood as we could. Josh and I went into this trip knowing we were going to eat fish just about every night. And that’s exactly what we did. We ate tuna few times, grilled at home and also at our favorite taco joint. Flounder grilled one night for something different. And rockfish! Oh how I love rockfish. It doesn’t come cheap but I knew we needed to enjoy it one night. So I jumped on planning this meal and made a pasta dish with grilled vegetables, shrimp, and rockfish. It was wonderful! The pictures I took with my phone so they aren’t great quality but this dish was too good not to share.
Rockfish and Shrimp Pasta
- 1 large clove garlic
- 1 cup basil leaves
- 1/2 cup parsley
- 1/4 cup olive oil + more
- juice and zest of 1 lemon
- 1 lb rockfish
- 1 1/2 lb shrimp, peeled and deveined
- 2 ears corn, shucked
- 1 large zucchini, sliced in half lengthwise
- 1 large yellow squash, sliced in half lengthwise
- 1 large sweet onion, peel leaving end to hold onion together and slice in half lengthwise
- 3 cups arugula leaves
- pack of cherry tomatoes, I used Kumato
- pecorino romano, lots!
- 10 oz chia fettuccine, I used Al Dente brand
- Food process garlic clove until minced. Add in basil leaves, parley, lemon juice, and 1/4 cup olive oil. Pulse until everything is well combined and chopped.
- Coat rockfish, shrimp, corn, zucchini, yellow squash, and onion with basil mixture. Note – mix seafood and vegetables separately. I used two containers: fish and shrimp in one, and all the vegetables in another. Cover and place in fridge a few hours ahead of time to marinate.
- Grill rockfish, shrimp, zucchini, yellow squash, corn, and onion. Lightly char the zucchini and yellow squash cooking until just tender. The onion will take the longest, cook until soft all the way through and lightly blackened. Char all sides of the corn. Grill shrimp either on skewers or in a grill bowl – we used a grill bowl. And grill rockfish, skin side down, without flipping, until cooked through. Josh was awesome and grilled for me!
- Meanwhile cook pasta according to package.
- Half cherry tomatoes and roughly chop arugula.
- Chop grilled zucchini, yellow squash, and onion. Slice corn off the cob.
- In a large bowl mix the noodles, chopped vegetables, and lemon zest. Add olive oil as necessary. Season generously with pecorino romano and with s&p. Stir in arugula, cherry tomatoes, and shrimp. Top with more pecorino romano. Lightly flake rockfish and lay over pecorino romano.
- Try not to eat too much!