Kristin Cavallari is a pro at winging it in the kitchen. But her first experiment gone right will always remain her fondest cooking moment.
Photo: Kelsey Cherry
Kristin Cavallari has been killing it. The mom of three has founded jewelry and home goods company Uncommon James, returned to her reality TV roots for a new show Very Cavallari (premiering July 8 on E!), and penned a new cookbook, True Roots. Here, she shares a healthy pasta dish she dreamed up.
"Sunshine was streaming through the open kitchen window; my first son, Camden, a baby at the time, was happy; and we were all together in the house that my husband, Jay, and I had just bought in Nashville. I decided to make pasta with veggies and seafood for lunch. Because I try to eat clean 80 percent of the time—meaning no refined sugar or cow’s milk—I used brown rice linguine and Manchego cheese, which is made from sheep’s milk. I added tomatoes and asparagus and made a sauce with mushrooms and white wine. I drizzled it all with a homemade garlic-basil oil. (Related: Kristin Cavallari's Favorite Total-Body Gym Routine)
It was the first time I’d dreamed up a dish and successfully created it, and it turned out even better than I’d imagined. I credit this pasta with giving me the confidence to play around in the kitchen. That’s when the real fun happens.” (Related: 8 Times Kristin Cavallari Embodied Healthy Balance Goals)
Photo: Tina Rupp
Shrimp and Scallop Linguine with Vegetables
Total time: 25 minutes
- 1⁄2 package brown rice linguine
- 1 bunch asparagus, ends trimmed
- 6 tablespoons plus 1 teaspoon olive oil
- 8 scallops, washed and patted dry
- 12 large shrimp, peeled
- 2 tablespoons minced garlic, divided
- 2 tablespoons white wine
- 1 cup halved cherry tomatoes
- 2 cups chopped cremini mushrooms
- 1 cup roughly chopped basil
- 1 1⁄2 teaspoons pink Himalayan salt
- 1⁄4 teaspoon ground black pepper
- 1 cup grated Manchego cheese
- Preheat the broiler. Bring a large pot of water to a boil.
- Cook linguine according to package directions. Drain, place in a large bowl, cover, and set aside.
- Meanwhile, line asparagus on a baking sheet and drizzle with 1 teaspoon of the oil. Broil for 8 minutes, or until tender-crisp. Chop and set aside.
- In a large skillet, warm 2 tablespoons oil over medium heat. Make sure scallops are dry. Once the pan is hot, cook scallops for 2 minutes on one side, then flip and cook for another 2 to 3 minutes. Remove from the pan, cover, and set aside.
- In the same pan, sauté shrimp with 1 tablespoon garlic for 4 to 5 minutes, or until cooked through. Place shrimp with scallops and cover.
- Add wine to the same pan. Add mushrooms and sauté for 3 to 4 minutes, or until tender, scraping the bottom of the pan, if needed. Remove from heat.
- Using tongs to avoid any excess oil or water, place mushrooms, tomatoes, and asparagus in the same bowl as the linguine. Add scallops and shrimp, cover, and set aside.
- In a different medium skillet over medium heat, warm remaining 4 tablespoons oil. Add remaining 1 tablespoon garlic and sauté for 1 minute, constantly stirring so the garlic doesn’t burn. Add basil and sauté for 30 to 45 seconds, or until wilted. Pour the garlic-basil oil on top of the pasta and season with the salt and pepper. Stir well to combine.
- Add cheese and stir once more, just enough to disperse. Serve immediately.
Reprinted with permission from True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar by Kristin Cavallari (Rodale Books 2018)