Cooking and Dining with Concetta

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Cooking and Dining with Concetta

Cooking, dining & sharing recipes. Good food, incredible places to visit with delicious food, wine & cocktails

26/03/2026

Dinner out tonight at Valter’s Osteria, such a special experience.

We shared a little of everything: fresh appetizers, handmade pastas, and beautifully prepared entrées, all paired with both red and white wines. Finished with a light, refreshing dessert.

Always inspired by meals like this, simple ingredients done well. 🍝🍷

09/03/2026

Fridays during Lent, here is a quick Garlic-Shrimp over some Spaghetti.

Garlic Shrimp over Spaghetti
Ingredients (2–3 servings)
6–8 oz spaghetti
1 lb Cooked large shrimp
3–4 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
½ tsp red pepper flakes (optional)
½ lemon, juiced
¼ cup white wine or chicken broth
Salt and black pepper to taste
2 tbsp fresh parsley, chopped

Cook the pasta
Bring salted water to a boil and cook spaghetti according to package directions. Reserve ½ cup of pasta water before draining.

Pat shrimp dry and lightly season with salt and pepper.
In a large skillet, heat olive oil and butter over medium heat.
Add shrimp and cook for about 1–2 minutes and set aside.

Make the garlic sauce
In the same pan, add garlic and red pepper flakes. Sauté about 30 seconds until fragrant. Pour in white wine (or broth) and lemon juice. Simmer 2–3 minutes.

Combine:
Add cooked spaghetti to the skillet with a splash of pasta water. Toss to coat in the sauce.
Return shrimp to the pan and toss gently.

Finish with a sprinkle of parsley. Enjoy!

19/02/2026

Cauliflower & Orecchiette Pasta

Ingredients
• 12 oz orecchiette pasta
• 1 medium head of cauliflower, cut into small florets
• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes
• ½ cup reserved pasta water
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley (optional)
• Lemon zest (optional for brightness)

Directions:

Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente. Reserve ½ cup of pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add the cauliflower and sauté for 6 to 8 minutes, until tender and lightly golden.

Add garlic and red pepper flakes. Cook 1 minute until fragrant.

Add drained pasta to the skillet. Pour in reserved pasta water and toss to create a light, silky sauce.

Stir in Parmesan and season with salt and black pepper.

Finish with fresh parsley and a little lemon zest if you like a fresh pop.

If you want to elevate it for your guests, add:
• Italian sausage
• Toasted breadcrumbs for crunch
• A drizzle of hot honey for contrast

Simple. Rustic. Comforting
Enjoy!

09/10/2025

A lively spot in downtown Denver with fresh flavors and a fun atmosphere. Everything we tried was beautifully plated and full of color. Service was excellent — friendly, quick, and just the right touch of attention.

Definitely worth a visit if you’re in the area and craving sushi or a light dinner with a glass of wine. 🍣✨

29/09/2025

13/08/2025

Hi Giada, Looks delicious. Making this soon! Enjoy

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173 W Broadway

84101

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