Vanessa Contessa Project: Baked Shrimp Scampi

I liked this, but I think I’ll use less salt and a little less lemon zest next time. It was a bit too “bright” for my taste. I did actually peel and devein the shrimp for this though, and it was worth it for that fresh flavor!

Vanessa Contessa Project: Spring Green Risotto

This risotto has peas, asparagus, and leeks as the stars. It’s finished with lemon juice and mascarpone cheese to make it creamy. I like it, generally, but it was my first attempt at risotto. I’ve since been able to get a little extra practice.

Vanessa Contessa Project: Prosciutto-Wrapped Halibut with Roasted Autumn Vegetables

My best friend, Jessica, joined me for this meal and helped with the prep. This is Prosciutto-wrapped Halibut covered with a Rosemary infused butter/lemon sauce. On the side is a mixture of roasted autumn vegetables – butternut squash, Yukon gold potatoes, carrots, and parsnips.

This was my first time trying parsnips and butternut squash. I am now a fan of both. I also don’t really like fish very much, but this halibut was light and flaky. Plus, the prosciutto added a bit of saltiness with each bite.