Lemony Shrimp Garlic Pasta
- ½ pound angel hair pasta broken up
- 2/3 cup of extra virgin olive oil
- 2/3 cup of grated Romano cheese
- ½ cup lemon juice about ½ cup
- Salt and freshly ground pepper to taste
- 1 ½ tbsp. lemon zest
- 1/3 cup fresh parsley
- 1/3 cup fresh basil
- Pinch red pepper flakes optional
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
- Meanwhile, whisk the oil, Romano, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid.
- Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
- Season with salt and pepper. Garnish with lemon slices.
One Pan Shrimp & Rice
- 2 cups brown rice rinsed
- 3 tbsp. extra Virgin olive oil.
- 1 red onion chopped
- 1 red bell pepper cored and chopped
- 2 garlic cloves minced
- 1 cup frozen peas rinsed quickly to separate
- ½ packed chopped parsley
- Kosher salt to taste
- 1 teaspoon coriander
- 3/4 tsp. mild chili pepper
- ½ tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. ground turmeric
- 2 1/2 cups water
- 1 pound large shrimp thawed if frozen peeled and deveined if not
- Rinse the rice well, and place it in a bowl. Cover with water and let it soak for about 15 to 20 minutes and drain well.
- In a large deep pan, heat 3 tablespoons of extra virgin olive oil over medium heat.
- Season with salt. Cook for about 3 minutes tossing regularly. Add coriander, pepper, cumin, and paprika.
- Cook for another two to three minutes tossing occasionally until the vegetables have softened a bit.
- Add the rice and season with a good pinch of salt. Add water. Bring to a boil until the liquid has reduced by about half.
- Turn the heat to low and cover and let the rice cook for about 15 to 20 minutes or until fully cooked and not hard nor chewy.
- While the rice is cooking, pat the shrimp dry and toss with a bit of salt. Uncover the pan and add the shrimp nestling it into the rice.
- Cover and cook for about 3 to 5 minutes more or until the shrimp is pink and fully cooked. Garnish with fresh parsley and serve.