eGourmet Recipes

1/2 lb medium shrimp, peeled & deveined
1 cup milk
1 teaspoon Mitch’s Oh Yeah! Original Spice Blend
1 tablespoon butter or olive oil
1 small shallot, chopped
3 cloves of garlic, crushed
1/4 roasted red bell pepper, chopped
1/4-1/2 teaspoon red pepper flakes
1 plum tomato, peeled & chopped
1/4 cup white wine
Splash of half & half or heavy cream
Linguine, cooked according to package instructions

Place shrimp in a small bowl and cover with milk. Refrigerate for 1/2 hour. Drain shrimp and season liberally w/ Mitch’s Oh Yeah! Original Spice Blend. In sauté pan, sauté shrimp in butter or olive oil until it starts to turn pink. Push aside and add chopped shallots, garlic, chopped pepper, red pepper flakes, and sauté 1-2 minutes. Add tomatoes and sauté until soft. Add wine and cook 1-2 minutes more. Remove from burner and add a splash of cream, salt and pepper to taste. Toss shrimp with cooked linguine and serve. (Serves 2)

Serves 4-6

Cook linguini and drain (but do not rinse!!!), reserving some of the pasta water. Return the pasta to the pot, break up goat cheese in small bits and add to the hot pasta. Add spinach, nutmeg and lemon zest and stir until goat cheese begins to melt and coat the pasta. Add reserved pasta water as needed to thin sauce enough to coat all the noodles. Add salt and pepper and serve at once with a bit of Parmesan grated on top.

Recipe courtesy Molly Fowler, The Dining Diva