If you haven’t finished planning your holiday menu yet, don’t worry! I have some delicious recipes to share with you. A salad and some spicy shrimp. If you’re looking for more holiday recipes, Just Ask!
Arugula, Pine Nut and Parmesan Salad
Ingredients:
Pine nuts (toasted)
Baby arugula (I use organic girl good clean greens)
2 oz. Parmesan Reggiano cheese (grated)
1 tbsp. Cabernet Sauvignon vinegar
2 tbsps. Extra-virgin olive oil
1 avocado (optional)
Sea salt and pepper to taste
Instructions:
Just mix all the above together! So easy and it serves four guests.
Penne with Spicy Shrimp and Tomato Sauce
Ingredients:
1/4 cup Extra-virgin olive oil
Garlic (minced from the jar is perfectly fine, but fresh is always best!)
1/2 tsp. crushed red pepper flakes
28 oz. peeled plum tomatoes
1 pound penne pasta (but any tubes work!)
Fresh Italian parsley (snip with scissors)
1 pound large shrimp (peeled and deveined)
2 tsp. thyme (I always use fresh, dried just doesn’t cut it)
Coarse sea salt
Instructions:
Rinse and dry shrimp. Heat oil over moderate heat in a large skillet large enough to hold all the shrimp and pasta. When the oil is sizzling, add the garlic, thyme, red pepper flakes and shrimp. Cook for 4-5 minutes.
Meanwhile, boil the pasta per the instructions on the package. I always add a pinch of salt to prevent the pasta from sticking.
After the pasta is tender, but not firm, add to the shrimp in the skillet. Then, add the tomatoes and stir to blend.
Simmer for 15 minutes, adding sea salt to taste and toss.
Snip parsley and add to the skillet. Toss again. Sprinkle some parmesan cheese and serve immediately with Italian crusty bread.
Buon Appetito! Happy Holidays!
