March 18

Garlic Wine Shrimp with Peas & Macaroni

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• Garlic Wine Shrimp [View Recipe]

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  Ingredients

  • 1 pound shrimp (pre-peeled and cleaned, tail-on)
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/4 cup wine
  • 3 tablespoons parsley (chopped)
  • black pepper (freshly ground)
  • lemon

  Instructions

  We begin by thawing the shrimp in a colander under cold running water according to the package directions. When the shrimp are defrosted and draining, we start heating the olive oil and garlic in a frying pan over medium-low heat. When the garlic is fragrant, we raise the heat to medium and add the shrimp. We cook, turning the shrimp after 2 minutes. After another minute or so, we add the wine and parsley and cook until the shrimp are done.

  The shrimp only take about 5 minutes total to cook. We remove the shrimp to a serving bowl, leaving the wine sauce in the pan. We boil the sauce for a minute or so, add the juice from half a lemon and some black pepper and pour the sauce over the shrimp. We serve with wedges of lemon.

• Peas and Macaroni [View Recipe]

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  Ingredients

  • 1/2 pound pasta
  • 2 tablespoons olive oil
  • 1 medium onion (quartered and sliced into 1 inch slivers)
  • 2 cups peas
  • water
  • salt and pepper
  • 1/2 cup cheese (grated)
  • red pepper flakes

  Instructions

  We start tonight's meal by heating a large pot of water for the pasta. We heat the olive oil in our dutch oven over medium-low heat and add the onions (about 1 1/4 cup sliced). We cook and stir as the onions get translucent. We then lower the heat to ensure that they are tender and golden after about 20 minutes.

  When the pasta water is boiling and the onions are cooked, we add salt and the pasta to the water. Next we add the peas to the cooked onions. We cook for a few minutes over medium heat, adding about 1/2 cup of the pasta water. We add some salt and freshly ground black pepper and reduce the heat to low.

  When the pasta is done, we strain it in a colander. We add the pasta to the peas and onions, along with 1/4 cup of the cheese. We stir and then serve with more Locatelli and some red pepper flakes.

• Ciabatta Bread