Shrimp, Lemon, and Herb Fettuccine Recipe

Oh, my I love it, love it. It was so very good and super easy to make. This is one of the best recipes I have tried so far. Just a few minor changes. In lieu of white wine, I used sparkling white grape juice, also, I have no idea what kamut spaghetti is so I just used fettuccine. Lastly, the red pepper does give it quite a quick so you may want to half the amount if you are not a fan of spice, but it was just enough for me. 

YIELD

 4 servings

ACTIVE TIME

 5 mins

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INGREDIENTS

• • 1 pound kamut spaghetti
  • 3 tablespoons olive oil
  • 4 medium garlic cloves, minced
  • 1 pound rock shrimp or small shrimp, peeled and deveined
  • 1/4 cup dry white wine
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons finely chopped fresh Italian parsley
  • 1 teaspoon lemon zest
  • Parmesan cheese, for garnish

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INSTRUCTIONS

• 1. Bring a large pot of heavily salted water to a boil. Add pasta and cook according to the package directions. Drain, reserving 1 1/2 cups of the cooking liquid.
  2. Meanwhile, heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and shrimp and season with salt and freshly ground black pepper. Cook, stirring rarely, until shrimp are cooked through and slightly browned, about 2 to 3 minutes. Carefully add wine and scrape up any browned bits from the bottom of the pan. When the alcohol smell has cooked off, about 30 seconds, add red pepper flakes and lemon juice and stir to combine.
  3. Add reserved pasta, reserved cooking liquid, remaining 1 tablespoon oil, parsley, and lemon zest to the pan and stir to combine. Season with salt and freshly ground black pepper and serve topped with Parmesan cheese.

Indian Spiced Chicken

This recipe had so many ingredients, but it was very good. Its a mildly sweet dish, not spicy at all. Make sure you use regular yogurt, I used greek. I think it took away from the sweetness. The raisins really make the dish, I may up the quantity next time. Also I did not use basmati rice, it's super expensive, so I just used white and cooked it before adding it in. Lastly,  the phyllo dough was great, but I am tempted to try toasted coconut instead.

Indian Spiced Chicken
 YIELD Serves 4

NGREDIENTS

• • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil, plus more for the dish
  • 1 medium yellow onion, thinly sliced
  • 2 carrots, diced
  • 1 clove garlic, finely chopped
  • 2 1/4 cups low-sodium chicken broth
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon finely grated ginger
  • 1/2 cup plain whole-milk yogurt
  • 1/2 cup golden raisins
  • 1/2 cup toasted almonds, chopped
  • 1 cup basmati rice
  • 6 to 12 sheets phyllo dough, thawed (optional)
  • 4 tablespoons butter, melted (optional)

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INSTRUCTIONS

• 1. Heat oven to 400° F.
  2. Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  3. Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
  4. Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute.
  5. Add the cinnamon, ginger, and the remaining salt and pepper. Bring to a boil. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken.
  6. Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole. If using the phyllo, butter the tops of 6 sheets, stack them on top of one another, and place on the casserole, molding to fit. If not using the phyllo, cover the casserole with foil. Bake until golden, 25 to 30 minutes.