One-Pot Lemon Garlic Shrimp Pasta

Photo and Recipe from: Tasty

Ingredients:

8 oz  linguine

2 Tbsp olive oil

8 Tbsp unsalted butter, separated

4 cloves garlic, minced

1 tsp red pepper flakes

1 ¼ lb  shrimp

salt, to taste

pepper, to taste

1 tsp dried oregano

4 cups  baby spinach

¼ cup Parmesan cheese, grated

2 Tbsp fresh parsley, chopped

1 Tbsp lemon juice

Directions: 

1. In large pot, boil water and add pasta. Cook until al dente.

Drain and set aside.

2. In same pot, heat olive oil and 2 Tbsp butter. 

Add garlic and crushed red pepper, cook until fragrant.

3. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, 

but are not fully cooked.

Add oregano and spinach, cook until wilted.

4. Return cooked pasta to pot, add remaining butter, Parm, and parsley. 

Stir until well mixed and butter is melted.

5. When shrimp are cooked, add lemon juice, mix once more, then serve while hot.

Bangkok Coconut Curry Noodles

Photo & Recipe from: Pinch of Yum

Ingredients:

For Sauce:

1 Tbsp oil

2 shallots

1 Tbsp fresh ginger, minced

2 Tbsp red curry paste

1 14-oz can regular coconut milk

1/2 cup chicken or veggie broth (optional)

3 Tbsp sugar

1 Tbsp hot chili paste

2 Tbsp fish sauce

2 Tbsp soy sauce

For Bowls:

4 oz brown rice noodles

1 Tbsp oil

half onion, chopped

1 cup chopped broccoli florets

1 cup shredded carrots

1 cup chopped asparagus

1 cup shredded red cabbage

sesame seeds, for topping

limes, for serving

Directions:

1. Noodles: Prepare noodles according to package.

2. Sauce: Heat the oil in a large saucepan. 

Add shallots and ginger; stir fry for 3-5 minutes. 

Add curry paste; stir fry for 1 minute. 

Add coconut milk, sugar, chili paste, fish sauce, and soy sauce. 

Simmer for 15 minutes or so while you prep the rest of the ingredients – should thicken slightly. 

If you’re adding broth to make sauce go farther, you might need a little extra simmer time to thicken.

3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. 

Add onion, carrots, broccoli, and asparagus. 

Stir fry for about 5 minutes until broccoli and asparagus are bright green. 

Add noodles and toss around in the pan with the vegetables. 

Add sauce and toss together until just combined (if you cook too long, noodles get too sticky). 

Serve topped with red cabbage and sesame seeds and a squeeze of lime.

World's Best Hot Chocolate

Photo and recipe from Ashlee Marie

Ingredients:

1/4 C unsweetened cocoa powder

1/2 C granulated sugar

1/2 tsp salt

1/3 C water

4 C whole milk

1 tsp vanilla

Directions:

1. In a saucepan, mix dry ingredients.

2. Add water and bring to a boil, keep boiling for one min.

3. Add milk. Heat to desired temperature.

4. Remove from heat and add vanilla; stir and serve.