Chef Goomba's Shrimp Penne

Hardware:
skillet
pot
strainer
small bowl
pasta bowl
wooden spoon
zester

Ingredients:*
1/2 lb of frozen, tail on shrimp
12 oz. penne pasta
1 lemon
1/2 C. + 1 Tbs. extra-virgin olive oil
3 cloves garlic, minced
1 shallot, finely chopped
2 Tbs. fresh Italian parsley, minced
2 Tbs. kosher salt
1 Tbs. fresh ground black pepper
1 tsp. of red pepper flakes
4 Tbs. fresh grated Parmesan, for garnish

Instructions:
Fill a stainless steel pot about 1/2 to 3/4 full of water. Add 1 tablespoon kosher salt. Place over medium-high heat and let water boil. As the water begins to boil, zest your lemon. Stir the zest into the EVOO and let the lemon infuse the oil.

Now, heat your skillet over medium heat. When the skillet is warm, pour in a tablespoon of olive oil. Heat the olive oil until it begins to smoke slightly. Toss in the garlic, shallots and a pinch of salt. Stir the garlic and shallots with your wooden spoon as aromatics saute.

When your water is boiling add the pasta. Let the water return to a boil. Penne generally takes about 7-9 minutes to cook through. You know it is done when the pasta is soft, but still firm to the bite. The key to a good pasta is to stir the pot occasionally. When the pasta is done, drain and set aside.

Once the garlic is golden and the shallots are soft (about 5-7 minutes) add the frozen shrimp. Let the shrimp cook first on one side. Then turn the shrimp to cook on the other side. You can also use fresh shrimp, or thawed frozen shrimp. Make sure the shrimp has been deveined.

When the shrimp is cooked through--it should be pink on both sides and white in the middle--add the pasta. Cut the lemon in half width-wise and squeeze one half over the pasta. Pour on the lemon zest and olive oil mixture. Toss in the parsley, pepper and red pepper flakes. Gently stir everything together until it is well mixed.

Serve and top with a healthy pinch of Parmesan. We enjoyed the shrimp penne with strawberry and grape infused vodka Lime Rickey's. I hope you enjoy this Giada inspired recipe as much as we did!

* all measurements are approximate

Shrimp Tacos

These tacos are the perfect dish for summer. I created this recipe in an effort to highlight the natural flavors of the ocean in shrimp. Remember the fresher your shrimp the better the tacos will taste. I used frozen store bought shrimp and it worked out surprisingly well.

Ingredients:
1/2 lb. 51-60 shrimp, thawed
2 Tbs. no salt, butter
3 cloves garlic, minced
2 Roma tomatoes, diced
1/4 C. onion, diced
2 Tbs. fresh cilantro, chopped
1/2 fresh lime
1 Tbs. kosher salt
1 Tbs. fresh, ground black pepper
1 tsp. cumin
1 tsp. paprika
1 tsp. cayenne pepper
6 fresh corn tortillas
1 C. Canola oil

Hardware:
2 skillets
1 wooden spoon
Tongs
1 serrated knife
1 Chef's knife
1 cutting board
1 bowl
Cup measure
Tablespoon measure
Teaspoon measure
1 spoon or fork

First, de-vein and un-tail all the shrimp. The shells should come right off if you pull from the tail upwards. Next, melt the butter in a skillet over medium heat. While the butter is melting, mince the garlic. And begin heating the canola oil in a separate skillet over medium-high heat.

Add 2 cloves of the garlic to the butter and let saute for a few minutes until golden brown. Now, add the shrimp. Let the shrimp cook, stirring occasionally, until pink and white for about 15 minutes.

When the canola oil is hot enough to fry the tortillas begin frying them. Place a tortilla in the oil for about 30 seconds then flip over using tongs. Let cook for another 30 seconds and drain on a paper towel lined plate.

As the shrimp cook, dice your tomatoes and onion. Place the tomato and onion in a small mixing bowl. Add the remaining garlic. Chop the cilantro, add to the salsa. Squeeze in the juice from 1/2 a fresh lime. Add the salt, pepper, cumin, cayenne and paprika. Stir with fork or spoon until thoroughly mixed.

Place a five or six cooked shrimp in the taco shell. Top with salsa and garnish with fresh mozzarella. Happy summer!

*This is a great recipe to make with a couple of friends. My sous chef for the night, Mrs. Wesley Wyndham-Price, deserves a giant thank you for all her awesome help and patience. I love you!