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

Millie's Burgers

Right off 2100 South and straight to my heart. Ahh...deep fried heaven and fry sauce. Millie's Burgers is the quintessential burger shop. Cheap. Quick. Delicious. Millie's has been in Sugar House since the 50's and not much has changed.

The joint is a small shack positively reeking of deep fried joys, burgers and summer. They have picnic tables outside and small booths inside. The atmosphere is simple, small-town and fun.

The service is exactly what I expect from this kind of diner. The girls behind the counter are friendly and 16. So be prepared to hear a lot of "umm, like, yeah and stuff" with a big smile and small giggles. You order at the counter and they bring the food to your table.

For your perfect summer pig out you can get a cheese burger, fries and a shake for about $8. (Yeah, they are that cheap.) The burgers are delicious made with real beef and cheese and grilled nicely. The fries are pretty good, not the best, but they still beat the McDonald's down the street. The shakes are over-the-top, thick and yummy!

Now for that great Utah tradition...fry sauce. If you aren't a native to fry sauce ways, let me explain: fry sauce is a dipping sauce made from ketchup and mayonnaise. At Millie's (as with most local restaurants) it is served with your fries instead of ketchup.

The key to great fry sauce is the right ratio of ketchup to mayonnaise, buttermilk and pepper. Millie's comes close: this isn't the greatest fry sauce, but some of the best I have found in the Valley.

The onion rings were not up to my beer-battered deep-fried golden brown expectations. They are edible, but you will have better luck with the deep-fried, shoestring fries.

Millie's has an extensive menu of shakes, glaciers, burgers, hot dogs, sodas and almost everything deep-fried, but I suggest you try the basics before branching out.

Millie's is across the street from Sugar House Coffee on the corner of 2100 South and McClelland Street (1050 East.) Share the love, Millie's is best enjoyed with friends and family.