1 (8 ounce) package pasta (I like to use Trader Joes Pappardelle)
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound shrimp, peeled (I LOVE Trader Joes Argentina Red Shrimp!!)
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
(Original recipe makes 4 servings)
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
...And for the Brussel Sprouts!
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed (I like Trader Joes frozen Belgium brussels sprouts)
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
(Original recipe makes 6 servings)
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag or sealable bowl. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.
Serve immediately...I recommend with parmesan cheese! Want to kick it up a notch? Add some bacon or pancetta! It is oh so delish baked in the oven with the sprouts!