Lemon-Parmesan Angel Hair Pasta with Shrimp

Ingredients

1 1/4 lb peeled and deveined shrimp

12 oz dry angel hair pasta

3 T olive oil

salt & ground pepper

3cloves garlic, minced

1 1/2 tsp lemon zest

3 T fresh lemon juice

2 T chopped fresh parsley

2 T chopped basil

1/2 cup finely shredded parmesan

Directions

Cook pasta in water  ( reserve 1/2 C pasta water before draining).

In a large skillet, heat olive oil & butter over med-high heat. Add shrimp, season with salt & pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer and turns pink.

Toss drained pasta in shrimp along with 1/3 C reserved pasta water, lemon zest and lemon juice. Toss in 2 T each of parsley and basil, then sprinkle top with parmesan cheese.

Serve warm.

Oven Roasted Sausage & Potatoes

Ingredients

1 package smoked sausage link

5 potatoes

1 jar banana peppers

1 onion

3 T olive oil

1 Red pepper

Directions

Spray a large baking pan with sides (you can use aluminum foil in pan for easier clean up)

Slice sausages into thin rounds, about 1/5″ thick or on a bias, whichever you prefer

Cut potatoes into 1/2″ chunks

Slice onion and pepper into strips

Place all ingredients on baking sheet and drizzle oil. Mix so all is coated but single layer before baking.

Add Salt & pepper and addt’l spices if you like, along with a sprinkle of parsley leaves.

Top with sliced banana peppers

Bake at 400 degrees for about 30-35 min until the potatoes

Parsley Pesto – to brighten-up any dish.

Ingredients;

• Fresh flat Italian Parsley
• Extra virgin olive oil
• Fresh garlic
• Chili flakes

Recipe

• Place parsley, sliced garlic, and chili flakes in a food processor
• Pulse, add the olive oil, and pulse again until combined.
• Scrape the sides of the bowl and transfer to a glass jar with a lid, add a thin layer of olive oil, and keep it in the fridge for 3-4 days.

Tips for using parsley pesto:

It’s freezable in small portions. You need only 1 tablespoon (or a cube, if using frozen) or two for 4 servings of soups, pasta, or roasted veggies.

garlic parsley chicken

Ingredients

• 2x 9oz/250g Chicken Breasts, brought close to room temp
• 1/4 cup / 40g Plain / All Purpose Flour
• 1/2 cup / 120ml Chicken Stock
• 6 tbsp / 90g / 3.2oz Unsalted Butter,divided into tbsp chunks
• 2 cloves of Garlic, minced/finely diced
• 1 tbsp finely diced Fresh Parsley
• 1 tbsp Olive Oil 
• 1 tsp Garlic Powder
• 1 tsp Salt, plus more to taste
• 1/2 tsp Black Pepper, plus more to taste
• 1 Lemon, divided into 4 wedges (to serve)

Instructions 

• In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.
• Butterfly your chicken breasts right through the centre to make 4 even sized breasts. One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.
• Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre. Approx 3-5mins each side depending on thickness. Place to one side.
• Turn heat down to a medium and add garlic. Fry for 1-2mins until it just begins to brown, then pour in stock. Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt & black pepper.
• Allow to simmer for a few mins until it starts to thicken, then turn down the heat to low and add the chicken back in. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste

***Parsley is the classic pairing with garlic butter and goes beautifully here. make sure you’re using fresh herbs vs dried