I have a new addiction to cookbooks. Something about the beautifully photographed food, and all the new recipes that promise to make me a fabulous and healthy cook get my juices flowing (ha ha). I especially love cookbooks that have a lot of narrative about the author's philosophy and tips - lifestyle stuff - in addition to just recipes. The book above, The Family Chef , is one such cookbook!
Here is a recipe I just made that was delish. The authors call it 'The occasional Pasta.' Yes, I eat pasta 'on occasion' Like, twice a week!
8 oz spaghetti or spaghtettini
2 tablespoons EVOO (think Rachel Ray)
1 medium garlic clove, finely minced
1 pound medium-sized raw shrimp, peeled and devined
8 Roma tomatoes
salt and pepper
handful of baby arugula
1/4 cup toasted and chopped almonds
1/4 Parmesan cheese
1. Bring a large pot of salted water to boil and cook pasta
2. Meanwhile, heat a large skillet over medium-high heat. Add olive oil and saute garlic for one minute, being careful not to burn it. Add shrimp and saute for another minute or two. Add tomatoes and continue cooking until tomatoes are warm and shrimp has cooked through. Remove pan from heat and set aside.
3. By this time the pasta should be cooked. Drain pasta and mix together with warm shrimp and tomato mixture. Season with salt and pepper and mix in the fresh arugula and nuts. Serve with Parmesan cheese.