Tuscan Sausage and Kale Soup

It's finally cold and rainy and I absolutely love it. My latest obsession is with making soup. There's something so cozy about cooking a big pot full of warm broth and veggies. This soup is so flavorful and has so many great textures. It's filled with sautéed onions, spicy browned sausage, creamy yukon gold potatoes, and dark green kale. Hope you enjoy : )

Ingredients: (serves 6) 

1 lb raw sausage - spicy Italian pork or sweet Italian chicken 

1 yellow onion, diced

3 garlic cloves, minced 
1/4 cup white wine (optional)

5 cups chicken stock
2 large yukon gold potatoes, diced into about 1 inch cubes 

About 2 cups chopped kale. big ribs removed 

1/4 cup half and half or cream (optional)  

Grated parmesan for topping 

1. Add a tablespoon of olive oil to a big pot over medium high heat. When the oil's hot, add the sausage. Break up the sausage with a spoon or fork into pieces. While you're doing this, let the sausage cook on one side so it gets nice and brown. Give the sausage a flip, and continue cooking, breaking up the meat as needed, and stirring only occasionally so that all sides of the sausage get golden. It will take about 8 minutes total to cook.

2. When the sausage is done, remove it to a plate with some paper towels on it, so that the grease can drain off. Pour out most of the grease left in the pan, leaving about 1 tablespoon to cook the onion in. Lower the heat to medium. 

3. Add the diced onion, and some salt and pepper. Sauté for 5 minutes or so until it's softened. Add the garlic. Cook for another 2 minutes. 

4. Now you can either add the 1/4 cup of wine to deglaze the pan, or just add in the chicken stock. If you add the wine, let the wine cook for about 2 minutes before adding the chicken stock. Either way, using a wooden spoon, scrape the brown bits from the sausage off the bottom of the pan (this adds great flavor to the broth) 

5. Bring the broth to a low boil, and let the broth cook for like 15 minutes. 

6. Add in the potatoes and sausage. Once the broth returns back to a boil, lower the heat, and simmer for another 15 minutes. After fifteen minutes, check a potato and make sure they're cooked all the way. Add more salt and pepper if needed. 

7. When the potatoes are good to go, add in the kale and cream, and cook for 2 more minutes. 

That's it! Top each bowl with some grated parmesan and serve with rustic bread. 

Maple Roasted Butternut Squash with Cranberries and Pecans

I am in love with fall. The colors of the leaves, bringing out my scarves and boots, and of course the food. I love getting bundled up, and I love spending the day cooking food that makes you feel even more fall-ish. This is a super easy side dish that has all the fragrant flavors of the season. I roast the squash with maple syrup and olive oil, and toss it with onions, celery, herbs, tart dried cranberries, and candied pecans. It's sweet and savory, and most importantly fresh and delicious. If you want it to be less sweet, just leave out the maple syrup, and use regular salted pecans. Happy fall cooking : ) 

Ingredients (serves 4 - 6)

3 cups peeled and diced butternut squash

1 tablespoon maple syrup

2 tablespoons olive oil, divided  

2 stalks celery, diced

1 yellow onion, diced

1 tablespoon chopped fresh sage 

2 teaspoons chopped fresh rosemary

1/2 cup dried cranberries

1/3 cup pecans (salted OR candied), whole or chopped 

1. Preheat your oven to 400 degrees

2. Toss the butternut squash cubes with 1 tablespoon of maple syrup and 1 tablespoon of olive oil. Season generously with salt and pepper. Roast for 30 - 40 minutes, tossing half-way through. 

3. Meanwhile, heat 1 tablespoon olive in a pan over medium low heat. Add chopped onion, and season with salt and pepper. Sauté for about 7 minutes or until softened. Add diced celery, and cook for 2 minutes. Add chopped herbs and cranberries, mix and cook for an additional 2 minutes. Turn off heat, and set aside. 

4. Once the squash is done roasting, add to a serving bowl and toss in the onion and celery mixture. Top with the pecans. That's it! Enjoy! 

Spicy Grilled Shrimp Tacos

Ok so I know it's fall, but it's still like 80 degrees here in southern California. So instead of complaining, I'm taking advantage of these last few warm nights. Not gonna lie, I absolutely can't wait for a cold day spent in comfies baking pumpkin bread. BUT, until then, there's nothing like sipping a cerveza and grilling up some fresh Mexican flavors. These tacos are filled with spicy grilled shrimp, creamy lime slaw, and chunky guacamole. Don't be scared to make Mexican at home, it's really easy and so fresh and healthy tasting. Plus it's and excuse to have a little fiesta and make yourself a strong margarita. Cheers ; ) 

 Ingredients: (serves 4)

Corn tortillas
1 1/2 lbs shrimp, peeled and deveined
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder or 2 cloves minced fresh garlic
1/4 teaspoon cayenne pepper
1 tablespoon honey
2 tablespoon olive oil
1 lime, juiced
salt and pepper

1 1/2 cups thinly sliced purple cabbage
1/4 cup chopped cilantro
2 tablespoons sour cream or greek yogurt
2 tablespoons mayonnaise
1 lime, juiced

2 Haas avocados
1/4 cup diced sweet onion
1 jalepeno, ribs and seeds removed, finely minced
1/4 cup chopped cilantro
1/2 lemon, juiced
generous amount of salt and fresh cracked pepper


1. Combine the shrimp with the spices, honey, olive, and lime juice. Season with salt and pepper and set in the fridge. Marinade for 30 minutes to 1 hour.

2. If using wooden skewers to grill the shrimp, add them to a dish and cover with water. This prevents them from lighting on fire on the grill.

3. Make the cabbage. Combine the sour cream, mayo, lime juice, and cilantro in a bowl and mix. Season with some salt and pepper. Now just toss in the sliced cabbage, give it a good stir, and place in the fridge until you're ready to use it. If it looks too dry or too wet just add more sauce or cabbage until it has the consistency you're looking for.

4. Make the guacamole. Add the avocados into a bowl and light mash with a fork, keeping it nice and chunky. Gently mix in the rest of the ingredients and season well with salt and pepper. I like mine very fresh, and chunky, letting the avocado shine. Super simple and so delicious. Cover with a piece of foil or plastic wrap so it's touching the actual guacamole in order to prevent it from turning brown. Set aside.

5. K time to grill! Pull the shrimp out of the marinade and thread onto skewers, placing the skewer once through the head and then through the tail so the shrimp can easily lay flat when on the grill. It's much easier to flip this way, preventing the shrimp from rolling around. grill over a medium high flame for 2 - 3 minutes on each side. Keep an eye on the little guys, they cook really fast!

6. Place the tortillas directly on the grill and put the lid on. Cook for just about 30 seconds on each side. To assemble, place the cabbage on the tortilla, top with a few shrimps, and finish with some guacamole. Mmmm so fresh and flavorful! Enjoy!

Grilled Corn with Avocado and Cotija Cheese

One of my favorite parts of summer is fresh corn. Nothing compares to the sweet flavor and crisp texture. This recipe is super easy, and can be used in a lot of ways. I made it as a side dish along with some grilled shrimp and chicken, and took it down to the beach for a picnic. It can also be used inside tacos, or as a dip for tortilla chips.

Ingredients:

2 ears fresh corn
2 avocados
1/3 cup crumbled cotija cheese
1/4 cup chopped cilantro
1 serrano pepper
1 lime

1. Peel down the husks of the corn leaving them attached, and remove the silk off the cob. Put the husks back up around the corn cobs. Place the cobs in a bowl of water so that they are fully submerged. Let soak for 30 minutes. (This prevents them from lighting on fire on the grill)

2. Light a charcoal grill, or light a gas grill to medium high heat. Once your grill is ready and the corn is done soaking, place the corn directly onto the grill. Turn occasionally with tongs, cooking for 20 minutes. The corn will roast inside the husks, and should have char-marks on some of the kernels.

3. Meanwhile, place the serrano pepper directly on the grill as well. Cook until the pepper is blistered and blackened, about 10 minutes. Remove the corn and pepper from the grill, and set aside to cool.

4. Cut the kernels off the cob and place in a large bowl. Peel the skin off the pepper, and finely mince, then add to the bowl with the corn.

5. Dice the avocado and add to the corn mixture. Mix in the cheese, cilantro, and juice of 1 lime. Taste and add salt and pepper as needed. That's it! Enjoy!

Chicken Marsala

Chicken marsala is one of the first Italian dishes I fell in love with as a kid. For some reason I was never a huge pasta fan (LOVE pasta now), and so when we went out to Italian dinners, chicken marsala was my go-to dish. The key to this dish is definitely the sauce, and using a mix of different mushrooms is the way to go... it creates the deepest flavor. You sauté the mushrooms with shallots until they're golden, then give them a big glug of the sweet and savory marsala wine. After the mushrooms absorb all the wonderful flavors of the wine, you add some broth, and finish the sauce with a pad of butter, creating a silky richness. This is one of those meals that has few ingredients and is easy, but where you're kind of just chillin over the stove with a wooden spoon in hand. So have a glass of wine ready. I find it therapeutic. This one's a classic and one of my all time faves for a reason.

Ingredients: (serves 2)

2 boneless skinless chicken breasts
Flour, for dredging the chicken
2 tablespoons olive oil
1 shallot, minced
1/2 cup chopped mushrooms, I like to use a combo of cremini, shitake, and portabello. The more different mushrooms the better!
3/4 cup sweet marsala wine
3/4 cup beef broth
1 tablespoon butter

1. Begin by putting 1/2 a cup or so of flour into a dish and season it generously with salt and pepper. Set aside for a sec while you get everything prepped. 

2. Pat the chicken dry with paper towels. Place the breasts in-between a couple pieces of wax paper, and beat them with a mallet or whatever works, until they're about 1/4 - 1/2 inch thick. This tenderizes the meat, and helps it cook evenly. 

3. Chop the shallots and the mushrooms. 

4. Now heat a pan over medium heat and add the 2 tablespoons of oil. 

5. While the oil is heating, give the chicken a dip into the flour, get it nice and coated, shake off the excess, and stick both pieces side by side right into the pan. Cook for 3 minutes, flip, and cook for 2 more minutes. Remove to a plate... we'll get back to these guys in a minute. 

6. Now add the shallots and mushrooms into the pan. Cook for 7 minutes or so until the mushrooms get a nice golden color. Season them up with some salt and pepper, give them a stir, then pour in the wine. Now up the heat on the stove until the wine begins to boil, then lower the heat, and allow the wine to simmer until it's almost completely absorbed. This should take 5 - 10 minutes. 

7. Once the wine is almost absorbed, add the broth. Again raise the heat until it's boiling, then lower the heat to simmer. At this point, add the chicken back into the pan and let them finish cooking in the sauce, flipping occasionally. The sauce will reduce and thicken, and the flavors will intensify. After 5 minutes or so check the sauce and season with salt and pepper if necessary. Let simmer for a couple minutes more if necessary, then remove the chicken to plates or a serving dish. Turn the heat off the stove, and throw in the butter. Whisk the butter around until it melts into the sauce, then pour on top of the chicken. Garnish with some chopped chives or parsley for some color and freshness. 

Lamb Chops with Rosemary, Garlic, and Dijon

This lamb dish is so special and delicious, but actually is really simple to make. I cut the rack into individual chops and then marinate them over night in a classic combination of flavors. Grilling the lamb on a hot barbecue, gives them a rustic char, and seals in all the juices and amazing flavor. 

Ingredients: (serves 2)

1 french-cut rack of lamb (8 chops)

2 tablespoons olive oil

1 tablespoon minced garlic 

1 tablespoon chopped fresh rosemary 

2 tablespoons dijon mustard 

salt and pepper 

juice of half a lemon 

Pat the lamb dry with paper towels. Carefully using a very sharp knife, slice the lamb in a sawing motion in between each chop so you now have 8 individual pieces. Season the lamb lightly with salt and pepper. 

In a bowl, combine the olive oil, garlic, rosemary, and dijon mustard. Whisk everything together and add the lamb. Thoroughly coat the lamb in the marinade then place in a plastic bag, remove all the excess air, seal, and put in the fridge. Marinate as long as possible, over night is best! 

When you are about ready to light your grill, remove the lamb from the fridge so that it can come to room temperature. Take the meat out of the marinade, place on a plate, squeeze the lemon juice over it and give it another light seasoning with salt and paper. 

Light an outdoor grill, charcoal if possible, to medium high heat. Once the grill is ready, place the chops over the hottest part and cook for 3 minutes on each side. Remove to a clean platter, and tent with foil. Let the meat rest for 5 - 10 minutes so the juices can redistribute. 

Enjoy over a bed of mashed potatoes and don't forget the red wine ; ) Bon apetit! 

Grilled Seafood Enchiladas

This recipe combines my love for authentic Mexican food, grilling, and fresh seafood. A perfect dish to cook on a warm summer evening, with a margarita in hand. I make them with grilled shrimp and white fish, monterey jack cheese, and a tomatillo green sauce, which is light and fresh tasting, with a delicious complex spiciness. They are assembled and then baked, then topped with Mexican crema, crumbly cotija cheese, fresh cilantro, and thinly sliced red onion. Super bright and flavorful, serve with black beans and white rice for a taste of Baja in your own backyard. 

Ingredients: (serves 4-6)

3/4 lb. raw shrimp, peeled and deveined 

3/4 lb. firm white fish (I used sea bass) 

corn tortillas 

1 cup shredded monterey jack cheese

1/4 cup Mexican crema

1/4 cup cotija cheese

1/4 cup chopped fresh cilantro

1/2 of a small red onion, thinly sliced 

Verde Sauce:

2 lbs tomatillos, husks removed

3 - 6 serrano peppers, depending how spicy your like, stems removed

1/2 white onion, roughly chopped

3 cloves garlic, skin removed 

Begin by making the verde sauce: 

Place the husked tomatillos and the peppers in a pot of water and bring to a boil (I use 5 peppers). Cook until the color of the tomatillos turn from a bright green to a dull green color, 5 - 10 minutes. Drain the tomatillos and peppers and place in a blender. Add the onion, garlic cloves, and a large pinch of salt, and puree until combined. Add water if necessary to get a saucy consistency. Taste and add more salt if necessary. It should be very spicy, but the heat will subside once cooked with the other ingredients. Store the sauce in the fridge, until ready to use. 

Soak wooden skewers in a bowl of water for 30 minutes (to prevent them from catching fire on the grill) 

Now light your grill, and prep the seafood.

Pat the shrimp and fish dry with paper towel. Brush with olive oil and season generously with salt and pepper. Once the skewers are done soaking, place the shrimp on the skewers, threading the skewer through the head and tail of each shrimp.

When the grill is ready, place the seafood in the center over the hottest part of the coals. Stand by with tongs, the shrimp cook very fast! 

After 3 minutes, flip the shrimp. Cook 2 more minutes, then remove from the grill. 

Carefully, using a wide spatula, come at the fish from the side following the direction of the grill grates, and lift slightly, checking for doneness. If the fish easily detaches from the grill then it is ready to be flipped. If not, leave it alone and check again in another couple minutes. After flipping the fish, cook for a few more minutes (the second side goes much quicker) then remove.

Now place the tortillas on the grill, and cook on each side for about 1 minute, until hot and slightly charred.  

Place the tomatillo sauce in a pot on the stove and bring to a simmer.

Chop the fish and shrimp into chunks.

Pour a little verde sauce in the bottom of a baking dish.

Take a tortilla and place into the sauce, then top with a couple pieces of fish and shrimp. Sprinkle on some jack cheese, roll and seal tightly. Place seam side down into the baking dish. Repeat with all your ingredients until you have filled your baking dish. Pour the remaining sauce over the top of the enchiladas and bake at 400 degrees for 20 minutes.

Remove the enchiladas, and drizzle on the crema, then sprinkle on the cotija cheese, chopped cilantro, and red onion.   

Chicken Stew with Corn, Carrots and Peas

Nothing is cozier in winter time than homemade chicken stew. This recipe is a bit thicker than a traditional chicken soup, and has a touch of cream, making it rich, hearty, and delicious. I get excited for a rainy day, which is way too rare here in southern california, because curling up with a big bowl of this is absolute heaven : ) 

Ingredients: (serves 6) 

6 cups low sodium chicken stock 

1 chicken bouillon cube

2 springs each fresh rosemary and thyme (optional)

3 garlic cloves 

3 cups shredded cooked chicken 

*store-bought rotisserie chicken works great for this. If you're cooking the chicken yourself, use chicken with the bone on, and reserve the bones for the broth. The bones keep the chicken moist and adds great flavor. 

5 tablespoons butter

1/3 cup flour

2 onions, roughly chopped

3 large carrots, peeled and chopped

2 cobs of fresh white corn, or 1 cup frozen corn 

1 cup frozen peas

1/4 cup half-and-half or heavy cream 

1/4 cup fresh chopped parsley 

Shred the meat from the chicken into bite-size pieces. Reserve the bones, and place in a pan. To the pan add the chicken stock, the bouillon cube, the rosemary and thyme, and the garlic cloves. Bring to a simmer, and keep simmering on the stove. (Short cut - simply add chicken stock to the pan by itself. The other goodies are just added flavor but not necessary) 

Meanwhile, chop the onions and the carrots. If using fresh corn, remove the husk and the silk, and cut the kernels off the cob. Set aside. 

Heat a dutch oven or large pot to medium-low and add the butter. Once melted, add the onions and carrots, a pinch of salt and pepper, and cook stirring occasionally for 10 minutes. Now add the flour. Cook, stirring, for couple minutes, until the flour cooks into the excess butter and turns a blonde color. Now place a colander over the dutch oven and slowly pour in the simmering chicken stock, stirring to incorporate the stock into the butter/flour mixture as you pour (this helps the broth thicken and create a smooth consistency). Discard the garlic, herbs, and chicken bones. 

Let the stew simmer for 20 - 30 minutes. Now add the chicken, corn, peas, cream, and parsley. Cook for 5- 10 more minutes, until thickened. Taste for salt and pepper, and add if necessary. 

Chicken Piccata

 I love love love chicken piccata. This recipe is great because everything is done in the same pan, and you really can't go wrong with lemons and capers - the combination is just bursting with flavor. As most cooks know, measurements mainly consist of  "a little bit of this" and "a dash of that", but this is the one exception where I always measure exactly, and it comes out perfect every time. Of course, though, the key with cooking is to taste as you go, and adjust as neccesarry to your own liking. I like to serve it with mashed potatoes and veggies, but it would also be great over pasta. 

Ingredients: (serves 4) 

2 large or 4 small boneless, skinless chicken breasts 

1/2 cup flour 

salt and pepper

1 cup chicken stock

2/3 cup fresh lemon juice 

1/4 cup capers, rinsed 

4 tablespoons butter

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

1 lemon, thinly sliced for garnish (optional)

Begin by prepping the sauce and chicken:

Place the chicken stock, lemon juice, and rinsed capers into a glass measuring cup or bowl. Set aside.

Place the chicken breasts in between 2 pieces of wax paper. Using a meat mallet or rolling pin, pound out the chicken breasts to 1/4 inch thickness. If you're using 2 large breasts, cut them in half after pounding so you now have 4 portions. 

Put the flour into a dish, season with salt and pepper, and dredge the chicken breasts into the flour, evenly coating both sides. 

Heat a frying pan over medium heat, and add 1 tablespoon oil and 1 tablespoon butter. When the oil begins to ripple, take 2 pieces of chicken, shake off any excess flour, and add to the pan.

Cook for about 3 minutes, then flip and cook an addition 2 - 3 minutes. Remove from the pan and set aside on a plate. Add another tablespoon each of oil and butter, then repeat the process with the remaining 2 chicken breasts, removing onto the plate with the first 2 pieces. 

Now, take the sauce mixture and pour directly into the same pan you used for the chicken. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Using a wooden spoon, scrape up any brown bits in the bottom of the pan (these are full of flavor and add great depth to a sauce). Simmer the sauce for about 5 - 10 minutes until reduced and slightly thickened. Now add the chicken back into the sauce, and continue to simmer for another 5 - 10 minutes. The chicken will finish cooking in the sauce, and the flour from the chicken will aid in further thickening the sauce. 

*I cooked my chicken just in olive oil, no butter, to make it healthier, and therefore my sauce pictured was on the thinner side (the combination of butter and flour help to thicken sauces). If you like a thicker sauce, cook the chicken in both butter and oil as directed, and simmer longer. The longer it simmers, the more water is evaporated, causing the sauce to reduce and thicken. 

Taste the sauce, and add salt and pepper if necessary. The sauce should taste tart, but the butter you add at the end will cut some of the tartness. Depending on your palate, add more chicken stock or lemon juice if you wish until you get your desired flavor and consistency. When the sauce is to your liking, remove the chicken from the sauce and place on a serving platter or onto plates. Take the pan off the heat and whisk the remaining 2 tablespoons of butter into the sauce. 

Garnish with the parsley and sliced lemons. 

I like to serve the chicken with red-skinned garlic mashed potatoes. Enjoy!

Turkey Meatballs in Spicy Marinara

Italian food embodies what I love most - fresh ingredients, rustic simplicity, and great flavor. This meatball recipe is a healthy spin on the classic, made with lean ground turkey, and broiled in the oven instead of fried. These are anything but boring health food... they're loaded with onion, garlic, shredded carrots, and freshly grated parmesan cheese. You finish them off in a super simple homemade marinara sauce, then serve them as an appetizer or on top of your favorite pasta. Garnish them with some fresh basil or parsley, and of course, a sprinkle of parmesan never hurt anything. Don't forget the red vino : ) enjoy! 

Ingredients: 

1 lb. ground turkey 

2 medium onions

6 cloves garlic

1 large carrot 

1/3 cup freshly grated parmesan cheese, plus more for garnish 

*Use parmigiano reggiano if you can, and freshly grating it is a must. It really does make a huge difference 

1 slice of whole wheat bread, crust cut off, and pulsed into crumbs, or 1/4 cup dried bread crumbs

1 egg, lightly beaten

2 tablespoons fresh chopped parsley 

1 (28-ounce) can whole peeled tomatoes in puree 

3 tablespoons tomato paste

1 small bunch basil leaves, 1/2 torn for the sauce, 1/2 sliced for garnish 

salt, pepper, sugar, and red pepper flakes 

Preheat your oven to 400 degrees, and spray a baking sheet with nonstick cooking spray.

Prep all your veggies: Finely dice up 2 medium onions. Place 1/2 cup of the onions into a large bowl for the meatballs. Leave the rest aside for the sauce.

Mince up all the garlic cloves. Add 1 tablespoon into the bowl with the onions. Leave the rest aside for the sauce.

Peel and shred the carrot. Add 1/2 cup to the bowl. If there is any left over, keep for the sauce.

Add the ground turkey into the bowl. Add 1/3 cup freshly grated parmesan cheese, the breadcrumbs, the egg, the parsley, 1/2 teaspoon salt, and freshly cracked pepper. Using a fork, gently mix everything together until it's just combined. Do not overwork the meat or it will become tough.

Form the meat into balls, and place on the prepared baking sheet. Bake for 20 minutes until slightly golden brown. 

 Meanwhile, begin the sauce. Add some olive oil into a pan over medium heat. Once hot, Add the remaining chopped onion and any leftover shredded carrot. Season with some salt and a big pinch of red pepper flakes. Sauté until softened and translucent, about 8 minutes. Add the garlic and cook a minute more. Using your hands, break up the whole peeled tomatoes, and add into the sauce along with the tomato puree and tomato paste. Season with a teaspoon of sugar and throw in some torn basil leaves. Let simmer for 15 minutes. Taste for seasoning, and adjust if necessary. 

Now add the meatballs into the sauce. Cover with a lid, and allow to finish cooking in the sauce for about 10 minutes. 

If serving with pasta, you'll want to get your noodles cooking at this point. Bring a large pot of water to a boil, and season generously with salt. Add the pasta and cook until al dente. 

Spoon the sauce over your cooked pasta, top with a few meatballs, and garnish with a sprinkling of parmesan and fresh basil or parsley. Buon appetito! 

Shrimp Scampi with Pasta

Shrimp scampi can be a super simple dish, but sometimes I feel it's just lacking flavor, or is drenched in excess oil and butter. I've been working on getting this dish just right - fresh, light, and bright with flavor of lemon and garlic. Finallllly... this is it. The shrimp is marinated in lots of garlic, red pepper flakes for a little kick, lemon zest and juice, and olive oil, then sautéed. The key to this recipe is making your own shrimp stock (which is easier than you can ever imagine). The shrimp stock is combined with lemon juice and starchy pasta water to make the bulk of the sauce. It's finished off with a little butter, fresh parsley, and the pasta of your choice. I like to serve it with my California garden salad (recipe below) and garlic bread. 

Ingredients: (serves 4)

1 lb. shrimp, with shells attached 

5 tablespoons olive oil

6 cloves garlic, minced or pressed

1 teaspoon red pepper flakes 

2 lemons  

1/4 of an onion 

3/4 lb. pasta (I like to use angel hair or thin spaghetti) 

2 tablespoons butter 

1/4 cup fresh chopped parsley 

 My mom's meyer lemon plant has been looking stunning. There's no better inspiration than something beautiful growing right in your backyard.

Begin by making the shrimp stock. Remove the shells and tails from the shrimp, and place in a small pan with 1/4 of an onion. Devein the shrimp and set aside in a medium bowl. Now fill the pan with the shrimp shells and onion with just enough water to cover everything. Set on the stove and bring the water to a boil. Reduce the heat and let simmer for 20 minutes. Once done, drain the liquid into a bowl and set aside, reserving for the sauce. Discard the shells and onion. 

Now marinate the shrimp. Add the olive oil, garlic, red pepper flakes, and the juice and zest of 1 of the lemons to the bowl with the shrimp. Season with salt and fresh cracked pepper, and toss to coat. Set aside.

Fill a large pot with water for the pasta. Bring to a boil, then season generously with salt. Add the pasta and cook a couple minutes shy of the directions on the package (the noodles will continue to cook at the end when added to the sauce). When done cooking, drain the pasta and reserve 1/2 cup of the pasta water.

Meanwhile, start cooking the shrimp and making the sauce. Heat a sauté pan over medium high. Once hot, using a slotted spoon or tongs, take the shrimp out of the marinade and add to the pan. Cook for about 3 minutes, turning once, until the shrimp turns light pink. Do not overcook! Remove the shrimp from the pan and set aside on a plate, tented loosely with foil. 

Pour the reserved marinade into the pan that you cooked the shrimp in, and cook for a few minutes. Now add 1 cup of the shrimp stock, 1/2 cup of the pasta water, and the juice of the remaining lemon. Bring to a boil, then reduce to a simmer. Simmer for about 5 minutes until slightly reduced. Take the pan off the heat and whisk in the butter. Add the parsley and taste for seasoning. Add the pasta and the shrimp into the pan and place back on the stove over low heat. Toss everything together for a couple minutes, allowing the pasta and shrimp to reheat and absorb all the flavors. Serve with the remaining parsley and freshly grated parmesan cheese. 

Now that's a Sunday dinner on a sunny winter's day in southern California : )