Linguine with Shrimp Scampi

I stole this photo from Food Network, as I forgot to take my own. My dishware isn't this rustic, nor my nails that nice. 

Ina Garten's Linguine with Shrimp Scampi is one of my easy go-to recipes for a speedy, tasty dinner. I try to keep frozen, raw shrimp on hand for situations like this. As noted on the most recent season of Top Chef (aka "Shrimpgate"), chefs say to avoid pre-cooked shrimp. It's easy to overcook and become chewy. I usually buy raw, deveined, easy-peel shrimp. Raw shrimp cook quickly (about 5 minutes in this recipe), and for those of us who are not good at planning ahead, you can defrost frozen shrimp easily by immersing them in some cool water for about 20 minutes. You do need to then peel them, but it's pretty quick and easy to do once defrosted.

I go off of Ina's recipe, but usually don't follow it exactly. I tend to use only about 1 tablespoon of butter and 1 to 1 1/2 of olive oil when making the sauce. I usually zest the lemon, and squeeze in lemon juice, but don't always use lemon slices. And I almost always forget about parsley (unless I luck out and it's laying around the house). All of those ingredients (more butter and olive oil, including the lemon slices or parsley, etc.) do add a stronger flavor -- but I think it's pretty tasty even without them!

It is fast to whip up with ingredients you have in the house already, and makes for a tasty and fresh dinner. Pasta is always a fave of mine (and Paul's), and doing something different than a marinara sauce kind of mixes it up a bit. Some lemony pasta with a green salad works well in the summer -- or during this warm spell we're having in spring! Enjoy!

Collard Green Phyllo Triangles

Left with a single pear and some collard greens, I whipped up some collard green phyllo triangles. I used this recipe, which was pretty easy. The only thing that can be a little challenging is that the phyllo dough can dry out really quickly when you're making the triangles. And you have to plan enough ahead of time to thaw the phyllo dough. 

Chopping the greens and shallot

Cooking the collard mixture with some olive oil and garlic

Assembling the triangles, with the collard mixture and a slice of pear on top

Ready for the oven!

Crispy and ready to eat!

We had these as a tasty little appetizer before dinner. The collards can be a little intense, so you could lighten them up with more pear or use a different green like spinach and change the flavor up a little. The recipe also suggests blending in a little tofu, so I imagine a soft, mild cheese would also work.