Greek Style Shrimp Scampi and Linguini

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound linguini
* Salt
* 1 pound medium to large shrimp deveined and peeled, tails removed
* Pepper
* 1/3 cup extra-virgin olive oil
* 4 cloves garlic, thinly sliced
* Couple pinches red pepper flakes
* 1/2 lemon, zested and juiced
* 2 sprigs oregano, finely chopped
* Handful pitted kalamata olives, chopped
* 1/2 cup white wine, eyeball it
* 1/2 cup chopped flat-leaf parsley
* 1 cup feta cheese crumbles

Directions

Place a large pot of water on the stove to boil. Salt water and cook
pasta to al dente.

Season the shrimp with salt and pepper.

While the pasta water comes to a boil, heat extra-virgin olive oil in
a deep skillet with garlic. When garlic is brown, remove and reserve.
Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest,
oregano, olives, and wine and cook together a couple of minutes more.
Remove from heat. Add a ladle of starchy pasta cooking water to sauce
and some lemon juice. Remove the sauce from the heat. Drain pasta and
add to the skillet. Let pasta soak in juices for a minute then toss
with parsley and feta. Use tongs to pull pasta from skillet, giving it
a turn to twist in as many ingredients as possible. Then, use the
tongs to remove and arrange the shrimp and ingredients that may remain
in the pan, distributing them evenly among the portions.

Drunken Citrus Salad

Level: Easy
Prep Time: 5 minutes
Yield: 6 servings

6 cups drained citrus salad mix (buy 2 (1-quart) jars orange and
grapefruit sections, available in refrigerated section of market)
1 nip or 3 shots of gin
2 teaspoons lemon zest
2 tablespoons finely chopped fresh mint leaves, plus a couple sprigs to garnish

Combine all ingredients and serve immediately or chill up to several
hours, until ready to serve.

From: foodnetwork.com

Tuna Puttanesca

Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 4 servings

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted
and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Place a large pot of water over high heat and bring up to a boil. Salt
the water and cook penne to al dente.

Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin
olive oil over medium heat. Add the garlic and red pepper flakes, cook
a minute or 2, then add tuna and break it up with your spoon. Add
olives and capers, cook a minute or 2 more, then add vermouth or white
wine; stir and cook down a minute. If using whole tomatoes, place a
colander over a bowl, crush up tomatoes with a wooden spoon, then add
tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and
juice. Add parsley, zest and black pepper, then simmer the sauce a
couple of minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce.
Drain pasta, add to the skillet and toss to coat. Serve with some nice
crusty bread.