Valentines Day for all

Shrimp Scampi with Pasta

·         1 pound  large shrimp, peeled and split down the back, veins removed

·         8 tablespoons extra-virgin olive oil, divided

·         10 medium cloves garlic, finely minced (about 2 tablespoons plus 2 teaspoons; 50g

·         Large pinch red pepper flakes

·         3/4 cup dry vermouth or white wine

·         6 tablespoons unsalted butter, cut into tablespoon-size pieces

·         2 tablespoons fresh juice and 1 teaspoon grated zest from 1 lemon, divided

·         ½ pound dried linguine or spaghetti

·         1 loosely packed cup fresh parsley leaves and tender stems, finely minced

1.    Clean/thaw shrimp and drain well.

2.    In a pot of salted boiling water, cook pasta, stirring frequently for the first 30 seconds to prevent noodles from sticking, until just shy of al dente (about 2 minutes less than package directions).

3.    Before pouring the pasta into a strainer/colander remove 1 cup of the pasta water to add in a later step. 

4.    In a 12-inch stainless-steel skillet or large sauté pan, heat 3 tablespoons olive oil over high heat until shimmering. Add shrimp in an even layer and cook, stirring and turning shrimp occasionally, until pink, barely cooked through, and just starting to turn lightly golden in spots, about 2 minutes. Remove from heat and, using a slotted spoon, flexible slotted offset spatula, or tongs, transfer shrimp to a plate.

5.    Add 3 tablespoons olive oil to skillet along with garlic and red pepper flakes. Set over medium-high heat and cook, stirring, until garlic just starts to turn golden, about 1 minute; lower heat if necessary to prevent scorching.

6.    Add vermouth/wine and boil over high heat, stirring and scraping up any browned bits, until raw alcohol smell is mostly gone and vermouth/wine has reduced by about half, about 4 minutes.

7.    Add butter and cook, stirring and swirling pan rapidly as butter melts to create a silky, emulsified sauce. Remove from heat, add lemon juice, and season with salt.

8.    Add your cooked pasta and 1/4 cup reserved pasta cooking water to skillet, set over high heat and cook, stirring and tossing rapidly, until pasta is al dente and sauce is slightly thickened and coats noodles with a creamy glaze, 2 to 3 minutes, adding more pasta cooking water in 1/4 cup increments as needed.

9.    Return shrimp to skillet along with any accumulated juices, lemon zest, parsley, and remaining 2 tablespoons olive oil, tossing to combine thoroughly. Remove from heat. Season with salt, if needed.

Strawberries with Cheesecake

Cheesecake filling

2 boxes of Jell-o Brand Sugar Free Cheesecake pudding mix

32 oz of Plain Greek Yogurt

·         Optional- ¼ cup of Milk or ½ and ½ if you would like it thinner

·         It will thicken up as it sets

Mix this well and refrigerate until ready to use.

Strawberries:

You can stem and slice them or leave them whole and dip into the Cheesecake mix

You can build a layered parfait as well in any order:

·         Cheesecake filling

·         Sliced Strawberries

·         Chocolate Chips

·         Chopped Pistachios

·         Toasted Almonds