From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-328408-702628
1 pound small shrimp, peeled and deveined
4 cloves garlic
One quarter cup olive oil
1 tsp. dried basil
3 Tbsp. fresh
parsley, chopped
1 14-oz. can diced tomatoes, undrained
1
pound linguine
Fresh grated Parmesan cheese
Combine shrimp, garlic, olive oil, basil, parsley, and tomatoes in a
large saucepan and simmer for 10 - 15 minutes or until shrimp turn
pink. Meanwhile cook pasta in a separate pan until “al dente”.
Drain water from pasta and place individual servings on plates and top
with sauce. Sprinkle with fresh Parmesan cheese.
The Skinny: Not much room for improvement here.
Marinated Mushrooms
2 pounds fresh mushrooms, washed and stems removed
Two thirds
cup olive oil
2 cloves garlic, minced
2 Tbsp. fresh
parsley, chopped
Two thirds cup white vinegar
1 tsp. dried
oregano
1 tsp. dried marjoram
1 tsp. dried rosemary
Salt and pepper to taste
Combine all ingredients in a large glass bowl and refrigerate
overnight to allow flavors to blend. Serve chilled or at room
temperature.
The Skinny: Ditto.