Christina's Penne Rosa

adapted from backtoherroots.com

16 ounces whole wheat penne
1 tablespoon olive oil
10 ounces chicken, chopped
4 cloves garlic, minced
2-3 pinches crushed red pepper flakes
16 ounces button mushrooms, sliced
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
10 cups fresh spinach
2 cups marinara sauce
1 cup plain Greek yogurt or heavy cream
Xanthan gum as needed
1/4 cup grated parmesan cheese

Cook penne according to package directions. Drain and set aside.


In a large skillet with a lid, heat olive oil over medium-low heat. Add chicken and cook until all edges are cooked. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.

Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.

Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.

Remove lid and place skillet back over low heat. Add the penne, Greek yogurt or cream, pasta sauce and a few pinches of xanthan gum. Stir until sauce is thickened, mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

Note: can also make with shrimp or salmon.

Christina's Tortellini Emilia

from Better Homes and Gardens

1 9 oz package dry cheese tortellini
1 1/2 TBSP finely chopped red onion
1 TBSP finely chopped shallots
1 TBSP butter
1 C half-and-half or cream
1 egg yolk
2 TBSP grated Parmesan cheese
1/2 tsp dried sage
1/4 tsp pepper
1/4 C Gruyere or Swiss cheese, grated
1/4 C walnut pieces
1 oz prosciutto, ham or bacon, chopped

Preheat oven to 400 degrees. Prepare tortellini according to package directions. Drain and set aside.

In a medium saucepan, cook onion and shallots in hot butter until tender. Stir in cream and bring to just boiling. Remove from heat. In a small bowl, beat egg yolk. Slowly add 1 C hot cream to yolk, beating until combined and then return all to saucepan. Cook and stir over medium-low heat for 10 minutes or until slightly thickened and bubbly. Stir in Parmesan, sage and pepper.

Transfer 1/2 of tortellini to 9x9 baking dish and top with half of cheese and sauce. Repeat later and top with walnuts and prosciutto. Back 20 minutes or until lightly browned.

Christina's Cherry Tomato Pasta

from macheesmo.com

1 pound pasta (I like whole wheat spaghetti.)

2 pints (1 quart) ripe cherry tomatoes
2 Tablespoons olive oil
3 or 4 cloves garlic, minced
1/2 onion, diced
1/2 cup dry white wine
1/4 Cup fresh basil, chopped (or can use dried)
Salt and pepper
Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste.

Parmesan cheese for grating

Dice up the onion and garlic and then heat up the biggest wide pan you have or a dutch oven. Add your oil to the pan and get it hot over medium high heat. Add the onions and garlic and get them cooking for a few minutes.

Wash all your cherry tomatoes and throw them in. Don’t worry about peeling them or coring them. After the tomatoes begin to pop and wilt, turn the heat down to medium, add any extra spices you like (including salt and pepper and the basil if you are using dried) and let this simmer and reduce until it forms a pretty solid paste, about 25 minutes. Stir occasionally.

Meanwhile, begin boiling salted water for the pasta and cook pasta according to package directions.

As your pasta cooks, add your white wine to the tomatoes and use the liquid to scrape up any little bits that are in the pan. Also add the chopped basil if you are using fresh. Stir this all together and turn the heat down to low on the sauce. The white wine should evaporate pretty quickly. When the pasta is ready, drain (or simply add pasta to the sauce if it's quite thick) and serve.

Christina's Parmesan Fries

from playwithsugar.com

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Parmesan Cheese

Directions:

*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

Christina's "Green Noodles" (Spinach and Avocado Pasta)

from Perry's Plate

6-8 ounces of pasta
2 Tablespoons butter
1 clove garlic, peeled and minced
pinch of salt, more to taste
3-4 big handfuls of spinach (about a 10-12 ounce bag)
1/4 cup Greek yogurt
1 avocado, peeled, pitted, and cut into large chunks
1 handful fresh basil (optional)
1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Get the pasta cooking in a very large pot of salted boiling water. When it's finished, drain pasta from the pot, setting aside about 1/2 cup of pasta water. Return pasta to large pot and set aside.

In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.


Add the yogurt, avocado, and 2-3 Tablespoons of reserved pasta water to the spinach mixture (also basil if using). Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add more pasta water if it seems too thick.


If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the past and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.


Add fresh tomatoes to garnish or other fresh/sauteed veggies.

Christina's Italian Celebration Soup

from The Essential Mormon Cookbook

1/2 C butter
3 garlic cloves, minced
1/2 C flour
 2 (10 3/4 oz) cans chicken broth
1 C milk
1 C half-and-half
1 C white grape juice
2 TBSP lemon juice
1 tsp dried oregano
1/2 tsp dried thyme
3/4 grated Monterey Jack cheese
1/2 C grated Parmesan cheese

In a large saucepan, melt butter. Briefly saute garlic, about one minute. Add flour and stir until blended. Add chicken broth and stir over medium heat until smooth. Gradually add milk, half-and-half and white grape juice. Stir in lemon juice, oregano and thyme. Cook and stir until mixture comes to a full boil. Cook about two more minutes or until well thickened. Remove from heat. Stir in grated Monterey Jack cheese and 1/4 C Parmesan cheese. Serve hot. Garnish individual servings with remaining Parmesan cheese and parsley, if desired.

Christina's Beet Ravioli with Poppyseed Butter

adapted from Bon Apetit

2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese (1/2 homemade batch)
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 tablespoons dried breadcrumbs (can also used seasoned or Italian), possibly more depending on consistency of beetss
1 1/4 pounds fresh egg pasta (or wonton wrappers or spring roll wrappers cut in fourths)
1/2 cup (1 stick) salted butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese

Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl (or use a grater/shredder attachment on food processor--much faster! Add ricotta cheese and season with salt and pepper. Stir in breadcrumbs; I used an extra tablespoon of breadcrumbs since the filling still seemed watery to me.

Optional (if creating pasta dough from scratch): Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.
Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round (for spring roll wrappers cut in fourths, I used 1 1/2 - 2 teaspoons). Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. DO AHEAD Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.
Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.

Christina's Polenta and Greens

multiple sources

olive oil
12 cups chopped greens (Belgian endive, kale, turnip greens, kohlrabi, chard, etc. -- can include all stems)
1/3 cup golden raisins (optional)
1/4 teaspoon salt
2 cups yellow or white cornmeal
1/2 tsp granulated garlic
1/4 teaspoon crushed red pepper
4 cups vegetable or chicken broth
1 cup milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
4 teaspoons pine nuts, toasted (optional)

Heat a large nonstick skillet over medium heat. Coat pan with a little olive oil. Add greens in batches (thickest, hardiest greens first) and as they begin to wilt, add more, stirring constantly. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.

Combine cornmeal, garlic and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/2
cup cheese.

Spoon polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with pine nuts, if using.

Christina's Zucchini Fries

adapted from Our Best Bites

1 lb. zucchini
1/2 c. Italian-seasoned bread crumbs
1/4 c. grated Parmesan cheese
1/2 tsp salt
2 eggs

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Combine bread crumbs, Parmesan cheese and salt. Set aside.

Whisk 2 eggs together in a shallow pie plate and set aside.

Cut the ends off the zucchini and then cut the zucchini in half crosswise. Cut into strips. Thicker strips will yield fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.

Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.

Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or Ranch Dressing. Serves 6-8 as a side dish.

Christina's Italian Meatball Soup

from The Pioneer Woman Cooks

Meatballs:
¾ pounds ground beef
½ cups freshly grated Parmesan cheese
1 Tablespoons dried parsley
1 whole egg
2 cloves garlic
½ teaspoons salt
½ teaspoons black pepper
¼ teaspoons ground oregano
2 teaspoons lemon juice

Soup:
3 TBSP olive oil
5 C beef stock
4 cups water
½ teaspoon salt
1/2 tsp black pepper
2 TBSP tomato paste
¾ cup onion, chopped
¾ cup carrots, chopped
¾ cup celery, chopped
1 cup russet potato, chopped (do not peel)
½ pound cabbage chopped
4 teaspoons dried parsley
2 whole Bay Leaves

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. Drain some of the fat off. To pot, add beef stock, water, salt, tomato paste, and herbs. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Christina's Red Pepper Risotto

from Pioneer Woman Cooks

8 cups chicken broth (low sodium if you’re buying it in the store)
3 tablespoons olive oil
1/2 medium onion, diced
2 red bell peppers, diced
1 3/4 Arborio cup rice
3/4 cup dry white wine.
Salt to taste
4 to 6 ounces goat cheese
1/2 cup grated Parmesan cheese (any combination of cheeses will do)
1/2 teaspoon turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

Christina's Asparagus and Green Bean Salad

from Rachael Ray

1/2 pound green beans
3/4 pound regular or pencil asparagus
1/2 red onion, thinly sliced
1 cup flat-leaf parsley
1 lemon, zested and juiced
1/2 cup fresh basil or 1 1/2 TBSP dried basil
1 small clove garlic or 1 tsp minced garlic
1/4 cup grated Parmigiano-Reggiano or Romano
1/3 cup extra-virgin olive oil
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise

Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.

Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

Christina's Spinach and Broccoli Stuffed Pizza Pie

from Picky Palate

1 recipe pizza dough of choice
1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

Let cool for 10 minutes before removing from pan or cutting into wedges.

Christina's Arancini (Rice Balls)

from Rachael Ray

2 cups cooked and cooled white rice
1/2 cup frozen peas (or 1/2 sauteed celery or bell pepper, etc.)
2 large eggs
1/2 cup grated Parmigiano Reggiano cheese
1 1/2 cups breadcrumbs
1/2 pound cubed mozzarella or provolone cheese
Extra virgin olive oil, for frying

In a bowl, combine the rice, peas, eggs, Parmigiano Reggiano and 1/2 cup of the breadcrumbs. Form balls two inches in diameter; insert one of the cubes of cheese into the middle of each ball and reform the balls of rice around the cheese cubes. Roll the balls in the remaining bread crumbs until coated evenly.

Meanwhile, heat two inches of olive oil in a pan with tall sides. When hot, add the balls and cook for about 3-4 minutes each, until they are golden brown all over.

Serve the Arancini with a side dish of tomato/spaghetti sauce for dipping.

Christina's Asparagus Risotto

from Simply Recipes by Elise

1 pound asparagus
3 Tbsp plus 1 teaspoon butter
1/2 cup chopped shallots
1 cup rice
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
About 3 1/2 cups chicken stock
1/2 cup freshly grated Parmesan cheese

Salt and pepper

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

While the shallots are cooking, bring the stock to a simmer in a saucepan.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. (Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.)

Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Christina's Roasted Broccoli

from Barefoot Contessa

Two large bunches of broccoli
Olive oil
Kosher salt
Pepper
4 garlic cloves, peeled and sliced
1 lemon
pine nuts (optional)
Parmesan cheese

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Now add 4 garlic cloves that are peeled and sliced and toss them in, too. Roast in the oven 20 to 25 minutes at 425 degrees, until crisp-tender and the tips of some of the florets are browned.

When it's done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese. Can also 2 Tbs julienned fresh basil (optional), but I left that out.

Lorri's Penne with Broccoli Flowers and Tumeric Cream

2 med. heads broccoli
1/4 cup pine nuts
1 lb penne
4 garlic cloves
3 tbsp Extra Virgin olive oil
1 1/2 tsp turmeric
1/4 c heavy cream
grated Parmesan

1. Cut broccoli into small flowerettes and boil until tender in non-salted water. (save the water)
2. Dry toast 1/4 cup pine nuts in a skillet
3. Cook penne to al dente in salted broccoli water
4. Saute minced garlic. When fragrant, add broccoli. Break the broccoli into smaller pieces while it is cooking. Add a little broccoli/pasta water if it gets too dry.
5. Add cream and turmeric.
6. Drain pasta and quickly add to sauce.
7. Sprinkle with pine nuts and cheese and serve immediately.

Lorri's Artichoke Lasagna

Don't let the name fool you. This is incredibly delicious and my new go-to meal for guests.

1 box lasagna
extra virgin olive oil
1 smallish onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1 (13 oz) jar of artichokes, well drained and coarsely chopped
1 (15 oz) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, slightly beaten
1/4 cup chopped fresh basil leaves

Red Sauce
(You can just used jar spaghetti sauce, which I often do when I am short on time) but the extended recipe is below

In a large skillet, saute onions and garlic in olive oil until they start to brown. Add ground turkey and cook until cooked through. (I don't know if I buy extra juicy turkey but I always have to absorb the extra liquid with a paper towel.) Add artichokes and stir to combine. Remove from heat and let cool.

While this is cooking start cooking your lasagna in salted water. It only takes 4-5 minutes.

In a large bowl, combine ricotta, Parmesan, eggs, and basil. Then add the turkey mixture.

Cover the bottom of a 9*13 (or larger) pan with red sauce. Add a layer of lasagna noodles. Spread ricotta/turkey mixture. Spread red sauce. Add another layer of noodles...blah blah blah. end with a schmear of red sauce. Now you can top it mozarella cheese but I never have it so I never do. :)

Bake at 400 degrees for 45 minutes.

5 cups marinara sauce/spaghetti sauce
3-4 slices bacon, cooked and chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced

Cook the bacon, remove from pan and drain off almost all the fat. Add garlic and red pepper. When fragrant, add sauce. When warm, add bacon and turn off heat.

Christina's Roasted Red Pepper Soup

from Café Johnsonia

1 lb. precooked frozen shrimp, thawed (optional)
3 fresh roasted red bell peppers
1 small can tomato paste
3 cups chicken stock
a few dashes Tabasco sauce
juice of 1/2 lemon
1/2 cup heavy cream
1/2 cup Parmesan cheese
optional garnish: sour cream

Roughly chop the shrimp.

Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and pepper mixture to a large 3 quart pot and heat. Add the tomato paste and whisk until smooth. Add the hot sauce, lemon juice, cream and cheese. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.

To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp (if using) evenly between the four bowls. Serve.

Christina's Citrus Garlic Shrimp Pasta

from All Recipes

1 (16 ounce) package linguini pasta
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 cloves garlic, peeled
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese

Cook linguine according to package directions. Meanwhile, in a blender or food processor, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; heat through.

Add the shrimp; cook for 5 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese and parsley if desired.