Author Archives: cookingwithcandi

Pasta and Vodka

Posted on December 27, 2017 | Leave a comment

IMG_6409 IMG_6410 IMG_6412Pasta is probably my favorite go to meal, and I mean Vodka? really? Add a little cream and a can of tomatoes and you’ve got a spectacular meal. You’ll also need a little fresh basil and parmesan to finish it off. It’s an easy meal and if you have the cream and cheese in the house you’re good to go. I always stock the tomatoes and I happened to have the cream in the house and there is always a bottle of Vodka in the freezer right? Fresh Basil is a wonderful layer but if you don’t have it you’ll still be fine. This pasta cooked up in no time and it was heavenly. Perfect for Meatless Monday dinner. IMG_6415 (2) IMG_6417 IMG_6420

Ingredients:

1 lb. pasta ( rigatoni type of noodle is perfect)

3 cloves garlic, minced

*1/4 teaspoon crushed red pepper– I love the heat but use at your own discretion

1/2 cup grated Parmesan, plus more for serving

1 tablespoon olive oil

app. 3/4 to 1 teaspoon of kosher salt for sauce (taste for salt) you’ll also need about 2 teaspoons to cook the pasta in

1/3 cup Vodka

1 28 ounce can whole tomatoes, I prefer San Marzano type so look for that

1/2 cup heavy cream

a few fresh basil leaves, cut up into smaller pieces

Directions:

Prepare pasta according to directions on box,  I always throw in about 2 teaspoons of salt to it. When pasta is ready , just drain. I made the sauce while the pasta was cooking.

Place a large skillet type pan on the stove (see pics) Add the olive oil and heat until it shimmers ( app. 1 minute) add the garlic and red pepper (if you’re using it). Cook garlic and red pepper and cook, stirring until soft and fragrant but not browned, this should be less than a minute. Add the vodka and cook down the vodka until it is nearly evaporated. Add the tomatoes and remaining 3/4 teaspoon of kosher salt (start here and add to your own taste) bring to a boil (breaking up the tomatoes with a wooden spoon as they cook down) A little trick I use is to use a potato masher and push down on the tomatoes while they’re cooking, just be careful and do it slowly because you wouldn’t want to get burned by some hot tomato sauce.  Lower heat to medium-low and simmer for 30 minutes. Add the cream , basil and grated Parmesan and bring to a boil , then reduce and let flavors marinate for about another 1/2 hour on a very low heat. I continue breaking up the tomato bits. Add the cooked pasta to pot and stir to coat the pasta!!!!  Serve it up!!!!! A-mazing meat-less meal.

*if you like sauce “less tomatoey” without big chunks of tomato you can use an immersion blender once it’s cooled down < I will usually wait a bit till it’s just warm then add the cream then use blender stick or actual blender. If you really like “no chunks” use crushed tomatoes , I like the chunks but my grandkids don’t so I will use immersion blender or just crushed tomatoes .

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7-layer Heaven (in a bar)

Posted on December 23, 2017 | 3 comments

These bars are truly divine. They are, quite simply, a very small bit of heaven on Earth. Superbly sweet and gooey. Perfect for when you need to make a dessert quickly. Buy these ingredients and keep them in your pantry and then when you need to make something quickly, here you go. These bars don’t require any real baking skills and you can’t really screw them up unless you burn them (but you won’t do that!) My daughter, Jennifer, bakes these. She makes a crust first with the graham crackers and butter then layers the other ingredients. These bars are always her go-to dessert and are always welcome around our family. In doing some research for these bars (which aren’t gentle on the thighs), I found that you can dump all the ingredients in a bowl, except for the sweet condensed milk, and it works! So sweet indeed. Simple and delicious!

INGREDIENTS:

2 cups graham cracker crumbs

1 1/2 sticks unsalted, sweet butter, melted

2 cups pecans, coarsely chopped (you can buy them this way)

2 cups sweetened shredded coconut

1 cup semi-sweet chocolate chips

1 cup butterscotch chips (you can also use peanut butter chips or arrange a medley of whatever chips you like as long as you end up using 2 cups total)

1 1/2 14oz. cans (21 oz.) sweetened condensed milk

DIRECTIONS:

Preheat oven to 325 degrees.

Lightly grease a 9 x 13 baking pan (I spray lightly with baking spray.)

Mix together all the ingredients except for the sweetened condensed milk in a large bowl. Transfer the mixture to the prepared pan and pat it down evenly with your clean hands. Pour the sweetened condensed milk over the top to cover, using a spatula or a knife to spread, if necessary. If you like, you can add nuts on top of the sweetened condensed milk, too. That’s up to you, but this couldn’t be easier to do. Bake for 30 to 35 minutes, until it looks golden brown. Cool to room temperature.

*yields about 24 2-inch bars (or cut into little squares). Best if left to cool overnight before cutting and serving, when possible.

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Fusilli and Roasted Cauliflower

Posted on December 22, 2017 | 1 comment

This is a wonderful recipe with very few items that deliver a full punch of flavor.  I had a head of cauliflower in the house, some capers , garlic, pasta and parmesan cheese. All the ingredients for this delicious pasta dish. It would have been delicious with some added pignoli nuts but I didn’t have any. Next time I’ll be better prepared. In any event this is what I did and while it’s not the most low in calories it’s high in flavor! Just delicious and the really good news is that Joel now loves cauliflower which is nothing short of a miracle . He ate this pasta with gusto and gave it a big thumbs up!

Perfect meatless meal for those of you who are vegetarians.

*this was for the 2 of us– feel free to double up on it

Ingredients:

1/2 head of cauliflower –cut into small bite-sized florets

3 Tablespoons drained-capers

1/4 cup plus 1 Tablespoon extra virgin Olive Oil

1/4 teaspoon kosher salt plus more as needed– I didn’t need extra

Freshly ground Black Pepper to taste

2 medium garlic cloves, grated or minced well

Finely grated lemon zest of 1 lemon

Fresh Lemon Juice of the 1 lemon you just zested

1 Tbsp. unsalted butter softened at room temperature

3 Tablespoons grated Parmesan Cheese plus more if you’d like at the table

8 oz. Fusilli Pasta or any other macaroni that you’d like to use–I just like Fusilli because it grabs on to the sauce well

*1/4 cup pine nuts, toasted in oven for about 3-4 minutes –I didn’t have in the house but this would add a delicious layer of crunch

Directions:

Pre-heat the oven to 425 degrees

In a bowl, toss the cauliflower and 2 Tablespoons of the drained capers with the 1/4 cup of olive oil , 1/4 teaspoon kosher salt and a few grinds of the pepper mill. Spread the mixture out in a single layer on a large rimmed baking sheet and roast it, tossing it occasionally, until golden brown — app. 30 minutes.

Mince the remaining 1 Tablespoon of drained capers and add to minced garlic in a large bowl and add the lemon zest, butter, remaining 1 Tablespoon Olive Oil and I added the 3 Tablespoons of Parmesan Cheese. I mashed it all up together.

Cook Pasta according to directions for al-dente and drain

When the Pasta is cooked and drained add to the bowl along with the roasted cauliflower and pine nuts with the mashed caper mixture. I squeezed in 1/2 the lemon juice to taste. Season with salt and pepper but I didn’t think it needed more because it tasted salty enough for us. Toss well and serve!

Add additional parmesan cheese at the table if you’d like.

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Kitchen Sink Soup with Hamburger

Posted on December 20, 2017 | 1 comment

It’s that time of year when a really delicious soup hits the spot. I haven’t made this one in a while but am putting it on the top of my list of “to make”recipes. Warm and cozy and yummy! Winter is upon us folks.

cookingwithcandi's avatarCooking with Candi

FullSizeRender (3)FullSizeRender (4)FullSizeRender (5)FullSizeRender (6)FullSizeRender (7)FullSizeRender (9)FullSizeRender (10)FullSizeRender (12)FullSizeRender (13)FullSizeRender (14)FullSizeRender (15)FullSizeRender (17)I had  about a pound of hamburger (ground chuck) which was 80/20(lean) and I had a bunch of awesome veggies so why not? You’ll need some Beef Stock, some tomato paste, some garlic and a few other ingredients and you get this warming wonderful soup for the cold days ahead. I also made awesome little parmesan crisps to serve with soup. It’s hearty enough to eat as a meal and very enjoyable. I love soup as a meal and when it contains protein and vegetables it’s a truly hearty enjoyable meal.

I used orange, red and yellow peppers but green peppers are perfectly fine. I really did use what I had in the house so you should try to do the same. Red Potatoes were perfect because they are thin-skinned and hold their texture and shape well.

Parmesan Crisps are just delicious and pure perfection and all you need is some…

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Sheet Pan Chicken –Meditteranean Style-String Beans and Potatoes

Posted on December 18, 2017 | Leave a comment

I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Mediterranean flavor from the lemon juice, olive oil and oregano.  Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up?  You’ll need a rimmed baking sheet for this recipe.

Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets — don’t crowd the pan.

Ingredients:

6 smallish chicken thighs — usually 1 package will do perfectly

1/2 lb. baby red potatoes I quartered them but if they are very small you can cut in 1/2

1/2 lb. green beans , trimmed

2 Tbsp. olive oil plus for marinade

Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepperimg_3437

*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation

 

Marinade for the Chicken- Marinate for about an hour

app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs)  which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop

1 Tbsp. Red Wine Vinegar

1 Tbsp. dried oregano

Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade

In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.

Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill

Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour . After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.

Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!

Enjoy

 

 

 

 

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Saucy Stuffed Shells – Baked and Meatless

Posted on December 17, 2017 | 2 comments

Shells 004Shells 007Shells 009Shells 010OK you must be thinking is she kidding – Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser, vegetarian and something that can easily be made ahead and frozen.  My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven. If you use prepared sauce this would take app. an hour to prep. It is a bit time consuming stuffing all those shells. But well worth the effort.

This would make a perfect dish for Christmas alongside any meat or fish entree.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. Let cool for a few minutes before serving.

Delicious!

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Potato – Zucchini Latkes for Chanukah

Posted on December 15, 2017 | 2 comments

It’s Chanukah if you can believe it!  These tasty little pancakes are perfect for the holiday and really any day.   Most perfect of all is that you can cook them, freeze them and have them for whenever you want. They make a great appetizer or side dish. My experience with latkes is that they never really taste as good as when you first fry them, but that’s such an impossible task with people waiting to eat and having fifty million other things to do. Latkes are the ultimate comfort food. This is just a little twist on the traditional potato latke .  Usually about 2 – 2 1/2 inches in diameter is the right size, but it’s up to you. Not sure where this recipe hails from. The original from my Grandmother, but the zucchini was added later. My grandmother didn’t own a food processor and it’s a game changer, just makes it so much simpler to do.  I loved my Grandmother’s latkes and not quite sure what she did to make them so delicious but I try my best.

Happy Chanukah!

If you’re not into the zucchini thing just add 2 more potatoes and omit the zucchini.

Delicious served with applesauce , that’s how we do it here.

Ingredients:

6 russet potatoes, peeled and quartered (for food processor)

2 zucchini, cut into large chunks (for food processor)

1 spanish onion, peeled, and cut into quarters (for food processor)

4 eggs, beaten

1 – 2 teaspoons kosher salt ( more to taste) tasting is key here , potatoes can be very bland

1/2 teaspoon freshly ground black pepper

2/3 cup matzoh meal or bread crumbs ( if you’re making for Passover it’s perfect with matzoh meal)

Vegetable oil for frying

*applesauce for dipping ( optional) this is what we use

* sour cream ( optional) if you like

Directions:

Using the grater blade for the food processor, grate the onions, potatoes, and zucchini. A little trick to these latkes is to drain out as much of the liquid as possible, so I literally squeeze out every drop of liquid with my hands. I let each vegetable sit in a colander to drain as I grate the next one.

In a separate bowl, beat together the eggs, salt and pepper. Add it to the potato mixture and combine well. Next, add the matzoh meal or bread crumbs.  Taste for salt (start with 1 teaspoon and add more if needed, this is very important for flavor.

Heat oil in a large, heavy skillet or cast iron skillet, over a high flame. You want the oil very hot. I test the oil with a drop of water–when it sizzles, it is ready to fry. I put about 2 inches of oil in the pan, you may need to add more as you start frying. Form pancakes about 2 inches in diameter, place (very) carefully into the oil, and when the edges start to crisp up, turn them over and continue cooking until golden. If you like them flat and crispier, then flatten them out with a spatula while cooking and start with a little less.

*I like the oil to be clean as I fry so if it starts to run down I usually pour it out, wipe pan with paper towel and add fresh new oil. This is only in the event the oil starts to get very dark from the potatoes. It may not be necessary but sometimes it is. They will just fry up better.

Let the pancakes cool off, and serve plain or with sour cream or applesauce on the side. If you are freezing them, let cool completely first, then I usually use a Hefty Ziploc freezer bag. Mark them with the date, and take them out the night before you need them. They should stay for at least a month in freezer, and probably longer.

*to re-heat I like to use the oven at 350 degrees on a cookie sheet for about 15 mins. depending on how thick they are. Spray the cookie sheet with Pam Spray and you may want to flip them over 1/2 way through. Make sure they are heated throughout. Serve with some of that homemade applesauce on my blog. Enjoy!

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Sheet Pan Shrimp with Vegetables and Rice

Posted on December 12, 2017 | 1 comment

We have been on a roll of eating out lately and as wonderful as all the food is we just wanted a night home with no take-out and some home-cooked food. IMG_6861IMG_6863 I decided to try this recipe and it came out perfectly. I so seldom use the broiler to cook but it worked out so well I must pass this one on. Sheet Pan cooking has become one of my most favorite ways to cook for so many reasons most obviously the speed in which everything cooks together in one pan!!!! So amazing.

The whole prep , cook and plate was under an hour! Actually way under an hour. Simple ingredients and pretty light in the calorie department. Give this one a try soon — you’ll thank me for it. A most amazing week night treat and a beautiful dinner for friends and family any day of the week. IMG_0858

This is what I did. You’ll need a large rimmed sheet pan.

Happy Cooking.

Ingredients:

2 Tablespoons Olive Oil

1 Tablespoon Minced Garlic –app. 3 cloves garlic

1/4 teaspoon crushed red pepper

1 lb. raw large shrimp, peeled and deveined ( remove tails)

1 pint grape tomatoes

1 medium zucchini, cut on the diagonal into 1/2 inch slices

1 medium size yellow squash, cut on the diagonal into 1/2 inch slices

1 Lemon, cut into quarters

1 1/2 teaspoons fresh thyme leaves, divided

 

1/2 to 1 teaspoon kosher salt – I used almost a teaspoon ( mix well with salt and pepper and give it a taste)

1/2 teaspoon freshly ground black pepper

I used a pouch of Jasmine Rice — you can cook up whatever kind of rice you’d like. I had a pouch in the house and the Jasmine Rice is so delicious not to mention how easy the pouch is. For 2 people 1 pouch for 4 people 2 pouches

Directions:

I sprayed the sheet pan with Pam Cooking Spray.

Preheat the oven on the broiler setting with oven rack at least 6 inches from the heat.

Stir together the olive oil, garlic, crushed red pepper and 3/4 teaspoon of fresh thyme in a small bowl. Place Shrimp and Tomatoes in 2 separate bowls. Combine zucchini and yellow squash in a third bowl. Toss each with one-third of the oil mixture.

Heat a rimmed baking sheet in the oven for 2 minutes. Add zucchini, squash and lemon quarters (flesh side up) to hot baking sheet and bake until squash begins to soften, about 5 more minutes. Add the tomatoes after the initial 5 minutes and bake for another 5 minutes until tomatoes begin to burst. Stir in Shrimp and bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes. Remove from oven and sprinkle with salt and pepper. Squeeze juice from the roasted lemon over veggies and stir to combine.

Cook rice according to package directions. Divide rice, shrimp and veggies among your plates. Top evenly with remaining thyme if you wish. Yummy!!!!

 

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Winter Veggie Soup with Barley and Turkey Sausage (optional)

Posted on December 10, 2017 | Leave a comment

photo 3 (17)It’s officially winter now and  I  went totally crazy with some vegetables and I cut up everything that was in my fridge and what I bought in the supermarket. I realize that this is a lot of vegetables and a lot of cleaning and chopping but so worthwhile. I added spicy turkey sausage but if you would like you can keep this totally vegetarian, and vegan if you leave out the cheese rinds. The magic ingredient in this soup is the “cheese rind” it adds another dimension to this soup for sure. I just cut off the end (rind) of the parmesan cheese hunk of cheese! Amazing flavor!!!! Actually Whole Foods sells the rinds and you can ask the cheese counter if you don’t see it.

I used vegetable broth because I had it, you can use chicken broth as well.

This is what I did.

Don’t be put off by the shopping list and the chopping. You, your family and friends will be forever grateful.

Ingredients:

2 Tablespoons extra virgin olive oil

2 sweet or spicy turkey sausages ( large ones)

1 cup pearled barley

8 cups vegetable or chicken broth

2 medium carrots, peeled and sliced into app. 1/2″ thick rounds, cut however you like, I just like to taste a piece of carrot in my soup

2 medium parsnips, peeled and sliced into 1/2″ thick rounds as well

2 medium zucchini, halved lengthwise and cut into 1/2 inch slices , leave the skin on

1 fennel bulb, thinly sliced ( don’t omit this , it adds amazing flavor)

1 medium leek, thinly sliced and washed well

One bunch of Swiss Chard, remove the center stem and chop leaves

1 Parmesan Cheese rind, optional

1 dried bay leaf

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/4 cup chopped chives , I didn’t have fresh which I recommend but I used dried, it’s really OK if you omit , just adds one more layer of flavor to the soup.

Directions:

In a large stockpot ( Le Creuset), heat the olive oil over medium-high heat. Add the sausage and cook breaking up the meat with a wooden spoon into small pieces, I like to brown the sausage, about 5 minutes. Remove the sausage with a slotted spoon and set aside.

Add the barley and stir constantly until it is lightly browned, app. 3 – 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard , bay leaf and cheese rind. About 1 teaspoon kosher salt and about 1/2 teaspoon freshly ground black pepper. You will taste for salt and pepper again at the end. Bring the whole thing to a boil, reduce the heat to a simmer and cook, uncovered until the barley is tender . I cooked for about an hour.

Remove the rind and bay leaf and discard after the first hour. Season the soup with remaining S & P if desired. You may also want to add a little liquid if it’s too thick, you can add more broth or just some water will work as well.

Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

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Tuscan Shrimp with White Beans

Posted on December 8, 2017 | Leave a comment

Misc. dinners and New Years Eve 071Misc. dinners and New Years Eve 073Misc. dinners and New Years Eve 074  This is a wonderful and very simple meal and perfect for the upcoming Holidays or any time of the year. By very simple, I mean the ingredients are as simple as the preparation. I cooked this whole recipe up in a 1/2 hour–very little prep and you’ll look like a chef! So great. This is my kind of recipe. The original recipe comes from Michael Chiarello and I highly recommend it.
The beans are a perfectly healthy alternative to pasta.

Ingredients:

*this is for 4 servings

3 cups canned Cannellini white beans

1/4 cup plus tablespoons olive oil

app. 16 large shrimp ( this would be 4 per person, so adjust depending on size of shrimp) cleaned and deveined — I sometimes like to leave the tail on the shrimp –as you can see but it is totally up to you.

4 cloves garlic, sliced

1/4 – 1/2 teaspoon crushed red pepper depending on how spicy you want it

1 cup diced tomato from a can is fine. in the summer I would use fresh tomatoes

1 cup whole basil leaves

1 tablespoon fresh lemon juice

Kosher Salt and Freshly ground black pepper

*you can use some extra-virgin olive oil for drizzling

* sprinkle of fresh chopped italian parsley if you like as well

Directions:

Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp. Lay out the shrimp on some paper towels and sprinkle with kosher salt and freshly ground black pepper.

Heat 1/4 cup of oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook , tossing frequently for a few minutes till shrimp turns pink , curls up and is cooked. ( don’t overcook) Remove the shrimp to a bowl with tongs. Add the garlic to the pan and saute until the garlic browns a little bit. Add the crushed red pepper flakes and cook for another minute. Add the tomatoes and basil and stir briefly, the add the lemon juice. Season with a little more Salt and Pepper. Cook for another minute or so, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp and make sure it’s fully cooked.

We placed beans on a large platter with shrimp over them. Drizzle with a little of the best olive oil you have on hand. Sprinkle with parsley if you’d like. Serve warm. You can also just serve shrimp with beans on the side. We thought it made a lovely presentation on the platter.

* leftovers were amazing

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