Easy Lemon Shrimp Linguini

I could eat pasta every day. Some weeks, I do. It’s easy to make and there are so many different combinations. My most recent favourite is this Lemon Shrimp Linguini. It takes very little prep time and can be made even on those nights when everyone gets home late and there’s not much time to prepare dinner.

Recipe

Ingredients:
1/2 of a 454g box of uncooked linguini
2 tablespoons unsalted butter
1/2 of a 340g package of frozen, cooked salad shrimp, thawed
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup chicken stock
1/4 cup lemon juice
2 tablespoons chopped parsley
grated parmesan cheese for serving

Directions:
1. Cook linguini according to package directions. Drain and set aside.
2. Melt butter in a large pan over medium heat. Add garlic, shrimp, and red pepper flakes. Stir occasionally for two minutes.
3. Add chicken stock and lemon juice to the shrimp mixture. Bring to a simmer and stir occasionally for two minutes. Stir in pasta and parsley. Mix until combined and pasta is coated in the sauce.
4. Serve with parmesan cheese.
Adapted from Damn Delicious

Barley Risotto with Mushrooms, Spinach, & Goat Cheese

I love cooking with barley in the winter! It has a great texture and it’s a healthy alternative to white rice. This specific recipe is very easy to make, and it works well as a side dish or a complete meal since it contains a grain, a vegetable and a protein.

Recipe

Ingredients:
4.5 cups reduced sodium chicken stock
1 1/4 cups pearl barley, rinsed
1 small yellow onion, finely chopped
2 garlic cloves, minced
20 white button mushrooms, sliced
3 handfuls baby spinach, rinsed
3 tbsp. white wine vinegar
2 tsp. olive oil
2 tsp. butter
goat cheese for garnish

Directions:
1. In a medium saucepan, bring chicken stock to boil. Remove from heat, cover and set aside.
2. In a large saucepan, melt the butter over low heat. Add onion and garlic and sauté until the onion becomes translucent, about 5 minutes.
3. Add barley and white wine vinegar. Stir to coat. 
4. Add two cups of warm chicken stock and bring mixture to boil. Simmer until most of the stock is absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more. Stir frequently. Simmer until barley is tender, about 40 minutes.
5. In the meantime, heat oil in a medium-sized pan over high heat. Add mushrooms and sauté until they begin to brown. Reduce heat, cover and cook until mushrooms are tender, stirring occasionally. Remove from heat and set aside.
6. Once barley mixture is ready, add mushrooms and spinach to the mixture, stirring well to combine.
7. Spoon risotto into bowls and add goat cheese on top.
I hope that you enjoy this recipe! How do you like to make risotto?