Shrimp Orzo (with scallops)

Ingredients: 

• 1 1/2 pounds shrimp
• 1 lb Rotini pasta
• 1/4 cup white wine or chicken broth
• 1/4 cup olive oil
• 1 medium onion, chopped
• 3-4 cloves garlic, chopped 
• 1 1/4 cup grape tomatoes, halved 
• 2 tablespoon butter
• 1/2 teaspoon black pepper
• 3 tablespoons fresh basil
• 1/4 teaspoon Italian seasoning
• 1/3 cup clam juice
• 1 1/2 teaspoon salt
• 1 tablespoons shredded Parmesan cheese
• 1 cup spinach (optional)

Directions: 

1. Boil 5 quarts of water for pasta. Add salt. Reserve 3/4 cup pasta water.
   
   
2. Heat the oil in a large skillet over medium-high heat until shimmering. Cook onions for 5-8 minutes. Add the garlic, until softened slightly, about 2 minutes.
   
   
3. Add the tomatoes and 12 teaspoon of salt. Cook 5-7 more minutes.
   
   
4. Add black pepper, basil, Italian seasoning, clam juice and reserved pasta water to skillet. Add butter. Bring to a boil and simmer on low until sauce is desired thickness.
   
   
5. Add Parmesan and spinach (optional). Mix thoroughly. Salt to taste.
   
   
6. Serve over pasta

Ingredients: 

• 1/2 teaspoon kosher salt, plus more as needed
• 3/4 pound large shrimp (340g), shelled and de-veined, shells reserved
• Large pinch baking soda
• 6 tablespoons extra-virgin olive oil (90ml), divided
• 4 medium cloves garlic, thinly sliced
• 1 1/2 teaspoons dried oregano
• 1 teaspoon Italian seasoning 
• 1 (28-ounce; 795g) can whole peeled tomatoes and their juices, coarsely pureed or crushed by hand
• 1/2 cup bottled clam juice (120ml)
• 1 pound spaghetti (450g)
• 1/4 cup minced flat-leaf parsley leaves and tender stems (from 1 small bunch)

Directions: 

1.  Bring a large pot of salted water to a boil.  In a medium bowl, toss the shrimp well with the 1/2 teaspoon salt and  the baking soda. Set aside.
    
2. In a large skillet or sauté pan, heat 4  tablespoons olive oil over medium-high heat until shimmering, Add  reserved shrimp shells and cook, stirring constantly, until they've all  turned a reddish color, about 4 minutes. Off the heat, remove the shells  using tongs, a slotted spatula, and/or a slotted spoon, allowing any  excess oil to drain back into skillet as you go; discard the shells. You  should still have plenty of oil left in the skillet.
    
3. Return the skillet to medium-high heat, add  the shrimp, and cook, stirring and turning occasionally, until shrimp  are just starting to brown in spots and are almost fully cooked through,  about 3 minutes. Off the heat, transfer shrimp to a plate and set  aside.
    
4. Return the skillet to medium-low heat. Add  garlic, oregano, and chili flakes and cook, stirring, until garlic is  just beginning to turn golden, about 3 minutes. Add brandy, if using,  and cook until almost fully evaporated. Add tomatoes and clam juice and  bring to a simmer. Season with salt.
    
5. Boil the pasta in the pot of salted water  until al dente. Drain, reserving about 1 cup of the pasta cooking water,  and add pasta to the sauce along with a splash of the pasta cooking  water. Add shrimp and cook over medium-high heat, stirring, until the  sauce reduces and clings to pasta and the shrimp are fully heated  through; add more pasta water as necessary if the sauce becomes too dry.  Season with salt, if necessary.
    
6. Stir in parsley and remaining 2 tablespoons olive oil. Serve right away.

               adapted from serious eats 

Ingredients: (for 5 servings)

• 6-8 chicken thighs
• 1 teaspoon  salt
• 1 teaspoon  pepper
• 1 teaspoon  paprika
• 1 tablespoon  onion power
• 1 tablespoon  garlic salt
• 1 teaspoon  dried parsley
• 1 teaspoon dried thyme 
• 2 tablespoon  olive oil
• 1 ½ tablespoon  garlic, minced
• 1 cup  onion, diced
• 2 cup  long grain rice
• 3 cups  chicken broth
• 2 tablespoon butter
• salt, to taste
• pepper, to taste

Directions:

1. Preheat oven to 400˚F (200˚C).
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. Add garlic salt and onion power under chicken skin
4. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
5. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
6. Add the garlic and onions to the pot, and cook until the onions are transparent.
7. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
8. Add parsley, thyme and butter to pot. Stir well. 
9. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
10. Bake for 35-40 minutes, or until the rice is fully cooked.
11. NOTE: For a crispy skin, remove chicken thighs and broil.

               adapted from tasty.co

               Photo credit: CSS studios 

 Ingredients

• 2 tablespoons olive oil, plus more as needed 
• 1 1/2 cups sliced shallots in thin rings (about 5 to 6 large shallots) 
• 3 or 4 garlic cloves, minced
• 2 teaspoons kosher salt, divided, plus more to taste 
• 5 tablespoons tomato paste, preferably double concentrated 
• 1 tablespoon Italian seasoning
• 1 1/2 cup fresh spinach
• 2 1/2 cups water 
• 1/2 pound rigatoni 
• 3/4 cup tightly packed (about 3 ounces) very finely grated Parmesan, plus more for garnish

Directions

1. In a 12-inch nonreactive skillet (or a large Dutch oven), heat 2 tablespoon oil over a medium flame for 2 minutes. Add the shallots and 1 teaspoon kosher salt. Turn heat to medium-low and use your spatula or spoon to gently break apart the shallots' rings so they’re mostly in separate circles. Sauté for 8 to 10 minutes, until softened and beginning to brown around the edges.
2. Make a well in the center of the pan, add another splash of olive oil, then and add the tomato paste. Sauté for 2 minutes, while mixing the shallots and tomato paste together. Make another well in the center of the pan and add the red chili flakes. Sauté for about 30 seconds. Add the water and stir everything to dissolve the tomato paste. Increase the heat to medium-high. Scrape up any browned bits from bottom of pan and bring the liquid to a rolling simmer. Add the rigatoni and another 1 teaspoon salt. Let cook (still at a rolling simmer) for 9 to 10 minutes, stirring every once in a while to give all the noodles a chance to be fully submerged, until only about 1/3 of the sauce remains (it should be thickened) and the noodles are cooked but al dente. 
3. Reduce the heat to low and add the spinach and Parmesan. Str until it fully melts and combines to create a thick, creamy sauce. Turn off heat, taste, and add more salt if needed.
4. Serve hot, with more grated Parmesan on top. Oh, and a large glass of red wine on the side.

            adapted from food52

            Photo credit: CSS studios

Ingredients:

• 12 ounces  Spaghetti
• 1/4 cup  unsalted butter
• 1 medium chopped onion
• 4 cloves garlic, minced
• 2 tablespoons  all-purpose flour
• 1 cup  chicken broth, or more, as needed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/3 cup  half and half
• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups chopped Spiral Sliced Hickory Smoked Honey Ham
• 1/2 cup Frozen Sweet Peas
• 2 tablespoons chopped fresh parsley leaves
  

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Reserve 1 cup pasta water.
2. Fry onions in skillet
3. To make the garlic parmesan cream sauce, melt butter in the skillet  skillet over medium heat. Add garlic, and cook, stirring frequently,  until fragrant, about 1-2 minutes. Whisk in flour until lightly browned,  about 1 minute.
4. Gradually whisk in chicken broth, thyme and basil. Cook, whisking  constantly, until incorporated, about 1-2 minutes. Stir in half and half  and Parmesan until slightly thickened, about 1-2 minutes. If the  mixture is too thick, add more half and half as needed; season with salt  and pepper, to taste.
5. Stir in spaghetti, reserved pasta water, ham and peas, and gently toss to combine.
6. Serve immediately, garnished with parsley, if desired.

               adapted from damndelicious