Shrimp Scampi and Rosemary Bread

 Rachel Ray's Grilled Shrimp Scampi over Angel Hair Pasta

Note:  So, this was pretty spicy.  Poor Theo was crying, next time I'd decrease the amount of red pepper flakes, I think that would help the other flavors shine through.  I'd also consider using less of the cooking water, since I think the flavors were a bit muted.  Overall though, this was pretty tasty.

Ingredients:
Coarse Salt
1 lb. Angel Hair Pasta
6 garlic cloves crushed
1/2 cup fresh parsley (I used dried, just adjust amount)
black pepper
1.4 cup EVOO
24 medium shrimp
1 tsp. crushed red pepper flakes
1/2 cup dry white wine
zest and juice of 1 lemon
5 tbsp unsalted butter

Directions:

1.  Preheat Grill ( I used George Foreman)
2.  Boil salted water and cook angel hair pasta.  Save 2 ladles of water bfore draining.
3.  While pasta is cooking, combine garlic, parsley, salt, pepper, and EVOO.  Place half of the mixture with shrimp and coat evenly.  Transfer shrimp to the grill and cook until opaque.
4.  While shrimp are grilling, warm a skillet, add the reserved garlic mixture and the red pepper flakes, cook for 1-2 minutes.  Add the wine to the skillet and cook for 1 minute, then add 2 ladles of pasta water and the lemon zest/juice and cook for 2 minutes.  Add the butter until melted.  Add the cooked shrimp and add to drained pasta.  
 

 


Rosemary Olive Oil Bread








Note:  I used regular sugar, and since I couldn't find white whole wheat flour, I just used bread flour for the entire recipe and it worked fine.  

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.