One Skillet Lemon and Shrimp Pasta

Ingredients:

Shrimp

3/4 lb shrimp, peeled, deveined and (preferably) butterflied

Tony Chachere's Spice N' Herbs seasoning

3 Tblsp. olive oil

2 Tblsp. butter

1 Tblsp. minced garlic

Juice of one large lemon

Parsley 

Pasta

2 Tblsp. minced garlic

2 Tblsp. butter

3 cups chicken stock

12 oz angel hair pasta, uncooked

2/3 cup heavy cream

1/4 cup fresh lemon juice

1 1/2 cups fresh grated Parmesan

Parsley

Salt and pepper, to taste

Preparation:

1. Put shrimp in a bowl and season shrimp liberally with Tony Chachere's seasoning.

2. Heat oil in skillet over medium heat. Cook shrimp until opaque (do not overcook), flipping after about 2 minutes. Push shrimp to the side of the skillet.

3. Turn heat to low. Add butter and garlic, and sauté til fragrant. Stir shrimp into garlic and butter. 

4. Add lemon juice and parsley, and stir.

5. Remove shrimp from skillet. In the same skillet, sauté garlic in butter until fragrant.

6. Add chicken stock to skillet. Turn heat to medium high and stir in pasta.

7. Let stock come to a low boil, then turn heat down to medium and stir in cream. 

8. Cover skillet and continue letting pasta cook, stirring frequently, until pasta is tender and sauce thickens, about 15-20 minutes. If pasta needs more liquid, add additional chicken stock.

9. When pasta is tender, stir in lemon juice, and mix thoroughly.

10. Add parmesan and parsley, and mix gently into noodles. Add salt and pepper, to taste.

11. To serve, either stir shrimp evenly into pasta, or dish pasta into bowls and top with shrimp. If desired, sprinkle the top with parmesan and parsley.

Halibut with Zesty Peach Salsa

Ingredients

• 1/3 cup orange juice
• 2 tablespoons canola oil
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 2 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 4 (6 ounce) halibut steaks
• SALSA:
• 2 cups chopped fresh or frozen peaches
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and chopped*
• 2 tablespoons orange juice
• 1 tablespoon minced fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon salt

Directions

1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.