Spicy Shrimp with Pasta

An adaptation of Bang Bang Shrimp, which you can't avoid seeing on Pinterest.

INGREDIENTS
8 ounces spaghetti
8 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE
1/2 cup mayonnaise (I used lite)
1/4 cup Thai sweet chili sauce
2 cloves garlic, pressed
1 Tbs lime juice
1/2 teaspoon Sriracha
Pinch of crushed red pepper flakes

INSTRUCTIONS
To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

In a large bowl, combine pasta, shrimp and mayonnaise mixture.
Serve immediately, garnished with parsley.

With minor changes from Damn Delicious

Spinach Artichoke Lasagna

A delicious vegetarian lasagna.

Ingredients
3 cups fresh baby spinach (but it could take more)
2 (14-ounce) cans artichoke hearts, well drained
6 tablespoons butter
6 cloves garlic, minced
¼ cup all-purpose flour
3 cups milk
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Parmesan cheese
12 oven ready lasagna noodles
4 cups shredded mozzarella cheese

Instructions
Preheat oven to 375 degrees F. Spray a 9x13" baking dish with non-stick cooking spray.
Combine spinach and artichoke hearts in a food processor until smooth and creamy. 

Melt butter and garlic in a large pot over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium high and bring to a boil. Add Parmesan cheese and stir until melted. Remove from heat and stir in spinach and artichokes.

Spread 1 cup sauce in the bottom of prepared dish. Top with 4 noodles. Spread 2 cups sauce over noodles. Top with 1.5 cups mozzarella cheese. Layer 4 more noodles, top with 2 cups sauce, 1.5 cups mozzarella cheese, and final 4 noodles. Top with remaining sauce and mozzarella cheese. 

Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.

From Kevin and Amanda

Cinnamon Mini Donuts with Browned Butter Glaze

I made these at Easter. Mmmmm

Ingredients
For the donuts:
2 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp salt
3/4 cup buttermilk (or regular milk with a teaspoon of white vinegar added)
2 eggs, beaten
1 tsp vanilla
1 Tbs butter, melted
For the Browned Butter glaze:
8 tablespoons unsalted butter
2 cup powdered sugar
3 tablespoons milk or cream
1 teaspoon vanilla

Make the donuts:
Preheat the oven to 325 degrees. Lightly grease mini donut pans.
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, stir together the butter milk, egg, and butter.
Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
Using a pastry bag fill the donut pans about half full. More than that and you won't have any discernible donut holes. Bake for 5-6 minutes or until lightly browned and cooked through.
Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.

Make the glaze:
While the donuts are cooling in the pan, melt the butter in a small saucepan over low heat until it browned, about 8 minutes.
Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth.
Dip the donut tops (slightly warm or cool) in the glaze and enjoy.

With my mini donut pans this makes about 5 dozen. 

Adapted from Buns in My Oven

Roasted Red Pepper Vinaigrette

A favorite homemade dressing or dip. Keeps for about 2 weeks in the fridge.

Ingredients:
2 red bell peppers
2 large garlic cloves
2 tsp balsamic vinegar
1 tsp lemon juice
1 tsp sea salt
dash of tabasco
1/2c high quality olive oil
black pepper to taste

Halve and clean the bell peppers and put them cut sides down 2 inches under a high broiler on a cookie sheet lined with foil. Broil until blackened, 5-10 min. Put blackened halves in a paper (or even plastic) bag for 10 minutes to steam. THis makes it easier to remove the skins.

While your peppers are in the bag, combine all other ingredients except the olive oil. Peel the skins off the peppers and cut into more manageable pieces. Add to other ingredients and with an immersion blender (or cuisinart/blender), puree adding oil in a steady stream to emulsify. Store in fridge.

Adapted from Salad Dressings by Jessica Strand.