Shrimp scampi over fettuccini


One package fettuccine pasta

 One lemon, zest the entire lemon and reserve half of the juice

1/2 cup flat leaf parsley chopped

1/2 cup basil chopped

1/2 cup swish chard chopped

12 garlic cloves chopped

1/2 cup white wine

1/4 cup olive oil

2 tablespoons ghee

20 shrimp, medium to large size

Cook the fettuccine and water, make sure to add salt to the water and cook as directed on package

In a large pan chop one yellow onion and sauté in olive oil and ghee. When the onion is translucent add in garlic and reduce heat from medium down to low. Sauté for 5 to 10 minutes until caramelized, then add Swiss chard and shrimp.Cook for a few minutes and then add herbs. Squeeze in the lemon juice, toss and cook until the shrimp are cooked through. Add in lemon zest, add in cooked pasta and toss. Top with Parmesan cheese and serve


Ravioli with Pesto, Shrimp and Arugula


Shrimp, peeled and deveined

Pesto sauce 



Parmesan cheese


Himalayan salt


Cook the ravioli per package instructions. Meanwhile please arugula that you have tossed with 1 tablespoon of lemon juice per serving sprinkled with Himalayan salt and fresh Parmesan cheese on the bottom of the plate. When the ravioli have finished cooking toss them lightly in a tablespoon of pesto and place on top of the arugula. Cook the shrimp on the stove with 1 tablespoon of pesto and a dash of olive oil until cooked through and then place the shrimp on top of the ravioli ( as many as you like) finally top with prosciutto, I like to crisp it in the oven on 375 for 10 minutes, and then sprinkle the dish with more Parmesan cheese.

Shrimp And Avocado Summer Citrus Salad

Citrus Shrimp and Avocado Salad

Serves 3-4


12-14 shrimp, peeled and deveined

1 tablespoon lemon pepper

1 teaspoon salt

1 grapefruit, supremed

1 orange, supremed

1 radish, thinly sliced

1 head romaine, chopped or torn

1 cup mache lettuce

1 California avocado, diced

Citrus dressing:

3 tablespoons fresh lemon juice

1/4 cup fresh orange juice

1/4 cup olive oil

1 teaspoon honey

1 1/2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper


Season shrimp with lemon pepper and salt. Sauté for 3-4 minutes on medium low heat until cooked through.

Use an immersion blender or whisk to combine lemon juice, orange juice, olive oil, honey, Dijon, salt and pepper for the dressing.

Toss all the salad ingredients together with dressing and serve.



Recipe Courtesy of: