8 ounces Angel Hair Pasta
1 pound medium shrimp, cut into bite size pieces
2 Tablespoons Olive Oil
6 Tablespoons Butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3/4 cup Fresh Parmesan Cheese
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Lemon Juice
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add the Italian Seasoning and Lemon Pepper. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.
Add the lemon juice right before serving.
Sweet and Spicy Orange Chicken
6 Boneless, skinless chicken breasts
2 Tablespoons toasted sesame oil
1 1/2 c. orange juice – pulp free
1/2 c. chicken stock
1/4 c. coconut aminos
3 Tablespoons honey
2 Tablespoons garlic-chili sauce
1 tsp. garlic powder
1/2 tsp. ground ginger
sea salt and pepper to taste
1 bunch green onions, chopped
Clean and cut chicken into cubes
In a large pan , heat sesame oil. Cook chicken on medium heat until lightly brown and crispy.
While the chicken is cooking, prepare the sauce in a large bowl by whisking all of the ingredients together.
Once the chicken is fully cooked, remove it from the pan and place in a large bowl and set aside.
In the same pan as you prepared the chicken, add the sauce ingredients and bring to a boil. Cook, stirring frequently for about 15 minutes until thickened. Add chicken to the sauce and cook for an additional 10 minutes on low heat.
Sprinkle chicken with green onion and sesame seeds
I serve this over brown rice with a side of steamed broccoli.