Green Garlic Shrimp Scampi with Linguine

I am finally getting to the end of the massive amount of green garlic that I bought at the Greenmarket. Whew! It has been a very delicious process, but it still feels good to polish it off.

With the last three bulbs, I decided to go hog-wild with . . . not hog, shrimp!

Big, fat, sugary sweet Florida Gulf shrimp. Deepwater Horizon be damned. Yeah, there are some scary reports out there, but it’s not like I have Gulf shrimp every day. And I just had four. They were supposedly wild, which is supposed to be okay.

I live in New York City so I figure that the air I breathe is probably deadlier.

They were so tasty. And the green garlic was a great spring twist on shrimp scampi, that Italian-American classic. No green garlic? The original calls for regular garlic and is still delicious. Don’t want to chance it with Gulf shrimp? Go for any shrimp that make your motor run. Or no shrimp at all — the sauce for the linguine is incredible on its own.

On another note, has anyone been having a problem with the WordPress Reader? Generally, you should be able to see an updated feed of all the blogs you follow when you open it, right? Lately, it hasn’t been updating the some of the blogs that I follow. It’s really random, though. Sometimes it will just skip posts, or sometimes it just stops updating a single blog altogether.

I read somewhere that the solution is to edit the list and refollow everyone. I started doing that, but it was so annoying that I stopped.

Has anyone else had this problem? There must be another fix . . .


1/3 pound of dried linguine

1 tablespoon of olive oil

3 green garlic bulbs, the white parts and the tender green stems finely chopped

1 tablespoon of parsley, finely chopped

2 tablespoons of butter

Red chili pepper flakes to taste

1/3 cup of dry white wine

1/2 pound of shrimp, shelled and deveined

The juice of one lemon

How to prepare:

1. Bring a large pot of salted water to boil and cook the linguine until it is al dente.

2. While the pasta is cooking, heat a tablespoon of olive oil over medium heat in a heavy saucepan or a Dutch oven until it begins to shimmer. Add the green garlic and sauté it until it begins to soften and turn translucent. Stir in the butter, the parsley, and red chili pepper flakes to taste. When the butter has completely melted, carefully add the white wine and the shrimp to the pan. Cook the shrimp until they are pink on the outside and their flesh has turned white or opaque all the way through, about 3-5 minutes.

3. Add the cooked linguine to the pan and toss everything together. Turn off the heat and add the lemon juice to the pasta. Toss again before dividing it up the and serving.

Melissa Clark’s Roasted Broccoli with Shrimp

I have a big, fat girl-crush on Melissa Clark, food writer and New York Times contributor.

Not only is she beautiful, but her food is beautiful. Her writing is wonderful.

All her recipes work.

And this is one of them. Don’t be fooled by the short list of ingredients; the sum of the parts is a fresh, spicy, unexpected flavor bomb ready in 20 minutes.

As I am currently hoarding all of my chili powder for the Superbowl, I used red pepper flakes instead and found it different, but pretty good too. And don’t forget the lemon!


2 big heads of broccoli, cut into florets

4 tablespoons of olive oil, plus one more tablespoon

1 teaspoon of cumin seeds

1 teaspoon of coriander seeds

1/8 of a teaspoon of hot chili powder, or red pepper chili flakes to taste

Salt and pepper

1 pound of shrimp, peeled and deveined

The zest from one lemon

Lemon wedges for serving

How to prepare:

1. Preheat your oven to 425°.

2. In a large bowl, toss together the broccoli with the olive oil, cumin seeds, coriander seeds, and chili powder. Season with a generous sprinkle of salt and pepper. Spread the broccoli florets in a single layer on a baking sheet. Roast the broccoli for 10 minutes.

3. Combine the shrimp in a separate bowl with the lemon zest, the remaining tablespoon of olive oil, and a little salt and pepper.

4. After 10 minutes, remove the baking sheet from the oven. Scatter the shrimp over the broccoli. Toss everything together. Spread the shrimp and the broccoli out evenly over the sheet pan. Roast the shrimp and the broccoli together for about 10 minutes more. The shrimp should be just opaque, not overdone, and the broccoli should be nicely golden around the edges.

5. Serve with Basmati rice and lemon wedges on the side.