One Pot Pasta

Ingredients:
12 ounces uncooked pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, diced
4 cloves garlic, thinly sliced or chopped
1/2 teaspoon red pepper flakes (optional)
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped or dried (1 tsp)
4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions:
Place uncooked pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.  

Shrimp Tacos

•  20 medium shrimp (I'm lazy and just buy the cooked frozen kind in the bag, and just defrost and remove the tails)
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil
• 4 flour tortillas
• oil for frying
• shredded lettuce
• diced tomatoes
• sliced avocado
• cilantro lime sour cream (see below)

For the Cilantro-Lime Sour Cream:

• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon cumin
• juice and zest from one lime (or less, to taste)
• salt to taste

Instructions:

1. In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
2. Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
3. Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
4. Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
5. Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
6. Serve.