By chiefnut on Thursday, February 24, 2011 - 8:17 am:
Ingredients 4 ounces whole-wheat linguini 1 tablespoon olive oil 6 cloves minced garlic 6 green onions, sliced 1 pound large shrimp 10 ounces frozen spinach 1/4 cup dry white wine 2 tablespoons lemon juice 1 tablespoon lemon zest 2 tablespoons chopped fresh parsley
Instructions 1. Cook pasta according to directions on the box.
2. Heat a large skillet over medium heat and add olive oil. Add garlic, green onions and shrimp, and cook until shrimp starts turning pink. Add spinach and continue to cook until the spinach has cooked through.
3. Add white wine and lemon juice and cook until most of the liquid has evaporated. Remove from heat and sprinkle with lemon zest and parsley.
Ingredients 1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 1/2 pounds fresh shrimp, shelled and deveined without tails 1/2 cup olive oil 4 cloves garlic, minced 1 shallot, chopped 1/2 cup fresh parsley, minced 1/2 teaspoon dried oregano, crushed 2 tablespoons white wine 2 tablespoons brandy Directions 1.In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. 2.In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. 3.In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. 4.Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. 5.Place the serving dish of shrimp in a preheated broiler for about 2 minutes. THIS IS AWESOME BUT A LITTLE SPICY
Say a warm hello to Mrs Chief xoxo 
