Spicy Shrimp Pasta

1 c olive oil
14 oz can of diced tomatoes, drained
1/2 medium onion, chopped
2 cloves garlic, minced
2-3 T cilantro, chopped
1 T chili powder
1 t crushed red pepper
1 t cumin
1 t salt

1 lb. raw shrimp, peeled and de-veined

8 c water
1/2 t saffron
1/2 t tumeric
1/2 t salt
1 T olive oil
1/2 lb linguine

Combine first nine ingredients (up to the shrimp) in a large skillet over medium heat and cook for 10 minutes. Turn off the heat and allow the mixture to steep for 10to 15 minutes.

Bring water, saffron, tumeric, salt and oil to boil and boil for 5 minutes. Then add pasta and cook until done.

Turn heat back on under skillet and, when mixture bubbles, add shrimp. Cook 3-4 minutes until shrimp is pink.

Drain pasta and return to pasta pot. Add shrimp mixture and cook over high heat for one minute, stirring constantly.

Serve immediately with grated parmesan, chopped green onion, more cilantro, black pepper and maybe champagne.

Julia's Note: This is based on a recipe by Emeril, although his uses lobster. It is incredibly forgiving. You can do the first step hours in advance and then just add the shrimp and make the pasta before you serve it. I have improvised with spinach, mushrooms, chicken- it's flexible.

From Julia at We Be Hippogriffs

New Orleans Barbeque Shrimp

INGREDIENTS:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/3 teaspoon paprika
1/2 cup butter 4 cloves garlic, minced
1/4 cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

DIRECTIONS:
1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.

2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 4 servings

"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."

From: Allrecipes