1In a large, heavy skillet, heat 4 tablespoons extra virgin olive oil. Add 2 pounds large, unpeeled, deveined shrimp, 4 cloves thinly sliced garlic, and 2 seeded and thinly sliced red jalapeño or pasilla chiles and cook until the shrimp are opaque and the garlic is light brown.
2Pour in 1/2 cup dry white vermouth, add 2 tablespoons chopped calamint, and turn the shrimp over to cook 1 more minute. Season to taste with salt and pepper, toss to combine the flavors, and serve.
Keep dinner fresh and easy with this healthier, veggie-packed alternative to pasta. For an ever faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash.
This easy slow cooker soup blends butternut squash, bell pepper, and carrots for deep natural sweetness. Blended until smooth and creamy, it's garnished with crispy cumin-roasted chickpeas for a nice textural contrast and a little extra heft. Get the recipe.