Spicy Tomato Soup

When i think of soup, I'm thinking comfort food, warm, hearty and fulfilling. This recipe was one of 3 recipes aired on Giada's Everyday Italian episode that had the Linguine with Shrimp in Lemon oil. This soup is super easy and is made with marinara sauce. It says to use chicken broth in this recipe. I however have many friends who are vegetarian so i used vegetable broth instead. The flavors were great and the soup with absolutely delicious. It's a perfect dish to have on a cold day with some french bread on the side. I made it for my play date Thursday last week and it was great.Everyone enjoyed it and i saved some for my husband to have for dinner. What more can you ask for after a long work day:) Here's the recipe!

Spicy Tomato Soup
From Everyday Italian on Food Network

* 3 tablespoons olive oil
* 2 carrots, peeled and chopped
* 1 small onion, chopped
* 1 clove garlic, minced
* 1 (26-ounce) jar marinara sauce
* 2 (14-ounce) cans chicken broth
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 teaspoon red pepper flakes
* 1/2 cup pastina pasta (or any small pasta)
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve. (Note: If you do not want the spice, you may eliminate the peppers or add less of it.)

Linguine with Shrimp and Lemon oil

I love pasta and i love seafood. It was one of those days where i just spent thinking about food. What i wanted to try, what to make for dinner. I happen to turn on the TV to food network and Everyday Italian has just started. Giada had a delicious menu that had my mouth watering the entire time. I just couldn't wait to try these new dishes out. So here's the 1st out of the 3. Linguine with Shrimp and Lemon oil. For those of you you like the citrus flavor in your pasta, this is it. Every ingredient in this dish just compliments each other so well. The freshness of the lemon with the peppery flavor of the arugula just gives it am amazing flavor. We made come garlic bread on the side and it was just YUM! It's super easy and quick. Just what everyone needs in today's busy lifestyle. Here's the recipe :).

Adapted from Giada's Everyday Italian
Linguine with Shrimp and Lemon oil

Ingredients
For the lemon oil:

* 1/2 cup extra-virgin olive oil
* 1 lemon, zested

For the pasta:

* 1 pound linguine pasta
* 2 tablespoons olive oil
* 2 shallots, diced
* 2 garlic cloves, minced
* 16 ounces frozen shrimp
* 1/4 cup lemon juice (about 2 lemons)
* 1 lemon, zested
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3 ounces arugula (about 3 packed cups)
* 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.