Ingredients:
 
1 680g pkg. raw zipperback medium shrimp, peeled & deveined
340 g linguine (3/4 450g pkg)
3 tbls butter
3 tbls olive oil
4 garlic cloves, minced
1/3 c fresh parsley, chopped
1/2 lemon, zested
1/4 c freshly squeezed lemon juice (2 lemons)
1 tbls + 1 tsp coarse salt
1/4 tsp freshly ground pepper
 
Directions:
 
In a large pot of boiling water, add 1 tbls salt and linguine. Cook according to package directions.
 
Meanwhile, in a large heavy-bottomed skillet, melt the butter with olive oil over medium-low heat. Add garlic & saute for 1 minute. Be careful not to burn the garlic. Add shrimp, 1 tsp salt & pepper and saute until shrimp have just turned pink, approximately 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice. Toss to combine.
 
When the pasta is done, drain and add to shrimp mixture. Again, toss to combine and serve.
 
Serves 4

Ingredients:
 
1 can clams
4 slices bacon
4-5 medium red potatoes, skins on, scrubbed clean & cubed
1 small or 1/2 medium onion, diced
1 cup + 1/4 cup milk, divided
1 cup *chicken stock
2 tbls flour
1/ cup fresh parsley, chopped
1/4 tsp worcestershire sauce
salt & pepper to taste
 
Directions:
 
Drain clams reserving liquid, adding enough water to liquid to equal 1 cup. Set aside.
 
In a large pot, add bacon and cook till done. Leaving bacon drippings in the pot, remove bacon onto paper towels and set aside. Add potatoes, onion, clam juice, and chicken stock to pot. Cook on medium heat until potatoes are tender.
 
Stir in clams and 1 cup milk. Add flour to remaining 1/4 cup milk and mix well. No lumps please. Add flour mixture to pot and stir till well combined. Continue cooking on medium heat till chowder thickens. Reduce heat to low simmer and cook for 10 more minutes. Add parsley, worcestershire sauce and salt & pepper to taste.
 
Serves 6
 
*Note: Chicken stock adds a little more flavour to this chowder but feel free to substitute water if you don’t have any on hand.