A little Mediterranean, a little Asian, good and simple — serves two with leftovers
Soba noodles or Soba noodles with yams for two- about 2 -3 ounces
4 cloves garlic, chopped
1/2 c. walnuts for roasting
24 30-40 count shelled and deveined raw shrimp
3 Tbsp basil infused olive oil*
salt & pepper
grated parmesan cheese for topping
Roast walnuts on a pan in a toaster oven or oven at 325F. About 5 minutes
Bring a 2 quart pan of water to boil for the noodles.
While walnuts are roasting and water is coming to a boil, put 1T oil in heated cast iron skillet. Add garlic and saute until garlic is translucent. Keep an eye on the walnuts. Add the shrimp and saute until shrimp are white and opaque. Set aside
Walnuts are done when they glisten a little with their oil and take on a roasted smell. Remove from oven.
Put soba noodles in boiling water and boil for 4-5 minutes or til tender. Drain
Add noodles, walnuts, and remaining basil olive oil to the pan with the shrimp and garlic. Heat until thoroughly warmed. Season to taste with salt and pepper. Serve with a topping of freshly grated parmesan cheese.
Add a salad and the meal is complete
*Make your own basil infused olive oil– Buy a bunch of fresh basil. Wash it, dry it with a paper towel. Put it in a glass jar with a tight fitting lid. Cover basil with extra virgin olive oil. Cover tightly and refrigerate. Make a good dipping sauce as well.
Bonus: Leftover taste good served cold with the addition of halved cherry tomatoes.
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