Recipe By: Chef Worthy

Episode #1 - Karl and Johanna

Ingredients:

Grilled Shrimp

• 12 large, raw jumbo shrimp, cleaned and peeled
• 1 tablespoon orange zest (orange part of skin only)
• 3 tablespoons olive oil
• 1/4 cup of lime juice
• 1/4 teaspoon salt & pepper each

Pasta Nest

• 500g uncooked linguini or spaghetti

Vegetables & Broth

• 1/2 large red onion, diced
• 3 tablespoons olive oil
• 2 green zucchinis, diced
• 1 1/2 cups butter (lima) beans - canned or previously frozen
• 1 1/2 cups cooked and peeled yellow beets. diced

To Serve

• 1/4 cup white wine
• 2 tablespoons lemon juice
• 2 cups vegetable stock
• 1 teaspoons chili oil
• 4 teaspoons finely chopped basil
• salt and pepper to taste

Directions:

Preparing grilled Shrimp:

1. Peel and clean jumbo shrimp.
2. Marinate for 1 hour with orange zest, 3 tablespoons olive oil, lime juice, salt and pepper.
3. Grill on high heat for 2 minutes each side.
4. Cover and set aside in warming oven.

Pasta Nest:

1. Boil pasta in salted water until al dente.
2. Drain, toss with a touch of olive oil and set aside in covered pot to keep warm.

Vegetables and broth:

1. In a large saucepan add 3 tablespoons of olive oil and red onion.
2. Cook over medium/high heat until soft.
3. Add zucchini, blanched butter beans, diced beets and cook for 2 minutes.
4. Add white wine and lemon juice and let boil away for 1 minute.
5. Add vegetable stock and allow to boil until liquid is half reduced and all vegetables and beans are soft, but not mushy.
6. Adjust the taste of the broth with salt and pepper and add chili oil.

To Serve:

1. Add pasta to vegetable pot to reheat with lid for 4 minutes.
2. Serve in pasta bowls and top with shrimp and a squirt of fresh lime juice and black pepper.
3. Garnish with 4 tablespoons finely chopped fresh basil.