Lemon Spaghetti with Jumbo Shrimp

We had a very special treat this week, in the midst of all our late summer/early fall rain and thunder.  We walked out of the girls' school and were greeted with a double rainbow...but the best part was you could actually see the ends of both rainbows! (...and no, I didn't find my pot of gold at either end, unfortunately).   I typically only see one end of a rainbow and the other is off to infinity somewhere.  The photos don't do it justice, since I was trying to save my camera in the torrential downpour, but the sight was absolutely breathtaking.

This is the perfect, quick, go to weeknight dish to warm you up from a rain storm.  Of course, anything I can put shrimp in, I love and anything that I put capers in, my husband is all over and any pasta for my kids just goes without saying, so it was a win-win for family night.

Lemon Spaghetti with Jumbo Shrimp
Courtesy of Giada De Laurentiis

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1 pound spaghetti
2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves

2 tablespoons capers, fried briefly in a little olive oil

For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.

For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.

While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

Turkey Chili

When I was a little girl my favorite song was "Raindrops Keep Falling On My Head" by B.J. Thomas.  I even had a little square glass wind up music box with a watercolor sketch on it of a little girl in her raincoat and galoshes under an umbrella that I would wind up and play over and over again.

Today, I still love that song and watching and listening to the rain...but no one warned me of a typical Colorado rain.  When it rains, it rains...and when it pours, it REALLY pours here.  We have had 90 degree days, a 4:00 pm cloud cover and rain and then right when we are going into our REM sleep, a flash in your eyes, a crackle in the clouds and the skies open up with the loudest rumble you could imagine.

It is virtually impossible to figure out what to wear each day, truly remarkable weather and certainly no drought or water shortage here.

The only drawback is we have been limited as to when we can enjoy our backyard to eat outside and let the dogs bask in the sun as they love to do so often.  The good news is my husband's tomato plants have taken flight and are well on their way to becoming homemade salsa!!

For those rainy, dreary afternoons you just want a warm bowl of yummy, so I dug up JoAnne's (my sister-in-law) friend's Turkey Chili recipe that we have been making for years.  JoAnne (a.k.a. Aunt Jo Jo) has a remarkable group of girlfriends that she has shared some their recipes with us.

Sandy's Turkey Chili

1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow, red or orange bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (my husband likes "Frank's" Red Hot)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano

In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Serve with sour cream and shredded sharp cheese.

Stay dry my friends....