GAZELLE MAGAZINE Volume 2, Issue 1 | Page 68

CUISINE COOKING WITH ROBERT Leek and Onion Pasta with Shrimp 6 tbsp. Di Olivas Extra Virgin Olive Oil 6 to 8 Cloves of Garlic, chopped 1/2 to 1 lb. Cooked, Peeled Shrimp Lemon Zest from 1 Lemon Sel Gris Sea Salt 1 pkg. of Rossi Leek and Onion Pasta Shredded Parmesan cheese 3 to 5 Leaves of Fresh, Chopped Basil Prepare pasta according to instructions on package. Sauté garlic over medium heat until tender, but not browned. Add shrimp and lemon zest and allow water released from the shrimp to reduce. Add more olive oil if needed or desired. Add a pinch of coarsely ground sea salt and serve over pasta. Finish and garnish with Parmesan cheese and fresh chopped basil. Serves four to six (six normal people or four people like me). Robert Palleja loves to cook and owns Di Olivas, an olive oil and balsamic vinegar-tasting emporium, with locations at W est County Mall in St. Louis, and 617 S. Main Street in St Cha