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