Foodie

TASTE OF THE TOWN

LEMON RICOTTA PASTA

INGREDIENTS 1 lb. bucatini or spaghetti 1 c. ricotta 1/2 c. extra-virgin olive oil 1/2 c. freshly grated pecorino or Parmesan Zest and juice from 1 lemon Kosher salt Freshly ground black pepper Pinch of crushed red pepper flakes Freshly sliced basil, for serving

DIRECTIONS In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.

In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.

Serve with basil, more pecorino, and a drizzle of olive oil.

SHRIMP SCAMPI FLATBREAD

INGREDIENTS

2 1/2 tbsp. extra-virgin olive oil, divided 2 tbsp. butter 3 cloves garlic, minced Pinch crushed red pepper flakes, plus more for garnish 1 1/2 lb. large shrimp, peeled and deveined kosher salt Freshly ground black pepper Juice and zest of 1 lemon 1 large store-bought flatbread 2 c. shredded mozzarella Chopped fresh parsley, for garnis

DIRECTIONS Preheat oven to 400º. In a large skillet over medium-high heat, add 2 tablespoons oil and butter. Add garlic and cook until fragrant, 1 minute. Add red pepper flakes and continue to cook, 1 minute more. Add shrimp and season with salt and pepper. Sear 2 minutes per side. Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat.

Place flatbread on a baking sheet and brush with remaining 1/2 tablespoon oil. Sprinkle with 1 1/2 cups mozzarella and top with shrimp mixture. Top with remaining mozzarella and bake until cheese is melty and flatbread golden, 12 to 15 minutes.

Garnish with red pepper flakes, parsley, and lemon zest.

LEMON-LIME POUND CAKE

INGREDIENTS 1 1/2 cups butter, softened 3 cups sugar 5 large eggs 2 tablespoons lemon zest 1 teaspoon vanilla extract 1 teaspoon lemon extract 3 cups all-purpose flour 1 cup lemon-lime soft drink (such as 7UP) Shortening

DIRECTIONS

Step 1 Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.

Step 2 Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

Step 3 Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.

Step 4 Spoon Lemon-Lime Glaze over warm or room temperature cake.