An absolute classic dish! Every good Italian has her take on this recipe. Here I keep it traditional and classic, as it is hard to improve upon perfection. Garlic, shallots and butter coat the shrimp. The addition of Meyer lemon juice and white wine gives it that acidic punch. We finish it all by tossing it with beautiful fresh-made pasta. It is so decant; so quick and easy to make. To create your own take, feel free to substitute couscous, cauliflower rice, or quinoa, which can be made a little bit more ahead than the fresh pasta. I’d love to see your posts of your takes on this classic, (don’t forget to tag me on social media @cucinacasam).

Nothing makes your house smell more fantastic than roasting a chicken. There is something so comfortable and cozy about coming home and smelling that aroma coming from the kitchen. As the weather starts to cool down a bit, I can turn on the oven again without fear of heating up the whole house, and this dish is a perfect way to end summer and can easily be made into the fall months ahead. The chicken is seasoned with fennel seed, which adds a savory subtle anise flavor. The addition of the onions, olives, and wine lends a slight salty sweet pan sauce, making this one of the most flavorful roasted chicken dishes I have prepared. I know you will love it.