Ingredients

• 1 package (8 ounces) pasta
• 1 3/4 cups low-sodium chicken broth
• 5 garlic cloves, minced
• 1/2 lemon, juiced
• 1 teaspoon lemon zest
• 1 teaspoon chili flakes
• 2 tablespoon butter
• 3/4 cup chopped green onions, chopped
• 1 1/2 pound uncooked shrimp, peeled and deveined
• 1 cup fresh parsley chopped
• 1/2 cup grated parmesan

Method

• Cook pasta according to package directions.
• Meanwhile, heat the pan, put the butter and garlic. Sauté the garlic until golden brown.
• Add shrimp; cook for 3 - 5 minutes or until shrimp turns pink.
• Add the broth, lemon juice, zest, chili flakes and 4 tablespoons green onions. Bring to a boil.
• Add parsley
• Drain pasta and place in a serving bowl. Top with shrimp mixture and parmesan.

 Ingredients

• 3 tablespoons oil
• 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets
• 4 cloves garlic, crushed and finely chopped
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 medium red chile, seeded and finely chopped
• 4 to 5 tablespoons light soy sauce
• 2 tablespoons toasted sesame oil
• 2 spring onions (green), sliced into thin strips
• 1 tablespoon coarsely chopped fresh cilantro leaves

Method

• Heat some oil in a large wok over high heat. Add the fish to the wok, pressing lightly on the fillets as they cook. Cook for 3 to 4 minutes. Turn the heat down to medium.
• Turn the fish over and sprinkle the garlic, ginger and chile over the fillets. Cook for a further 3 to 4 minutes, depending on the size of the fillet, until the flesh has turned opaque and flakes when poked at with a fork or a pair of chopsticks.
• Season the fish with the soy sauce and sesame oil. Add the spring onion strips and chopped cilantro and cook until the herbs have wilted slightly.