The Walsh Cookbook

 This recipe is another one that I could eat until I die...  Really fast, really easy, really good!  The shrimp can be used for anything, or eaten just on their own, but I like throwing them in with some Linguine! What you will need 1 lb. peeled, uncooked large shrimp 3 Tbsp olive oil 1 clove of garlic, chopped 1/2 tsp smoked Paprika (buy the Spanish kind, a million times more delicious than the grocery store) 1/4 tsp cayenne pepper 1/3 cup white wine (not pictured, oops) Linguine or Spaghetti, about 3/4 of a box Salt and pepper to taste Chopped cilantro (optional)

This is a really good, and really easy way to prepare asparagus, taught to me by Roy's dad, Enrico who is from a very tiny village in northern Italy called Apricale.  Cooking time will vary depending on how crunchy you like your asparagus, but it's delicious no matter what! What you'll need. 1 bunch asparagus, ends snapped off 1 Tbsp balsamic vinegar 1/8 cup grated parmesan salt and pepper to taste 1 Tbsp olive oil