Spicy Shrimp Pasta, from my home...

As some of you may or may not know, I've tried to only eat seafood and not redmeat for over 5 years now. This means I eat a lot of shrimp, and have tons of shrimp recipes and ideas. I often make a cream tomato sauce from scratch that is a one of a kind flavor. This meal was a play on that. With the pasta, I used fresh pasta. This will make all the difference in the world! Next, I made a "red-sauce" base from a mix of pureed tomatoes, lots of basil, garlic, onions, evoo, mushrooms, and bell peppers, crushed cherry peppers, and red pepper flakes. I cooked this together and used my hand blender to "melt" the flavors into a thick sauce. Some can be left chunky. I then added ingredients I use to make a cream sauce; cream cheese, parm cheese, heavy cream, etc. These two sauces come together with an amazing flavor. After simmering for a few minutes I added 2 lbs of peeled, devained, jumbo shrimp. When the shrimp hit the sauce, turn off the heat. It is VERY easy to overcook shrimp. The heat from the sauce will cook them evenly with ease. Mix with pasta and serve with a big slice of bread for dipping!
-As an app, I made a simple caprese salad. Slices of fresh tomato, mozzarella cheese, and basil. I like to salt and pepper mine and drizzle with oil and vinegar, and occasionally add a few capers and onion slices.
-Enjoy, and please leave comments with any questions!

Lemons.

It's beginning to get cold here in North Florida. My collard greens are still growing like weeds, although my basil and pepper plants are starting to die. Be sure to pick all of your fruits and vegetables before they freeze. If you can't pick them, cover them. Please keep in mind that most plants die in the winter time from BURNING not freezing. This happens when you don't uncover them the next morning and the sun along with the cover causes them to become too hot. Here is a picture of lemons I picked this morning. Please send me any great lemon recipes you might have!
Happy Holidays!