TheVineyardMom

  2 tablespoons butter ½ yellow onion, diced 3 cloves garlic, minced 1 tablespoon yellow curry powder 13.5 ounce can of coconut milk 2 tablespoons of honey 1 lime, juiced ¼ teaspoon salt 3 tablespoons fresh basil leaves, chopped Cooked rice In a large skillet, heat the butter over medium high heat.  Add the shrimp and cook for 2 minutes.  Turn the shrimp over and cook for another 2 minutes.  Move shrimp to a plate. Add the onions and garlic to the skillet and cook for 2 minutes.  Sprinkle curry powder over the mixture and stir to combine.  Cook for 1 more minute. Reduce heat to medium low and pour in coconut milk, honey, lime juice and salt.  Stir well to combine.  Allow the sauce to cook for 2 minutes until it comes to a gentle bubble. Add shrimp back into the pan and toss to coat the shrimp with the sauce.  Cook for 2 more minutes.  Adjust seasoning if needed.  Stir in basil and serve over rice.

  3 tablespoon butter, divided 1 ½ cups orzo 3 cups chicken broth ½ yellow onion 8 ounces baby bella mushrooms, sliced 3 cloves garlic, minced 1 cup heavy whipping cream 1 cup parmesan ¼ teaspoon salt ⅛ teaspoon black pepper 1 tablespoon parsley, chopped In a medium skillet over medium, low heat, melt 1 tablespoon of butter.  Add the orzo and stir to coat with the butter.  Cook for 4 minutes or until the orzo is golden brown. Pour in the chicken broth and bring to a low boil.  Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes or until pasta has absorbed the liquid. While orzo is cooking, melt the remaining butter in a separate large skillet over medium heat. Once the butter has melted, add diced onion and mushrooms  Cook, stirring occasionally, until the onions and the mushrooms have softened. This will take 5-6 minutes.  Add garlic and cook for 1 more minute. Add heavy cream, parmesan, salt and pepper to the mushroom mixture.  Stir...