Soba noodles with shrimp and cilantro

6 ounces soba noodles
3 tbsp vegetable oil
3 tablespoons low-sodium soy sauce
3 tablespoons tamari
1 teaspoon agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
1 pound large shrimp, shelled and deveined
Salt
2 scallions, finely chopped
1/4 cup chopped cilantro
1/4 teaspoon crushed red pepper
Lime wedges, for serving

In a bowl, combine the lime zest and juice with 1 tablespoon of oil. Stir in the shrimp and season with salt. Marinade in the refrigerator for an hour.

Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 1 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
In a large skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Add shrimp and sautee until no longer pink.

Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, and crushed red pepper. Arrange the shrimp on top and serve with lime wedges alongside.

Adapted from Food and Wine

Shrimp risotto

6 cups chicken or vegetable stock
6 tbsp butter
1 medium onion, finely diced
2 tsp minced garlic

1/4 teaspoon dried crushed red pepper

1 teaspoon thyme leaves

1 lb pound uncooked large shrimp, peeled, deveined
2 cups arborio rice (11 ounces)
1/2 cup dry white wine
Salt and freshly ground pepper

2 tablespoons plus 2 teaspoons chopped fresh parsley

Bring the stock to a simmer in a medium saucepan and keep warm.

Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.

Heat the remaining butter in a large saucepan. Add the onion, remaining 1 teaspoon garlic and thyme and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.