Thai Shrimp Soup

1 tsp grated ginger
1 minced garlic clove
2 tsp vegetable oil
32 oz chicken broth
1 c water
1/2 tsp anchovy paste
4 oz angel hair pasta
2 c shredded carrots
1/2 box (5 oz?) frozen peas
1/4 c coconut milk
1 Tbsp lemon juice
1/2 lb peeled, cooked shrimp

Saute ginger and garlic in oil for 20 seconds in a soup pot. Stir in broth, water and anchovy paste. Bring to a boil. Add past and carrots; cook until tender. Stir in peas, coconut milk, lemon juice and shrimp; cook until shrimp are heated through.

NOTES
Original source unknown.
Untried.

Greek-Style Scampi

1 tsp olive oil
5 garlic cloves, minced
1/2 c chopped fresh parsley, divided
2 (28 oz) cans whole tomatoes, drained, coarsely chopped
1 1/4 lb large shrimp, peeled and deveined
1 c (4 oz) crumbled feta cheese
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
4 c hot cooked spaghetti (about 8 oz uncooked)

Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add 1/4 c parsley and tomatoes. Reduce heat, simmer 10 minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13"x9" baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 c parsley, lemon juice and pepper; serve over pasta.

NOTES
I think this is from Cooking Light.
Untried.