In a separate pan, bring the stock to a simmer. Add the tomatoes, oregano and salt to stock.
Then add the rice to stock mixture.
Cover and cook about 15 - 25 min.
This is our family favorite recipe blog. One thing that is quite clear, we love to eat good food. Our good food usually is healthy; however, we do eat our share of junk food at times and thank goodness that some of those recipes are included in this blog. Since we lived in Japan for about a decade, we are rather partial to Asian cuisine. Therefore, if you are partial to that fanfare, you will pleasantly find a number of great, authentic Asian or Japanese recipes. Enjoy!!
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.