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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE

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SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE
Shrimp Pasta in a delicious creamy mozzarella sauce, made completely from scratch with sun-dried tomatoes, basil, and red pepper flakes. A great recipe for shrimp lovers!
This shrimp pasta is so easy to make! First, cook the shrimp in olive oil with lots of garlic Рyour kitchen will smell so good! Then, make the cream sauce by saut̩ing sun-dried tomatoes and garlic, adding cream, basil, red pepper flakes, paprika. Finally, combine everything together: shrimp, pasta, and the cream sauce! YUM!
WHAT MAKES THIS SHRIMP PASTA RECIPE WORK
It’s key to have all ingredients ready to go and make this recipe as fast as you can, and serve it immediately! Do keep in mind that it’s really easy to overcook shrimp which will make it tough and rubbery and not so tasty. That way you won’t give a chance to shrimp to sit around and cook in its own juices.
But, what is great about this shrimp pasta is that even if you do over cook the shrimp, you will hardly notice it as the shrimp will be coated in the most delicious, silky sauce that will keep shrimp moist and tender.
Use short pasta (penne) – that allows the sauce to coat every single bite! Which is perfect in this recipe!
Shrimp Pasta with Creamy Mozzarella Sauce
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Delicious shrimp pasta with mozzarella cheese alfredo sauce made from scratch with sun-dried tomatoes, basil, red pepper flakes, paprika and cream. You'll have a perfectly cooked shrimp: soft and tender and never dry or rubbery! 
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 632 kcal
Author: Julia

Ingredients
Pasta:
  • 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
  • Shrimp:
  • 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
  • 1 pound shrimp (without shells, and deveined)
  • 3 garlic cloves minced
  • 1/4 teaspoon salt
Sauce:
  • 4 oz sun-dried tomatoes (without oil)
  • 4 garlic cloves , minced
  • 1 cup half and half
  • 1 cup mozzarella cheese , shredded (never frozen)
  • 1 tablespoon dried basil (if using fresh basil you can add more)
  • 1/4 teaspoon red pepper flakes , crushed, add more to taste
  • 1/8 teaspoon paprika
  • 1/2 cup reserved cooked pasta water (or more)
  • 1/4 teaspoon salt
Instructions
  1. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
  2. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:
  3. Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see note above, or use regular olive oil) in a large skillet on medium-high heat. Add shrimp, minced garlic and cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle the top of shrimp with salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. After 1 minute, Flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. The shrimp should be golden color or pink on both sides and not overcooked.
  4. Remove the shrimp to a plate, being careful to leave all the oil in the skillet.
  5. To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic, and saute in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.
  6. Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. Add shredded cheese to the skillet, and stir in while boiling. Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. Add basil, crushed red pepper flakes, paprika. Stir.
  7. Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).
  8. Add cooked pasta to the sauce, and reheat gently on medium heat. Add the cooked shrimp, stir it in. Taste, and add more salt, if needed. Add a small amount of half and half or reserved cooked pasta water, if the sauce is too thick. Let everything simmer on low heat for a couple of minutes for flavors to combine.
  9. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Recipe Notes
WHAT IS HALF AND HALF?
Half and half is the US milk product that combines half milk half cream to form a lighter cream.
To make 1 cup of half and half do this: combine 1/2 cup milk and 1/2 cup heavy, or whipping cream.

Nutrition Facts
Shrimp Pasta with Creamy Mozzarella Sauce
Amount Per Serving
Calories 632Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 9g45%
Cholesterol 330mg110%
Sodium 1449mg60%
Potassium 1335mg38%
Total Carbohydrates 63g21%
Dietary Fiber 5g20%
Sugars 12g
Protein 43g86%
Vitamin A14.4%
Vitamin C21.8%
Calcium44.4%
Iron37.8%
* Percent Daily Values are based on a 2000 calorie diet.


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