Shrimp Linguine with Basil

Ingredients:
2 tablespoons olive oil
1 pound shrimp, large, peeled and deveined
2 teaspoons garlic, minced3
tablespoons basil, fresh, chopped
3 tablespoons butter
1/2 pound linguine
grated Asiago cheese

COOK pasta according to package directions.
HEAT the oil in a skillet. Add the shrimp and cook until just pink. Add the garlic and basil. Add the butter. Toss in the cooked pasta. Garnish with the cheese.

Garlicky Pasta with Asparagus, Tomatoes and Shrimp

4 Servings

Ingredients:
1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tablespoons olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 teaspoons lemon juice
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
salt & pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese

CUT tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside.
PEEL shrimp and devein, if desired, set aside.
SLICE 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 teaspoons olive oil. Seal foil pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. BAKE without stirring for 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes.
COOK pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese.

Sauteed Shrimp and Spring Vegetables Pasta

4 servings

Ingredients:
2 tablespoons olive oil
1 pound fresh mushrooms, cleaned
salt & freshly ground black pepper
1/2 cup chopped leeks
2 pounds medium shrimp, peeled, cleaned and deveined
2 teaspoon chopped garlic
2 cups spinach, cleaned
1/2 bunch asparagus, blanched and cut into 1 inch pieces
1 pint cherry tomatoes, stemmed
1/2 cup fresh green peas, blanched
12 Kalamata olives, pitted and quartered
1 pound angel hair pasta, cooked until tender and drizzled with olive oil
4 ounces Parmesan Reggiano cheese, grated
1/4 cup finely chopped fresh basil
drizzle of extra virgin olive oil
1 tablespoon finely chopped fresh parsley leaves

ADD the oil and mushrooms in a large sauté pan over medium heat. Season with salt and
pepper. Sauté for three minutes. Add the leeks. Season with salt and pepper. Sauté for one
minute. Add the shrimp. Season with salt and pepper. Sauté for three minutes. Add the
garlic, baby spinach, asparagus, tomatoes, peas, and olives. Season with salt and pepper.
Continue to sauté for two minutes.
TOSS the pasta with the vegetables in a large mixing bowl. Add the basil and half of the cheese. Season with salt and pepper. To serve, mound the pasta onto serving plates. Drizzle the extra virgin olive oil over the entire plate. Garnish with remaining cheese and parsley.

Spaghetti with Fennel and Shrimp

15 minutes to prepare
18 minutes to cook

5 servings

Ingredients
1/4 cup extra virgin olive oil
1 clove (1 teaspoon) garlic, thinly sliced
1 fennel bulb, trimmed and thinly sliced including some of the feathery portion
1 pound medium shrimp, peeled and deveined
1 teaspoon dried oregano leaves (may substitute 1 tablespoon chopped fresh oregano)
1 jar Marinara Sauce
1/2 cup fresh basil leaves, torn into pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 box Spaghetti

SAUTE garlic and fennel with olive oil in large skillet over medium heat until fennel begins to soften.
ADD shrimp and oregano to skillet. Raise heat slightly and saute for 3 to 5 additional minutes or until shrimp is cooked.
ADD Marinara Sauces, basil, salt and pepper.
COOK Spaghetti according to package directions. Drain. Toss pasta with sauce in skillet while cooking and additional 3 to 5 minutes.
SERVE in a large serving platter immediately.


Tip: *If using frozen shrimp, defrost and drain all liquid.

Rotini with Tomato and Basil Sauce, Shrimp and Leeks

5 minutes to prepare
20 minutes to cook

4-6 servings

Ingredients
1/3 cup extra virgin olive oil
2 cups (2 medium) leeks, sliced into thin strips
1 pound shrimp, 25/30 per pound, peeled and de-veined
1 jar Tomato and Basil Sauce
1 box Rotini
1/2 cup fresh basil, cut into thin strips

HEAT olive oil in a large skillet over medium high heat. Add leeeks and saute for 5 minutes or until tender.
ADD shrimp and saute for 2-3 minutes or until shrimp is opaque.
ADD Tomato and Basil Sauce to skillet and set aside.
COOK pasta according to package directions. Drain and toss with sauce in skillet. Stir in basil; drizzle with additional olive oil if desired and serve.

Pasta and Salmon Salad

4 servings

INGREDIENTS
1 (8 ounce) package tri-colored pasta assortment
3 tablespoons curry powder
3/4 pound medium shrimp
1/4 pound smoked salmon, chopped
1 1/2 cups green peas
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt & ground black pepper to taste

BOİL water in a large saucepan. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.

BOİL the shrimp until they turn pink and curl slightly, 2-3 minutes and drain.

ADD the cooked shrimp, smoked salmon and green peas to the pasta.

MIX the tarragon, lemon juice, and salt and pepper in a small bowl. Add the oil and stir vigorously until blended. Add the oil and stir vigorously until blended.

POUR dressing over pasta dish. Toss well and serve.

Shrimp & Pasta Salad

Great summer treat! Easy and delicious...

8 Servings

Ingredients:
2 cups pasta cooked, drained and tossed with 1 Tsp. olive oil
1 Tsp. Vinegar
2 handsfull of Olives, chopped
1 4 oz. can Pineapple, crushed and drained
1 tsp. Celery Seed
salt & pepper
1 8 oz. Shrimp, drained
2 cups Mayonnaise

TOSS all ingredients together and refrigerate until ready to serve.

Angel Hair with Bay Scallops, Shrimp and Arugula

15 minutes to prepare
25 minutes to cook

4-6 servings

Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair

HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again

Angel Hair with Lemon Shrimp and Asparagus

20 minutes to prepare
12 minutes to cook

Servings: 4-6

Ingredients

• 1 pound asparagus spears, trimmed, cut into 1-inch pieces
• 1 tablespoon extra virgin olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup red pepper, chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup half & half
• 1/2 teaspoon salt
• 1/2 box (16 ounces) Angel Hair pasta
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons lemon zest
• 1/4 cup freshly grated Parmigiano cheese

BOIL asparagus for 30 seconds in a small saucepan. Drain; rinse under cold water and set aside.

BRING a large pot of water to a boil.

HEAT oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirrring occasionally.

REDUCE heat to medium low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.

COOK Angel Hair according to package directions; drain and return to pot.

ADD shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve.

Tips:
You can substitute yellow or green pepper for red.
I like this recepie with white wine.