Caesar Shrimp and Pasta

3 cups uncooked bow tie pasta
3 cups fresh broccoli florets
1 pound peeled and deveined cooked medium shrimp
2 tablespoons plus 1/2 cup reduced-fat creamy Caesar salad dressing, divided
1/3 cup grated Parmesan cheese

In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking.

Meanwhile, in a large skillet, cook shrimp in 2 tablespoons dressing over medium heat for 3-4 minutes or until heated through.

Drain pasta mixture; transfer to a large bowl. Add the shrimp, cheese and remaining dressing; toss to coat. Serve immediately.

Yield: 4 servings.

Bialetti Oval 5 Quart Pasta Pot with Strainer Lid, Charcoal

Shrimp Tacos with Tropical Salsa

1 can (11 ounces) Mandarin oranges, drained
1 can (8 ounces) pineapple tidbits in juice, drained
1/4 cup thinly sliced green onions
1 tablespoon canned chopped mild green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

1 tablespoon olive oil
1/2 medium yellow bell pepper, trimmed and thinly sliced
1/2 medium red onion, trimmed and thinly sliced
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined, thawed if frozen
1 can (14 1/2 ounces) unsalted diced tomatoes, well drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
8 (10-inch) flour tortillas, warmed according to package instructions
2 cups shredded Monterey Jack cheese

For salsa: Mix all of the salsa ingredients in a medium bowl; refrigerate.

For tacos: Heat the oil in a large, nonstick skillet over medium heat. Add the bell pepper, red onion and garlic; cook and stir until tender-crisp, about 4 minutes. Stir in the shrimp, tomatoes, chili powder, cumin, salt and pepper. Cook and stir until the shrimp are firm and opaque in the thickest part, 1 to 2 minutes.

Warm the tortillas according to package directions.

Spoon 1/8 of shrimp mixture onto a tortilla; top with a portion of salsa and cheese. Fold in the edges and roll up tortilla. Repeat with remaining tortillas. Serve immediately.

Servings: 8

Pyrex Smart Essentials 8-Piece Mixing Bowl Set

Ragin’ Cajun Casserole

8 ounces low-fat smoked sausage, cut into 1/4-inch slices
1 small onion, diced
1 celery rib, diced
1 large green bell pepper, cut into thin strips
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with garlic, basil, and oregano
1 (14-ounce) can fat-free chicken broth
1 3/4 teaspoons Creole seasoning
1/8 to 1/2 teaspoon ground red pepper
3/4 cup uncooked long-grain rice
1 pound cooked medium shrimp, peeled and deveined

Peel shrimp, and devein, if desired; set aside.

Sauté smoked sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned. Add onion and next 3 ingredients; sauté 2 to 3 minutes. Add tomatoes and next 3 ingredients. Bring to a boil, and stir in rice; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed. Stir in shrimp; cook 3 to 5 minutes or just until shrimp turn pink

Makes 4 servings

Prepworks by Progressive Seafood Scissors

Pad Thai with Shrimp

12 oz linguine pasta
5 tablespoons lime juice
1/4 cup bottled Thai fish sauce
1/4 cup lower-sodium teriyaki sauce
3 tablespoons sugar
2 tablespoons peanut oil
2 minced garlic cloves
1 lb large shrimp, peeled, deveined
1/4 teaspoon cayenne pepper
3 eggs, beaten
1 cup fresh bean sprouts
1/3 cup sliced fresh basil
1/3 cup chopped, fresh cilantro
3 sliced scallion
1/4 cup salted roasted peanuts, chopped

Cook pasta as directed. Drain.

In a small bowl, combine lime juice, fish sauce, teriyaki sauce and sugar.

In a large skillet over medium heat, add oil. Add garlic, cook until softened. Add shrimp and cayenne pepper. Cook, turning once until shrimp are opaque. Remove from skillet. Reserve.

In same skillet, cook eggs, stirring until set, 2 minutes. Stir in pasta, shrimp, and teriyaki mix until coated. Stir in sprouts, basil, cilantro, and scallion.

Transfer to serving platter. Sprinkle with peanuts, serve.

Cooking with Basil

Cooking with Basil

Barbecue Shrimp (7)

2 pounds medium whole shrimp
3 tablespoons Worcestershire
1 1/2 sticks butter
1/2 teaspoon cayenne
1/2 cup olive oil
1 tablespoon salt
2 lemons
1/2 teaspoon pepper
6 cloves garlic — pressed
1 tablespoon Italian seasoning
French bread

Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons and everything except shrimp. Let simmer 5 minutes.

Shell, clean and wash shrimp (leave shells on) and place in pan, and baste.

Grill over hot coals until shrimp are pink on top, 5 minutes.

Turn shrimp, salt and pepper lightly, and grill 3 more minutes.

Squeeze 1/2 lemon and a few dashes Worcestershire on top and serve with French bread for dipping that great sauce.

OXO Good Grips Shrimp Cleaner with Non Slip Handle

Barbecue Shrimp (6)

3 lbs. lg. shrimp (raw)
1/4 cup butter
1/2 cup olive oil
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
4 teaspoons lemon juice
2 teaspoons chopped parsley
1/2 teaspoon paprika
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt

Place the shrimp in a large mixing bowl.

Add the remaining ingredients to a saucepan. Combine well and heat without boiling, then chill.

Pour over shrimp. Marinate 30 minutes, stirring from time to time.

Preheat oven to 325 degrees. Pour shrimp and sauce on a baking sheet; bake 8 to 10 minutes in oven.

Serve at once.

Serves 8.

Cooking with Basil

Cooking with Basil

Jalapeno Shrimp Pasta

12 ounces fresh or frozen large shrimp in shells
8 ounces dried linguine
2 tablespoons olive oil
1 or 2 fresh jalapeno chile peppers, finely chopped*
2 cloves garlic, minced
2 cups chopped tomatoes and/or cherry tomatoes, halved or quartered
Finely shredded Parmesan cheese (optional)

Thaw shrimp, if frozen. Peel and devein shrimp. Cook linguine following package directions.

In a large skillet heat oil over medium-high heat. Add jalapenos, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute. Add shrimp; Cook about 3 minutes more or until shrimp turn opaque. Stir in tomatoes; heat through.

Drain linguine; toss with shrimp mixture. Top with Parmesan, if desired.

*Note: Wear plastic gloves while preparing hot peppers; wash hands thoroughly.

Makes 4 servings.

Good Cook Shrimp Deveiner and Cleaner

Barbecue Shrimp (5)

24 jumbo or 48 medium shrimp with heads
1/2 (1 1/2 oz.) can black pepper
1 tablespoon cayenne pepper
1 teaspoon Tabasco
1 tablespoon Lea & Perrin sauce
4 sticks butter or margarine
Juice of 4 lemons
2 loaves French bread
salt water

Soak shrimp in salt water for 5 minutes before cooking.

Melt butter and add other ingredients. Lay shrimp in pan and pour sauce over them.

Bake in 350° oven for 45 minutes. Stir occasionally to make sure all shrimp are covered with sauce.

Sauce can be used for dipping French bread.

Serves 4-6.

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Creamy Shrimp Pasta

3 cups penne pasta, uncooked
1/2 cup Kraft Lite Zesty Italian Dressing
1 lb. uncooked deveined peeled large shrimp
2 red peppers, cut into short thin strips
1 cup pea pods
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
2 tablespoons Kraft Grated Parmesan Cheese

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat dressing in large skillet on medium heat. Add shrimp and peppers; cook and stir 3 to 4 minutes or until shrimp turn pink. Add pea pods; cook and stir 2 min. or until heated through. Add Neufchatel; cook 2 to 3 minutes or until Neufchatel is completely melted and mixture is well blended, stirring frequently.

Drain pasta; return to pan. Add shrimp mixture; mix lightly. Top with Parmesan.

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Shrimp with Angel Hair Pasta

4 ounces angel hair pasta
1 tablespoon olive oil
1 cup finely chopped leek (white part only from 1 leek)
1/2 pound peeled medium sized raw shrimp
1/4 cup dry vermouth or dry white wine
1 tablespoon capers
1/8 teaspoon pepper
1 tablespoon finely chopped Italian parsley

Cook pasta in a large pot of boiling salted water until tender. Drain pasta, saving 1/4 cup of the pasta cooking water.

While pasta is cooking, pour oil into large skillet. Heat over medium heat. Add leek and cook 3 minutes or until it’s turning translucent. Add shrimp to skillet in a single layer. Cook 2 minutes per side (longer if shrimp are frozen) until shrimp turn pink.

Add vermouth to skillet and scrape up any browned bits. Add 2 tablespoons reserved pasta liquid to make a slightly thickened sauce. Stir in capers, pepper and parsley. Stir in pasta and heat through. If mixture is dry, add remaining pasta water.

May substitute red onion for the leek or Kalamata olives for the capers.

Add color by stirring in a quarter cup of roasted red pepper strips. For crunch finish with a sprinkling of pine nuts before serving.

Cook N Home Stainless Steel 4-Piece Pasta Cooker Steamer Multipots with Encapsulated Bottom, 8-Quart