Shrimp Scampi
6 to 8 servings
Ingredients:
1 pound uncooked linguine
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined, with tails left on
12 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Directions:
1. Cook the linguine according to the package directions; drain and cover to keep warm.
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, salt, and pepper, and sauté for 2 to 3 minutes, until the shrimp turns pink and is cooked through.
3. Reduce the heat to low and add the wine and parsley; simmer for 1 to 2 minutes.
4. Toss the shrimp with the linguine and serve immediately.
FINISHING TOUCH: Add extra zing by squeezing a lemon over the shrimp right before tossing it with the pasta!
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Clam Chowder Casserole
4 to 6 servings
1 package (8 ounces) elbow macaroni
2 cups (8 ounces) shredded sharp white Cheddar cheese
2 cans (10-3/4 ounces each) condensed New England clam chowder
1 can (6-1/2 ounces) minced clams, drained
2 scallions, thinly sliced
1/2 teaspoon black pepper
1 cup oyster crackers
1 tablespoon butter, melted
Directions:
1. Preheat the oven to 375°F. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain then return macaroni to cooking pot.
3. Add the cheese, clam chowder, clams, scallions, and pepper to the macaroni; mix well. Pour into the baking dish, sprinkle evenly with the crackers, and drizzle with the melted butter.
4. Bake for 25 to 30 minutes, or until bubbly and the topping is golden.
PREPARATION TIP: For added color and flavor, mix in half of a diced red bell pepper along with the chowder and other ingredients.
6 to 8 servings
Ingredients:
1 pound uncooked linguine
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined, with tails left on
12 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Directions:
1. Cook the linguine according to the package directions; drain and cover to keep warm.
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, salt, and pepper, and sauté for 2 to 3 minutes, until the shrimp turns pink and is cooked through.
3. Reduce the heat to low and add the wine and parsley; simmer for 1 to 2 minutes.
4. Toss the shrimp with the linguine and serve immediately.
FINISHING TOUCH: Add extra zing by squeezing a lemon over the shrimp right before tossing it with the pasta!
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Clam Chowder Casserole
4 to 6 servings
1 package (8 ounces) elbow macaroni
2 cups (8 ounces) shredded sharp white Cheddar cheese
2 cans (10-3/4 ounces each) condensed New England clam chowder
1 can (6-1/2 ounces) minced clams, drained
2 scallions, thinly sliced
1/2 teaspoon black pepper
1 cup oyster crackers
1 tablespoon butter, melted
Directions:
1. Preheat the oven to 375°F. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain then return macaroni to cooking pot.
3. Add the cheese, clam chowder, clams, scallions, and pepper to the macaroni; mix well. Pour into the baking dish, sprinkle evenly with the crackers, and drizzle with the melted butter.
4. Bake for 25 to 30 minutes, or until bubbly and the topping is golden.
PREPARATION TIP: For added color and flavor, mix in half of a diced red bell pepper along with the chowder and other ingredients.