Shrimp and Pasta with Pesto Sauce

This is a recipe that can be prepared quickly and easily, with various ingredients – depending upon availability – and presented warm or cold.  Serve with a simple salad of field greens, fresh baked, fragrant Italian bread and a chilled, crisp white wine, like the Italian Frattina Pinot Grigio  

Ingredients:

½ lb dry pasta* cooked and well drained
½ lb large shrimp, cooked and drained, remove shells
½ lb fresh asparagus, cut on the diagonal into 1 inch pieces cooked, drained 
¼ cup pesto sauce – home made preferred, or prepared – room temperature

Garnish with diced tomatoes and a grind, or two, of fresh Parmesan cheese and a sprig of fresh Basil

Use a pretty serving bowl, large and deep.  While pasta is still warm, pour into serving bowl and gently turn to coat with pesto sauce.  Add shrimp and asparagus pieces and give a few more turns to coat, adding more pesto if needed – do not over sauce.  Top with garnish and serve.

Serves 4

*Use any style you prefer; Cassie likes spaghetti for this dish

This dish is very versatile and substitutions can add your own creative ideas:  no asparagus, use snow peas, or frozen peas, if that’s what you have on hand.  No shrimp, try cooked scallops.  Instead of diced tomatoes try tear drop tomatoes cut in half – Use your imagination!  

**********

Hurricane Salad

Here’s another quick and easy recipe from the kitchen of Cassie’s Creations

This recipe was inspired by the well stocked pantry of a South Florida hurricane survivor.  Again, this dish can be made with various ingredients, depending on the on-hand supplies – and should be served cold. Chill your dish in the refrigerator for a few hours before serving to allow the flavors to marry.

This salad can be featured as a main dish for a summer luncheon, or as a side dish to accompany grilled fish or chicken at dinner.  Serve with a simple salad of field greens, fresh baked corn muffins and a chilled, crisp white wine, like the Spanish Godello, Vina Somoza.  

Ingredients: (all can sizes = 15 ounces, well drained and lightly rinsed)

1 can Whole Kernel Corn  
1 can black beans
1 can garbanzo beans
1 can black olives (optional)
1 red bell pepper, seeded and cut in julienne strips
1 bunch of scallions, trimmed and sliced thin
1 cup of cherry tomatoes, sliced in half *
1 cup of homemade, or bottled, vinaigrette
Parsley for garnish

Mix ingredients together in a bowl, add dressing and marinate for at least an hour – longer is better – in the refrigerator.  If the salad seems dry when preparing, add some additional dressing sparingly.
 
A large ceramic or glass serving bowl will show off this colorful salad. Top with garnish and serve.

Serves 4 as a main dish, 6 as a side salad

*canned diced tomatoes may be used, if that’s all that you have on hand

This dish is very versatile and substitutions can add your own flare to the recipe:  create a Mexican flavor with the addition of some chopped chilies add some tomatillos and serve with baked tortilla chips instead of muffins – Use your imagination!