Shrimp Linguine
Ingredients:
3/4 box linguine
1/2 lb. large or jumbo shrimp, peeled
1/2 lb. asparagus sprigs
1 red bell pepper, cut into chunks
1 zucchini squash, sliced
1 summer (yellow) squash, sliced
1 ripe tomato or 2 roma tomatoes
10 cherry tomatoes, halved
1/2 lemon
4-5 cloves garlic, sliced
1 oz. butter
olive oil
1/2-1 c. white wine or white cooking wine
freshly ground black pepper
fresh basil
salt to taste
parmesan cheese to taste
Preparation
1. Melt butter in frying pan, add olive oil. Saute’e garlic.
2. In separate pot, boil water and cook linguine al dente.
3. While water is heating, cook vegetables (all but cherry tomatoes and asparagus) in the pan, along with wine, until mostly soft. Add salt and pepper to taste.
4. Add asparagus, cherry tomatoes, and asparagus. Cook until ready.
5. Garnish with basil and squeeze in lemon juice as desired.
Serves 3-4
Heavenly Cauliflower
Ingredients:
Cauliflower
Garlic (3-4 cloves)
Cherry/Grape Tomatoes
Shrimp (opt.)
Pine nuts (opt.)
Fresh Basil
Olive Oil
Butter (~1/2 oz.)
White Wine
Balsamic Vinegar (opt.)
Kalamata Olives (opt.)
Preparation
1. Cut cauliflower into reasonably sized florets, slice garlic, cut tomatoes in half
2. Melt butter in pan and saute’e the garlic lightly
3. Add olive oil, wine, vinegar, and cauliflower; cook until cauliflower is halfway done
4. Add in shrimp and tomatoes, cook until shrimp is ready. Shrimp can then be used in another dish or left in.
5. Add olives and remove from heat
6. Garnish with basil and serve chilled
Thanks to Chensi for helping to invent these recipes!





