Monterey Shrimp

Ingredients:

• 1 lb peeled/deveined shrimp
• 1 avocado
• 3-4 garlic cloves
• 3 tbsp butter
• 1/4 cup sour cream
• 1 tbsp crumbled blue cheese
• 1 9 oz package linguini
• 1 tbsp basil pesto
• 1 1/2 tsp season salt
• 2 tbsp flour
• 1/4 cup white wine

Directions:

1. Cut avocado in half lengthwise; twist one half away from seed and reserve for garnish. Cut remaining half into strips and then cut into bite-size pieces (discarding skin); set aside.
2. Fill large saucepan half full of water. Cover and bring to boil on high for pasta.
3. Preheat large saute pan on medium-high 2-3 minutes. Place flour and seasoned salt into a zip top bag; shake to mix. Add shrimp; seal tightly and shake to coat.
4. Place butter in pan; swirl to coat. Crush garlic cloves into saute pan. Add shrimp; cook 2 minutes, stirring occasionally until shrimp just begin to turn pink.
5. Reduce heat on shrimp to low. Stir in avocado and remaining ingredients (except pasta.) Simmer 5-7 minutes, stirring occasionally, or until sauce thickens.
6. Stir pasta into boiling water, cook per directions on box or until desired tenderness.
7. Drain pasta and stir into shrimp until blended.

Pasta Like A Rock Star

Ingredients:

• 1 450g package penne
• 3 tbsp butter
• 2 tbsp extra virgin olive oil
• 4 cups thinly sliced mushrooms
• 1/2 cup finely chopped green onions
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 tbsp dry marsala
• 1 bunch asparagus, cut into 3/4" pieces
• 1/4-1/2 cup chopped fresh herbs (parsley, tarragon, chives)
• 1/2 cup grated parmigiano-reggiano

Directions:

1. Bring to a boil in a small pot, with 1" or water. Add the asparagus for thirty seconds, only to blanch it briefly. Remove into a strainer, and briefly rinse with cold water just until cool. Set aside.
2.  Cook the penne according to package directions, but more al dente than suggested (there is ample liquid in the sauce for it to absorb.) Reserve 1/2 cup pasta water before draining.
3. Meanwhile, heat the butter and olive oil in a saucepan over medium-high heat. Once it is bubbling, add the mushrooms and cook 5 minutes. Lower the heat, and add the onions and garlic; cook 4-5 minutes until the onions soften.
4. Add the wine, and cook until evaporated, 1-2 minutes. Add the chicken broth and cook until the mushrooms are tender and the pan is almost dry. Add the marsala and salt.
5. Add the cooked penne, asparagus, reserved pasta water, herbs, and cheese to the saucepan. Continue to cook until heated through, being careful not to overcook the pasta, but trying to have most of the liquid absorbed by it, 3-4 minutes. Check for seasoning!

Cheesy Italian Pasta Bake

Ingredients:

• 1 1/2 cups wagon wheel pasta, uncooked
• 1 lb. extra lean ground beef
• 1 large carrot, shredded (about 1 cup)
• 1 large zucchini, shredded (about 1 cup)
• 1 red pepper, chopped
• 1 can (8 oz.) pizza sauce
• 1/2 lb. (8 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese product, cut into 1/2-inch cubes

Directions:

1. Heat oven to 350. Cook pasta as directed on package. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Stir in vegetables and sauce; cook 5 minutes or until vegetables are tender. Drain pasta. Add to meat mixture along with Velveeta; mix well.
2. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with Parmesan.
3. Bake 15 to 20 minutes or until heated through.

*Health Living: Save 50 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with whole wheat pasta, extra lean ground beef and Velveeta 2% Milk Pasteurized Prepared Cheese Product.*