Tag Archives: pasta

Pasta with Sweet Italian Sausage in Sauce

Let me say from the start that even though this recipe is about pasta and sweet Italian sausage this is not necessarily an Italian recipe. It is more of a combination of Italian and Mexican flavors.

Whenever my youngest son asks what’s for dinner and I say pasta he breaks into his happy dance with sound effects. I have said this more than once in my blog… my family loves pasta. Maybe the next time I make pasta I’ll see if I can film the dance and share it on my blog.

Today, I decided I didn’t want to make the usual spaghetti meat sauce using sauce from a jar. Instead, I opted to make my own sauce using canned tomatoes, veggies and sweet Italian sausage. I also wanted to create a few different textures in the sauce so I added white beans which provided both texture and more flavor. Although everything was soft in the sauce, there were different levels of softness if that makes sense. The pasta was al dente. The beans were creamy. The veggies were smooth and the sausage had a nice soft chew. Fortunately, it all worked together and had me doing my own happy dance.

Pasta with Sweet Italian Sausage in Sauce

Ingredients:

2 packages Sweet Italian Sausage links

1 can small white beans drained and rinsed

1 can Mexican stewed tomatoes

1 can fire roasted tomatoes

1 small can tomato paste

1 small green pepper diced

1 small red pepper diced

2 cups water

2 tbsp grape seed oil

2 tbsp fresh hot salsa

½ tbsp ground oregano

½ tbsp dried basil

½ tbsp Adobo

1 tsp Kosher salt

1 tsp ground black pepper

Heat grape seed oil in a large dutch oven over medium high heat. Add sausages in batches and brown on each side. Slice the browned sausages then set aside. Wipe out the dutch oven if the bottom is too brown. Lower the temperature to medium. Add a little more grape seed oil to the pot then add onions ad peppers along with the seasonings. Stir and cook for approximately 2 – 3 minutes. Add both cans of tomatoes, white beans and tomato paste to the pot and stir until well blended with the onions and peppers. Cook for 3 minutes then add the sausages to the pot. Stir and let simmer for 20 – 25 minutes over medium low heat to allow the sauce to thicken.

While sauce is simmering cook pasta according to the package. Spoon sauce over a bowl of pasta and sprinkle with freshly grated Parmesan cheese. Enjoy!

 

 

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Skillet Baked Spaghetti

I am dedicating this post to my hubby and mother-in-law (may she rest in peace).

Hubby and I were discussing our childhoods the other day and reminiscing about the comfort foods our mothers would make. One of the comfort foods my hubby mentioned was the baked spaghetti his mom would prepare for the family. Mom B. had a special frying pan with rings in the bottom that she would use to bake the spaghetti in. I kind of remembered a similar pan from my childhood my mom would use but I don’t think she used it for baking.

Skillet Baked Spaghetti was pulled together based on how Mom B. would make her baked spaghetti. As always, I added my own twist to the recipe but hubby said my version did remind him of his mom. What a great compliment. I was happy that we could share a moment from his childhood and feel the same warmth and comfort his mom’s cooking would bring to the family.

Fast forward to today and now I have a recipe I can share with my kids and grand kids that makes them feel the comfort we felt from old family recipes. Pasta is usually a hit with my family. Add spice to the mix and a crispy cheesy topping and it’s a home run.

Thanks Mom B. for leaving hubby with a wonderful memory and giving me a delicious recipe.

Skillet Baked Spaghetti

Ingredients:

1 box vermicelli pasta (prepare per package instructions and save ½ cup pasta water) al dente and drained

1 pkg hot sausage links (casing removed)

1 pkg Italian sausage links (casing removed)

1 large jar spaghetti sauce

1 cup shredded mozzarella cheese

¼ cup freshly grated Parmesan cheese

2 tbsp salt

1 tbsp ground black pepper

1 tbsp ketchup

1 tsp dried oregano

1 tsp dried basil

½ tsp turmeric

½ tsp onion powder

¼ tsp red pepper flakes (optional)

Preheat oven to 350 degrees.

Brown the sausages in medium non-stick skillet over medium high heat. Remove most of the grease from the skillet then add the spaghetti sauce, ketchup and seasonings (except for the red pepper flakes). Stir to mix then reduce heat to medium low and simmer for 5 – 10 minutes.

After preparing pasta drain it and reserve ½ cup of the pasta water. Place the pasta back in the pot and add the spaghetti sauce. Mix well and add a little pasta water if the spaghetti seems dry. Spray a large cast iron skillet with cooking spray and drizzle a little olive oil on the bottom of the pan.

Place have of the spaghetti in the skillet then top with ½ of the shredded mozzarella and ½ of the Parmesan cheese. Top with the remaining spaghetti and sprinkle with the remaining cheese along with the red pepper flakes. Bake for 15 – 20 minutes until the top is slightly crispy and golden browned.

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Mixed Pasta with Kielbasa

Roasting vegetables is one of my favorite ways to prepare vegetables because it is a quick process that brings out a lot flavor. Before I started my blog I never thought about roasting unless it was chicken. Instead, I would just saute vegetables in a pan. Believe it or not the two techniques of sauteing vs. roasting will affect the nutritional value and flavor depending on the vegetable.

I did a little research and found that both roasting and sauteing are healthy methods of preparing vegetables. Steaming is the best way to go and grilling is better than frying when trying to maintain nutrition. Both tomatoes and onions maintain their antioxidant capacity after baking but green peppers tend to lose antioxidant capacity when baked. No, that has not stopped me from baking peppers because I like the taste. It’s just good information to know when preparing them.

Mixed Pasta and Kielbasa was a last minute recipe I came up with based on what I had on hand for dinner. I keep a jar of dried mixed pasta which are the remnants of different boxes of pasta. Elbow, penne, bow tie – whatever! Pasta is pasta. All that really matters is what you add to the pasta. On the night I made Mixed Pasta with Kielbasa I had some baby spinach, tomatoes and a package of kielbasa I needed to cook.

The end result was pretty tasty and definitely a hit with my pasta eating crew. It is hard for me to mess up pasta when dealing with an audience that loves pasta in any shape or form. But, I know just how delicious my pasta dishes are when they go for seconds and this one certainly hit the mark. Seconds all around!

Mixed Pasta with Kielbasa

Ingredients:

1 ring of smoked kielbasa sliced

1 small onion sliced thin

1 pkg baby leaf spinach

1 pkg vine ripe tomatoes quartered

½ green pepper seeded and sliced

1 cup mixed pastas (penne, twists, cavatappi, etc) cooked al dente per package

½ cup chicken broth

¼ shredded mozzarella cheese

3 tbsp olive oil

2 tsp salt

1 tsp Adobo

½ tsp onion powder

½ tsp ground black pepper

¼ tsp red pepper flakes

Preheat oven to 400 degrees.

Add tomatoes, onions and green peppers to a rimmed baking sheet. Season with 1 tsp of salt and pepper. Sprinkle with 2 tbsp oil and toss to coat. Roast in oven for 20 – 25 minutes until slightly charred. Set aside.

Brown kielbasa in 1 tbsp of olive oil over medium high heat. Add chicken broth, roasted vegetables and remaining seasonings to the kielbasa. Stir to mix well. Toss in pasta and stir. Cook until pasta is heated up then sprinkle with cheese. Serve immediately.

 

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Penne Pasta and Eggplant with Spicy Meatballs on the side

This post is dedicated to Kashana who is a foodie like me. Kashana and I met at one of my favorite places – Starbucks. We happen to strike up a conversation about food and since then she has been a visitor to my blog. It is nice when someone outside of family appreciates many of the recipe ideas I have shared over the years.

I have to admit that this recipe was adapted from another recipe I saw on a cooking show. I thought it would be a nice recipe for the days when I wanted a meatless dish that was also quite filling. Adding spicy meatballs on the side was a way for me to please others that liked a meatless dish as well as those that are true carnivores no matter what.

This recipe really came in handy recently when my sister, who is a vegetarian, and brother-in-law joined us for dinner at our house. I was surprised that night when my sister shared that she no longer eats pasta, flour, sugar, etc. Fortunately, I had also prepared blackened salmon because I knew she liked salmon which I figured would go with the pasta. So all was not lost with my dinner menu which included a delicious salad (per the family) along with steamed broccoli topped with melted cheese.

Okay, back to the Penne and Eggplant. Talk about easy. Preparing pasta is usually quick and quite easy by just following the directions on the box. I made sure the pasta was al dente so that it would not be a pile of mush after I baked it a little. Eggplant can be quite watery when you cook it. So, the trick to reducing the amount of moisture in the eggplant is to microwave the cubed eggplant for about 8 minutes on a paper towel. This method worked like a charm. I think I might try this when I make another eggplant lasagna to make it less watery too.

Spicy meatballs on the side allowed me to have a vegetarian dish and the ability to satisfy the carnivore in me and some of my family. The meatballs were also a big hit along with the Penne Pasta and Eggplant. Two for one! Man…. I’m on a roll.  Thank you Kashana for your support.

Penne Pasta with Spicy Meatballs on the side

Ingredients:

2 large eggplant cubed (do not peel)
½ small onion sliced thin

1 box Penne pasta cooked al dente according to package

1 ½ jars marinara sauce

1 cup shredded mozzarella

1 cup grated fresh Parmesan

2 tbsp olive oil

1 tsp sea salt or Kosher salt

1 tsp dried basil

1 tsp dried oregano

¼ tsp onion powder

Cooking Spray

Preheat oven to 350 degrees.

Line a large microwaveable bowl with paper towels. Place cubed eggplant in the bowl and sprinkle with sea salt. Microwave eggplant for 8 minutes. Heat olive oil in a large skillet over medium heat. Add eggplant and sprinkle with black pepper, oregano, basil and onion powder. Saute the eggplant until softened stirring constantly so that it does not burn.

Remove the eggplant from the heat. Spray the bottom of a casserole dish with cooking spray. Pour a little marinara sauce on the bottom of the dish and spread around. Add the Penne pasta to the dish and top with the eggplant, thinly sliced onions and Parmesan cheese. Pour marinara sauce over the top and gently mix to combine the eggplant, pasta and cheese. Add more sauce if the pasta seems too dry. Top with the shredded mozzarella cheese then bake for 20 to 30 minutes until the cheese has melted and pasta is heated throughout. Serve immediately with the Spicy Meatballs and a healthy salad.

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Parmesan Chicken Fingers

One of my youngest son’s favorite meals is Parmesan chicken. He likes chicken and he loves pasta. Put the two together and he is extremely happy with dinner. I also enjoy Parmesan chicken (light on the pasta) but sometimes a big fat chicken breast is too much for me. Okay, I will admit I go for the chicken breast first when I eat fried chicken but that is a different kind of meal.

I decided to alter my recipe for Parmesan chicken by substituting chicken fingers for a full chicken breast. Thus, Parmesan Chicken Fingers was born. Using the chicken fingers allows everyone to choose exactly the right portion of meat for their appetites rather than filling their plates with a large single chicken breast.

To add an extra layer of crispiness to the chicken fingers I mixed in a little ground cornmeal with the panko bread crumbs for the coating. I wasn’t sure I could pull this one off with my taste testers but the guys loved it. Sometimes you just have to sneak in something new to a recipe and then sit back and wait for the reactions. I got the idea to add fine ground cornmeal from one of the many cooking shows I like to watch. I think the chef was making fried chicken (yeah, I went back to talking about fried chicken) and added cornmeal to the coating to add an extra layer of crunch. It looked so good on the plate I figured it would be good on my Parmesan Chicken Fingers too.

Bottom-line …. it worked! Such an easy recipe and thankfully a tasty one too.

Parmesan Chicken Fingers

Ingredients:

2 packages chicken fingers

2 eggs

1 jar spaghetti sauce

1 cup shredded mozzarella cheese

½ cup panko bread crumbs

½ cup flour + 1 tbsp

½ cup frying olive oil or vegetable oil

¼ cup finely ground cornmeal

¼ cup grated Parmesan cheese

2 tbsp milk

1 tbsp flour

1 tbsp salt

½ tbsp ground black pepper

½ tsp red pepper flakes (optional)

Preheat oven to 350 degrees.

Season chicken fingers with salt and pepper. Place ½ cup flour on a plate and set aside. Beat eggs with milk and set aside.

Mix panko bread crumbs, cornmeal, 1 tbsp flour, grated Parmesan cheese and red pepper flakes in a bowl.

Dredge chicken in flour (shake off excess) then dip in egg mixture. Roll in bread crumbs and place on a cookie sheet to rest.

Heat oil in a no stick frying pan over medium heat. Test the oil to see if it is hot by place the thick end of a chopstick in the center of the pan. It you see rapid bubbles then the oil is hot (Thanks for the tip Mama Noi). Fry the chicken in batches until lightly golden brown. Drain on a paper towel.

Place chicken in a casserole dish and drizzle with spaghetti sauce and top with mozzarella cheese. Bake for 15 – 20 minutes until cheese is melted and golden. Serve with pasta.

P.S. For the grand kids I make Parmesan Chicken Fingers with a honey mustard or BBQ dipping sauce.

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Lobster Pasta

Sweet, sweet lobster meat! I have yet to meet anyone that has tried lobster and does not fall in love with it. Unless you are allergic to shellfish, I think that once you try lobster you are hooked. Whether you dip it in melted butter and lemon juice or create a Lobster Pasta I know you will enjoy a meal made with lobster.

Okay, I can hear the rumblings already about how expensive lobster can be. That is true. Lobsters can be expensive which is why I am always on the look out for lobster tail sales. Most of the meat is in the tail anyway so who needs the whole lobster. I would only buy a whole lobster if it were on sale and if I wanted to make a flavorful seafood stock with the shell. Lobster tails, of course, can still be pricey depending on the size but much less expensive than a whole lobster. If you find lobster tails on sale, pick up a few and freeze what you don’t need to use for a recipe. They really do freeze well.

Now back to my Lobster Pasta. I started out thinking about making a lobster pasta salad but got side tracked and landed on making Lobster Pasta. Maybe because I have seen so many Olive Garden commercials lately showing creamy pasta dishes with splashes of seafood. Or, it could be the fact that my family loves pasta and it is the easiest way for me to get them to try out new recipes. Since they love seafood and they love pasta I just put the two together.

I probably shouldn’t tell this story but I don’t think hubby will know. When hubby and I first got married I thought I would make a special lobster anniversary dinner. I found a couple of nice sized whole lobsters on sale at the fishmonger and although I had never cooked a live lobster I was game to try. I wasn’t sure if they would make noise like crabs do when you put them in hot water but since they had little rubber bands on the claws I figured they wouldn’t be too wild in the pot. I was able to cook the lobster without any trouble and made a beautiful salad, another side dish and a lemon butter dipping sauce. I placed the whole lobster on a plate with the rest of the meal to create a delightful presentation to hubby. Because it was our anniversary I decided to take dinner to hubby with a big smile on face. As soon as he saw the lobster on the plate he had a little freakout. The beady eyes, the long antenna and big head was too much for him. Hubby said there was no way he could eat the lobster looking at all of that. So, I had to take the lobster into the kitchen and broke it down to a tail and two claws. Needless to say, this is another reason why I only buy lobster tails and not whole lobsters. I don’t want to freak out hubby!

Lobster Pasta

Ingredients:

4 cooked lobster tails sliced

2 plum tomatoes cut into cubes

1 box vermicelli pasta

4 cups water

1 cup broccoli florets

1 cup seafood stock or chicken stock

2 tbsp butter

2 tbsp flour

1 tbsp lemon zest

1 tbsp sour cream

2 tsp salt

1 tsp ground black pepper

1 tsp chopped parsley

juice of ½ lemon

Prepare pasta according to package. Toss with a little olive oil and set aside.

Bring 4 cups of water to a boil with 1 tsp of salt. Add broccoli florets to boiling water for 3 minutes. Remove broccoli from boiling water and plunge into ice cold water (okay to add ice to the water) for 2 – 3 minutes. Drain and set aside.

Melt butter in a large no-stick skillet and add flour. Whisk until smooth then add stock. Continue to whisk until sauce begins to thicken. Add sour cream and whisk until blended. Add pasta, lobster, broccoli and remaining ingredients. Gently toss until lobster and broccoli are well incorporated with the pasta. Service with crusty garlic bread.

Salmon with Roasted Tomatoes, Fennel and Pasta

Salmon is probably my favorite fish next to cod. Cod is my go to fish for frying because it is tender and flaky. Salmon tastes great when it is broiled or baked and dripping with butter and lemon. To compliment salmon I like to add a side dish of vegetables and pasta. On some occasions I like to combine everything into a single dish.

My Salmon with Roasted Tomatoes, Fennel and Pasta is one of those dishes that can be combined into a single dish. Beautiful curls of pasta topped with a tenderly broiled salmon fillet and a cascade of roasted tomatoes and fennel can only make your mouth water when you look at your plate of deliciousness. Okay, Seriously! This is a beautiful dish that tastes wonderful. The type of salmon used in the recipe will change the taste of the dish so use whatever your taste buds like. I am not a fan of sockeye salmon which has a deep reddish orange color and a strong flavor. I prefer Coho or Atlantic salmon which is lighter in color and has a much milder flavor than sockeye. No matter which type of salmon you choose you are sure to get a ton of Omega-3s.

Roasting tomatoes brings out the natural sweetness of the tomatoes. Fennel is aromatic and has a sweet licorice flavor. Cooked fennel has a milder flavor than raw fennel so it goes well with the salmon and tomatoes without overpowering the dish.

So, if you are looking for a nice healthy flavorful dish to impress your family and friends try out my Salmon with Roasted Tomatoes, Fennel and Pasta. You cannot go wrong with this one.

Salmon with Roasted Tomatoes, Fennel and Pasta

Ingredients:

2 – 3 salmon fillets

6 -8 plum tomatoes cut into wedges

1 small bulb of fennel

1 shallot sliced

1 pkg campanelle pasta

¼ cup reserved pasta water

¼ cup shaved parmesan cheese

6 tbsp butter

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

½ tsp dill

paprika

Preheat 425 degrees.

Prepare pasta according to package reserving ¼ cup of the pasta water. Set aside.

 

Place tomatoes, fennel and shallots on a rimmed cookies sheet. Drizzle with olive oil then sprinkle with salt and black pepper. Toss to coat veggies with olive oil and seasonings. Place in oven and roast for 25 to 30 minutes.

Prepare salmon by placing on a rimmed baking sheet. Season with salt, black pepper and dill. Place 2 tbsp of butter on each fillet. Place in oven with tomatoes and fennel. Cook for 20 minutes. Set aside to rest while tomatoes and fennel finish cooking.

Remove tomatoes and fennel from the oven and pour pasta water over veggies. Spoon pasta onto a plate. Add a salmon fillet then spoon roasted tomatoes and fennel over the salmon. Garnish with shaved parmesan cheese.

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Nat’s Broccoli and Pasta Remix

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During the holidays families often have to split time when their adult children are married. Our family is no different than any other family. Every year we share the kids with the in-laws. Last year my daughter-in-law came up with a great idea so that my hubby and I did not feel left out on Thanksgiving day since it was not our turn to host the family. Instead of having a big Thanksgiving celebration with all the kids and grand-kids, we had a big after Thanksgiving family leftovers celebration.

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All the ladies were charged with coming up with a dish using leftovers from Thanksgiving. Besides being able to spend time with my kids and mom I got a few new ideas to share on my blog. Nat created a tasty pasta dish from leftover steamed broccoli. This was a very simple dish but was packed with flavor from the garlic, white wine and parmesan cheese. I knew Nat’s Broccoli and Pasta Remix would be a good recipe for my blog when my youngest grandson jumped right in and gobbled up the pasta. Who could argue with a pasta connoisseur like little Ant?

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Thanks Nat for creating a new family tradition and a way to still share the holidays with our kids and grand-kids.

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Nat’s Broccoli and Pasta Remix

Ingredients:

1 box gemelli pasta

4 garlic cloves chopped

2 shallots diced

1 small onion diced

1 lemon

3 cups leftover steamed broccoli or 2 lg broccoli heads cut into florets

1 cup white wine

½ cup shredded parmesan cheese

4 tbsp olive oil

1 ½ tbsp salt

½ tbsp black pepper

½ tsp oregano

½ tsp thyme

Prepare pasta according to package then set aside in a large bowl. Reserve ½ cup pasta water.

Place 6 cups of water along with 1 tbsp of salt and bring to a boil. Blanch broccoli then drain. Place into a cold water bath to stop the broccoli from cooking. Reserve ½ cup of the broccoli water.

Heat olive oil in a large skillet over medium high heat. Add onions and cook 3 – 5 minutes until onions begin to soften. Add shallots and cook for 1 minute then add garlic. Cook until vegetables begin to brown stirring constantly so that garlic does not burn. Pour in white wine and cook for 1 minute. Add broccoli to the pan season with salt and black pepper. Stir to mix then remove from heat.

Pour broccoli mixture to the pasta along with broccoli and pasta water. Sprinkle with parmesan cheese and gently toss together.

Optional: Red pepper flakes to add a little kick!

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Shredded Chicken and Pasta Soup

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Comfort food is good anytime of the year but fall calls for comfort soup. With slight breezes and the crisp sound of falling leaves, soup is a great way to warm up and snuggle. Chicken noodle soup is a very traditional comfort food which my family loves. But, I wanted to make a traditional chicken soup with a slight twist. That is why I decided to make a Shredded Chicken and Pasta Soup.

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When it came to choosing a pasta for the soup I didn’t want a noodle so I had to search for a type of pasta that would compliment the soup. Ditalini pasta turned out to be the perfect pasta for the Shredded Chicken and Pasta Soup. Ditalini looks like little tubes and they soaked up the chicken broth. Every bite offered an extra burst of broth and flavor.

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One thing I really liked about the Shredded Chicken and Pasta Soup was the fact that including the pasta made the soup very filling. A big bowl of soup makes a full meal with a nice chunk of crusty bread. If you want to have the soup with a meal I would suggest you only have a small cup so that you don’t get full too fast. Either way you will definitely have a smile on your face while eating the soup.

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Think about cooking up a big pot of Shredded Chicken and Pasta Soup the next time you feel a chill in the air. It will warm you up and put a smile on your face. Remember comfort food is good anytime of the year but fall and winter call for comfort soup.

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Shredded Chicken and Pasta Soup

Ingredients:
4 chicken thighs
5 quarts water
3 cups Ditalini pasta (prepare according to package)
1 cup chicken broth
1 cup diced celery
1 cup diced onion
1 cup shredded carrots (rough chop)
3 scallions diced (green part included)
2 tbsp salt
1 tsp black pepper
½ tsp onion powder
½ tsp Adobo seasoning
½ tsp dried dill
¼ tsp thyme
dash of cayenne pepper (optional)

Place water, chicken, ½ cup onions and all seasonings except for dill into a large pot. Cook chicken on medium high for 45 minutes or until chicken is cooked all the way through and is tender. Remove chicken from the pot and set aside to cool for shredding. Once cooled, shred chicken with your fingers and set aside.

Strain chicken broth and place back into the pot. Skim some of the chicken grease from the surface of the broth. Reduce heat to medium. Add the additional cup of chicken broth, carrots, celery, green onions, dill and remaining onions to the pot. Simmer for 5 minutes. Add chicken to the broth and simmer for another 10 – 15 minutes. You can either place pasta in individual bowls then ladle soup over the pasta so that the pasta stays al dente. Or, you can add pasta to the soup and remove from heat so that the pasta does not over cook.

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Shrimp and Pasta Salad

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Pasta salads are one of the most versatile dishes anyone can prepare. A pasta salad basically consists of pasta and any vegetable, meat or seafood you can think of tossed with a nice dressing. Since there are such a variety of pasta noodles available it is easy to be creative. Even if you use the same basic ingredients when you prepare a pasta salad it can become new all over again by using a different type of pasta. Shells, gemelli, bow tie and cavatappi are a few of the pastas I like to use in cold salads. They have little ridges that absorb whatever dressing you use and most of them just have a cool shape.

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For my Shrimp and Pasta Salad I used small pasta shells because I wanted the pasta to cuddle some of the dressing and provide a subtle burst of flavor with every bite. The veggies I used with this pasta salad were meant to make the dish colorful with the deep green of the asparagus and the bright red of the peppers and tomatoes. The shrimp added a pretty pink hue that pulled everything together.

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Most of us are first attracted to a dish because of the way it looks. If a dish looks weird, we figure it will taste weird too. Although that is not always true it is human nature to judge certain things by the way they look. That is way it is important to add rich vibrant color to every meal. My Shrimp and Pasta Salad is both appealing to the eye and tasty on the tongue. Try it as a main course or side dish. Either way I think you enjoy this simple flavorful salad.

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Shrimp and Pasta Salad

Ingredients:
2 lbs ex-large shrimp peeled and deveined
2 boiled eggs chopped
1 bunch asparagus cut into 1” pieces
1 bag arugula
1 box small pasta shells
1 large tomato seeded and diced into cubes
1 shallot sliced thin
½ cup red pepper diced
½ cup black olives chopped (optional)
½ cup vinaigrette
½ tsp lemon zest
1 tsp black pepper
1 tsp salt
1 tsp parsley
1 tsp cilantro
1 tsp old bay seasoning
1 tbsp butter
2 tbsp olive oil
1juice from ½ lemon

Prepare pasta shells according to the package – al dente. Set aside.

In a large skillet heat butter with olive oil over medium high heat. Add shrimp and lemon juice. Stir and then add ½ tsp salt, ½ black pepper and old bay seasoning. Cook until shrimp are pink. Remove with a slotted spoon and place in a bowl. Set aside.

Add veggies (except for tomatoes) to the same skillet and add remaining seasonings. Cook for 2- 3 minutes until veggies soften slightly but still crisp. Do not over cook.

In a large bowl add pasta, shrimp, veggies, arugula, eggs, tomatoes and olives. Drizzle with vinaigrette and gently mix. Serve with a nice side salad.

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