A quick and easy week night meal!

Cavatappi translates into corkscrew.Which is fitting for this hollow and spiral pasta. It often has ridges to hold the pasta sauce. The tube is great for allowing peas or herbs to slip inside. This shape can also be used to make a more elegant presentation for macaroni and cheese. If you cannot find this lovely pasta shape, use alternatives such as ziti, macaroni or penne. If you don't have goat cheese on hand use ricotta or mozzeralla. The herbs and protein can be substituted for what you have on hand.

Sizzling tomatoes in garlic and olive oil

Mixture of fresh chopped herbs

Spring Pasta with Roasted Garlic Herb Sauce

Serves: 8-10  Cook Time: 10 min      Prep Time:  45 min

Pasta mixed with all the vegetables

• 1 lb pasta such as penne or cavatappi
• 1/2 cup pasta water reserved
• 1 lb shrimp
• 1/2 cup dill, chopped
• 1/2 cup chives, chopped
• 1/2 cup basil, chiffonaded
• 1 cup peas
• 1 bunch asparagus, cut a on 2" bias
• 1/4 cup olive oil
• 1 bulb roasted garlic
• 3.5 oz goat cheese
• 1 cup small heirloom tomatoes or grape tomatoes, halved
• 1 lemon, zested
• salt and pepper to taste

Directions

Cook pasta according to package directions.In the last two minutes of cooking pasta,add asparagus. Cook asparagus 2 minutes or until al dente. Drain pasta and asparagus reserving 1/2 cup of the pasta water. Meanwhile, heat 2 tablespoons of olive or grape seed oil in a saute pan until smoking. Add shrimp to pan and cook on one side for 1-2 minutes and then turn over and repeat. This may take less or more time depending on the size of your shrimp. Remove shrimp from pan and set aside. Heat 2 tablespoons oil and add garlic and tomatoes. Cook for 3-4 minutes. Set aside. In the same pan of garlic and tomatoes add pasta, pasta water, asparagus, goat cheese, peas, lemon zest, and cook until combined. Toss in fresh herbs and shrimp. Season to taste with salt and pepper.

Fabulous pasta dish for dinner tonight!

A Caribbean salad!

Main dish salads are one of my favorite dinners. They take little to no time to prepare and offer a plethora of combinations. These are great for spring and summer nights. I love this particular salad because it reminds me of being in the keys or Caribbean on vacation.  When I was younger, I often got to the chance to travel to the islands.  There is nothing like the smell of salty ocean air and being surrounded by the palm trees. The island life is so laid back and relaxed.  This dish takes me back to that gorgeous island and can bring you there too. The fresh shrimp, jalapeño, cilantro, and mango give this dish a Caribbean flare. If you want a complete Caribbean meal you could serve this salad with a rum punch and coconut ice cream for dessert.  If you do not have shrimp on hand, you could easily substitute it for fish or scallops. Take a mini vacation tonight and create this beautiful dish.

Shrimp and Mango Salad

Serves: 2-3         Cook Time: 5 min         Prep Time: 10 min

• 10 Shrimp, peeled and deveined
• Old Bay seasoning, to coat
• 1 Container Spring Mix
• 1 jalapeño, minced
• 1 mango, diced
• 1/2 Avocado, sliced
• 1/4 Cup Mango Vinegar
• 2 T Honey
• 1/4 Cup Rice Wine Vinegar
• 1/4 Cup Orange flavored oil
• 1/4 Cup Canola Oil

Directions

Combine mango Vinegar, honey, rice wine vinegar and mix. Slowly add in oils and whisk vigorously until emulsified. Season with salt and pepper to taste. Set aside. Meanwhile, coat shrimp with old bay seasoning on both sides. Heat a pan with 2-3 Tablespoons oil until smoking. Add shrimp one at a time. Let sit 2-3 minutes on each side or until pink and opaque all the way through. This time will change depending on the size of the shrimp. Once finished, set aside. Toss lettuce with enough dressing to coat. Garnish salad with jalapeño, mango, avocado, cilantro and shrimp. Enjoy this delightful salad on a warm summer night.

Tip- Shrimp is sold by the count. The could indicates the size of the shrimp. The higher the number the smaller the shrimp. If there are 10/12 count. That means there is 10/12 in a pound. These shrimp would be very large and take a little longer to cook. This may also be labeled as U10, which means there is under 10 shrimp per pound. The count is a true indicator of the size. Small, medium and large can be changed based the store. The count is much more reliable. For  a consistent size, check the count on the bag.