Kent's Shrimp Scampi

1 lb. shrimp, peeled and deveined
2 tsp Italian seasoning
2 tsp olive oil
1/4 cup unsalted butter
1 1/2 tbsp minced garlic
1/2 cup dry white wine
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 lb cooked linguine
3-4 tbsp fresh chopped parsley

Place the olive oil and 2 tbsp of butter in a large skillet over high heat. Add shrimp and spread them evenly in skillet. Add Italian seasoning. Cook for 2 minutes and flip over. Add garlic and cook for 30 seconds. Add the wine, lemon juice, and remaining butter to the skillet and cook for 2 minutes. Season with salt and pepper and add the pasta, tossing to coat well. Remove from heat and stir in parsley. Serve immediately.

Buffalo Chicken Macaroni Bake

I saw this on the Rachael Ray Show today while I was home. I went to Meijer immediately. It originally called for celery, but I left it out due to my violent opposition to celery.
2 tbsp Extra Virgin Olive Oil
2 lbs. boneless skinless chicken breasts, cut into small pieces
1 large carrot, peeled and finely chopped
1 onion, chopped
5 large cloves garlic, finely chopped
1 tbsp smoked paprika
1 bay leaf
salt and pepper
2 cups chicken stock
½ cup buffalo sauce
1 (15 oz) can crushed tomatoes
1 lb. whole wheat elbow macaroni
4 oz. Monterey Jack Cheese, grated
¼ cup crumbled blue cheese

Place a large pot over medium high heat. Add olive oil. Cook chicken until brown, 5-6 minutes. Add onions, carrots, garlic, paprika, bay leaf, salt and pepper. Cook the veggies until tender, stirring frequently. When tender, add chicken stock and tomatoes and bring to a boil. Simmer while pasta cooks.

Preheat broiler. Place a large pot of salted water over high heat. Bring to a boil and cook pasta according to pasta directions. Drain when tender.

Toss the pasta into the chicken chili. Then transfer to a baking dish. Sprinkle cheeses evenly over the top. Place under the broiler until cheese is melted and top is golden brown, 2-3 minutes.

Penne with Asparagus and Pesto

1/2 cup uncooked penne

8 sprigs asparagus, snapped into pieces

1 tbsp prepared pesto

1 tbsp shredded parmesan

Cook penne in salted water to package directions. When 5 minutes remain, add asparagus to pasta. When both are tender, drain. Place in a bowl, adding pesto. Top with cheese.

Shrimp and Tomato Pasta

1 lb. whole wheat angel hair pasta
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp Italian Seasoning
1 lb. shrimp
2 pints cherry tomatoes
fresh parmesan cheese

Cook pasta according to package directions.

While pasta is cooking, heat olive oil and garlic. Add shrimp and cook until opaque. Add tomatoes and cook until just heated through.

Drain pasta. Plate and cover with shrimp mixture. Top with 1/2 tbsp parmesan cheese.

Serves 6.

grilled tomato spaghetti

1/2 lb whole wheat spaghetti
12 oz. package cherry tomatoes
1/4 onion, sliced
2 tbsp EVOO
1 tsp balsamic vinegar
1 clove garlic, minced
1 tbsp Italian seasoning (I use a packet from Little Casear's)

Place tomatoes and onions in foil. Add EVOO, vinegar, garlic, and seasoning. Wrap up in a little package with all seams closed. Flip over and wrap in another layer of foil. Place on grill.

Cook spaghetti according to package directions. Drain pasta and remove tomatoes from grill. Combine and enjoy!

spaghetti alla carbonara

Serves 4-6
Points: I don't even want to know

1/2 lb. bacon, cut lengthwise and then into 1/2 inch slices
1/2 cup EVOO
1/2 cup white wine
1/2 cup Pericino-Romano Cheese, finely grated
3/4 cup Parmesan Cheese, finely grated
3 garlic cloves, finely minced
3 eggs
1 lb. spaghetti

Fry bacon in olive oil. When crisp, add white wine. Cook and reduce.

Cook spaghetti per package directions.

Combine eggs, cheeses, and garlic in a bowl. Beat with a fork.

Drain pasta and reserve 3/4 cup spaghetti water. Return spaghetti to pot. Add egg mixture and bacon mixture. Salt and pepper to taste. Toss to combine. Add spaghetti water if dry.

I made this when my whole family was visiting my brother in Kansas. Not exactly figure friendly, but it tasted awesome.