Shrimp and Pasta with Capers

zest and juice of one lemon
1 small shallot, diced
2 cloves garlic, minced
4 tablespoons butter, divided
4 tablespoons olive oil
1/2 cup white wine
8 oz thin spaghetti
2 tablespoons capers, drained
1 lb. fresh shrimp
Salt and pepper to taste

Preheat oven to 400 degrees. Peel and de-vein shrimp then place in a single layer on a cookie sheet. Drizzle two tablespoons olive oil over shrimp and then sprinkle with salt and pepper. Toss well and roast in oven for 5 to 10 minutes or until pink.

Cook pasta according to package directions and reserve 1/4 cup of pasta water.

Heat two tablespoons butter and remaining olive oil over medium heat. Saute shallots for two minutes and then add garlic and saute two more minutes. Add lemon juice and reduce heat to simmer. Add wine and mix well. Add lemon zest, remaining butter and salt and pepper to taste. Pour sauce over pasta, add reserved pasta water and mix well. Add capers and roasted shrimp and toss to coat. Serve with fresh French bread.

Easy Chicken Piccata

2 tablespoons extra virgin olive oil
1 1/2 pound thin sliced chicken fillets
2 1/2 tablespoons butter, divided
4 cloves garlic, minced
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
juice from 1 lemon
1 cup chicken stock/broth
3 tablespoons capers, drained
1/2 cup fresh parsley, chopped or 1 tablespoon dried parsley
1/2 pound linguine

Cook pasta according to package directions then drain and set aside.

Heat oil over medium-high heat. Salt and pepper chicken on both sides then saute in hot oil until light brown and no longer pink. Remove chicken and pour out oil. In same pan add butter, shallots and garlic and saute 3 minutes over medium heat. Add flour and cook another 3 minutes or until light brown. Whisk in wine and reduce for one minute. Whisk in lemon juice and chicken stock. Stir in capers and parsley. Add 1/2 tablespoon butter and combine. Add chicken and pasta, toss well. Serve with fresh french bread.

Strawberry and Romaine Salad

Dressing

1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Combine well in a shaker and refrigerate.

Salad

1 large head of Romaine lettuce, chopped
1 pint of strawberries, sliced
1 cup monterey jack cheese, diced
1/2 cup chopped pecans, toasted

Toast pecans in a large dry skillet for 5 minutes tossing occasionally to keep from burning. Place strawberries, Romaine and cheese in a large bowl. Top with toasted pecans and toss well with dressing.

Mix dressing well and chill until ready to use.

Macaroni and Cheese with Ham and Basil

1 (16 oz) box corkscrew pasta
2 cups heavy whipping cream
1/2 cup milk
2 tablespoons all-purpose flour
3/4 cup Parmesan cheese, divided
4 cups mozzarella cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh basil, chopped
2 cups cooked ham, diced
1/2 cup panko bread crumbs
2 tablespoons melted butter

Preheat oven to 350 degrees.

Cook pasta in boiling salted water for 8 minutes, drain and set aside. In large bowl combine cream, milk, flour, 1/2 cup Parmesan cheese, salt, pepper and basil. Add 2 cups mozzarella cheese and mix well. Add pasta, toss to coat and then add ham.

Pour pasta mixture into a greased 9 x 13 baking dish. Top mixture with remaining mozzarella cheese, bread crumbs, and Parmesan cheese. Drizzle with melted butter and then bake for 30 minutes or until golden brown and bubbly. Serve with Strawberry and Romaine Salad.