Shrimp Stir-Fry

• 3 T. butter
• 3 T. olive oil
• 4 cloves garlic, minced
• 1.5 lb. Jumbo shrimp, peeled, deveined
• 1 zucchini, sliced thin
• 1 summer squash, sliced thin
• 2 ears corn, kernels sliced off
• 1/2 c. grape tomatoes, cut in half
• Salt & pepper, to taste
• Basil, chopped, optional

Heat 1 tablespoon each, butter and olive oil in a large skillet over medium heat. Add the garlic, cook for 2 minutes until fragrant. Add in the shrimp and cook for 3-4 minutes, until pink and curled.  Remove shrimp and garlic to a plate, and keep warm.

In same skillet, add the rest of the butter and olive oil. Add in the zucchini, summer squash and corn. Cook and stir for 3-4 minutes, or until tender. Stir in the tomatoes, salt, pepper, and basil. Heat for a minute, then add in the shrimp and garlic. Stir to combine, and serve.

Shrimp Francesca

• 1 lb. uncooked large shrimp, peeled & deveined
• 8 oz. artichoke hearts in water, drained
• 1/2 c. seasoned Italian bread crumbs
• 2 T. chopped fresh parsley
• 1 lemon, juiced
• 1/4 c. butter
• 1/4 c. olive oil
• 2 T. minced garlic
• 1/4 c. shredded Romano cheese

Preheat oven to 375.  Grease a 9 X 13 dish. 

Arrange shrimp in bottom of casserole. Break the artichoke hearts into quarters and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichokes. Sprinkle lemon juice over the bread crumbs. 

Melt butter with garlic in a small saucepan.  Drizzle over the bread crumbs. Top with Romano cheese.

Bake uncovered for 15 minutes.  Serve over buttered angel hair pasta.  Serves 4.

Lemon Linguine with Chicken (or Shrimp!)

Pasta

• 1 lb. linguine
• 1/4 c. olive oil
• zest from 2 lemons
• juice from 2 lemons
• 1/2 c. chopped green onion
• 1/4 c. chopped fresh parsley
• salt & freshly ground pepper, to taste
• Parmesan cheese, to taste

Marinade

• 1/2 c. olive oil
• 2 cloves garlic, minced
• 2 T. Cajun seasoning
• 2 T. lemon juice
• 2 T. minced fresh parsley
• 1 T. brown sugar
• 2 T. soy sauce
• 3 chicken breasts, sliced (or 3 dozen large shrimp, peeled and deveined)

Combine the marinade ingredients together and stir in chicken. Refrigerate for at least 4 hours.  Pour chicken, including the marinade, into a small casserole dish and bake at 350 for 20 minutes.*

Meanwhile, cook linguine as directed on package. When done, drain and toss with remaining ingredients. Pour chicken (or shrimp) mixture over top and toss again. Finish off individual bowls with a generous sprinkling of salt, pepper and grated cheese.

* If using shrimp, bake at 450 for approximately 10 minutes.