Pasta with Shrimp fra Diavalo

I don't really measure anything when I cook, (unless I'm baking, which I don't do much because it requires an exactitude that I do not possess), so I'm guesstimating. You want a somewhat brothy sauce for this. Also, the "fra Diavalo" means spicy, but it doesn't really have to be.

1 lb thin spaghetti, angel hair, or other long, thin pasta
1 lg (28 ounce) can petite diced tomatoes
1 pkg small or medium raw peeled and de-veined frozen shrimp
1-2 tbsp butter
1-2 tbsp olive oil
3-5 cloves garlic, minced
1/2 cup dry white wine or chicken stock
1/4-1/2 tsp crushed red pepper flakes (optional spiciness)
one or all of the following: fresh or freeze-dried* basil to taste, Paul Prudhomme's Blackened Redfish Magic seasoning blend, Old Bay seafood seasoning, salt and pepper

Place frozen shrimp in a colander, run cold water over them for a few minutes, and leave them there to thaw a bit. Start a large pot of salted water for pasta. In a large, deep skillet, heat butter and olive oil. Add garlic and crushed red pepper (if using) and sautee until fragrant but not browned. Add wine or stock and reduce slightly (simmer 2-3 minutes). Add tomatoes with their liquid and any seasonings except basil (frsh herbs lose their flavor in intense heat and should go in toward the end of cooking). Bring to a good simmer over medium heat, stirring occasionally. When your water comes to a boil and you add the pasta, it's time to add the shrimp to the sauce (overcooking shrimp makes them tough and gross--you just want them to turn nice and pink). Both should be ready about the same time. Toss pasta with sauce or spoon it over, as you prefer. Serve with crusty bread and a nice salad.

Alfredo sauce

1-2 cloves of garlic (minced)
butter
1 pint of heavy whipping cream
2 cups of milk
2T flour
shredded parmesean cheese (or mixture of cheeses)

Melt enough butter to coat the bottom of a medium sized saucepan. Add the minced garlic, sauté until fragrant (don't let them burn!). If you like garlic, add a few cloves, if not, then maybe just one. Add the heavy whipping cream and the milk. Let them warm up. Stir in the flour. Keep stirring it. Keep stirring it. Don't let it settle at the bottom. Keep stirring it.

OK, I know some people start out with an actual roux for this (mixing the butter and the garlic) and I've tried that and it just makes this really lumpy. For some reason, adding the flour after the dairy has worked for me. I went through a thousand batches of inedible alfredo before I finally got it (this was back in Massachusetts when I had nothing better to do than cook anyway).

When it gets frothy (it will get frothy on the heat) move it and dump in some of the cheese and stir it back in, putting it back on the heat again to get it bubbling, then off the heat when it gets too bubly). I use this four cheese blend (in the little plastic containers near the deli) that is delish. I use most of the cheese in the container when I make alfredo.

Serve this over anything. Toast, even. It is soooo good (but not really good for you). Liz will eat it better if it's on the ring shaped pastas or medium shells than on long noodles.

Alternates: add some chunks of ham to make it carbonara; mix it up with some spaghetti sauce for a creamy, zingy sauce.

Easy Pasta Salad

Box and a half of Rainbow Rotini
package of Zesty Italian powdered salad dressing (you will need vinegar)
8 oz cheddar cheese
1/4 large onion (sliced)
1 large cucumber
sliced olives


Boil the Rotini, drain and rinse with cold water until they're chilled. Dump into a large bowl

Prepare the salad dressing according to packet directions and pour over noodles.

Cut up the cheese and the vegetables and put into the bowl (I slice the cucumbers, then cut the slices in quarters; I do the same with the onion).

You can add red peppers, or celery, or carrot shavings or pepperoni, or whatever else you like or happen to have on hand. I make such a big container of it because Mike and the kids love to take it for lunch the next day. I usually serve this as a side with hot dogs or sandwiches for dinner.