Ingredients

• 1 1/2 lbs frozen shrimp, defrosted, dried off on paper towel
• 3/4 cup light mayonnaise
• 2-3 T fresh lemon juice, more to taste
• 4 scallions, sliced in thin rounds
• 8 radishes, washed, sliced in thin rounds
• cayenne pepper, a dash
• 3 T fresh parsley, chopped
• 3/4 lb conchiglie, (shells) or fusilli (screws)

Directions

Set pasta water to boil.
Cook the shrimp as per instructions on package. Do not overcook.
Remove from heat, drain and allow to cool.
Prepare radishes and scallions.
Meanwhile, cook the pasta.
Drain when al dente.
Rinse with cold water to stop cooking process and prevent from sticking.
Drain again.
Place the pasta in a large serving bowl.
Mix in the mayonnaise, the lemon juice, salt and pepper.
Add the rest of the ingredients and toss, mixing well.
Sprinkle with a dash of cayenne pepper, or if you prefer Tabasco sauce.
Place in refrigerator for an hour or more.
Serve cold.

Ingredients

• 1 lb. spaghetti (cooked according to package directions
• 8 oz. Wishbone Italian Dressing
• 1 lg. cucumber, diced
• 3 medium tomatoes, diced
• 4 tablespoons McCormick Salad Seasoning Mix

Directions

Mix all ingredients together and chill several hours.

Ingredients

• 1 jar of Barilla Marinara Sauce
• 1 box of Barilla Mini Rigatoni
• 1 large Red Onion diced
• 1 jar of Hot Giardinara
• 3 tbls. Crushed Red Pepper
• 2 tsp. black pepper
• 2 tbls. flour
• 3/4 cup Milk
• 12 cloves of garlic
• 6 tbl. Olive Oil
• 8 slices of Krakus Ham cut into squares
• 1 1/2 tbls. Italian Seasoning
• 2 tsp. Garlic Salt
• 3 tbls. Parmesan Cheese
• 2 oz. Pepper Jack Cheese

Directions

In a medium-large skillet bring 2 tbls. of Olive Oil to a sizzle and add the diced Red Onion, and 2 tbls. of crushed Red Pepper. Sautee until the onion is transparent.

Add 1/2 – 3/4 of the jar of Hot Giardinara and 1 tbls of Italian Seasonings and sautee for an additional 5 minutes.

Put the remainder of the Olive Oil in a small pot and add the 12 cloves of garlic. Braise for 20 minutes, or until they are golden brown and soft.

Bring the water to a boil and add pasta.

In the medium-large skillet, add 3/4 of the jar of Barilla Marinara sauce to the onions, pepper and Giardinara. Stir in 2 tbls. of flour, 3/4 cup milk, 2 tsp. black pepper, 3 tbls. Paremsan Cheese and 2 oz. of Pepper Jack Cheese and stir until sauce thickens. Simmer on low for 5-10 minutes.

Once the garlic cloves are ready, add to the sauce.

In the small pot use add the ham to the remaining olive oil, along with 1/2 tbl. of Italian Seasonings and the 2 tsp of Garlic Salt. Cook the ham until it is crisp around the edges.

Add the ham to the sauce mixture and simmer for 5 more minutes.

Add to the mini Rigatoni and serve immediately.

Ingredients

• 1 pkg Mac and Cheese
• 1 T olive oil
• 1 lb boneless skinless chicken breasts cut into bite size pieces
• 1 can (14.5 oz) dice tomatoes and green chilies, drained
• 1 can (14.5oz) diced tomatoes, drained
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup Mexican Style Shredded Cheddar

Directions

Prepare Mac and Cheese Dinner as directed on pkg.

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned and cooked through. Reduce heat to medium; stir in tomatoes and soup. Cook 5 minutes stirring occasionally.

Add Mac and Cheese. Stir until well blended. Sprinkle with cheese; cover. Cook 5 minutes or until cheese is melted.

Makes 6 – 1 1/3 cup servings each.

Ingredients

• 8 ounces pancetta, julienned
• 2 ears of white sweet corn
• 1 pound assorted exotic mushrooms, sliced
• 1 tablespoon chopped garlic
• 1 pound fresh fettuccini pasta
• Drizzle of white truffle oil
• 3 ounces freshly grated Romano cheese
• 2 tablespoons chiffonade basil

Directions

Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates.