- 1 pound uncooked shrimp – peeled, deveined, and chopped
- 2 tablespoons lime juice
- 1/2 pound (8 ounce) package uncooked corkscrew pasta
- 1 avocado – peeled, pitted and diced
- 1 cup grape tomatoes, quartered
- 1/2 large red onion, chopped
- 1/4 cup chopped fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- salt and ground black pepper to taste
- Marinate shrimp overnight in 2 tablespoons of lime juice in a large bowl covered with plastic wrap. Drain shrimp.
- Heat skillet and cook shrimp until they are bright pink on the outside. Do not overcook. Allow shrimp to cool.
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
- Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
- Whisk olive oil, 2 tablespoons of lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
- Pour dressing over shrimp mixture; toss to coat. Chill before serving.
Tuna Casserole is has many faces. Everyone has had a tuna casserole at some point and most of us have a favorite recipe for a tuna casserole.
This recipe for tuna casserole is one of my favorites. It is like a super creamy mac and cheese with tuna. Tuna is always something on my pantry shelf as are these condensed soups. In fact, I always have some kind of pasta in the pantry as well so it this is recipe that I often make when I don't feel like running to the store or fussing much.
- 2 cups uncooked small macaroni or penne pasta
- 2 cans (5 oz) albacore tuna, drained
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (14.5 oz) green peas
- 1- 1/4 cup milk
- 2 cups shredded cheddar cheese
- 1/2 can (6 oz) french fried onion rings (optional)
- Cook macaroni according to package directions.
- While macaroni is cooking, mix the rest of the ingredients (except onion rings) in a sauce pan over medium heat until cheese is melted.
- Drain macaroni and combine with the sauce. Pour into a buttered casserole dish.
- Bake covered at 350 degrees F for 25 minutes.
- Remove from the oven and place onion rings on top. Return to the oven and bake uncovered for 10 minutes until the casserole is bubbly and onion rings are toasted.
- Let stand for about 15 minutes before serving.
My son Keith made Shrimp Fra Diavolo for our dinner last night. Aside from the fact that it was very nice to be a guest for dinner in my own home, this was a really tasty Shrimp Fra Diavolo. This recipe is worth adding to my recipes.
Keith made this Shrimp Fra Diavolo quite spicy, but you can alter the amount of red pepper flakes to your own taste. We also used a full 2 lbs. of shrimp with one pound of linguine which gave this meal a super healthy dose of shrimp. You certainly can make this same recipe using one pound of shrimp.
- 3 cloves of fresh garlic, minced
- 4 Tablespoons of olive oil
- 1 14.5 oz. can of whole tomatoes, mashed
- 1 26 oz. jar of your favorite sauce
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 2 Tablespoons of crushed red pepper flakes
- 1 lb. of linguine (cooked – read package directions)
- 2 lbs. of large, frozen, raw shrimp – thawed, shelled, and tails removed
- Grated Pecorino Romano cheese to taste
- In a large pot, bring salted water to a boil and cook linguine according to package directions
- In another large pot, saute garlic in olive oil until golden
- Add mashed tomatoes, jarred sauce, salt, pepper, garlic powder, and crushed red pepper flakes. Bring to a boil and then lower heat and cook for 5-7 minutes.
- Add raw shrimp and cook until just pink
- Serve shrimp over linguine immediately
- Add grated Pecorino Romano cheese to taste