Cauliflower Pesto Pasta with Broccoli and Tomatoes

This recipe has a ridiculously long and boring name.  I'm not usually a big fan of pesto, but this is pretty tasty because you add stuff to the pesto, so basil is not the only flavor going on.

Cauliflower Pesto Pasta with Broccoli and Tomatoes

8 oz. frozen cauliflower -- steamed
1/2 Tbsp. lemon juice
1 tsp. salt -- divided
1/4 cup water
1 box shell macaroni -- cooked, reserve 3/4 cup water
2 Tbsp. oil -- divided
12 oz. shrimp -- peeled and deveined
1 pint grape tomatoes
1 lb. frozen broccoli
1 (6.5 oz.) jar pesto
1/4 tsp. pepper
Parmesan

In a blender, combine cauliflower, lemon juice, 1/2 tsp. salt, and 1/4 cup water. Puree until smooth. Set aside. In a large skillet, sauté shrimp in 1 Tbsp. oil until done. Remove from skillet. In remaining oil, sauté tomatoes until they start to burst. Add broccoli, cauliflower, pesto, 1/2 tsp. salt, and pepper. Heat through. Add shrimp and pasta. Serve with Parmesan.

Buttery Shrimp and Radish Pasta

Not a lot of recipes call for radishes, which is probably why we tried this in the first place.  Don't make this if you don't like butter!

Buttery Shrimp and Radish Pasta

1 box linguine -- cooked according to package
2 bunches radishes with greens
2 cloves garlic -- sliced
8 Tbsp. butter -- divided
12 oz. small shrimp -- peeled, deveined, tail off
1/2 tsp. salt
1/2 tsp. pepper

Remove radish greens and wash thoroughly. Remove stems and set aside. Trim radishes and slice thin. Sauté radishes and garlic in 2 tbsp. butter until crisp-tender. Add radish greens and sauté until wilted. Remove radish mix from skillet and set aside. Add shrimp and sauté in 2 Tbsp. butter until cooked through. Return radish mix to skillet. Season with salt and pepper and heat through. Add remaining 1/4 cup butter and melt. Add pasta and toss to coat.

Pumpkin Soup with Shrimp and Lime

I'm in love with pumpkin right now, can you tell?  This is one of my absolute favorite soups -- zesty and unusual and kind of addictive.  Also, it's fairly simple.

Pumpkin Soup with Shrimp and Lime

2 Leeks (white part only) -- coarsely chopped
1 tbsp. Oil
1 can Pumpkin puree
4 cups Chicken broth
1 tsp. Salt
1/4 tsp. Pepper
1 Lime -- grate zest and squeeze juice
1/4 tsp. Cayenne pepper
1 cup Whipping cream
1 lb. Cooked salad shrimp
2 pints Grape tomatoes -- halved

 In a 3 quart kettle, sauté leeks in oil until tender. Add pumpkin, broth, salt, and pepper. Heat to boiling. Add lime zest and juice, cayenne, cream, and shrimp. Cover and simmer for 15 minutes. Stir a few grape tomatoes into each bowl of soup.

BBQ Shrimp

You make this in the oven, not on the grill.

BBQ Shrimp

2 tbsp. Olive oil
2 tbsp. Butter -- melted
8 cloves Garlic -- crushed
2 Bay leaves
1/2 tsp. Thyme
1 lb. Large shrimp -- peeled and de-veined
1 tsp. Salt
1 tsp. Paprika
2 tbsp. Sherry
1 Lemon -- cut in wedges

 In a small skillet, sauté garlic, Bay leaves, and thyme in butter and oil until fragrant. Toss all but lemons in a 1-quart casserole. Bake at 350 degrees until shrimp turn pink (about 10 minutes). Serve with lemon.