Baked Herbed Shrimp

Scrumptious and incredibly versatile, shrimp make a delightful addition to so many dishes and make their way into all kinds of cuisine, from enticing appetizers to hearty pasta dishes. Because shrimp are bought and sold in large quantities, most of the shrimp available in U.S. supermarkets have been previously frozen. Shrimp freeze remarkably well. If the shrimp you purchase are frozen, place them in a sealed container in the refrigerator to thaw overnight. To speed up the thawing process, place the shrimp in a colander under cold running water for about 2 minutes. To retain their succulent texture, avoid thawing shrimp in warm water or at room temperature.

If you are planning to use fresh shrimp, be sure to store it properly before cooking. To store fresh shrimp, fill a large bowl about half-full with ice. Nestle the shrimp into the ice, making sure the shrimp are not too close to the bottom of the bowl where melted water will accumulate. Cover the bowl and refrigerate until ready to use, draining the water and adding more ice as needed.

When baking shrimp, be sure you monitor it closely. Depending on how thick each shrimp is, they could be done baking quite quickly. Small shrimp may be done in as little as 6-8 minutes, while larger shrimp may take 10-12.

Herbed Baked Shrimp

Ingredients:

• ¼ cup White Wine vinegar
• ¼ cup Olive oil
• ¾ teaspoon Chives
• ¾ teaspoon Tarragon
• ¾ teaspoon Thyme
• ¾ teaspoon Oregano
• ¾ teaspoon Marjoram
• ¾ teaspoon Basil
• 1 pound fresh or thawed Shrimp

Peel and devein shrimp under cool running water and place cleaned shrimp in a large bowl.

In small bowl, whisk together the vinegar, oil and herbs.

Pour marinade over shrimp and toss to thoroughly coat. Cover and refrigerate for 1 hour, tossing shrimp to re-coat with marinade after 30 minutes.

Pour shrimp and marinade in baking dish and bake at 450 degrees for 6-12 minutes, depending on size of shrimp. Serve immediately.

Penne with Arugula, Mushrooms and Herbs

Penne is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning “feather” or “quill”). In Italy, penne are produced in two main variants: “penne lisce” (smooth) and “penne rigate” (furrowed), the latter having ridges on each penna. There is also pennoni (“big quills”), which is a wider version of penne.  The same or similar shape, usually slightly larger, is called mostaccioli (meaning “little mustache” in Italian; it can also be either smooth or ridged in texture). Additionally, ziti are long hollow rods which are also smooth in texture and have square-cut edges; “cut ziti” are ziti cut into shorter tubes. There is also zitoni, which is a wider version of ziti.

Penne is traditionally cooked al dente and served with pasta sauces, such as pesto. Penne is a popular ingredient in pasta salads. Penne is a versatile pasta for many applications because of its practical design; the hollow center and ridges allow it to hold sauce, while the angular ends act as scoops.

Penne with Arugula, Mushrooms and Herbs

Ingredients:

• ¾ pound Penne pasta
• ¼ cup Olive Oil
• ½ pound Arugula
• 2 Garlic cloves, minced
• ½ pound Oyster mushrooms, sliced
• ½ cup Parmesan cheese, grated
• 2 tablespoons minced Italian Parsley
• 1 tablespoon minced Chives
• 2 teaspoons minced Thyme
• 2 teaspoons minced Marjoram
• Salt and Pepper to taste

Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente or to desired doneness.

Heat the oil in a large skillet over medium heat. Add the garlic and mushrooms and cook until mushrooms are tender, approximately 5 minutes. Ad arugula to the skillet and stir until slightly wilted. Remove pan from heat.

Drain the pasta and place in a serving bowl. Add the mushroom mixture, herbs and cheese and toss to thoroughly combine. Season to taste with salt and pepper. Serve immediately.