Big-Batch Puttanesca Sauce

3 28-oz. cans diced tomatoes
1/2 of a 6-oz. can (1/3 cup) tomato paste
1 large onion, chopped
4 cloves garlic, minced
1/4 cup pitted kalamata olives, chopped
1/4 cup snipped fresh Italian (flat-leaf) parsley
2 Tbsp. capers, drained
1 Tbsp. anchovy paste
2 tsp. dried basil, crushed
1/4 tsp. cayenne pepper
1 lb. fresh or frozen cooked shrimp, thawed, peeled and deveined
1/4 cup pitted kalamata olives, halved
Hot cooked pasta or rice
Shaved Parmesan cheese

1. In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, 1/4 cup snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

2. Cover and cook on low-heat setting 8 to 10 hours or high-heat setting for 4 to 5 hours.

3. Remove half of sauce (about 5-1/2 cups). Set aside for additional meals.

4. If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook 5 minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese. Makes 6 servings plus 5-1/2 cups.

Nutrition facts per serving (sauce only): 33 cal., 0 g fat, 2 mg chol., 355 mg sodium, 7 g carbo., 2 g fiber, 1 g protein. Daily Values: 11% vit. A, 17% vit. C, 2% calcium, 3% iron.

Shrimp and Watermelon Salad

2 Tbsp. olive oil
1 lb. peeled, deveined medium shrimp
2 tsp. snipped fresh thyme
4 cups sliced bok choy or napa cabbage
1 cup grape tomatoes, halved
2 1-inch slices seedless watermelon, halved
Small limes, halved
Feta cheese (optional)
Fresh thyme sprigs

1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes, until shrimp are opaque. Transfer shrimp to bowl; stir in thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir 1 minute. Return shrimp to skillet; cook and stir 1 minute more. Season with salt and pepper.

2. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.

Shrimp and Roasted Pepper Pizza

1 pound fresh or frozen peeled, cooked medium shrimp
1 recipe Pizza Dough (see Pizza Margherita recipe)
1 12-ounce jar Alfredo pasta sauce
2 tablespoons purchased dried tomato pesto
1/2 cup grated Parmigiano-Reggiano cheese
1 12-ounce jar roasted red peppers, drained and cut into strips
3 tablespoons pine nuts

1. Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare Pizza Dough, using the Individual Size Pizzas directions.

2. In a small bowl, combine Alfredo sauce and pesto. Spread evenly over dough in each pan. Sprinkle with cheese. Top pizzas with roasted peppers and the shrimp. Sprinkle with pine nuts.

3. Bake in the preheated oven for 20 to 25 minutes or until crust bottom is crisp and brown. Serve immediately. Makes 8 servings.

Garlic and Shrimp Pasta Toss

1 pound fresh or frozen large shrimp in shells
1 large garlic bulb
1 tablespoon olive oil
2 tablespoons lemon juice
1 red or yellow sweet pepper, quartered lengthwise
1 onion, cut into 1/2-inch slices
3 cups packaged dried cavatelli (curled shells) or bow tie pasta (farfalle) (about 8 ounces)
2 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup shredded Asiago or Parmesan cheese

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Cover and refrigerate until ready to grill.

2. With a sharp knife, cut off the top 1/2 inch from garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers.

3. Fold an 18x9-inch piece of heavy foil in half to make a 9-inch square. Place garlic bulb, cut side up, in center of foil. Drizzle bulb with 1-1/2 teaspoons of the oil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving room for steam to build.

4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place garlic on greased grill rack over drip pan. Cover and grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

5. Meanwhile, thread shrimp onto long metal skewers, leaving a 1/4-inch space between pieces. In a small bowl combine the remaining oil and 1 tablespoon of the lemon juice; brush over shrimp and vegetables.

6. Add skewers to grill over drip pan; add vegetables to grill directly over coals. Cover and grill for 8 to 10 minutes more or until garlic is soft, shrimp are opaque, and vegetables are tender, turning shrimp and vegetables once halfway through grilling. Remove from grill. Cool garlic and vegetables slightly. Coarsely chop vegetables.

7. While shrimp and vegetables are grilling, cook pasta according to package directions; drain. Return pasta to hot pan.

8. Squeeze garlic pulp into a small bowl. Thoroughly mash garlic pulp. Add butter, salt, and black pepper; mix well. In a large bowl combine pasta and garlic mixture; toss to coat. Add shrimp, vegetables, remaining lemon juice, and cheese; toss gently to mix. Serve immediately. Makes 4 servings.

Shanghai Pasta

8 ounces dried fusilli, linguine, or spaghetti
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional)
1 tablespoon cooking oil
1 medium red and/or green sweet pepper, cut into bite-size pieces
1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
12 ounces frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count) 2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon ground black pepper
2 green onions, bias sliced into 1-inch pieces
2 teaspoons sesame seeds, toasted

1. Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.

2. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.

Scallops and Shrimp with Linguine

1 pound fresh or frozen sea scallops
1/2 pound fresh or frozen medium shrimp in shells
2 cups fresh pea pods or 1 6-ounce package frozen pea pods
1/2 cup sliced green onion
3 cloves garlic, minced
3 tablespoons olive oil or cooking oil
3 tablespoons butter
2 teaspoons dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
10 ounces linguine, cooked and drained
3 tablespoons freshly grated Parmesan or Romano cheese (optional)

1. Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and butter over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.

Make ahead tip: Peel and devein the shrimp; cover tightly and refrigerate up to 4 hours before using.

Shrimp Pasta Salad

10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)
1-1/2 pounds cooked, peeled, and deveined shrimp
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped green sweet pepper
1 2-1/4-ounce can sliced pitted ripe olives, drained
4 roma tomatoes, cut into thin wedges
1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 10 to 12 servings.

Citrus Vinaigrette: In a screw-top jar combine 3/4 cup grapefruit juice; 1/2 cup salad oil; 2 tablespoons honey; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and shake well to mix.

Thai Shrimp and Fresh Vegetable Rice

3/4 pound fresh or frozen peeled and deveined medium shrimp
2 tablespoons lime juice
4 teaspoons soy sauce
1 fresh jalapeno pepper, seeded and finely chopped*
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon cooking oil
1 pound asparagus spears, bias-sliced into 1-inch pieces
1 small red sweet pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in medium bowl. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic. Pour over shrimp; toss to coat. Marinate at room temperature for 15 minutes, stirring occasionally. Drain shrimp well, reserving marinade.

2. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. Remove from wok; cover and keep warm. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. Add reserved marinade to wok and bring just to boiling. Stir in cooked rice and peanuts.

3. To serve, transfer rice mixture to individual bowls or dinner plates. Spoon shrimp on top. Makes 4 servings.

*Note: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, put plastic bags over your hands or wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water.

Make-Ahead Tip: Prepare shrimp as above. Cover and marinate in refrigerator for up to 2 hours, stirring occasionally. Drain well, reserving marinade. Cook and serve as above.

Garlicky Peppers and Shrimp

1 9-oz. pkg. refrigerated spinach fettuccine
4 Tbsp. extra-virgin olive oil
3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
2 medium onions, cut in thin wedges
4 cloves garlic, thinly sliced
1 lb. peeled and deveined medium shrimp
1/8 tsp. cayenne pepper
1. Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm.

2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. Serves 4.

Shrimp and Ramen Noodle Stir-Fry

12 ounces fresh or frozen peeled and deveined cooked shrimp or tub-style firm tofu, drained and cubed
2 3-ounce packages shrimp- or mushroom-flavored ramen noodles
2 teaspoons toasted sesame oil or cooking oil
1 tablespoon cooking oil
1 medium red or yellow sweet pepper, cut into thin strips
3/4 cup fresh pea pods, strings and tips removed, or 1/2 of a 6-ounce package frozen pea pods, thawed 2 cups chopped bok choy
1/3 cup sliced green onions (4)
1/4 cup bottled hoisin or stir-fry sauce
1/4 cup orange juice
1/4 teaspoon crushed red pepper (optional)
2 teaspoons sesame seeds, toasted

1. Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles. Return noodles to pan and toss with toasted sesame oil. Snip through noodles several times with kitchen scissors. Set aside.

2. Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add sweet pepper strips; cook and stir for 2 minutes. Add pea pods and bok choy; cook and stir for 2 minutes. Add shrimp or tofu, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.

3. To serve, place noodles on serving plates. Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds. Makes 4 servings.

Ingredient Info: What Is Bok Choy?

The slightly sweet flavor you taste in so many Chinese stir-fries is a cabbage called bok choy. The stalks have the crunch of celery without the strings; the dark green leaves taste mild and are packed with vitamins A and C and calcium.

Grilled Shrimp and Romaine

1/4 cup olive oil
1/2 tsp. kosher salt or 1/4 tsp. salt
1 lb. fresh or frozen large shrimp, peeled and deveined
2 hearts of romaine lettuce, halved lengthwise
1/4 cup finely shredded Parmesan cheese
2 lemons
Olive oil
Kosher salt or salt and freshly ground black pepper

1. In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp*. Brush oil mixture over cut sides of lettuce and the shrimp.

2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.)

3. Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings

* if desired, rather than putting the shrimp on skewers, you can cook them on the grill in a grill wok. Preheat the grill wok on the grill for 5 minutes. Add shrimp to the grill wok and cook and stir for 5 to 8 minutes or until shrimp are opaque.

Saucy Shrimp and Veggies

1 12-oz. pkg. peeled fresh baby carrots
8 oz. broccoli, trimmed and cut up (3 cups)
1 Tbsp. cooking oil
1 lb. peeled and deveined medium shrimp
1 cup cherry tomatoes
1/3 cup honey
2 Tbsp. bottled chili-garlic sauce
2 Tbsp. orange juice

1. In large saucepan cook carrots, covered, in lightly salted boiling water 5 minutes. Add broccoli; cook 3 to 4 minutes more or just until vegetables are tender. Drain.

2. Meanwhile, heat oil in large skillet; add shrimp and tomatoes. Cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer to serving platter with vegetables. For sauce, in skillet combine honey, chili sauce, and juice; heat through. Spoonover shrimp and vegetables. Serves 4.

Spicy Shrimp Pasta

8 oz. dried angel hair pasta
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil
2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil

1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.

2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.

3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.