Quick, Easy, Real Food; Shrimp Pasta Primivera with wine pairings

Whipped after work? This is an extra easy weeknight supper (about 30 minutes) that seems fairly fancy for a Wednesday and delivers in taste! I change up the vegetables depending on what I have in the fridge, zucchini, peas, mushrooms, fresh tomatoes and even cubed butternut squash is fantastic! With such simple ingredients you really want to use the best ingredients that you can afford. Real Parmigianno-Reggiano is a must as is REAL heavy cream...you'll be happy, I promise! (In the photo I used red peppers, mushrooms and sundried tomatoes.) A sliced baguette and tiny side salad will round out this dish beautifully! Or throw together an antipasti plate of salame, castelveltrano olives and a few roasted almonds and nibble while you cook! I prefer Italian white wines with this dish; Gavi de Gavi and Grillo are 2 refreshing whites that are a bit different from the same old Chardonnay and Pinot Grigio. Gavi is heavier and Grillo is light and crispy, both are dry wines. If you're really feeling it, a Prosecco (dry, sparkling Italian white wine)would make this meal over the top!

Shrimp Pasta Primivera

1/2 pound angel hair pasta or spaghetti (Rustichella Whole Wheat Spaghetti is wonderful!)
2 generous handfuls fresh spinach
1 red pepper, seeded and sliced into ribbons
3 minced garlic cloves
3 whole sundried tomatoes
12 basil leaves, chopped
4 Tbsp. butter
1/4 cup chicken broth (use vegetable broth for vegetarian option)
1/2 cup heavy cream
1/2 cup grated parmigiano reggiano cheese
Salt & pepper
½ lb. fresh raw shrimp, peeled deveined and tail removed

In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and red peppers and sauté 1 minute. Add the spinach and sundried tomatoes and sauté another 2 minutes, stirring often. 3 Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.

In a medium saucepan, bring fresh water to a boil and cook shrimp until just pink. Drain and set aside.

Add the parmigiano reggiano cheese and stir to combine. If the sauce seems too thick, add some more chicken broth, cream or water. Add shrimp just to warm through.
Bring water to a boil and cook pasta according to package directions.

As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil and adjust seasonings.

Macaroni & Cheese....a cheesemongers favorite recipe

As promised....Mac & Cheese. 

1 lb elbow macaroni, cooked and drained
1/2 lb. good quality cheddar cheese, grated
1/2 lb Vlaskaas (or other aged gouda cheese), grated
1 lb sour cream
1 stick butter, melted
3 eggs, beaten
2 cups milk
salt & pepper

Preheat oven to 425 degrees.

Cook pasta according to package directions and drain.  When fully drained, mix with sour cream until pasta is evenly coated.

Mix together melted butter, eggs and milk.

In a large casserole dish (larger is better for this dish) place 1/2 of the pasta, cover with 1/2 the grated cheeses and a sprinkle of salt and pepper.  Layer the remaining pasta and cheese.

Pour egg/milk/butter mixture evenly over the pasta/cheese.  Cover dish with foil or tight fitting lid and bake 35 minutes.   Remove cover and bake an additional 15 minutes until golden brown.

Devour, repeat.