Fresh Linguini Shrimp Scampi

INGREDIENTS
7 oz. thawed My Fish Dish Garlic & Herb Butter Shrimp
1 lb. linguine pasta (or other pasta)
½ cup parmesan
½ cup pesto
¾ cup finely-chopped sun-dried tomato
1 cup hand-torn fresh basil leaves
2 Tbsp. butter
1 Tbsp. olive oil

METHOD

Take shrimp out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 7-8 minutes at 400° F. Spin halfway through for even cooking. Cook pasta according to package instructions. Melt butter with olive oil in a small pan and set aside. Mix remaining ingredients in a bowl. When pasta is done, strain and return to a pot. Pour butter and olive oil over top, as well as mixture from the bowl. Serve with Garlic and Herb Butter Shrimp on top, and sprinkle with extra parmesan cheese.

Sweet Chili Shrimp with Wok-Fried Vegetables

INGREDIENTS
7 oz. thawed My Fish Dish Sweet Chili Shrimp
1 red bell pepper, seeded and sliced thinly
½ cup thinly-sliced white onion
1-½ cup broccoli florets
1 cup snow peas
½ cup sliced carrot rounds, ⅛ inch thick
1 Tbsp. finely-chopped ginger
1 Tbsp. finely-chopped garlic
3 Tbsp. canola oil
2 Tbsp. soy sauce

METHOD

Take shrimp out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 7-8 minutes at 400° F. Heat a large wok or other large pan over high heat. Add all broccoli and cook for 1 minute, then add remaining vegetables. Allow to char slightly on one side (about 2 minutes), then stir in chopped garlic and ginger. Cook for 1 minute, stirring to evenly cook ginger and garlic, then add soy sauce. Stir and coat all vegetables for another minute, then serve immediately with Sweet Chili Shrimp.