Linguine with Shrimp, Arugula, and Cherry Tomatoes

This recipe comes to me this week from one of my oldest Internet friends (years known, not age).

Angella Gwinner.

Artist. Writer. Entrepreneur. A person of great love.

Ingredients

8-10 ounces fresh linguine
1/4 cup olive oil
3 cloves garlic minced
red pepper flakes to taste (I used about 1 heaping teaspoon.)
3/4 pound shrimp (peeled and cleaned)
10-30 Cherry tomatoes
3 handfuls Arugula (I'll used more the next time.)
1/4 cup Parmesan cheese
1/3 cup pesto (I used my freezer pesto; 3 cubes.)

Directions

1. Cook linguine 3--5 minutes. Drain.
2. While linguine cooks, add oil, garlic and red pepper flakes to large frying pan and heat. Add shrimp and cook for about 5 minutes, turning. Add pesto, pasta and arugula and mix thoroughly. Add cherry tomatoes. And serve with Parmesan cheese.

Thank You, Angela. Please join her new project on Facebook.

Corn Salad with Blueberries and Basil

3 cups fresh corn kernels  (from about 6 ears of corn)*

1 medium red onion, peeled and finely chopped

1½ cups fresh blueberries

zest of 1 lime

¼ cup lime juice

¼ cup extra-virgin olive oil

salt and freshly ground black pepper

½ cup thinly sliced fresh basil leaves

Steam the corn with ¼ cup water in a large saucepan over medium heat, covered, until bright yellow, about 4 minutes. Remove the lid and continue to cook the corn, stirring frequently, until the water evaporates, about 3 minutes longer.

Transfer the corn to a large bowl and cool slightly. Mix in the red onion, blueberries, lime zest, lime juice, and olive oil. Add salt and pepper to taste. Cover the bowl and refrigerate until chilled, about 2 hours.

Remove the salad from the refrigerator and mix in the basil with a rubber spatula. Serve immediately.

*I steamed the corn on the cob and then cut the kernels off once cooked.

Recipe by Ashley Gartland.

I served this with Smashed Red Potatoes (cooked with leeks and garlic) and Grilled "Fried" Chicken. based on the recipe "Soul Patrol Buttermilk Fried Chicken" found in the book "Food Trucks" by Heather Shouse.