Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/18/21

Shrimp Special with some Mushroom Lasagna to seal the deal. I am proud of you and I believe in you! Keep strong, Keep the Faith, and Keep on going one step at a time. We are going to beat the battle ahead of time. We are going to beat the buzzer. Let this be an up lifting meal to bless your bodies to run and smile an dial the phone lines.

The world is yours go out and get what your worth:

Pesto Shrimp Pasta

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.

Ingredients

• 8 ounces uncooked spaghetti

• 3 tablespoons olive oil, divided

• 1 cup loosely packed fresh basil leaves

• 1/4 cup lemon juice

• 2 garlic cloves, peeled

• 1/2 teaspoon salt

• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces

• 3/4 pound uncooked medium shrimp, peeled and deveined

• 1/8 teaspoon crushed red pepper flakes

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Directions

• Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth.

• In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink.

• Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

Nutrition Facts 1 cup: 393 calories, 12g fat (2g saturated fat), 103mg cholesterol, 406mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 23g protein.

Angel Hair Shrimp Bake

Shrimp pairs beautifully with the herbs, salsa and three kinds of cheese in this baked angel hair pasta casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. —Susan Davidson, Elm Grove, Wisconsin

Ingredients

• 1 package (9 ounces) refrigerated angel hair pasta

• 1-1/2 pounds uncooked medium shrimp, peeled and deveined

• 3/4 cup crumbled feta cheese

• 1/2 cup shredded Swiss cheese

• 1 jar (16 ounces) chunky salsa

• 1/2 cup shredded Monterey Jack cheese

• 3/4 cup minced fresh parsley

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 2 large eggs

• 1 cup half-and-half cream

• 1 cup plain yogurt

• Chopped fresh parsley, optional

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Directions

• In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.

• In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.

Nutrition Facts 1-1/4 cups: 340 calories, 13g fat (7g saturated fat), 203mg cholesterol, 593mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 27g protein.

TASTE OF HOME

Cilantro Lime Shrimp

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California

Ingredients

• 1/3 cup chopped fresh cilantro

• 1-1/2 teaspoons grated lime zest

• 1/3 cup lime juice

• 1 jalapeno pepper, seeded and minced

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/4 teaspoon salt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon pepper

• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined

• Lime slices

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Directions

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes.

• Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Nutrition Facts 1 kabob: 167 calories, 8g fat (1g saturated fat), 138mg cholesterol, 284mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Recipes

Mushroom Lasagna

Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary Bachara, Wilson, North Carolina

Ingredients

• 9 uncooked lasagna noodles

• 1 pound sliced fresh mushrooms

• 2 cups chopped baby portobello mushrooms

• 1 large sweet onion, chopped

• 3 tablespoons olive oil

• 1/2 cup minced fresh parsley

• 2 thin slices prosciutto or deli ham, chopped

• 2 garlic cloves, minced

• 1-1/2 teaspoons Italian seasoning

• 2/3 cup white wine or chicken broth

• 2 cans (14-1/2 ounces each) diced tomatoes, drained

• 1 cup shredded part-skim mozzarella cheese, divided

• 1 cup shredded Parmesan cheese, divided

• 1/2 cup heavy whipping cream

• 1/4 cup whole milk

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Directions

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.

• Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.

• Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts 1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.