1. Shrimp Fresca

  • 6 large shrimp – peeled and deveined

  • 2 oz jumbo lump crab meat

  • 2 cups Parmesan flour

  • 2 cups egg wash (milk/egg mixture)

  • 1 cup Tomato Basil sauce

  • ¼ cup lemon shallot butter

  • 8 oz cooked angel hair pasta

  • 1 basil sprig

Dust the shrimp in Parmesan flour, dip in egg wash, and then again in Parmesan flour.

Press the shrimp in flour to flatten like a spoon.

Fry the shrimp at 325 degrees for 2 minutes or until golden brown. Heat the tomato basil sauce in a sauté pan over medium heat.

Add pasta and sauté for one minute, flip and add ½ of the lemon shallot butter and mix in sauté pan.

Place pasta in the middle of the bowl. Arrange fried shrimp evenly around the pasta, tails up.

Place hot crab meat on top of the Tomato Basil/pasta mixture, ladle lemon shallot butter over the crab meat and top with basil sprig.

2. Healthy Penne Pasta with Spinach and Bacon


1 (12 ounce) package penne pasta

2 tablespoons olive oil, divided

6 slices bacon, chopped

2 tablespoons minced garlic

1 (14.5 ounce) can diced tomatoes

1 bunch fresh spinach, rinsed and torn into bite-size pieces


Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

3. Creamy Pesto Chicken Florentine


2 tablespoons olive oil

2 cloves garlic, finely chopped

4 skinless, boneless chicken breast halves - cut into strips

2 cups fresh spinach leaves

1 (4.5 ounce) package dry Alfredo sauce mix

2 tablespoons pesto

1 (8 ounce) package dry penne pasta

1 tablespoon grated Romano cheese


Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.

Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.

In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.

Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

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