I alternate between shrimp with pasta and an olive oil, caper, parsley and olive sauce and shrimp with Asian noodles and a sauce with hoisin, water, sesame oil, black beans and Xiaoxing wine for Johnnybird.
Yesterday I made a cold tricolor pasta salad with olives, scallions, sundried tomatoes in oil and dressed with an Italian vinaigrette with poached shrimp on top.
For me I made some bucatini and had it with some thin sliced chicken breasts that I seared and finished in the oven with some marinara sauce and some aged provolone.
