Tasty Recipes from the Silver Aspen Bistro & Barista

Anaheim Shrimp Scampi with Angel Hair Pasta

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Prep Time: 20 minutes

Cook Time: 6 minutes

Yield: 4 servings

Scampi Butter (recipe follows)

1 pound raw peeled and de-veined

16 to 20 count shrimp, with tail on (recommended: tiger prawns)

1 tablespoon white wine

2 ounces Asiago cheese, cut into small chunks

1 avocado, large diced

Angel hair pasta

Fresh arugula, for garnish

Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot angel hair pasta and garnish with fresh arugula.

Scampi Butter

1/4 pound unsalted butter, softened

1 tablespoon minced garlic

2 tablespoons minced red onion

1 tablespoon fresh chopped parsley leaves

1/2 teaspoon garlic powder

1 tablespoon kosher salt

1/4 teaspoon freshly ground black pepper

Dash white pepper

Dash Worcestershire sauce

1 lemon, juiced

In a bowl with a wire whisk, mix together all ingredients until well blended.

Nutrition Information per Serving

Calories: 460 | Fat: 36 grams | Saturated Fat 18 grams

Carbohydrates: 6 grams | Fiber: 2 grams| Net Carbohydrates: 4 grams

Red, White and Blue Salad With Pomegranate Vinaigrette

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This salad is loaded with antioxidants and makes a great light salad for those hot days in the summer. Serve it with a side of grilled Italian bread and crisp Sauvignon Blanc. Bon appetite!

6 cups washed spinach leaves

1/2 cup blueberries

1/2 cup strawberries

1/2 cup gorgonzola cheese crumbles

1/4 red onion cut into rings

Pomegranate vinaigrette (recipe follows)

Arrange spinach on plate. Top with the berries and the cheese. Add onion rings on top for garnish. Drizzle vinaigrette over the top.

1 oz rice wine vinegar

8 oz extra virgin olive oil

4 oz pomegranate juice

1 Tablespoon chopped onion

1 Teaspoon Dijon mustard

1 Teaspoon chopped garlic

Combine all ingredients in a bowl except for the olive oil. With a wire whip slowly add the olive oil until blended.

Butternut Squash Bisque

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Yield: 4 servings

2 tablespoons canola oil

1 medium onion chopped

1 rib celery chopped

2 clove garlic minced

1 bayleaf

1/2 teaspoon ground ginger

1/2 teaspoon fresh cracked black pepper

1/2 teaspoon nutmeg

3 1/2 pounds butternut squash peeled, seeded and chopped into one inch pieces

2 -14 1/2 ounce can reduced sodium chicken or vegetable broth

1/2 cup milk

Heat oil in a heavy saucepan; add onions, celery, and garlic. Sauté 5 minutes until vegetables are soft but not brown. Add squash, broth, and spices. Cover and cook until the squash is tender – about 25 min. Remove from heat and puree in small batches in a blender. CAUTION: when pureeing, slightly vent the top of the blender and use a pulsing motion (quick on-off). This will prevent the walls and ceiling of your kitchen from turning a wonderful squash color. Or puree in the pot with a wand blender. After the soup is pureed add the milk and reheat.

Nutrition per 2 cup serving

Calories 400 | Fat 15g | Sat. fat 3g

Cholesterol 5mg | Sodium 160 mg | Carbs 60 g |Fiber 16g | Protein 14g