Shrimp with Roasted Garlic Pesto Pasta

Sunny Anderson, host of "Cooking for Real" on the Food Network, developed this fresh take on pesto and pasta. Read Nancy's profile of the TV star in The Miami Herald.

15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper, to taste
¼ cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1¼ pounds large shrimp, shelled and deveined
¼ cup pine nuts, toasted

Preheat oven to 375 degrees F.
Place garlic cloves in a single layer in a small baking dish. Add ½ cup olive oil to cover cloves, cover with foil and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.

Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in ½ cup olive oil until pesto comes together. Season with salt to taste. Remove to a bowl, cover with plastic wrap and reserve.

Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper to taste and saute until the shrimp turn pink and are cooked through.

Put the linguine and some of the pesto in a large bowl. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
Note: There will be leftover pesto.
Serves 4.

Source: Sunny Anderson, "Cooking for Real"

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Warm Spinach and McIntosh Apple Salad with Bacon

* 4 thick bacon slices
* 1 small red onion, sliced
* 2 tablespoons cider vinegar
* 2 teaspoons Dijon mustard
* 1 teaspoon sugar
* Salt and pepper
* 1 (10-ounce) bag fresh spinach, rinsed, patted dry and torn into bite-size pieces
* 1 McIntosh apple, cored and sliced thinly


In a skillet set over moderate heat cook the bacon until it is crisp. Transfer the bacon to a plate lined with paper towel and let it drain. Pour off all but 2 tablespoons fat from the skillet.

Add the onion to the skillet and cook it, stirring occasionally, for 3 minutes, or until it is wilted. Add the vinegar, mustard, sugar and salt and pepper, to taste and bring the mixture to a boil, stirring. In a serving bowl combine the spinach and apple. Add the hot dressing and toss to combine and serve.

Courtesy of Michele Urvater, foodnetwork.com