1 pound small shrimp, peeled and deveined
4 cloves garlic
One quarter cup olive oil
1 tsp. dried basil
3 Tbsp. fresh parsley, chopped
1 14-oz. can diced tomatoes, undrained
1 pound linguine
Fresh grated Parmesan cheese

Combine shrimp, garlic, olive oil, basil, parsley, and tomatoes in a large saucepan and simmer for 10 - 15 minutes or until shrimp turn pink. Meanwhile cook pasta in a separate pan until “al dente”. Drain water from pasta and place individual servings on plates and top with sauce. Sprinkle with fresh Parmesan cheese.

The Skinny: Not much room for improvement here.

Marinated Mushrooms

2 pounds fresh mushrooms, washed and stems removed
Two thirds cup olive oil
2 cloves garlic, minced
2 Tbsp. fresh parsley, chopped
Two thirds cup white vinegar
1 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried rosemary
Salt and pepper to taste

Combine all ingredients in a large glass bowl and refrigerate overnight to allow flavors to blend. Serve chilled or at room temperature.

The Skinny: Ditto.