Serves 2

Ingredients:

1/4 lb angel hair pasta
2 tbsp butter
2 tbsp olive oil
10 medium shrimp, cleaned
2 garlic cloves, minced
Pinch of salt and pepper
1 1/2 tbsp freshly chopped parsley
1/8 cup Parmesan cheese

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Ingredients:

1/3 cup of butter
2 lbs large shrimp, peeled and deveined
5 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 1/2 tbsp lemon juice
Salt to taste

Instructions:

Heat butter over medium heat in a large skillet for about 30 to 40 seconds. Add the garlic and shrimp and saute for about 4 to 5 minutes, turning the shrimp frequently. The shrimp should just be turning pink.

Add the parsley, lemon juice and salt, and then stir well.

Place on a serving dish and serve immediately.

(Serves 4)

Ingredients:

4 mild white fish fillets (about 6 oz)
1 tbsp olive oil
1 onion, chopped
14 ounce can diced tomatoes, undrained

1/2 cup flour
1/4 tsp salt
1/8 tsp white pepper
1/2 cup sliced green olives
2 tbsp Parmesan cheese, grated
3 tbsp olive oil

Instructions:

Heat 1 tbsp olive oil in a skillet and saute the onion for about 5 minutes until tender. Add the undrained diced tomatoes, bring to a boil and quickly reduce heat. Simmer for a further 5 minutes, then add the olives. Remove from heat, cover and set aside.

In the meantime, combine flour, pepper, salt and cheese on a plate. Dip the fish fillets into the mixture on both sides. In a large skillet, heat 3 tbsp olive oil over medium heat, add the fish fillets and fry for about 2 to 3 minutes on each side until nice and golden brown.

Arrange the cooked fish on a serving plate, pour the olive sauce over and serve immediately with a bowl of rice.

(Serves 4)

Ingredients:

2.2 lb king prawns, raw and peeled
1 tbsp olive oil
1 red chili, finely chopped
1 onion, finely chopped
1 lemongrass stalk, smashed
1 tsp fresh ginger, minced
9 fl oz coconut milk
7 tbsp soy sauce
1 tsp sugar
Fresh chopped basil

Instructions:

Heat olive oil in a wok over high heat. Once oil is hot, stir-fry onion, chili, lemongrass and ginger for 1 minute, then add prawns and cook for a further 2 minutes.

In a separate bowl, mix together coconut milk, soy sauce and sugar and pour over prawns. Stir-fry for a further 2 minutes or until the prawns are cooked through and opaque in color. Sprinkle with chopped basil leaves and serve immediately with rice.

Ready in 25 minutes
Yield: 6 servings

Cook as directed:

1 package (20 ounces) refrigerated family size
three-cheese tortellini

Rinse the cooked pasta over cold water. Drain.

In a mixing bowl, combine the following:

2 cans (6-1/8 ounces each) white tuna flakes
packed in water, drained
1/2 pound frozen green peas, defrosted & drained
1 large ripe tomato, sliced into 1 cm. pieces
3/4 cup sliced black olives, drained
1 small can whole kernel corn, drained
4 green onions, sliced into 1/2 cm. long
1 teaspoon celery salt
1/4 teaspoon ground white pepper
3 tablespoons balsamic vinegar

Mix the ingredients and add:
3/4 cup lite mayonnaise

Mix until mayonnaise is well-incorporated. Lastly put in
the tortellini. Adjust the seasonings according to taste.
Serve on a bed of mixed greens.