Ryan’s Pasta With Shrimp Sauce

INGREDIENTS:

1/4 c. vegetable oil
2 c. sliced mushrooms
3/4 c. chopped onions
2 cloves garlic, minced
1/2 lb. med. shrimp, shelled and deveined
1/2 lb. bay scallops
1 can Cheddar cheese soup (10 3/4 to 11 oz.) condensed
1 c. half and half
1/4 c. chopped fresh parsley
8 oz. pasta, cooked and drained
Grated cheese

DIRECTIONS:

In 10 inch skillet over medium heat, in hot oil, cook mushrooms, onion and garlic until tender, stirring occasionally. Add shrimp and scallops, cook 2 minutes more until seafood is done, stirring constantly.
In medium bowl combine soup and half and half; mix well. Stir into skillet; add parsley. Heat through but do not boil. Serve sauce over hot cooked pasta. Grated cheese optional. Makes 4 servings.

Fresh Summer Pasta Sauce

INGREDIENTS:

8 – 10 ripe tomatoes, peeled and cut in chunks
1/4 c. sliced green olives
2 garlic cloves, minced
3 tbsp. snipped fresh basil
3 tbsp. snipped fresh parsley
1/2 c. olive oil
1/2 c. crumbled feta cheese
Salt and freshly ground pepper
1 lb. freshly cooked pasta

DIRECTIONS:

Mix all ingredients except pasta in a bowl and allow to set at room temperature while cooking pasta. Drain pasta, combine with sauce and serve immediately. Pass freshly grated parmesan cheese if desired. This sauce is best prepared and used right away; it does not keep well.