SUNSET SUPPER ~ PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL

~ July sunset (Hubbard Lake)

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PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL

~ A perfect July evening ending

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1 lb. Italian penne pasta

3 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 tsp. dried red pepper flakes

1 lb. peeled and deveined large shrimp, cut in half lengthwise

1 julienne sliced red pepper

1/4 cup fresh lemon juice

zest of 1 lemon

1/4 cup white wine

1/2 cup julienne sliced fresh basil

coarse sea salt & freshly ground black pepper to taste

Freshly grated Parmesan cheese

• Bring large pot of water to boil. Lace heavily with salt and add pasta. Cook until tender (al dente). Drain and return to pot.
• While pasta is cooking, heat olive oil in large saute pan over medium-high heat. Add garlic, pepper flakes, and red pepper. Saute until pepper is soft but still crisp.
• Add shrimp. Cook, stirring constantly, until shrimp turns pink, about 2-3 minutes.
• Pour lemon juice, zest, and white wine over drained pasta in pot. Toss well. Add shrimp, salt, pepper, and fresh basil, adjusting taste adding more lemon if needed. Top with plenty of freshly grated Parmesan cheese. (4 servings)

Wine Note: Why not compliment the evening with a lovely bottle of Michigan sparkling wine. (http://www.lmawby.com/)

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DRUNKEN FRESH RASPBERRIES

~ Delicious served over rich vanilla ice cream, pound cake or angel food cake.

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3 1/2-pint containers fresh raspberries

1 healthy cup Framboise (raspberry liqueur)

Combine raspberries and liqueur. Cover and allow to rest at room temperature for several hours. (Can make ahead and refrigerate).