Shrimp Ranch Pasta Stuff?

FAIL NUMERO DOS

Well, it was another fail here at Campus Cuisine with a dish that is sure to confuse the masses. Creamy Garlic Shrimp Pasta was the name, I don't wanna eat this was the game. Granted, this seafood shortcoming was far from the catastrophe that we now call affectionately, The Salad That Should Not Have Been. The key, we found, to the success of this dish was the addition of pre-made marinara sauce in quantities sufficient to mask the ranchy goo that covered the noodles, veggies and shrimp we so desperately wished to enjoy.

Creamy Garlic Shrimp Pasta

6 oz. whole wheat spaghetti

12 oz. peeled and deveined raw shrimp

1 bunch asparagus cut into 1 inch pieces

1 red bell pepper thinly sliced

1 cup fresh or frozen peas

3 cloves of garlic chopped

1 1/4 tsp. salt

1 1/2 cups non-fat plain yogurt

1/4 cup flat-leaf parsley, chopped

3 tbsp. lemon juice

1 tbsp. olive oil

1/2 tsp. pepper

1/4 cup pine nuts (optional)

Bring large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp and veggies and cook until pasta is tender and shrimp are cooked. Drain well. In large bowl mash garlic and salt until paste forms. Wisk in yogurt, parsley, lemon juice, oil and pepper. Add pasta mixture and toss to coat. Sprinkle with pine nuts if desired.

With the addition of marinara sauce, much more edible, if not almost enjoable.

Salty Peachy Shenanigans

Looks can be deceiving...

Every journey will have its highs and lows, and our kitchen has seen its first catastrophe. We decided to take a leap with a prosciutto, peach, and sweet lettuce salad, and we were far from impressed. While Alina and I struggled through the insane salt from the combination of feta and prosciutto, and the zest of the lime and lemon dressing, Alli and Kayti didn't even manage to get down an entire bowl. This is one that will not make our cook book!

• 2 tablespoons fresh lemon and lime juice (1 lemon, 1 lime)
• 2 teaspoons honey
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh mint
• 1 (6.5-ounce) package sweet butter lettuce mix
• 2 large ripe peaches, cut into wedges
• 3 ounces very thin slices prosciutto, cut into 1-inch pieces
• 3 ounces feta cheese

Whisk together the lemon and lime juice with the honey, chopped mint, pepper, and salt. Drizzle in the olive oil while stirring. Add the cut peaches and prosciutto over the salad greens in a large bowl and mix together with the dressing. Add the feta over the tossed salad.

Now pick up your phone and order a pizza.