Mexican Shrimp Pasta
MEXICAN SHRIMP PASTA
Cook your favorite pasta and toss with your favorite Kowalski's sauce warmed together with a container of Pico de Gallo or Hot Black Bean Salsa from the Produce Department. Add peeled and deveined large shrimp from the Seafood Department. You can sauté the shrimp on its own in a nonstick skillet over medium heat with just a touch of oil, then toss with the prepared pasta; or cook them directly in the hot sauce, cooking just until opaque.
ROASTED GARLIC BROCCOLI
Toss 3/4" broccoli florets with a bit of olive oil and a generous amount of roughly chopped garlic; sprinkle with salt and pepper. Roast on a baking sheet in an oven preheated to 425°, until the cauliflower starts to get dark on the edges and is tender when pierced with a fork (25-30 minutes).
Pick up a traditional French loaf in the Bakery Department. It's available as a Take & Bake and on the Artisan Bread Table.