Pesto Capellini with Red Sauce / Belize Shrimp Al Forno

Pesto Capellini with Red Sauce

• 1/2 of a 16 oz box Italian Classics Cappellini

• 1 jar (6.7 oz) Italian Classics Basil Pesto Sauce (Grocery Dept.)

• 1/2 cup reserved pasta water

• 2 cups Italian Classics Pomodoro Sauce (Grocery Dept.), warmed

• Large stockpot, large skillet

1.Bring stockpot of salted water to boil on HIGH. Add pasta. Cook 2 min. Drain pasta, reserving about 1/2 cup pasta cooking water.

2.Add pesto to skillet on MEDIUM-LOW. Warm, stirring, 2 min. Add pasta and reserved pasta water. Toss to combine.

3.Pool 1/2 cup sauce in each serving bowl. Center a "nest" of pasta over sauce.

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Belize Shrimp Al Forno

• 1 pkg (16 oz) Food You Feel Good About Uncooked Shrimp from Belize (31-35 per lb.), thawed, peeled, and patted dry

• Salt and pepper

• 1/4 cup Wegmans Basting Oil

• 1 cup Panko bread crumbs

You'll Need: Baking sheet, nonstick cooking spray

Preheat oven to 450 degrees.

1.Spray baking sheet with nonstick spray. Group 7-8 shrimp in fillet-like portions on pan; season with salt and pepper.

2.Combine basting oil and panko in small bowl. Place 1/4 of mixture over each portion.

3.Bake about 8 min, until internal temp. reaches 130 degrees. Check by inserting thermometer halfway into thickest part of shrimp. Remove from oven; let rest 2 min before serving.