Chef Walter Miller joins Allison Rhea On WTAP @ 5 to cook up another great summer recipe.

With Grilled Marinated Shrimp
Serves 4
Walter D. Miller CCC

For shrimp
6-Large Shrimp
3 Tbsp Olive Oil
Kosher Salt
Cracked Pepper
1 tbsp. Chopped Garlic
2 tsp. chopped parsley

For pasta
2 tbsp Olive Oil
1 tbsp. Chopped Garlic
8 ounces cooked desired Pasta
1 cup Heavy Cream
¾ cup Shredded Parmesan Cheese
Salt and Pepper to taste

1. Peel and devein shrimp, marinate in olive and garlic
2. Season with Salt and Pepper and grill on hot grill, approximately 1 minute on each side. Reserve.
3. In large sauté skillet heat oil and sweat garlic.
4. Add heavy cream and bring to a simmer. Add cheese and continue to simmer.
5. Add pasta and coat in sauce.
6. Place Pasta in serving dish, top with chopped parsley and grilled Shrimp.

* Feel free to add any vegetables to dish that you like, shrimp can be substituted with grilled chicken, or scallops or keep it vegetarian.

A Tailgate Must……
Serves 4
Walter D. Miller CCC

8 ounces of Cooked Flavored Pasta
16 ounces of Assorted Cut Fresh Vegetables
Cucumbers
Peppers
Onions
Mushrooms
Zucchini
Squash
Tomatoes
Broccoli
Misc. ingredients
Cheeses
Olives
Meats
4 ounces of your favorite Salad Dressing

1. Add vegetables into mixing bowl.
2. Add Cooked pasta.
3. Add dressing and Season with Salt and Pepper.

One of the simplest dishes that you can make. When making pasta salad pretend you are at a salad bar, go crazy with different vegetables and toppings. Be sure to put enough dressing in because the pasta likes to absorb and you could end with a dry pasta salad.