Shrimp-Pistou Pasta SaladGrouper CevicheShrimp and Crab Gumbo with Dry RouxZucchini-Crab Salad with Lemon-Herb Vinaigrette

Step 1

In a large stockpot or Dutch oven, pour water to a depth of 3 inches, and stir in ¼ cup salt. Bring to a boil over medium-high heat. Add pasta, and cook, stirring occasionally, until tender, 10 to 12 minutes. Remove pasta using a slotted spoon, reserving cooking liquid in pot. Refrigerate pasta until chilled.

Step 2

Return water to a boil. Add shrimp, and cook until pink and firm, 2 to 3 minutes. Drain, and transfer to an ice water bath. Drain well.

Step 3

In the work bowl of a food processor, process 1 cup arugula, basil, pecans, oil, garlic, lemon zest and juice, and remaining 1½ teaspoons salt until smooth.

Step 4

In a large bowl, combine pasta, shrimp, pistou, peas, and remaining arugula, tossing until well coated.