Try Nick Stellino’s pasta, salad recipes for summer

To prepare the Parmesan-glazed croutons:
Preheat the oven to 200 degrees Fahrenheit.

Mix all the ingredients, using 1 tablespoon of the Parmesan. Be sure to coat the croutons well.

Place the croutons on a baking tray and bake in the oven for one hour. Turn off the heat, pour the croutons into a bowl and mix with the remaining Parmesan.

Place the croutons back on the tray and let them rest in the warm oven for one more hour. Now they are ready to be served.

To prepare the tomato dressing with feta cheese:
Place all the ingredients into a food processor and process for one to two minutes until they are all amalgamated together into a delicious salad dressing.

To assemble the salad:
Marinate the red onions in 1 cup chilled water and 2 tablespoons White Balsamic Vinegar for at least 30 minutes. Then drain.

Mix the croutons, tomatoes and onion with half of the dressing and let the mixture rest for 15 to 20 minutes.

Add the arugula, capers and feta, plus half of the remaining dressing. Dress the salad, serve and drizzle each plate with the remaining dressing.

Bring a pot of water to a boil for the pasta.

Mix the salt, pepper, onion powder, garlic powder and paprika together. Sprinkle the spice mixture over both sides of the shrimp and set aside.

In a large sauté pan, cook the oil over high heat until it starts to sizzle, which takes about one to two minutes. Add the shrimp and cook for two minutes.

Using a slotted spoon, lift the shrimp out of the pan and place on a tray lined with paper towels to absorb the excess oil.

Reduce the heat to medium and add the onion and garlic to the pan, stirring well.

Cook for two to three minutes until the onion starts to soften.

Add the tomatoes; add the optional sugar if they are not sweet enough. Cook, stirring, for three minutes.

Add half of the basil and increase the heat to high. Stir well and bring to a boil. Cook for one minute, continuing to stir well, then cover the pan and reduce the heat to simmer, cooking for 10 more minutes.

While the sauce is simmering, add the pasta to the boiling water and cook according to the directions on the package.
While the pasta is cooking, add the shrimp to the sauce.
Stir well, cover again and continue to cook on simmer for three to four minutes.

Drain the pasta and return it to the pot. Pour the sauce over the pasta and cook it over medium heat, stirring, for two to three minutes. Add the remaining basil, toss well, and serve. Season with salt and pepper to taste.