Herb Shrimp with Pepe Pasta

Serves 4

2 oz Onion
2 Tbsp Olive Oil
1 tsp Garlic, minced
8oz Tomato, diced
4 fl oz White Wine or Vermouth
32 Shrimp, fresh, peeled and deveined
24 fl oz Vegetable Stock
8 oz Acini di Pepe pasta, dry
2 Tbsp Lime Juice
1/2 oz Butter
1 Tbsp Green Onion (green part only), chopped fine
1/2 tsp Tarragon, chopped fine
1/2 tsp Parsley, chopped

In a dutch oven, heat oil on medium. Saute Onion for 5 minutes, then Garlic for 1 min. Add Tomato and Wine. Reduce "au sec". Only a trace of liquid should remain.
Add shrimp and cook at least 4 min. Shrimp should curl before completing.
In another pot, bring Stock to a boil. Add Pasta and simmer 15 minutes.
Drain the Pasta, pour back into the pot (off heat). Stir in Herbs and Butter.
Combine Pasta mixture with Tomato/Shrimp mixture. Serve immediately.

Cold Shrimp Pasta Salad

Cold Shrimp Pasta Salad
1 lb raw shrimp and 1 bag of shrimp/crab boil
***OR***
¾ lb precooked shrimp (shelled) and 1/8 tsp filé powder
(the shrimp can be medium to large size, but they should be big enough
not to get stuck inside the shell pasta)

12 oz small shell macaroni (uncooked)
½ cup green onions, chopped (green parts only)
½ cup celery, chopped
½ cup pimento stuffed green olives (pre-sliced)
¼ cup green olive juice
½ cup dill pickles, chopped
¼ cup dill pickle juice
1 cup mayonnaise
1/8 tsp garlic powder
Salt and pepper to taste
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If using raw shrimp, peel devein, and place in boiling water with the shrimp/crab boil bag already in it. Boil for 3 min, remove and drain.

Boil pasta al dente, then drain and rinse in colander with cold water.
Combine all ingredients and let chill overnight.