Shrimp with Angel Hair Pasta

1 package (9 ounces) refrigerated angel hair pasta
1/2 pound sliced fresh mushrooms
1 cup butter, cubed
1-1/2 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled and deveined
2 packages (3 ounces each) julienned sun-dried tomatoes (not packed in oil)
1 package (2-1/4 ounces) slivered almonds, toasted
1/2 cup crumbled feta cheese
1/2 cup minced fresh parsley
3 tablespoons white wine or chicken broth
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter for 2 minutes. Add garlic; cook 1 minute longer. Add shrimp; cook and stir for 5-7 minutes or until shrimp turn pink.
Stir in the tomatoes, almonds, feta cheese, parsley, wine, lemon juice, salt and pepper; cook for 3-5 minutes or until heated through.

Drain pasta and place in a serving bowl; top with shrimp mixture and cheese.

Salad with Vinaigrette Recipe

5 cups mixed salad greens
1 small tomato, cut into wedges
1 cup sliced cucumber
1 small red onion, sliced and separated into rings
1/3 cup vegetable oil
2 tablespoons plus 1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon lemon juice
1 garlic clove, minced
Salt and pepper to taste

In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

Chocolate Mousse Recipe

1/4 cup Semi-Sweet Chocolate Chips
1 tablespoon water
1 egg yolk, lightly beaten
1-1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 tablespoon sugar
Whipped cream, optional

In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.
In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired. Yield: 2 servings.