If you have any leftover shrimp or scallops from last night's bbq, then tonight's dinner is going to be a snap. The leftover seafood becomes part of a fantastic no-cook sauce allowing you to whip up dinner in the time it takes to make a pot of pasta. The shrimp also pairs nicely with the flavors from the tomatoes, artichoke hearts, capers and parmesan. And if you don't have any shrimp? Don't worry - just omit, or boil some up along side the noodles. Either way it's a quick, tasty meal. To get the recipe,

Summer Shrimp Pasta
From The Augusta Chronicle

9 ounces fresh angel hair or linguine pasta
1 pound cooked and peeled shrimp
1 14.5-ounce can peeled and diced tomatoes, undrained
1 14-ounce can quartered artichoke hearts, drained
1 3.5-ounce can capers, drained
1 tablespoon red wine or balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
Ground black pepper to taste
1 4-ounce block Parmesan or Romano cheese, coarsely grated or 1 cup crumbled feta cheese

  1. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions.
  2. Meanwhile, in a medium bowl, combine the shrimp, undrained tomatoes, artichoke hearts, capers, vinegar, olive oil and seasonings.
  3. Drain the pasta in a colander and return to the pot. Pour sauce over pasta and toss. Add the cheese and toss again. Serve immediately or refrigerate and serve as a cold pasta salad.

Makes 6 servings.