Ingredients:

Shrimp Parmesan
Olive oil, butter, and garlic Optional seasoning
Pasta Salt, pepper, and parsley.
Cream

Method. Boil water in a saucepan and add salt. Cook the pasta until al dente according to package
instructions. Reserve 1 cup of pasta water and drain the pasta.
In a skillet over medium heat, melt butter and add olive oil. Cook the shrimp for a minute, then season
with salt, pepper, and Old Bay Seasoning or paprika.
Continue cooking shrimp until pink, working in batches if needed. Remove shrimp and set aside.
In the same pan, melt butter and add garlic. Cook until fragrant, then add heavy cream and deglaze the
pan.
Add parmesan, melt it, then loosen the sauce with reserved pasta water. Simmer for a minute, adjust
seasoning if needed.
Toss the pasta with the sauce until coated. Reheat shrimp, garnish with parsley, and serve.

Ingredients:
Ladyfingers (aka Savoiardi biscuits) Espresso
Eggs Cacao
Fresh heavy cream Mascarpone Optional (Rum, cognac, or amaretto)
Sugar

Method. Beat egg yolks and sugar over a double boiler until sugar melts. Whip mascarpone cheese with
rum/vanilla until creamy. Add egg yolk mixture. Whip heavy cream until medium peaks, then gently fold
into mascarpone mixture. Dip ladyfingers in espresso and layer in a dish. Spread custard cream over
ladyfingers, repeat layers, and top with remaining cream. Chill for 4 hours or overnight. Dust with cocoa
powder before serving. Cut into 12 pieces and enjoy!