I have used this several times and it was really great!

Times I used the recipe I had leftover cooked shrimp.

Changed the recipe, by cutting up the shrimp into small pieces, mixing everything together, poured in the precooked lightly browned 9" pie shell.

I served it chilled.

Red Lobster's Shrimp Quiche Recipe
Red Lobster's Shrimp Quiche Recipe

Serving Size: 4

Ingredients:
1 pre baked 9" pie crust
4 ounces pettite Alskan shrimp -- cooked, peeled,
and deveined
2/3 cup grated Gruyere cheese * Used shredded swiss
2 eggs -- beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Directions:
Preheat oven to 350 degrees.
Evenly spread shrimp on the bottom of the pie crust.
Sprinkle with grated cheese.
Beat together eggs, sour cream, green onions, salt and pepper.
Slowly pour the mixture into the pie crust.
Bake for 25 to 30 minutes. Serve warm or cold.

This recipe yields 4 to 6 servings.

I posted this recipe here about 10 or 15 years ago. I think Flamey still makes it. I'm making it tomorrow for my 41st wedding anniversary dinner (unless hubby twists my arm and makes me go out for dinner).

Angel Hair Pasta and Artichoke Heart Sauce

Angel hair pasta (thin spaghetti)
2 cans artichoke hearts (not marinated) - drained and quartered
1.5 cans clear chicken stock
1/4 cup flour
1/4 cup olive oil
2 TBSPs butter
2 TBSPs capers
2-3 cloves of garlic (finely chopped)
1 TBSP freshly grated parmesean
2-3 TBSPs freshly chopped parsley
1 TBSP Dijon mustard (optional but I always add it)
2 TBSPs lemon juice and a little grated lemon rind (optional but I always add it)

The roux ...
Place oil in a 1.5 - 2 quart pot and heat over low. Add butter, heating on low until butter melts, add flour all at one time. Blend until all lumps have dissolved and smooth.

With the roux on medium, stir for 2-3 mins and add in chicken stock. Stir until sauce begins to thicken. Add a tiny amount of chicken stock if sauce becomes too thick.

Add garlic, artichokes, capers, parsley, Dijon and lemon and simmer or set until ready to eat. The longer it sets, the more flavorful the sauce.

Serve over angel hair pasta (prepared al dente is best)

Chef John's Beans and Greens (Allrecipes.com)

I just made this for the first time and oh my, it is yummy. I used Great Northern beans and omitted the anchovy.

Original recipe makes 6 servings
2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
1/2 teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

PREP
10 mins
COOK
25 mins
READY IN
35 mins Directions
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.

Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.

Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

Here is a link that might be useful: Chef John's Beans and Greens

Yummy all good things!
Jodi Have a wonderful and Happy Anniversary!
I hope he takes you out! You deserve it.

We love Pasta Puttanesca. It's the perfect throw-together meal.

1 lb spaghetti, spaghettini, linguine, etc
4 tbsp olive oil
4 cloves garlic, minced
1/2 tsp red pepper flakes, or to taste
28-oz can whole tomatoes
1 1/2 tbsp capers
1 tsp oregano
1/2 cup kalamata olives, halved and pitted
3 anchovy fillets, chopped (I use anchovy paste)

Put pasta on to cook.

In a large skillet heat the olive oil, garlic and red peppers until garlic is fragrant. Pour in the tomatoes, capers, oregano, olives, and anchovies and stir, breaking up the tomatoes. Simmer for about 15 minutes and add the pasta, coating well.

Wantoretire, that sounds wonderful, the Chef John's recipe. I've never used escarole.