I have been on a major pasta kick lately, and with the huge selection of gluten-free varieties available, I have been indulging a bit. This dish is bursting with flavor due to its tangy pesto sauce. If you've never made fresh pesto before, don't worry! It is so quick and easy to do, this entire dish takes only 20 minutes to make from start to finish.

What you need:

Shrimp/Pasta
1 pound linguine
1 pound large shrimp, peeled and deveined
1 cup reserved pasta water
1/2 cup grated Parmesan cheese

Pesto
1 8.5 oz. jar sun-dried tomatoes in oil
1 cup fresh basil leaves, lightly packed
3 garlic cloves, peeled
1 small shallot, peeled
2 tablespoons almonds
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt

How to make it:
1. Cook the pasta according to the package directions. When straining the pasta, save roughly 1 cup of the liquid.

2. In a food processor, combine all of the ingredients for the pesto and process until everything is finely chopped and thoroughly mixed. You may need to scrape down the sides of the container a few times to make sure everything is chopped well.

3. Heat a large nonstick skillet over medium/high heat, and add in the pesto. Heat the pesto for 1 minute, stirring constantly.

4. Add in the shrimp, and continue stirring until the shrimp are cooked.

5. Stir in the Parmesan cheese and stir. Add in reserved pasta and stir. Add some of the reserved pasta water until the pesto is the consistency you like. You may not use the entire cup.

6. Garnish with more Parmesan cheese and serve!

This casserole takes several steps to complete, but the end result is something you'll make over and over again. Tender potatoes mixed with crispy bacon and juicy chicken makes this casserole so addicting, you just can't stop at one serving.

What you need:
Casserole:
2 lbs boneless skinless chicken breasts, cut into bite-sized chunks
8 medium potatoes, cut into bite-sized chunks (you can leave the peel on or peel them)
⅓ cup olive oil
1½ teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

Topping:
2 cups shredded cheddar cheese
1 cup cooked and crumbled bacon
1 cup sliced green onions

Sauce:
Blue cheese or ranch dressing

How to make it:

1. Preheat the oven to 500 degrees. Yes. 500.

2. In a large bowl, combine the olive oil, hot sauce, salt, pepper, garlic powder and paprika. Stir well.

3. Add the potatoes, and stir so all of the potatoes are coated.

4. Scoop out the potatoes (and save any remaining coating) and put them in a greased 9x13 baking dish.

5. Add the chicken to the remaining coating, and stir. Let the chicken sit to marinate.

6. Roast the potatoes for 20 minutes, stirring halfway. Keep an eye on them. You want them to be crispy on the outside, but done in the middle.

7. Remove the potatoes, and reduce the oven temperature to 400 degrees.

8. Place the raw chicken on top of the potatoes, and return the dish to the oven.

9. Cook for 20 minutes, until the chicken is done.

10. While this is cooking, combine all of the ingredients for the topping in a bowl.

11. After the 20 minutes is up, top the casserole with the topping, and return to the oven until the cheese is melted.

12. Serve with a drizzle of hot sauce or blue cheese/ranch dressing.

Garlic, shrimp, Parmesan cheese...... they all just flow together so well. Shrimp and pasta of any sort are always welcome on my table, and when you add in Cajun seasoning you have a dish that you'll make time and time again.

What you need:
8 ounces fettuccine

Sauce
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk (and possibly a little more if needed)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half
1/4 cup freshly grated Parmesan cheese
salt and black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Shrimp
1 pound medium shrimp, peeled and de-veined
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper, to taste

How to make it:

1. Preheat oven to 400 degrees.

2. Place shrimp on a greased baking sheet. Cover with olive oil, garlic and Cajun seasoning. Sprinkle with a bit of salt and pepper, then toss gently to make sure shrimp is well coated.

3. Roast in heated oven for roughly 6 to 8 minutes, until it is pink and cooked through. Set aside.

4. Cook pasta according to package directions. Drain well and set aside.

5. Now, let's make the sauce. In a heavy saucepan over medium heat, add the butter and let it melt. Add the garlic, and cook for 1 minute. Quickly whisk in flour until it is lightly browned (about 1 minute).

6. Whisk in milk, oregano and thyme. Cook for 2 minutes, then stir in half and half and Parmesan cheese. Stir until thickened, about 2 minutes. If the sauce is too thick, add a bit more milk.

7. Season sauce with salt and pepper to taste.

8. Gently stir in pasta, and toss.

9. Serve pasta with shrimp on top. Garnish with extra parsley.