Creamy Pesto Shrimp

1 pound linguine pasta

1/2 cup butter

2 cups heavy cream

1/2 teaspoon ground black pepper

1 cup grated Parmesan cheese

1/3 cup pesto

1 pound large shrimp, peeled and deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.

3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until

thickened.4. Stir in the shrimp, and cook until they turn pink, about 5 minutes.

Serve over the hot linguine.

Watermelon and Strawberry Lemonade

8 cups cubed seeded watermelon

1 cup fresh strawberries, halved

1/2 cup fresh lemon juice

1 cup white sugar

2 cups water

Direction : Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.

Flourless Brownie Cookies

Ingredients:1/2 cup softened butter or coconut oil*1/2 cup brown sugar1/2 cup white sugar1 egg1 teaspoon vanilla1/2 teaspoon baking soda1/2 teaspoon salt1 cup cocoa powder1/2 cup white chocolate chips1/2 cup semi-sweet chocolate chips1/2 cup walnuts (optional)

Instructions:Preheat oven to 350ºF. Mix together the butter and sugars. Add the egg and vanilla and mix until combined. Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined. Stir in the chocolate chips and nuts. Bake for about 10 minutes or until they look done.

Mint Tea Punch

3 cups boiling water

12 sprigs fresh mint

4 tea bags

1 cup white sugar

1 cup orange juice

1/4 cup lemon juice

5 cups cold water

3 orange slices for garnish(optional)

3 lemon slices for garnish(optional)

Directions

1. Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.