Garlic Shrimp Linguine

Ingredients:

• 1 pound uncooked linguine
• 1 tablespoon butter
• 3 tablespoons white wine
• 2 teaspoons grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh parsley
• 1 pinch salt and pepper to taste
• 1 pound medium shrimp, peeled and deveined

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
4. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Chef John's Classic Thanksgiving Pumpkin Pie

Ingredients:

1 (15 ounces) can pumpkin

1 (14 ounces) can EAGLE BRAND® Sweetened Condensed Milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inches) unbaked pie crust

Directions:

1.Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

2.Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in the refrigerator.