Asimple pasta dish with tomatoes and spinach is the perfect base for a topping of shrimp scampi.

If the start of the Lenten season has bound you to the same old fish fry or cheese pizza, challenge yourself to something new.

Whether it's a casual at-home supper or a dinner party for a crowd, shrimp can be incorporated into everyday dishes or elegant fare.

For the novice seafood chef, precooked cocktail and pre-seasoned heat and eat shrimp can be tossed into recipes without fussing with peeling and deveining.

The bite-size swirls of flavor are perfect for snacking and can be eaten cold with cocktail sauce or warmed with butter and herbs.

Let shrimp dress up a baked potato or pack protein in your pasta and these shrimp dishes will stay into the rotation, long after Easter passes.

12 ounce package frozen shrimp scampi1 bag (6-10 ounces) fresh baby spinach1 can (14.5 ounces) diced tomatoes½ of a 16 ounce package linguine, cooked and drained (about 4 cups)Grated Parmesan cheesePreheat large skillet on medium high for 1 minute.Reduce heat to medium and add frozen shrimp. Sauté shrimp for 6 minutes, stirring frequently.Add the spinach and tomatoes. Cook and stir for about 5-6 minutes more or until the shrimp turn pink, and spinach wilts.Add pasta to the skillet and toss to coat. Portion onto plates and top with sprinkle of Parmesan cheese. Serve immediately.Makes 3 to 4 servings.

1 package (16 ounces) frozen shrimp scampi½ cup plain dry bread crumbs½ cup shredded Parmesan cheese2 tbs. chopped fresh parsley1/8 teaspoon cracked black pepper1 loaf crusty Italian bread, slicedPreheat oven to 425 degrees.Arrange shrimp in a single layer in a large oven-safe serving dish.Stir the bread crumbs, cheese, parsley and pepper in a small bowl until the ingredients are mixed. Sprinkle crumb mixture over the shrimp.Bake for 15-20 minutes or until shrimp are thoroughly cooked. Serve immediately with bread for dipping.Makes 2 to 3 servings.Cooks note: If you don't have a baking dish large enough for a single layer of shrimp, increase cook time.

1 12 ounce carton frozen shrimp scampi2 large baking potatoes¾ cup shredded sharp cheddar cheese¼ cup sour creamBlack pepperRinse potatoes and prink skin several times with a fork. Place potatoes in microwave and cook on high for about 10 minutes or until potatoes are fully cooked.Preheat oven to 400 degrees.Cut each potato in half lengthwise. Scoop out potato middles into a medium size mixing bowl. Set potato skin shells on a baking sheet.Sauté shrimp scampi in a large skillet over medium heat for 6-7 minutes. Shrimp should be almost fully cooked.Scoop out shrimp with a slotted spoon and set a side.Pour scampi sauce into mixing bowl with potato middles. Mash scampi sauce together with potato. Add cheese, sour cream and shrimp and stir to incorporate. Add black pepper to taste.Scoop potato and shrimp mixture into 4 potato skin shells.Bake filled shells for 10-15 minutes until thoroughly heated.Makes four servings.

<B>Shrimp is a great way to add protein to a twice-baked potato.</B>