Marsala Shrimp Scampi with Black & White Bread Pudding

The Lenten Season is upon us and although it may mean giving up a few things I love for 40 days, it also means great seafood recipes are hitting the table. Like my Marsala Shrimp Scampi served atop al dente gluten free spaghetti easily found at local chain grocery stores (i.e. Safeway, Fred Meyer's, WalMart, Tops Food & Drug). And since dinner is a little on the lighter side, why not splurge a little on dessert with my Black & White Bread Pudding chalk full of plump raisins from Udi's Gluten Free Cinnamon Raisin Bagels, dark chocolate chunks and a buttery toffee topping. Both recipes aren't only bursting with flavor but are as always, gluten free!

So let's get to cooking while I wait for our delayed flight to arrive :D Happy cooking and better eating y'all...

Marsala Shrimp Scampi:
2 tablespoons butter
1 tablespoon extra virgin olive oil
3 large cloves garlic (minced)
1 teaspoon red pepper flakes
1 cup cremini mushrooms (sliced)
1/4 cup Marsala Wine
1 pound shrimp (shelled & deveined)
2 tablespoons parsley (chopped)
1 package brown rice gluten free spaghetti noodles
Parmesan cheese (for garnish)

- In large pot; boil water for spaghetti noodles. Cook entire package; drain and set aside.
- In a seperate large skillet melt butter and oil; add in garlic until soft (about 5 minutes).
- Add mushrooms and red pepper flakes until mushrooms are brown (6-8 minutes more).
- Deglaze pan with wine and continue to cook for another 5 minutes; add in shrimp and toss with mushroom mixture until shrimp are pink and cooked thoroughly.
- Add in parsely; mix well and serve on top of noodles. Garnish with grated parmesan cheese if desired.

Black & White Bread Pudding:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
4 Udi's Gluten Free Cinnamon Raisin Bagels (cubed & allow to stale overnight in a bowl)
Topping:
1 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter (cold)
1 cup chopped pecans
1 cup dark chocolate chunks

**Preheat oven to 350 degrees**

- Grease a 13 by 9 by 2-inch pan.
- Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.

- Add in cubed bread and let sit for 20 minutes stirring occassionaly.

- In another bowl, mix and cut together brown sugar, butter and cinnamon; mix in chocolate and pecans.

- Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.

- Remove from oven; can be served warmed or cold.