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Heavy equipment technology subject of new degree

Trump tells Chevron to "wind down" oil fields in Venezuela

I confess I have a fair number of shrimp recipes, even in the wake of growing disputes about sustainability, nutrition and farm vs. wild caught. I don&rsquo;t remember my mom (poised to celebrate her 96th birthday in June, God willing) ever serving it to our family of nine kids, probably because of the cost that many shrimp would require, or because of a rarity of it 40 or 50 years ago.
				Or maybe it was just the impossible notion of removing shells and veins from so many of them in the days before frozen easy-peel shrimp were available. I do remember economic, single course meals of fresh, shucked corn on the cob, or mashed-potatoes and buttermilk (though mom saved money by using regular milk with a little vinegar added), or the Good Friday tradition of nothing but buttered home-baked bread (my brother and I still manage to keep that one alive, even with this year&rsquo;s yeast shortage &mdash; finding some in an obscure place at mom&rsquo;s house after coming up empty at five stores was a bit of an Easter Miracle).
				But shrimp? Not that I can recall until my teens or 20s. Maybe that&rsquo;s why I like it so much, even if I don&rsquo;t indulge that often. I do cook it enough to keep surfing for fresh recipes, and this is the newest, found while rummaging for quick and easy recipes to prove to MT that I&rsquo;m perfectly capable of eschewing complex meal plans and executing low-hassle options.
				My only addition to the recipe (other than my usual generosity with cheese) is to use tri-colored &ldquo;veggie&rdquo; penne whenever available. It adds color to a somewhat monotone dish, and for me the flavors are complementary
				I&rsquo;m assuming the name of the website from whence it came is perfectly acceptable in a family newspaper, even if some more genteel readers might be dang offended.
				Spicy Parmesan Shrimp with Pasta (damndelicious.net)
				Yield: 4 servings
				Ingredients:
				&#8226; 1/3 cup olive oil
				&#8226; 1/4 cup Parmesan cheese
				&#8226; 4 cloves garlic, minced
				&#8226; 1 tablespoon brown sugar
				&#8226; 2 teaspoons soy sauce
				&#8226; 1/2 teaspoon red pepper flakes, or more, to taste
				&#8226; 1 pound medium shrimp, peeled and deveined
				&#8226; 8 ounces penne
				&#8226; Kosher salt and freshly ground black pepper, to taste
				&#8226; 1 green onion, thinly sliced
				Directions:
				1. In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally.
				2. In large pot of boiling salted water, cook pasta according to package instructions; drain well.
				3. Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
				4. Serve immediately, garnished with Parmesan and green onions, if desired.

Shrimp that makes you say “Dang!” (at least, in a family newspaper)