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Pasta Dishes

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Ravioli with Tomato Gravy In reply to
Tomato Gravy may be used as a sauce for spaghetti either with or without ground beef.
Tomato Gravy
1 1/2 cups olive oil
5 pounds pork neck bones
3 pounds or 5 large onions
1 whole pod garlic
1 small rib celery with leaves
2 (28 ounce) cans tomatoes
2 cans water
3 tablespoons oregano leaves
4 tablespoons basil leaves
1 (4 ounce) bottle Kitchen Bouquet®
1 (12 ounce) can tomato paste
20 (15 ounce) cans tomato sauce
Salt and pepper
Put olive oil in large kettle to heat. Add neck bones to brown. Add onions, garlic and celery to sauté. Mash tomatoes with hands. Add to kettle; then add seasonings, Kitchen Bouquet®, tomato paste and tomato sauce. Rinse cans and add water, not to exceed 2 sauce cans full. Salt and pepper to taste and let simmer for 5 to 6 hours. Yields 12 quarts.
Ravioli Filling
6 pounds pork butt, ground
2 tablespoons salt
Pepper, to taste
1 clove garlic
10 eggs, beaten
1 1/2 cups olive oil
30 ounces Romano cheese
1/2 pound crackers, finely crushed
6 (10 ounce) packages chopped frozen
spinach, cooked and squeezed
3 tablespoons parsley flakes
Brown pork with salt and pepper. Add garlic while cooking gently over low heat. Beat eggs in large container. Add olive oil, cheese and crackers, blending well. Add spinach and blend. Put meat mixture into egg mixture. Add parsley. Mix well with hands. Cover and refrigerate overnight.
Ravioli Dough
4 cups flour, sifted
1 tablespoon salt
1 egg
1 cup water
Sift together flour and salt. Make a little well and put egg in with a little water. With your hand, begin to mix adding a little water at a time. When thoroughly mixed, put on smooth surface and knead until dough is smooth, easy to handle and quite elastic. With a rolling pin or dough stick roll out very very thin. This takes time and flour must be added as rolled to keep dough from sticking. When dough feels like a chamois, place balls of filling (about 1 tablespoon) onto the dough about 1 inch apart. Roll dough over filling and seal by pressing dough with fingers. Press firmly between balls of filling with side of hand, making sure all air is out of ravioli pocket. Cut into squares with serrated wheel. Dust with flour. Seal individually in foil to freeze.
To serve, drop ravioli in boiling salted water to which a few drops of oil have been added. Let cook at a slow boil 12 to 15 minutes and lift out gently with a slotted spoon. Pour small amount of sauce on plate.
Place 2 to 4 ravioli on plate and top with additional sauce. Sprinkle generously with Romano cheese.
Yields 15 to 20 servings.
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Red Chili Fettuccini In reply to
1/2 pound red chili fettuccine (store-bought or homemade)
1 large garlic clove, peeled
2/3 cup vegetable oil
1/3 cup white wine vinegar
2 tablespoons fresh lime juice
2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground white pepper
Pinch of paprika
4 fresh jalapeño peppers
1 large skinless, boneless chicken breast
8 ounces Monterey jack cheese, chilled
1 medium onion
1 avocado
3 tablespoons chili powder
2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
3 large eggs
2 tablespoons water
1 1/2 teaspoons vegetable oil
Toast chili powder in a 250 degree F oven on a cookie sheet for 8 to 10 minutes. If chili powder does not already include other spices, add 1 teaspoon cumin and 1 teaspoon garlic powder before toasting. Watch carefully so that it does not burn.
Use metal blade of food processor to mix chili powder, flour and salt. Pulsate in processor 3 or 4 times. With machine running, add eggs, water and oil through feed tube and process until dough forms ball. Add flour if ball is too sticky or water if too dry. Continue processing for 60 seconds to knead dough. Remove and wrap in plastic and let stand at room temperature for 30 minutes.
Divide dough into 6 equal parts and shape and cut or use pasta machine. Bring 2 quarts of salted water to boil; add pasta and cook until tender, 45 to 60 seconds. Do not overcook. Drain and transfer to a serving dish.
In food processor using metal blade, with machine running, drop garlic clove through feed tube and process until minced. Add oil, vinegar, lime juice, 1 teaspoon salt, mustard, pepper, paprika and pulse 3 or 4 times to mix. Pour 1/2 of the dressing over pasta and toss well. Set remaining dressing aside in a small bowl.
Roast jalapeño chiles on all sides under broiler or hold over gas flame with tongs until evenly blistered and blackened. Put chiles in plastic bag and place in freezer for 10 minutes. Remove from freezer and peel off skins, split open and remove stem and seeds. (Use rubber gloves if possible.) Cut chiles in slices; pat dry and add to pasta salad.
Bring 1 quart water to a simmer. Poach chicken 8 to 10 minutes or until done. Drain and let cool; shred chicken by hand and add to pasta. Use shredding disc to process cheese and add to pasta. Use metal blade to chop onion and add to pasta. Peel and seed avocado; cut into 1/2-inch pieces and add to pasta.
Pour reserved dressing on salad and serve.
Yield: 6 to 8 servings.
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Ricotta Lasagna Swirls In reply to
8 lasagna noodles
2 pounds fresh spinach
2 tablespoons Parmesan cheese
1/4 teaspoon nutmeg
1/2 pound ricotta cheese
Cook and drain 8 lasagna noodles.
Steam 2 pounds fresh spinach for 7 minutes, then chop. Mix spinach with 2 tablespoons Parmesan cheese, 1/4 teaspoon nutmeg, 1/2 pound ricotta cheese, salt and pepper. Coat each noodle with 2 to 3 tablespoons of mixture along the entire length of the noodle. Roll up. Stand on end in a baking dish.
2 cloves garlic, minced
1/2 cup chopped onion
2 cups tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
Sauté garlic and onion. Add tomato sauce, basil and oregano. Pour sauce over noodles and bake at 350 degrees F for 20 minutes.
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Rigatoni In reply to
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup fresh basil, torn into small pieces
1 pound shredded mozzarella cheese
1/3 cup olive oil, divided
1 pound rigatoni noodles, cooked al dente
10 plum tomatoes, diced
Freshly-ground pepper
In a skillet, sauté garlic in 2 tablespoons olive oil over very low heat until almost brown; remove from heat.
In a large bowl, combine peppers, tomatoes, basil, remaining olive oil and garlic; lightly salt and pepper heavily; stir and cover let set at room temperature for at least 6 hours.
When ready to serve, boil water and cook rigatoni until al dente. While rigatoni is cooking, cover tomato mixture with mozzarella cheese and a dash more olive oil; toss mixture. Drain pasta and stir into tomato mixture.
Serve immediately with garlic bread.
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Rigatoni "Farina Style" In reply to
1 pound rigatoni cooked al dente
1 (28 ounce) can whole tomatoes, crushed by hand
2 ounces white wine
2 ounces red wine
1/4 cup chicken broth
1 medium onion, chopped
2 cloves garlic, chopped
1/4-inch thick sliced Prosciutto diced
3 tablespoons olive oil
1 tablespoon butter
1/3 cup grated parmesan cheese
Heat oil and butter in large skillet on medium heat.
Sauté onion and garlic 'til light brown.
Add prosciutto and sauté 1 or 2 minutes more.
Add the rest of the ingredients except cheese. Lower heat. Simmer sauce approximately 5 minutes, stirring occasionally.
Drain pasta and toss with sauce and grated cheese. Serve immediately!
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Rigatoni with Tomatoes and Artichokes In reply to
3 cups uncooked rigatoni
3 tomatoes, chopped
1 (14 ounce) can artichoke hearts, drained and quartered
3 tablespoons olive oil
2 teaspoons dried basil or 3 tablespoons fresh basil
1 tablespoon lemon juice
1 teaspoon granulated sugar
1/2 teaspoon salt
1/8 teaspoon. crushed red pepper flakes
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Cook rigatoni according to package directions. Rinse and drain.
In large serving bowl, combine remaining ingredients except parmesan cheese. Toss with cooked rigatoni. Sprinkle Parmesan cheese over the top to serve.
Serves 4.
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Rio Grande Spaghetti In reply to
2 1/2 pounds ground round
2 (16 ounce) cans tomatoes
1 (10 ounce) can Ro-Tel (tomatoes with diced green chiles)
1 medium onion
8 ounces sliced mushrooms
1/2 cup green olives, chopped
2 pounds Velveeta cheese, cubed
16 ounces spaghetti cooked
1 pound bacon, cooked crisp and crumbled
Salt and pepper to taste
Brown meat and drain off excess fat. Add tomatoes, Ro-Tel, mushrooms, olives and onions. Mix thoroughly. Add cheese and spaghetti. Crumble bacon over top. Mix gently and pour into a 3-quart casserole dish. Bake at 350 degrees F for 35 to 40 minutes.
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Rusty's Lasagna In reply to
1 pound ground beef (or ground sausage or both )
1 regular can tomato puree
2 large cans tomato sauce
1 small can Italian flavored tomato paste
1 small onion
1 clove garlic
Spices (I use basil, oregano, Italian seasoning, and parsley).
1 pound ricotta
1 cup parmesan
1 egg
Olive oil
1 pound mozzarella
Fresh mushrooms
Blanched spinach, optional
Lasagna noodles (usually a box and a half)
I don't use Hunt's tomato products because they can taste bitter.
Brown meat in olive oil with finely chopped onion and garlic. Drain meat but save oil for sauce. Refrigerate meat until ready to use. Heat tomato paste in oil until it's thinned out a bit (5 minutes) Add tomato sauce, tomato puree, mushrooms, and spices. Cook on medium for at least 4 hours.
Mix together ricotta cheese, parmesan, parsley, and egg in a medium bowl. Cook lasagna noodles right before you're ready to put it together. Put a little sauce on the bottom of the lasagna pan so that the noodles don't stick. First layer of noodles go lengthwise in the pan. Make sure that they overlap. Sprinkle some meat on top of the noodles. Put a teaspoon of ricotta mix every few inches along the noodles. Sprinkle some mozzarella on top and cover with sauce. The next layer should go crosswise. Repeat until you use all ingredients. A layer of noodles on the top. Cover with sauce and sprinkle with remaining mozzarella. Heat in a 350 degrees F oven for about an hour.
Servings: 4
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Salmon and Pasta Primavera In reply to
8 ounces uncooked linguine pasta
2 cups sugar snap peas
2 tablespoons butter
1 pound salmon fillet or 1 (15 ounce) can salmon
1 1/2 cups fresh mushrooms
3/4 cup chopped onion
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 cup dry white wine
1/4 cup heavy cream
Cook pasta according to package directions, adding sugar snap peas during the last 3 to 4 minutes. Drain.
Bake salmon, flake, and set aside.
In a large skillet, melt butter; add mushrooms and onion. Sauté for 3 to 4 minutes. Whisk together broth, flour, salt and herbs; add wine and cream; gently stir in salmon. Cook until heated through.
Serve over pasta and snap peas.
Serves 6.
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Salmon Fettuccine In reply to
8 ounces uncooked fettuccine
1 1/2 tablespoons butter or margarine
1 1/2 tablespoons all-purpose flour
2 cups half-and-half
1 cup freshly-grated Parmesan cheese
1 1/2 teaspoons dry sherry
1/4 teaspoon salt
1/4 teaspoon white pepper
1 clove garlic, minced
2 tablespoons butter or margarine, melted
1/2 pound salmon fillet, cut into 2-inch pieces
Cook fettuccine according to package directions; drain and set aside.
Melt 1 1/2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, sherry, salt and pepper. Keep warm.
Sauté garlic in 2 tablespoons butter in a large skillet. Add salmon; cook until fish begins to flake. Add sauce and fettuccine, tossing gently. Cook over low heat just until thoroughly heated.
Serve immediately.
Makes 4 servings.
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Santa Fe Chile Pepper Pasta In reply to
12 ounces chile pepper-flavored fettuccine or penne rigate
1/4 cup extra virgin olive oil
12 ounces chicken breast; julienned
1 cup yellow bell pepper, julienned
1 cup leeks, sliced
1 cup jicama, julienned
1 teaspoon garlic, minced
1/3 cup fresh cilantro, chopped
1 teaspoon oregano
3/4 cup chicken broth
1/3 cup Romano cheese, grated
Salt, to taste
Cook pasta according to package directions.
Meanwhile, heat olive oil, chicken and pepper in large skillet for 4 minutes. Add bell peppers, jicama, garlic, and spices and cook for additional 5 minutes. Add chicken broth and simmer for 3 minutes. Mix with the hot, drained pasta, sprinkle with cheese and serve.
Makes 3 dinner or 6 appetizer portions.
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Santa Fe Pasta In reply to
1/2 cup sliced scallions
1 clove garlic, minced
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 2-inch strips
1/2 large red bell pepper, cut into 2-inch strips
1/2 pound boneless skinless chicken breasts, cut into 2-inch strips
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
Dash of cayenne pepper
1 (12 ounce) can evaporated milk
1 tablespoon cornstarch
1/4 cup fresh cilantro leaves
1/2 pound dry pasta, cooked, drained and kept warm
Cook scallions and garlic in oil in large skillet over medium-high heat for 1 to 2 minutes. Add bell peppers, chicken, salt, chili powder, black pepper and cayenne pepper; cook for 4 to 5 minutes or until chicken is no longer pink.
Mix small amount of evaporated milk with cornstarch in small bowl. Add to skillet; stir in remaining milk and cilantro. Mix well. Cook over medium-high heat until slightly thickened, stirring occasionally.
Serve over pasta.
Makes 6 servings.
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Sausage Lasagna Wraps In reply to
Cook and drain 6 lasagna noodles.
Cut 3 cooked Italian sausages into 6 lengthwise pieces. Make a slit in each lengthwise piece and stuff with half a slice of mozzarella cheese. Wrap each in a lasagna noodle. Place in a pan. Cover with spaghetti sauce and cover the pan. Bake at 350 degrees F for about 30 minutes.
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Sausage Stuffed Manicotti In reply to
8 uncooked manicotti shells
2 (8 ounce) packages brown and serve sausages (thawed)
2 (15 ounce) jars of your favorite pasta sauce
1/2 cup water
Shredded mozzarella cheese
Fill each uncooked manicotti with 1 1/2 sausages. In a greased 9 x 13 pan, spread 1/2 jar of sauce; arrange stuffed manicotti in sauce. Pour remaining sauce and water over manicotti. Cover tightly with tin foil and bake in preheated 350 degree F oven for 45 minutes. Uncover and sprinkle with mozzarella cheese. Return to oven for 15 - 20 minutes or until manicotti are tender. Enjoy!
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Sausage-Mostaccioli Bake In reply to
6 ounces mostaccioli, uncooked
1 (12 ounce) package reduced-fat ground turkey sausage
1 (28 ounce) jar spaghetti sauce
2/3 cup grated Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese
Cook mostaccioli according to package directions; drain and set aside.
Brown sausage in a large skillet, stirring until it crumbles; drain well. Stir in mostaccioli, spaghetti sauce and Parmesan cheese; pour into a lightly greased 2 1/2-quart baking dish. Top with mozzarella cheese. Bake at 350°F for 25 minutes or until thoroughly heated.
Yields 4 servings
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Scallops over Pasta In reply to
3/4 to 1 pound scallops
1 whole onion (sweet, Spanish, or purple)
Garlic (as many cloves as you like)
1 to 1 1/2 cups white wine (depending on taste) ;)
1/2 cup milk
Seasoning (pepper, Mrs. Dash seasoning blend)
Spaghetti or linguine
Flour (Wondra or another fine flour for sauces)
In a large pot, bring salted and oiled water to boil (oil will help noodles from sticking to each other when cooking).
In a large skillet, sauté onion until translucent, and add garlic (garlic takes less time to cook). Continue cooking until onions are lightly brown. Your water should be boiling now, so add your pasta to cook.
Deglaze the skillet with 1/2 cup white wine. Add scallops. When the scallops have been in for about a minute, add the remaining wine and milk. Cook a few minutes until bubbly. Your pasta should be done, so drain it while you're waiting.
Add flour to the scallops mixture to thicken the sauce - don't add too much! Season to taste and spoon over pasta.
Serve with finely shredded cheese over the top.
Serve with garlic bread and a nice salad.
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Scarpara Sauce with Pasta In reply to
1 1/2 cups onions, finely chopped
3 tablespoons olive oil
5 large cloves garlic, crushed
2 (16 ounce) cans whole tomatoes or
4 (10 ounce) cans tomato wedges (use
juice and cut each tomato into eighths
2 tablespoons capers, chopped
1 (4 1/2 ounce) can chopped ripe olives
2 cups water
4 tablespoons chopped pimento-stuffed olives
3 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon oregano
1 teaspoon sugar
18 ounces linguine or spaghetti
6 quarts water with 3/4 tablespoon salt
Sauté onions in olive oil for 5 minutes stirring so it will not burn.
Add garlic; sauté 3 more minutes. Add all ingredients except linguine or spaghetti. Cook 45 minutes over medium heat. This will make 1 1/2 quarts. Sauce is very thick.
Cook linguine in salted water. Cook pasta for 6 to 10 minutes or al dente, slightly undercooked.
Remove pasta from water and drain well. Add 1/2 linguine to sauce and let it absorb some sauce before adding remaining linguine.
Yields 5 servings.
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Seafood Lasagna 1 In reply to
1 pound lasagna noodles
1 large onion, chopped
4 ounces butter
8 ounces cream cheese, softened
12 ounces ricotta cheese
1 egg, beaten
2 teaspoons basil
1/2 teaspoon each salt and pepper
2 (10 1/2 ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup medium dry white wine
2 pounds cooked, peeled shrimp
6 ounces cooked, flaked crab meat
6 ounces sliced mozzarella cheese
Parmesan cheese
Cook and drain noodles.
Cook the onion in the butter and wine until just tender. Turn off heat, blend in cream cheese, ricotta, beaten egg, basil, salt and pepper. Set aside.
In a bowl, combine soup and milk, then stir in chopped shrimp and flaked crab meat. (You can boil the shrimp in crab boil to give them a little more flavor.) Alternate layers of noodles, cream cheese spread and soup. Top the bottom layer with half of the cheese, reserving the final half for later. Sprinkle only parmesan on final layer.
Bake uncovered at 350 degrees F for 45 minutes. Top with remaining mozzarella, (and more parmesan, if you like), then bake another 15 minutes. Let stand for 15 minutes prior to serving.
Serve with salad and fresh-baked garlic bread.
Serves 6 to 8.
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Seafood Lasagna 2 In reply to
1/2 cup butter
2 cloves minced garlic
1/2 cup flour
2 cups milk
2 cups chicken broth (I add drained clam juice
and enough broth to make 2 cups)
12 ounces mozzarella cheese
6 chopped green onions
2 tablespoons chopped parsley
9 uncooked lasagna noodles
1 cup cottage cheese
6 ounces cooked shrimp
6 ounces drained clams
6 ounces flaked crab meat
3/4 cup Parmesan cheese
Preheat oven to 350 degrees F.
Lightly sauté garlic in butter. Whisk in flour, cook till bubbly. Add milk and broth, whisk till thick. Add 8 ounces mozzarella cheese.
Spray a 9 x 13-inch pan with cooking spray. Spread 1 cup cheese sauce. Layer 3 noodles, 1/2 of seafood, 1/2 cup cottage cheese, 1/4 cup Parmesan and 1 cup cheese sauce. Repeat layers. Top with 3 noodles and remaining cheese sauce. Sprinkle with remaining mozzarella cheese, Parmesan and parsley. Bake uncovered for 45 minutes. Cover and let stand 15 minutes.
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Seafood Lasagna 3 In reply to
Makes 10 to 12 servings.
8 lasagna noodles
1 (8-ounce) package cream cheese, softened
1 1/2 cups cream-style cottage cheese
2 teaspoons dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans cream of shrimp soup
1/2 cup milk
1 pound shelled shrimp, cooked and halved
1 pound special crab meat
Cook lasagna noodles according to package directions and drain. Arrange 4 noodles in the bottom of a greased 13 x 9 x 2-inch baking dish.
Blend cream cheese with cottage cheese, basil, salt and pepper. Spread half atop noodles. Combine soup and milk; stir in shrimp and crab meat. Spread half over cottage-cheese layer; repeat layers.
Bake uncovered in a 350 degrees F oven for 45 minutes.
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Seafood Linguini In reply to
1/3 pound small fresh shrimp, peeled
1/4 pound bay scallops
1 small onion, thinly sliced
1 clove garlic, minced
1 (14 1/2 ounce) can whole tomatoes, drained and chopped
1/2 cup chopped green pepper
1/2 cup Chablis or other dry white wine
1 tablespoon chopped fresh parsley
1 bay leaf
1/2 teaspoon dried whole basil
1/8 teaspoon salt.
1 pound linguini (pasta)
Cook linguini until tender.
Coat a large skillet with cooking spray and place over medium heat until hot. Add onion and garlic and sauté 5 minutes until tender.
Add tomatoes, green pepper, wine and spices. Bring mixture to a boil and reduce heat. Simmer uncovered for 10 minutes.
Add shrimp and scallops. Cover and simmer 4 minutes until done. Discard bay leaf and serve over cooked linguini.
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Seafood Pasta Supreme In reply to
1 (8 ounce) package vermicelli
4 tablespoons butter
4 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/3 cup shredded Gruyere or Swiss
2 tablespoons sherry
White pepper, to taste
1/4 pound mushrooms, quartered
2 tablespoons butter
1 1/2 pounds cooked shrimp
1/3 cup grated Parmesan cheese
1/2 cup slivered almonds, toasted
Cook and drain vermicelli.
Melt the 4 tablespoons butter in large saucepan. Blend in flour. Gradually add broth and cream. Cook over low heat, stirring constantly until sauce thickens. Blend in cheese, sherry and pepper. Stir until cheese melts.
In small skillet, sauté mushrooms in the 2 tablespoons butter and add to sauce. Remove from heat. Stir in shrimp and vermicelli. Transfer to casserole. Sprinkle with Parmesan cheese and almonds. Broil until lightly browned, about 6 minutes.
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Shrimp and Mushroom Linguine In reply to
1/2 pound dried linguine
1/4 pound mushrooms
1/4 cup olive oil
1/2 pound raw shrimp, shelled and deveined
Salt and freshly ground pepper to taste
1/4 cup chopped fresh parsley
Cook the pasta in a large pot of boiling, salted water until tender but still firm, 7 to 9 minutes. Drain well.
While the pasta is cooking, slice the mushrooms.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring often, until softened and lightly browned, 3 to 4 minutes. Remove to a plate. Add the remaining 2 tablespoons of olive oil to the frying pan. Add the shrimp and cook, turning occasionally, until pink, firm and cooked through, 2 to 3 minutes. Turn off the heat, return the mushrooms to the frying pan and season with salt and pepper to taste. Add the cooked pasta to the frying pan along with the parsley and toss well.
Serves 4
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Shrimp Durango In reply to
1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons lime juice
1/2 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
Salt and pepper to taste
Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.
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Shrimp Spaghetti In reply to
1 (12 ounce) package vermicelli spaghetti
1 pound shrimp, cooked, cleaned, cut into bite-size pieces
1 (6 ounce) can sliced mushrooms, drained
3/4 cup margarine, melted
8 ounces shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon garlic powder
Salt, to taste
Cracked pepper, to taste
In large saucepan, break spaghetti in half and cook according to package directions.
While spaghetti is cooking, prepare remaining ingredients so they can be added immediately. Drain spaghetti and put back in saucepan. Add remaining ingredients. Toss like salad until cheese is melted.
Serve immediately.
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