Shrimp Pasta with Tomato Cream Sauce

With the baby due in just 10 more days I find it incredible that I have the energy to actually get dinner prepared and on the table, get this... on time too! I made this last night and it was SUUUPER tasty. My three year old thought the shrimp was chicken and ate her entire plate. HA I love when that happens! If you are not a shrimp fan, I'm sure you can substitute it with chicken and still get great results.
Adapted the recipe and borrowed the pic from Pioneer Woman.

You can click on the link for illustrated step by step instructions.


Shrimp Pasta with Tomato Cream Sauce

¾ pounds Penne Pasta (was out so I used Farfalle)
1 pound Shrimp (used ready to cook shrimp and salt and peppered those babies)
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine (or To Taste) (used chicken broth instead)
1 can Tomato Sauce (8 Oz) (used about 12 oz.)
1 cup Heavy Cream (used 1/2 cup cream and 1/2 cup fat free milk)
Fresh Parsley, to taste
Fresh Basil - To Taste (was out so I used a good couple shakes of Italian seasoning)
Salt To Taste
Pepper To Taste

Fresh Parmesan to grate on top

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 1 tablespoon of butter and 1 tablespoon olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Mushroom Pasta with Bacon

Mushroom and Bacon Pasta

(Adapted and pic courtesy of The PW)

2 Tablespoons Olive Oil
3 slices Thin Bacon, Cut Into 1/2-inch Pieces
2 teaspoons minced garlic
1 package (10 Ounce) White Button Mushrooms diced
1 cup Low Sodium Chicken Broth
1 cup Half-and-half
¼ cups Heavy Whipping Cream
3 whole Green Onions, White And Light Green Parts Sliced
¼ cups Flat-leaf Parsley, Minced
½ cups Freshly Grated Parmesan Cheese
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 pound Angel Hair Pasta
Extra Parmesan, For Sprinkling

Preparation Instructions
Cook pasta according to package directions.
In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.

Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.
Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.

Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.
Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***
Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.
Enjoy!

Mandarin Chicken Pasta Salad

I don't have a pic for this yet, I had it at a bridal shower a year or so ago and had to contact the bride for the recipe! I've been craving it ever since, it's an excellent party dish. I'll be making it for my sister's baby shower at the end of this month.

Mandarin Chicken Pasta Salad

1 bag fusilli, rotini or bowtie pasta
4 small chicken breasts
2 cans mandarin oranges
1/2 cup chopped green onions
1 cup chopped celery
1 bottle of Brianna's Poppy Seed Dressing
1 cup sliced almonds or cashews
salt and pepper to taste

Cook pasta according to package directions. Steam chicken on stove top with 1-2 cups of water, covered for about 20 minutes. (Check water level at close to the end you don't want to burn the bottom of the chicken.) Check to make sure fully cooked. Cut into 1/2 inch pieces. Sprinkle with salt and pepper, maybe a little garlic salt.

Drain the oranges. Blend in dressing, as well as the rest of the ingredients. Chill until served. Tastes excellent in croissants or dinner rolls.

Sesame Noodles

Simple Sesame Noodles
adapted from Pioneer Woman

I'm on a roll with Pioneer Woman's recipes right now! They always come out so tasty, I need to log these in so I don't loose them! They are definite keepers. I served this with broccoli and sauteed chicken.

12 ounces thin noodles, cooked and drained (angel hair, thin spaghetti, or Asian style)
1/4 cup soy sauce
2 tablespoons sugar
3 to 4 cloves garlic, minced
2 tablespoons rice vinegar
2 to 3 tablespoons pure sesame oil
1/2 teaspoon hot chile oil (more to taste)
4 to 5 tablespoons canola oil
2 tablespoons hot water
3 to 4 green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Pasta with Roasted Red Pepper Sauce

The Pioneer Woman constantly astounds me with all her excellent recipes. I honestly don't think she's capable of make something mediocre, and it's all simple. As in simply incredible! This is a must try ASAP! The Bryce-man loved it and even the squirt gave it thumbs up...as any two year old is capable of doing. But the pictures are brought to you buy PW, by the time I thought to snap a picture this pasta was looong gone!

Pasta with Roasted Red Pepper Sauce

3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, (I placed them in a pre-heated broiler and flipped them every couple minutes to get all the sides nice and black) then place in a Ziploc bag to allow to sweat. (While peppers are "sweating" you can toast the nuts as shown below) Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Give thanks for Italy.

Baked Mac and Cheese

I really do love homeade Mac n Cheese. So here is good ole Martha's take on it. Yum!

Martha Stewart's Macaroni & Cheese
Serves 12

Ingredients
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Directions
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Feta and Vegetable Rotini Salad

This is my favorite summer pasta salad...I made this for a changing shift party for my hubbers and it was gone before we even got up to the table. I sometimes also add chopped pepperoni to mine for an extra pop. Enjoy {Kim} lol :)


3 cups tri-color rotini pasta, cooked, drained and cooled
1 cup Athenos Traditional crumbled feta cheese
1 cup halved cherry tomatoes
1 cup chopped unpeeled cucumber
1/2 c. sliced black olives
1/2 cup Kraft Zesty italian dressing
1/4 cup finely chopped red onion


Toss all ingredients in a large bowl. Cover and refrigerate for at least one hour to blend the flavors. This makes about 8 1 cup servings.

Super Fast and Easy Steak Stroganoff

Steak Stroganoff

Cook your choice of swirly cut short pasta (tastes better than long noodles) in a large pot according to manuf. directions. I used Picollini (mini bowties), because I love it and it's super cute too. While pasta is cooking,


1 lb steak flap meat (sliced thin), defrosted
2 Tbsp olive oil
1 Tbsp soy sauce
Couple dashes of Montreal steak seasoning
1 tsp minced garlic (I use the pre packed in olive oil minced stuff)

Cook meat in oil, soy sauce, seasoning, and garlic in a shallow saucepan for about 5 minutes per side
Once meat is cooked, remove from pan and cut in to 1 inch pieces. Set aside.

1/4 c. butter
1/2 med. onion
1 1/2 tsp minced garlic

Saute butter, onion and garlic for about 5-7 minutes unitl softened. Add

1 1/4 c. finely chopped mushroom ( I give mine a whirl in the food processor )

and cook another 5 minutes. Add

3 Tbsp. cream cheese (reduced fat)
1/3 c. heavy cream or half and half
1/3 c. milk (we use fat free...hellllo Im trying to stay healthy here)
1/2 c. sour cream (lite)

Stir ingrediants until completely combined. Let cook on med/high for 7-10 minutes stirring occasionally. Drain the pasta when al dente. Combine the pasta and meat with the sauce. You can sprinkle parm. cheese on top if you wish. I didn't wish, but you might :) Serve HOT!

Spinach and Artichoke Pasta Bake

Think 'spinach and artichoke dip in pasta form'...where do I sign up?? The original posting of this recipe calls for tortellini, but I figure what the hay...If Ive got them that's fantastic...If not I'm sure ravioli or even any type of shaped pasta would be marvelous in this dish.

To make it a little lighter you can use fat free milk, reduced fat cheeses, and choose a non cheese filled pasta.

Spinach Artichoke Pasta Bake


Serves 6

2 pounds fresh or frozen ricotta-filled tortellini, ravioli, or any shaped pasta
salt
2 tablespoons butter
2 cloves garlic, finely chopped
2 cups milk
a few grates fresh nutmeg (or for us lazy's 1 shake of McCormicks)
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 13.75 oz can artichoke hearts, or 1 10-ounce box frozen quartered artichoke hearts, defrosted
ground black pepper
1/2 cup shredded Asiago cheese (I usually don't have this on hand...I'm sure it doesn't make a big difference if you skip it)
1/2 cup grated Parmesan - Romano
1/2 cup mozzarella cheese

Preheat broiler.

Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.

While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.

Add the reserved pasta to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

Bread and Pasta a la Pioneer Woman

Pioneer Woman Garlic Cheese Bread

1 loaf crust French bread

1 stick butter

3/4 cup cheddar cheese, grated

3/4 cup Monterey Jack cheese, grated

1/2 grated Parmesan cheese

1/2 cup real mayonnaise

4 green onions, white and light green parts minced
Dash of salt

4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.Cut loaf of bread in half, then each half into half again.Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.Repeat with remaining butter, garlic, and bread.Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.

Pioneer Women Pasta

2 tablespoons olive oil

2 pounds ground beef

1/2 large onion, diced

2 cloves garlic, minced

Salt to taste

Freshly ground black pepper to taste

1 generous teaspoon ground thyme

2 14-ounce cans whole tomatoes

1/4 cup freshly grated Parmesan cheese, plus more for sprinkling

1 1/2 to 2 pounds rigatoni

Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.Add ground beef and cook until brown. Drain most of excess fat.Add salt, pepper, and ground thyme. Stir to combine.Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.Uncover the pot and cook an additional 30 minutes.Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

Creamy Bow Tie Pasta with Chicken and Broccoli

This is a REALLY good pasta dish that I got out of the Kraft foods magazine. It's very simple yet tastes very rich. The tomato and pepper sauce really makes this dish shine.

Here's what your gonna need:

3 c. farfalle (bow tie pasta) uncooked
3 c. broccoli florets
1/3 c. Kraft Red Roasted Pepper Italian with Parmesan Dressing
6 boneless skinless chicken breast halves
2 cloves garlic, minced (I buy the jars of pre-minced garlic in olive oil - major time saver)
2 c. tomato basil spaghetti sauce
4 oz cream cheese
1/3 c. parmesan cheese

Cook the pasta as directed but add the broccoli for the last 3 minutes of cooking time
Heat the dressing in a skillet on medium heat. Add the chicken and garlic and cook until chicken is cooked through.

Drain the pasta and broccoli and return to the pan and set aside. Now add the spaghetti sauce and cream cheese to the chicken skillet cooking on medium/low just until the cream cheese is completely melted and the mixture is well blended and the chicken is coated, stirring every now and then.

Remove the chicken from the sauce and keep it warm. Add the pasta to the sauce and mix well. Put into serving bowls. Cut chicken cross wise and lay it fanned out across the pasta and then sprinkle it with parmesan cheese.

Makes 6 servings