Dad's Shrimp Pasta

6 Servings
Shrimp Cajun
Saute Main Dish Shrimp Cajun

4 pounds imp peeled and de-veined
1/2 stick ter
1/2 cup ve oil
1/4 cup l pepper
1/4 cup ons
en onion tops and bottoms
sley to taste
2 tablespoon lic minced
1 teaspoon il
1 teaspoon t
1/2 teaspoon ery salt
1 spoon Lea and Perrins
1 1/2 tablespoon ck pepper
1 1/2 tablespoon Tony's
1/2 teaspoon Dried gano
1/2 teaspoon Dried me
4 tablespoon mesan romano cheese
1/8 cup ur add more if you desire more thickness
1 can (14 oz) cken broth (can use shrimp stock as a substitute)
1/2 teaspoon Liquid crab l

Melt butter and olive oil in saucepan. Add bell peppers, onions, green onions, parsley and garlic. Cook over medium-low heat until vegetables are tender. Then add the remaining seasonings and allow to cook for at leat 10 miumtes. Add shrimp. Cook until shrimp are done. Serve over angel hair pasta.


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Pasta with Prosciutto and Peas

4 Servings
Pasta Italian
Saute Quick Company Main Dish Pasta Italian

Coarse salt and und pepper
12 ounces fettuccine or other pastsa
1 tablespoon ter
1 llot (1/4 cup) finely chopped
2/3 cup heavy am
1 package Frozen s (10 ounces) thawed
8 slices sciutto (about 4 ounces total), halved lengthwise and thinly sliced
1 tablespoon finely grated on zest
1 tablespoon fresh on juice
1 tablespoon fresh on juice
1/2 cup finely grated mesan cheese plus more for serving (optional)

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes. Stir in lemon juice and zest. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.


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Layered Pasta Salad

12 Servings
Pasta Uncategorized
Salads Side Dish Vegetables Advance Picnics Summer Pasta Uncategorized

3 cups medium shell ta cooked, drained
1 large onion sliced
1 pkg. (10 oz.) frozen peas, thawed, ined
1 pkg. (6 oz.) OSCAR MAYER Smoked , chopped
1/2 cup KRAFT Real Mayo onnaise
1/2 cup KRAFT Ranch Dressing
1 cup KRAFT Three Cheese Crumbles
1 cup halved grape atoes

LAYER first 4 ingredients in 3-qt. clear serving bowl. MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover. REFRIGERATE several hours or until chilled. Toss gently before serving.


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Chicken-Feta Pasta

6 Servings
Chicken Italian
Low Fat Quick Main Dish Italian Chicken Dinner Soup Summer Citrus

3 cups Fusilli, uncooked
2 6-ounce cken breast halves (boneless and skinless)
1/8 teaspoon t
1 teaspoon ve oil
2/3 cup onion vertically sliced
1/4 cup Ripe ves sliced
1 teaspoon Fresh gano chopped
1/4 teaspoon Black per
1 cup a cheese, crumbled

1. Cook pasta according to package directions, omitting salt and fat. 2. Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes. Add onion; cook 2 minutes, stirring frequently. Stir in cooked pasta, olives, oregano, and pepper; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in cheese.


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Beefy Pasta Skillet

4 Servings
Ground Beef American
Ground Beef Main Dish American

1 pound und beef lean
1 medium on chopped
1 can Campbell's ato Soup
1/4 cup Water
1 tablespoon cestershire sauce
1/2 cup ddar cheese shredded
2 cups Elbow Macaroni Noodles cooked

PREP/COOK TIME: 15 min. In a medium skillet cook the ground beef and onion until browned; drain off fat. Add the ? cup of water, soup, Worcestershire, shredded cheddar cheese and cooked macaroni; heat through. Serve immediately and add more shredded cheddar cheese to top, if desired.


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Pasta with Clam Sauce

The homemade clam sauce in this recipe is prepared with an anchovy, garlic and red chile infused olive oil. Toasted breadcrumbs top this dish off perfectly.

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BLT PASTA SALAD

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4 Servings
Bacon American
Creamy Easy Summer Supper Bacon American Dinner Fresh

1/2 pkg. elbow macaroni (about 2 cups)
8 slices on cooked and coarsely crumbled
1 cup grape atoes cut in half
1/2 cup dressing (Thousand Island or Bleu Cheese)
1 bag aine

Cook macaroni; chill in cold water and drain. In large bowl, combine macaroni, bacon, tomatoes, dressing and romaine.


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New England Pasta

2 Servings
pasta american
quick pasta american

1 can of New England clam chowder (not the red kind)
1 Romano and mesan cheese
1 el hair pasta tossed with butter

Simply cook and drain the pasta, and then mix in the rest of the ingredients.


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Pasta Gardena

4 Servings
Pasta Italian
Side Dish Saute Kid Friendly Pasta Italian

8 ounce Spaghetti cooked
1/2 cup etable oil
1/3 cup te vinegar
2 cups rry tomatoes halved
1/2 cup Fresh sley chopped
1/4 cup Fresh il chopped
1 h Salt
1 dash per
mesan

Combine oil and vinegar. In skillet, combine all ingredients. Heat through. Top with parmesan cheese.


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Cajun Chicken Pasta

2 Servings
Peanut Butter
Cajun
Loved Peanut Butter Cajun

4 ounce linguine ta
2 cken breast halves cut up
2 teaspoons Cajun soning
2 tablespoons ter
1 en bell pepper chopped
1/2 bell pepper chopped
1 en onion minced
1 1/2 cups heavy am
1/4 teaspoon dried il
1/4 teaspoon lemon per
1/4 teaspoon t
1/8 teaspoon lic powder
1/8 teaspoon ck pepper
2 tablespoons mesan cheese grated

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.


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Pasta Salad

8 Servings
pasta
American
pasta American

1 package colorful ta
1 large ato diced
1 large umber diced
1 package diced ( optional)
1 can sliced ves ( optional )
1 can hrooms ( optional)
1 bottle fat free ty italian dressing

Cook pasta according to package directions, drain and run cold water over pasta until cooled. Dice tomatoes and cucumbers and then mix with pasta. Add other ingredients if you choose to use them and then mix with entire bottle of dressing. Chill overnight and then serve cold.


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Pasta Parma Rosa

4 Servings
Pasta
Italian
quick Pasta Italian

16 ounce Bow tie pasta (falle)
1/2 pound Italian sage
1 package Knorr brand Dry parma rosa sauce mix
2 tablespoons il fresh - chopped
2 ea ato 2 small - chopped
1 ea sley dry - as garnish

cook pasta ; parma rosa sauce as per directions, during simmer add basil; cook sausage; combine pasta, sauce, and sausage; serve garnished with dry parsley and chopped tomato


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Angel Hair Pasta with Chicken

4 Servings
Pasta
American
Main Dish Vegetables Liked Pasta American

2 tablespoon ve oil divided
2 Boneless cken breast halves cubed
1 rot sliced diagonally into 1/4 inch pieces
10 ounce Frozen ccoli florets thawed
2 lic cloves minced
12 ounce el Hair Pasta
2/3 cup cken broth
1 teaspoon Dried il
1/4 cup mesan Cheese grated

1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. 2. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. 3. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. 4. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.


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Italian Pasta Stir-fry

4 Servings
Vegetables
Asian(ish)
Stir Fry Main Dish Asian(ish)

8 ounces linguine cooked
1 chini medium - sliced
1 on medium - chopped
2 atoes chopped and seeded
1/4 cup sley chopped
1 tablespoon oil
2 clove lic minced
1 teaspoon dried il
1 teaspoon gano
1/8 teaspoon t
1/8 teaspoon black per
1/4 cup mesan cheese grated

Cook pasta according to package directions. Keep warm. Slice zucchini. Chop onion and tomatoes. Snip parsley. Heat oil. Press garlic into skillet. Stir fry 15 second. Add zucchini and onion. Stir fry 2 - 3 minutes, until crisp tender. Add tomatoes, parsley and seasonings to skillet. Gently stir 1 - 2 minutes, until thoroughly heated. Remove from heat. Stir in warm pasta and parmesan cheese. Serve immediately. Source: Pampered Chef Favorites II.


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Pasta Puttanesca Sauce

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4 Servings
Tomatoes
Italian
Meatless Winter Valentines Day Spring Fall Sauces Tomatoes Italian

1/4 cup ra virgin olive oil
3 lic cloves peeled
6 Anchovie fillets canned in ve Oil (flat not rol
1/4 teaspoon Crushed pepper flakes
1 tablespoon ato paste
1 35 oz. Whole peeled atoes can puree
ar pinch
2 il sprigs
1/4 cup amata olives
1 tablespoon er's drained
t
per

Make sure you have all ingredients prepped. In a large saucepan, heat the oil. Add the garlic, anchovies (don't cut them up) and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.Add the tomato paste and cook, stirring, for 1 minute. Add the pureed canned tomatoes. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.


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Cobb Pasta Toss

4 Servings
Chicken
American
Main Dish chicken Chicken American

3 pints grape or rry tomatoes
4 tablespoons EVOO - ra Virgin Olive Oil divided
Salt and per
6 slices on
1 pound whole wheat penne ta
1 pound cken breasts, boneless/skinless cut into bite-sized pieces
2 cados pitted and diced
1 on
2 cloves lic grated or finely chopped
hes hot sauce to taste
6 llions thinly sliced on a bias
1 cup e cheese crumbles
1/4 cup Fresh il (about a handful) chopped
1/4 cup Flat leaf sley (about a handful) chopped

Preheat an oven to 400?F. Place a large pot of salted water over high heat to boil. Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes. While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions. When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked in. While the pasta is cooking, season chicken pieces with salt and ground black pepper. Heat a large skillet with one turn of the pan of EVOO, add the chicken and saut? until golden brown and cooked through, about 6 minutes. While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat. When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat. In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta. Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.


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